Strawberry and Pineapple Jam

1 pineapple

1 quart strawberries

4 cups sugar

Pare and cut pineapple into small pieces. Add sugar and let stand until thoroughly dissolved, about 4 hours. Cook until tender, about 45 minutes, using low flame. Add strawberries which have been washed and hulled, and cook 15 minutes after berries have started to boil. Turn into sterilized glasses and when cool cover with melted paraffin. Or turn into small sterilized jars, 1/2 pint size and seal at once. This recipe makes about 6 jelly glasses.

Stewed Green Cucumbers

3 medium or 2 large cucumbers

1 tablespoon butter

1 tablespoon flour

3 tablespoons sugar

3 tablespoons vinegar

Peel cucumbers; cut lengthwise in half or quarters; remove seeds. Cook in boiling salt water until tender. Drain. In a frying pan melt butter, add flour, then cucumbers. Add sugar and vinegar. Cook for ten minutes longer.

Peach, Cherry and Raspberry Marmalade

Two boxes red raspberries, one box sour cherries, washed and stoned, and same weight of peaches, chopped into small pieces. Weigh all together and use same amount sugar as fruit. Cook together slowly until thick. Fill glasses while hot and cover with paraffin after jelly has cooled.

Pear Honey

Peel and core ripe pears. Grind in a meat chopper. Measure pulp and add an equal amount of granulated sugar. Boil up quickly. Seal in sterilised jars.

Tomato and Apple Relish

12 tomatoes

12 apples

4 onions

3 pints vinegar

2 pounds sugar

1 teaspoon cinnamon

1 teaspoon cloves

Cook about three hours, or until very thick; then seal.

Pepper Relish

5 dozen sweet peppers (green and red)

4 dozen onions

3 large stalks celery

1/2 gallon cider vinegar

2 pounds light brown sugar

4 tablespoons celery seed

Grind all ingredients. Put vinegar and sugar in a kettle. Let it come to a boil. Then drop in other ingredients and cook one hour. Put in jars and seal.

Cranberry Fancy

Boil one quart cranberries with sufficient cold water to cover. When nearly tender add one heaping cup of sugar and boil a few minutes longer. Strain and let cool. Serve sprinkled with nut meats and grated cocoanut

Orange Marmalade

4 oranges

1 lemon

11 cups water

4 pounds sugar

Grind oranges and lemons, mix together, add water and let stand 24 hours, then boil for one hour with cover off. Let stand again 24 hours. Add sugar and boil until it jells, or about one hour. Makes ten glasses.

Corn Relish

12 ears sweet corn (cut from cob)

1 head cabbage (chopped fine)

4 red peppers (chopped fine)

Boil 20 minutes and seal.

1 tablespoon mustard

1 teaspoon celery salt

2 tablespoons salt

1 cup sugar

2 quarts vinegar (weak)