For some years it seemed as though canned fruits would eventually supersede preserves. Their novelty tickled the fancy of many people, and to others the cheapness of canning and the small amount of labor it involved as compared with the lengthy process of preserving, commended the simpler operation. The old-fashioned "pound-for-pound "preserves were seen only on the shelves of the Women's Exchanges, where they found a market among a limited class of dainty-lovers, and on the table of the conservative housewife (generally a Southern woman) who preferred "good old ways" of cooking to any innovations.

Of late, canned fruits have rather declined in popularity. They have become too cheap to be a luxury, and even those whose voices were at first loudest in their praise are forced to own that the canned fruits are insipid compared with those preserved in a rich syrup. The latter are undoubtedly more costly and more difficult to prepare. On the other hand, they are eaten less freely than canned fruit, and there can be no question that they are infinitely more agreeable to the palate.

In the recipes given below there has been no effort at a compromise with economy. Good preserves are always expensive, and those who desire the luxury of having them upon their tables must be prepared to pay for it.