The new home cook book

Prepared in the same manner, allowing but half a pound of sugar to a pound of fruit ; after putting the fruit into the syrup let it scald (not boil hard), for ten or fifteen minutes and then can and seal. A few of the cherry stones put in a muslin bag and put into the syrup to scald with the fruit imparts a fine flavor; they should not be put in the jars with the fruit. This method is excellent for use with all the small fruits, as strawberries, raspberries, and also plums. PRESERVED ORANGE PEEL. Mrs. A. N. Arnold. Peel the oranges and cut the rinds into narrow shreds, boil till tender, change the water three times, squeeze the juice of the orange over the sugar; put pound to pound of sugar and peel; boil twenty minutes all together. CITRON PRESERVES. Carter. Cut the citron in thin slices, boil in water with a small piece of alum until clear and tender, then rinse in cold water. Make a syrup of three-fourths pound of sugar to a pound of citron ; boil a piece of ginger in the syrup ; then pour the citron in and let it boil for a few minutes. Put in one lemon to five of the fruit. SPICED PEACHES OR PEARS. Mrs. Henry M. Knickerbocker. To ten pounds good mellow peaches, use five pounds sugar, one pint of good vinegar, and some whole cloves or cinnamon. Take the sugar, vinegar and cloves, and let them come to a boil, and turn over the fruit. This do three days in succession, and the last day put the fruit into the syrup, a few at a time, and let them just boil up. CANNED PINEAPPLE. Mrs. F. L. Bristol. For six pounds of fruit when cut and ready to can, make syrup with two and a half pounds sugar and nearly three pints of water; boil syrup five minutes and skim or strain if necessary ; then add the fruit, and let it boil up ; have cans hot, fill and shut up as soon as possible. Use the best white sugar. As the cans cool keep tightening them up. CANNED STRAWBERRIES. Miss Blaikie. After the berries are pulled, let as many as can be put carefully in the preserve kettle at once, be placed on a platter. To each pound of fruit add three-fourths of a pound of sugar ; let them stand two or three hours, till the juice is drawn from them ; pour it in the kettle and let it come to a boil, and remove the scum which rises; then put in the berries very carefully. As soon as they come thoroughly to a boil, put them in warm jars, and seal while boiling hot. Be sure the cans are air tight. CANNED CURRANTS. Mrs. Wicker. Put sufficient sugar to prepare them for the table, then boil them ten minutes and seal hot as possible. TO CAN TOMATOES. Mrs. Edward Ely. Wash your tomatoes and cut out any places that are green or imperfect; then cut them up and put over to cook with a little salt; boil them till perfectly soft; then strain them through a colander ; turn them back to cook, and when they have come to boiling heat, pour them into stone jugs (one or two gallon jugs as you prefer). They will keep a day or two in winter if all are not used at a time; put the cork in, and have some canning cement hot and pour over the cork. The jug must, of course, be hot when the tomatoes are poured in. CRANBERRY SAUCE. Mrs. Bartlett. One quart cranberries, one quart water, one quart sugar, stew slowly. PICNIC LEMON BUTTER. Etta C. Springer.