Cooks in clover

Canned Peaches. — Peel the fruit, and put it in the jar. To each one-quart can take eight tablespoons of sugar dissolved in enough cold water to fill the jar. Place a board into a flat bottom boiler, set the jars of fruit on this, placing the glass lids on, and put enough cold water in the boiler to reach two-thirds up the can. Allow it to boil twenty minutes, remove the jars, and if they are not full of syrup, fill them with hot water; then put on the rubbers, and screw the lids down tightly. Turn each can upside down, to be sure to prevent leakage. Keep in a dark, cool place. Mrs. T. M. Moore. Canned Peaches or Pears. — Two pounds of sugar, six pounds of fruit, and one pint of water. Make a syrup of the sugar and water, boil the peaches in it ten minutes, then put them in the jars scalding hot. Pears, if not ripe, may require a little more time for boiling. Mrs. M. Canned Pine-apple Without Boiling. — Select large, fresh pine-apples, pare them with a very sharp knife, having a thin blade ;and carefully remove the little prickly eyes. Slice the fruit in round slices about half an inch thick. ' Weigh a pound and a quarter of best granulated sugar to each pound of fruit, and put into a glass preserve jar a layer of sugar, and then a layer of fruit, till the glass is filled. Make the layers of sugar very thick, else you will have a quantity left when the fruit is all laid in. Cover the jar close and set it in a very cold place. This will keep perfectly, and have the taste of fresh pine-apples a year afterward. Mrs. M. E. W. Canned Cherries. — To six pounds of white oxhearts put one quart of water and one pound of white sugar; let the water and sugar boil, then put in the cherries, and boil a few minutes. Mrs. F. M. Canned Quinces or Plums. — Three pounds of fruit, one and a half pounds of sugar, and one and a half pints of water. Let the sugar and water boil up, then put in the quinces after peeling, removing the cores, and cutting them, in either halves, or quarters, according to the size of the fruit ; let them boil until soft, and pour in the cans scalding hot. If the plums are sour, three-quarters of a pound of sugar to a pound of fruit, will improve them, and pricking them will in a measure prevent the skins from breaking. Mrs. M. Canned Tomatoes. — Scald the tomatoes sufficiently to remove the skins. Let them boil about fifteen minutes ; add salt and pepper to taste, and put them in the cans scalding hot. Mrs. M. Candies. Cream Candy. — One pound of granulated sugar, | one teaspoon of cream-tartar, half a tumbler of cold ; water, one teaspoon of vinegar, and vanilla or other flavoring. Boil twenty-five or thirty minutes, or until brittle when dropped into cold water; pour out on a buttered platter; when cool enough work like molasses candy, and cut before it is cold. Mrs. F. Hughes. Peanut Candy. — Five cups of sugar, six tablespoons of water, four tablespoons of vinegar, one tablespoon of butter. Boil, without stirring, till it crisps in cold water. Line buttered pans with peanuts and pour the candy over them. When nearly cold, mark off into squares. Miss Josie Whitehead.