A good recipe for canning peaches, apricots and berries is to make a syrup of equal parts of sugar and water. Sktm well and put in all the fruit it will hold. Cook slowly till tender. Cotton batting tied over fruit in stone jars, while hot, makes a good air-tight covering. A glass of claret added to a kettle of peaches just before taking them from the fire, gives them a delicious flavor. SPICED GRAPES. Seven pounds of Malaga grapes, seeded, 4 pounds of sugar, I pint of vinegar, i ^ teaspoonfuls each of ground cinnamon✪ Spiced Grapes, cloves and allspice. Make a syrup of the vine- gar, sugar and spices (put in bags). After skimming thor- oughly put in the grapes and cook till tender. Mrs. J. J. Reeves, Redlands, Cal. l/ALEUTINro VALENTINE & COMPflNy. YMrIi ISHLO Coach and Car Varnisbes and Colors PICKLES AND PRESERVES. 157 APPLE-BANANA JELLY. Boil crabapples in a little water till thoroughly tender; strain the juice through a flannel bag and boil twenty min- utes. For each glass of syrup add a glass of sugar and boil five minutes, or till jellied. Pour out In a pitcher and add Burnett's banana flavoring to taste✪ Apple-Banana Jelly. Pour into glasses and set to cool. APPLE-STRAWBERRY JELLY. Use apples as above and add strawberry flavoring in- stead of banana. Mrs. W. E. Reeves, San Bernardino, Cal. ONE-TWO-THREE JAM. One pint of currant juice, 2 pounds of ripe currants, 3 pounds of raisins, 4 pounds of sugar, 6 oranges✪ One-Two-Three Jam. Seed raisins and chop fine; chop rather fine the peel of four of the oranges. Cook all together until soft. Mrs. J. H. Rhodes. SWEET PICKLE PEARS. Boil 10 pounds of pears until soft, using good solid fruit. Make a syrup of 2 pounds of sugar, i quart of vine- gar✪ Sweet Pickle Pears. Pour out fruit and can in glass. Mrs. Rhodes. l/ALEUTINrr YflLENTINE & GOMPflNY, YMr n ISHLV Coach and Car Varnishes and Colors. BEVERAGES. GRAPE JUICE. Wash and pick from the stems 14 pounds of grapes and put them in a kettle with i pint of water; scald enough to extract the juice, stirring occasionally; squeeze and strain, add i quart water and 3 pounds sugar✪ Grape Juice; scald 5 min- utes and bottle at once; scald the corks until thoroughly swelled, drive them in level with the bottle, and seal air- tight. Mrs. a. p. Moore. FRUIT PUNCH. Squeeze and strain 6 oranges and 4 lemons, add ^ can of grated pine apple, sugar to taste and fruit coloring to make it pink; add nearly a gallon of water✪ Fruit Punch, but in doing this the juiciness of the fruit must govern. Make this in the morning to use at night. Mrs A. P. Moore. GINGER ADE. Dissolve 3 pounds loaf sugar in 2 gallons water, add the well-beaten whites of 3 eggs and 2 ounces of ground Jamaica ginger✪ Ginger Ade moistened with a little water; bring slowly min^ VALENTINE & GOMPflNY, Coach and Car Yarnishes and Colors. BEVERAGES. 159 to the boiling point, skim and settle; when cold, add the juice of a large lemon and J^ yeast cake, dissolved in 2 tablespoonfuls warm water; mix, strain, bottle, tie the corks down and in two days it is ready for use. Mrs. F. Fairman. CLARET CUP. One bottle of claret, juice of 3 or 4 lemons, a dash of Jamaica rum; ApoUonaris water. Mrs. J. Y. Scammon. CURRANT CORDIAL.

AI-modernized reading of the original text

A good recipe for canning peaches, apricots and berries is to make a syrup of equal parts of sugar and water. Skim well and put in all the fruit it will hold. Cook slowly till tender. Cotton batting tied over fruit in stone jars, while hot, makes a good air-tight covering. A glass of claret added to a kettle of peaches just before taking them from the fire, gives them a delicious flavor. SPICED GRAPES. Seven pounds of Malaga grapes, seeded, 4 pounds of sugar, I pint of vinegar, i ^ teaspoonfuls each of ground cinnamon, cloves and allspice. Make a syrup of the vinegar, sugar and spices (put in bags). After skimming thoroughly put in the grapes and cook till tender. Mrs. J. J. Reeves, Redlands, Cal. [illustration: Valentine & Company Coach and Car Varnishes and Colors] APPLE-BANANA JELLY. Boil crabapples in a little water till thoroughly tender; strain the juice through a flannel bag and boil twenty minutes. For each glass of syrup add a glass of sugar and boil five minutes, or till jellied. Pour out In a pitcher and add Burnett's banana flavoring to taste. Pour into glasses and set to cool. APPLE-STRAWBERRY JELLY. Use apples as above and add strawberry flavoring instead of banana. Mrs. W. E. Reeves, San Bernardino, Cal. ONE-TWO-THREE JAM. One pint of currant juice, 2 pounds of ripe currants, 3 pounds of raisins, 4 pounds of sugar, 6 oranges. Seed raisins and chop fine; chop rather fine the peel of four of the oranges. Cook all together until soft. Mrs. J. H. Rhodes. SWEET PICKLE PEARS. Boil 10 pounds of pears until soft, using good solid fruit. Make a syrup of 2 pounds of sugar, i quart of vinegar. Pour out fruit and can in glass. Mrs. Rhodes. [illustration: Valentine & Company Coach and Car Varnishes and Colors] GRAPE JUICE. Wash and pick from the stems 14 pounds of grapes and put them in a kettle with i pint of water; scald enough to extract the juice, stirring occasionally; squeeze and strain, add i quart water and 3 pounds sugar; scald 5 minutes and bottle at once; scald the corks until thoroughly swelled, drive them in level with the bottle, and seal airtight. Mrs. a. p. Moore. FRUIT PUNCH. Squeeze and strain 6 oranges and 4 lemons, add ^ can of grated pine apple, sugar to taste and fruit coloring to make it pink; add nearly a gallon of water, but in doing this the juiciness of the fruit must govern. Make this in the morning to use at night. Mrs A. P. Moore. GINGER ADE. Dissolve 3 pounds loaf sugar in 2 gallons water, add the well-beaten whites of 3 eggs and 2 ounces of ground Jamaica ginger moistened with a little water; bring slowly [illustration: Valentine & Company] Coach and Car Yarnishes and Colors. to the boiling point, skim and settle; when cold, add the juice of a large lemon and J^ yeast cake, dissolved in 2 tablespoonfuls warm water; mix, strain, bottle, tie the corks down and in two days it is ready for use. Mrs. F. Fairman. CLARET CUP. One bottle of claret, juice of 3 or 4 lemons, a dash of Jamaica rum; ApoUonaris water. Mrs. J. Y. Scammon. CURRANT CORDIAL.

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Spiced GrapesApple-Banana JellyOne-Two-Three JamSweet Pickle PearsGrape JuiceFruit PunchGinger Ade

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