Farm and home cook book and housekeeper's assistant

Select good, ripe currants, remove stems, wash and drain, and allow equal weight of sugar. Wash the currants and be sure that every single one is crushed. Mix thoroughly with the sugar and let stand over night. Next morning stir well, and when all the sugar is dissolved, put it in air-tight fruit cans and set away in a cool, dark and dry place. Be sure to have the cans full and to pack them closely, so that no air bubbles will remain in them. — [Mrs. W. L. J., Vt. Spiced Currants Put 1 tablesp ground cinnamon and 1 teasp whole cloves in a little cheese cloth bag and let it simmer slowly about 15 minutes with 1 cup vinegar and 4 lbs sugar. Then add 4 -lbs currants and boil slowly till rich and thick. Remove spice bag and can and seal while hot. Stoned cherries may be prepared the same way. Boil 1 cup cherry stones in the bag with the spices. — [Mrs. J. P. D., Neb. Quince Preserves Pare and quarter the fruit, removing the core and hard parts, then weigh and allow % lb sugar to 1 lb quinces. Cover the fruit with water and boil slowly until tender. Then skim out the fruit, strain the juice if necessary, put the sugar in the juice, and cook and skim until it is a thick syrup, then return the quinces to the syrup and cook until they are of the desired shade and thickness. Put up hot in air-tight jars. The flavor will be improved if a tart apple or a little apple juice is added. — [Mrs. J. L. R., O. Canned Grapes Pick carefully selected ripe grapes from stems and put in 1-qt jars. Allow 1 cup sugar and 3 cups water for each qt can and boil until it syrups. Place the grape-filled cans on the stove shelf, where they may become warm, have a teakettle filled with freshly boiled water, and when the cans are thoroughly warmed so they will not break, fill 1 can at a time as rapidly as possible with clear boiling water, pour off immediately, and then fill with the boiling syrup and seal at once.— [Mrs. M. B. W., N. Y. Canned Grapes (Xo Sugar) Use only good, ripe grapes, separate pulp and skins, throwing them in separate vessels. Put the pulp over the fire with a [illustration: GRAPE AND PEAR PRESERVES] very little water and boil slowly until the seeds separate. Then rub through a sieve to remove the seeds, return the pulp to the preserving kettle containing the skins, and cook well together, stirring often to prevent scorching. When the skinsare tender, fill into jars and seal air tight. — [Miss E. K., Ind. Grape Preserves I Pick over ripe grapes, carefully discarding faulty ones, press out pulp, preserving skins or hulls. For every lb hulls allow 1 lb brown sugar. Put in preserving kettle and let stand over night, then put over the fire and cook until thick. This makes a very rich and "winey" preserve. It needs no flavoring. The pulp can be boiled with a very little water and then rubbed through a colander to remove the seeds^ and then boiled with an equal quantity of sugar for jam. — [Mrs. G. W. C, Tex. Grape Preserves 11