Farm and home cook book and housekeeper's assistant

night. Next morning tie the ginger root in a cheese cloth bag and boil it in 3 pts water until the water is highly flavored with the ginger. Then remove the ginger, add the sugar, and when the sugar is melted, add the thin yellow peel of the lemons and boil and skim until no more skum rises. Remove the lemon peel and add the lemon juice and the sliced citron, thoroughly drained from the cold water, and boil all together until the citron is quite transparent and soft, but not soft enough to break. Can while hot in air-tight jars. — [Miss J. R. W., Kan. Watermelon Preserves Pare the green rind from the melon, discard the soft pulp and seeds, using only the solid parts of the rind. Cut into small pieces, weigh and allow 7 lbs sugar for 10 lbs melon, 2 sliced lemons, seeds discarded and a little piece of ginger root (the ginger may be omitted if the flavor is not liked). Boil all together until the melon is clear and the juice is thick. — [Mrs. B. F. G., 111. Cantaloupe Preserves Half ripe cantaloupe or muskmelons are best for preserves. Remove peel and seeds, cut in small pieces and for every 3 lbs melon, allow 2 lbs sugar. Put melons and sugar in preserving kettle and let stand a few hours to draw the juice, then boil until the syrup is thick and the fruit tender. Can while hot in air-tight jars. Any flavoring that is liked may be added while boiling. — [Mrs. S. B., Tex. Preserved Elderberries To 7 lbs elderberries add boiling water to cover. Let stand about 15 minutes and then drain. Chop fine 3 lemons, removing seeds, then add them to the drained elderberries with % pt vinegar and 5 lbs sugar. Let boil about 15 minutes, then skim out the berries and boil the juice down thick, after which add the berries again and boil 13 minutes longer. Can be put up in stone jars or discarded jars for canning, that are not air tight. — [Miss L. M. B., N. Y. Canned Huckleberries Put 6 qts huckleberries and 2 lbs sugar in a preserving kettle over the fire and let simmer gently a few minutes until the sugar is melted, then allow them to come to a boil and boil 4 or 5 minutes. Can at once in air-tight jars. — [Mrs. C. vonW., N. J. CANNED BLUEBERRIES AND GOOSEBERRIES 227 Canned Blueberries Pick over carefully and wash and drain ripe blueberries, and stew them in their own juice, with a very little water added at first to keep the lower ones from sticking to the kettle. When all are well cooked through turn them at once into warm jars and seal air tight. They will keep without sugar and are nice for pies. — [L. A. S., Me. Canned Gooseberries — Green or Wild Remove stems and flower ends and wash carefully in warm water and drain thoroughly. To 1 qt gooseberries add 1 cup water and 2 cups sugar. Cook slowly 1 hour and then turn into fruit cans and seal while hot. This will keep indefinitely if sealed air tight and stored in a dark, cool place. — [Mrs. L. A. G., Me. To Can Gooseberries Without Sugar Remove stem and blossom ends from carefully selected ripe gooseberries and put in a preserving kettle with just enough water to come up through them, but not quite cover them. Let boil just long enough for the gooseberries to turn from the original color to a clear yellow, and then pour into jars and seal immediately. Canned in this way they retain their natural, fresh flavor. — [Mrs. B. T. W., Mo.