Weigh equal quantities brown sugar and good sour apples, add very little water to sugar and boil until syrupy. Then add apples, peeled, cored and quartered, grated rinds of 2 or 3 lemons and few pieces white ginger✪ Apple Jam. Boil until apples look clear and yellow. This resembles foreign sweet-meats. On no account omit the ginger. — [Mrs. L. W. B., R. I. Crabapple Jam Wash crabapples and put in a kettle with barely enough water to cover. Simmer until they can readily be reduced to a pulp with a potato masher, then strain through a coarse sieve, measure and to 1 part pulp add ^ part sugar✪ Crabapple Jam. Return to fire and 'cook slowly about ^/^ hour. Pour into glasses^ and seal with parafline. — [Mrs. J. H. C, N. Y. Elderberry Jam To % part elderberries add 1 part tart apples, and to every lb of this mixture add % lb sugar and a very little water, if necessary✪ Elderberry Jam. Flavor with lemon iuice or any preferred spices. Boil until the consistency of apple butter. — [R. A. H., Mo. 24 2 FARM AND HOME COOK BOOK 1 Cherry Jam ' i Stone 8 lbs cherries, stir in 2 lbs sugar✪ Cherry Jam, let stand '10 or 12 hours, then boil slowly until converted into a smooth | jam. — [E. K., Mass. ; Strawberry Jam ! Hull, wash and drain the berries, mash, add an equal j quantity sugar or a little less sugar if very sweet jams are j not liked, put over a slow fire, bring to the boiling point ; and boil about 20 minutes. Test by taking out a teaspoonful ' on a saucer, and if the liquid does not jelly when cool, boil j ■SL little longer. About i/4 part currants added to the straw- i berries is a great improvement. — [A. G., Mass. i i Raspberry and Blackberry Jam I j To each lb berries add % lb sugar, and if berries are not juicy enough, a very little water. I always add some currants to raspberry jam as they provide just the necessary acidy i ilavor. Some people like a little cinnamon flavoring. Boil \ until it thickens and the juice is ready to jelly. Put away I in glasses or jars and seal with paraffine. — [A. G., Mass. j Rhubarb Jam j To 2^ lbs rhubarb, cut in small pieces, add 2 lbs sugar, ] 1 cup vinegar, 1 teasp cinnamon and % teasp cloves✪ Strawberry Jam. Boil i -about Vz hour and when thick pour in glasses and seal with : paraffine. — [A. McL., 111. - Wild Cherry and Grape Jam ' Boil 2 gals wild cherries with barely enough water to ; cover them, until they are soft enough to rub through a sieve, j In another vessel boil 1 gal green grapes the same way, and j afterwards combine the pulp of the two with V2 as much : sugar as pulp, and boil together about 2 hours. — [Mrs. J. i K., Neb. Cold Currant Jam ' i Stir well together equal parts mashed currants✪ Cold Currant Jam and granu- j lated sugar, let stand over night, then stir up again and j pour into glass jars, seal, and keep in a cool place. Be sure | every currant is mashed. This is nice to serve with roast 1 meats. — [Mrs. D. J. C. N. Y. ' PLUM AND PEACH JAMS 243 Baked Gooseberry Jam ✪ Baked Gooseberry Jam

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Weigh equal quantities brown sugar and good sour apples, add very little water to sugar and boil until syrupy. Then add apples, peeled, cored and quartered, grated rinds of 2 or 3 lemons and few pieces white ginger. Boil until apples look clear and yellow. This resembles foreign sweet-meats. On no account omit the ginger. — [Mrs. L. W. B., R. I. Crabapple Jam Wash crabapples and put in a kettle with barely enough water to cover. Simmer until they can readily be reduced to a pulp with a potato masher, then strain through a coarse sieve, measure and to 1 part pulp add ^ part sugar. Return to fire and 'cook slowly about ^/^ hour. Pour into glasses^ and seal with parafline. — [Mrs. J. H. C, N. Y. Elderberry Jam To % part elderberries add 1 part tart apples, and to every lb of this mixture add % lb sugar and a very little water, if necessary. Flavor with lemon iuice or any preferred spices. Boil until the consistency of apple butter. — [R. A. H., Mo. 24 2 FARM AND HOME COOK BOOK 1 Cherry Jam ' i Stone 8 lbs cherries, stir in 2 lbs sugar, let stand '10 or 12 hours, then boil slowly until converted into a smooth | jam. — [E. K., Mass. ; Strawberry Jam ! Hull, wash and drain the berries, mash, add an equal j quantity sugar or a little less sugar if very sweet jams are j not liked, put over a slow fire, bring to the boiling point ; and boil about 20 minutes. Test by taking out a teaspoonful ' on a saucer, and if the liquid does not jelly when cool, boil j ■SL little longer. About i/4 part currants added to the straw- i berries is a great improvement. — [A. G., Mass. i i Raspberry and Blackberry Jam I j To each lb berries add % lb sugar, and if berries are not juicy enough, a very little water. I always add some currants to raspberry jam as they provide just the necessary acidy i ilavor. Some people like a little cinnamon flavoring. Boil \ until it thickens and the juice is ready to jelly. Put away I in glasses or jars and seal with paraffine. — [A. G., Mass. j Rhubarb Jam j To 2^ lbs rhubarb, cut in small pieces, add 2 lbs sugar, ] 1 cup vinegar, 1 teasp cinnamon and % teasp cloves. Boil i -about Vz hour and when thick pour in glasses and seal with : paraffine. — [A. McL., 111. - Wild Cherry and Grape Jam ' Boil 2 gals wild cherries with barely enough water to ; cover them, until they are soft enough to rub through a sieve, j In another vessel boil 1 gal green grapes the same way, and j afterwards combine the pulp of the two with V2 as much : sugar as pulp, and boil together about 2 hours. — [Mrs. J. i K., Neb. Cold Currant Jam ' i Stir well together equal parts mashed currants and granu- j lated sugar, let stand over night, then stir up again and j pour into glass jars, seal, and keep in a cool place. Be sure | every currant is mashed. This is nice to serve with roast 1 meats. — [Mrs. D. J. C. N. Y. ' PLUM AND PEACH JAMS 243 Baked Gooseberry Jam

Farm and home cook book and housekeeper's assistant