For the comfort of the family

Of course in the season every one makes jellies, but I also store away bottles of fruit juices. To make these, wash fruit — currants, raspberries, strawberries or blackberries-mash and put in preserving kettle on range and let them slowly heat to boiling point. Cook about twenty minutes, then strain through cheesecloth, pressing out every drop of juice possible. For each quart of juice allow one-half cup of granulated sugar which has been heated in the oven; boil five minutes and turn into sterilized jars or bottles. Spiced gooseberries make a delicious accompaniment to cold meat or creamed chicken. Cook six quarts of gooseberries — ^which have been washed and prepared— with nine pounds of sugar, one and one-half hours. Then add one pint of vinegar, one tablespoon each of powdered cinnamon, clove and allspice. Boil until the liquid jellies when cooled; store in jelly glasses or jars. Blackberry shortcake is a delicacy which few seem to know. Very large, juicy berries should be used in the same way that strawberries are used. Whipped cream is a very delectable addition, but should always be served heaped in a glass bowl, that it may be added when desired. When tomatoes appear in the garden some fine specimens are peeled and sliced into a baking dish. Between layers is shaken salt, pepper, sugar and small pieces of butter are added. This is baked slowly in the oven two or three hours. When baked it is sprinkled with grated cheese and garnished with whipped cream. Tomato conserve is delicious with cold meats and is made by peeling four quarts of ripe tomatoes to which are added six lemons sliced very thin — ^be sure that no seeds escape into the mixture — cut one and one-half ounces candied ginger very fine ; add one cup of seeded raisins and four pounds of granulated sugar. Put ingredients in preserving kettle, heat slowly to boiling point and cook till the consistency of marmalade. Seal in jars while hot. The cucumbers which, having eluded the eagle eye of the Head of the House, have grown to corpulency, are transformed into sweet pickle. Peel and cut cucumbers into rings, removing seeds. Boil one ounce of alum in one gallon of water and pour over the sliced cucumbers. Let stand on back of range where it will simmer slowly four hours. Remove cucumbers from alum water and let stand in cold water till thoroughly cool, then drain. Boil one quart of vinegar and four pounds of brown sugar together and strain. Add this sirup to cucumbers with one ounce of stick cinnamon and a half -ounce of whole cloves. Boil until cucumber rind may be pierced with a straw, then store in an earthen crock. If you have a bit of land plant a plum tree. It is hardy, a thing of beauty when in blossom. the fruit is luscious, and you may then experience the joy of plum jam with your matutinal toast. Wipe ripe plums, cut them open, weigh and boil in preserving kettle twenty minutes. The stones will rise to the top ; skim them off. For each pound of plums allow three-quarters pound of sugar. Heat sugar in oven and add to the hot plums. Cook until juice jellies when dropped on plate. Delicious peach jam is made in the same way as plum, save that the peaches are stoned and peeled; but 'tis peach shortcake which makes the family fairly purr with contentment. Bake sponge cake layers as for Washington pie, fill between and on top with sliced, chilled and sugared peaches and crown the masterpiece with snowy whipped cream. Somehow sweet pickle pears seem the proper accompaniment to roast beef, so I prepare them in this wise : Peel seven pounds of pears and stick them with whole cloves. Boil one quart of vinegar and four pounds of brown sugar and one tablespoon of whole allspice. Add the pears and cook until soft, being care-