The household (of the Detroit free press)

White peaches are best to can, and though they cost more, are really cheaper, for they are more solid ; always keep better and the flavor is infinitely finer. Whether white or yellow fruit is used always leave the stone attached. Pare your peaches and leave them whole, or cut them as preferred. Pack them in jars, not too tight, and cover with cold water. When all are packed, pour off the water into a preserving kettle ; and to every quart jar allow a quarter pound of sugar. Melt these together till a syrup is formed. While it is preparing set your jars (filled with peaches) in a kettle of cold water, and leave them till the water boils around them and they are thoroughly heated through ; then pour the syrup on them and fit the covers on immediately. PEARS. Allow one-half pound of sugar to one of fruit ; prepare a syrup ; add pears and cook until tender; skim out and boil syrup until rather thick; return the pears ; let them boil up, and can while hot ; halve pears for canning. PEAS. Shell them ; throw into boiling water with a little salt ; boil five or six minutes ; drain in a colander, then on a cloth until dry, and place in a tight bottle, or use wide-mouthed bottles, not quite full, and pour over fried mutton-fat so as to cover the peas ; cork tightly, covering with resin or sealing wax. When used, boil until tender and season with butter, PIE PLANT. Skin and cut as for pie ; fill a glass can as full as possible, then fill up with cold water; screw on the cover; no cooking or heating. The fruit will be as nice another year as that fresh from your garden. PLUMS. Wash and put whole into a syrup made in the proportion of a pint of water and a pound of sugar to every two pounds of fruit ; boil for eight minutes, can and seal immediately. If pricked with a fork before plating in syrup they will be less liable to burst. PUMPKIN. Wash the pumpkin (do not peel, as the sweetest part lies next the rind) ; cut up in rings, then in small squares ; fill your kettle and put in a few spoonfuls of water to start it ; cover closely and let it steam until tender; remove the cover and let it cook until as dry as possible without burning (stirring often) whether it be half or a whole day. Seal while hot in tin cans (it must be kept dark). When wanted for pies remove from the can to the colander and thoroughly sift ; allow two eggs for three pies ; make quite sweet with good brown sugar, flavor with ginger and make thin as sweet cream with equal parts of milk and water, or two-thirds water; bake slowly in a good crust until it is solid like custard. If properly baked it will be a rich brown, shiny to look at and delicious to the palate. RASPBERRIES WITH CURRANT JUICE, Ten pounds of red or black raspberries, twelve pounds of granulated sugar, one quart currant juice. Make syrup of the sugar and juice; when boiling add the fruit, and continue for ten minutes. Put in glass cans and fasten immediately. STRAWBERRIES.