Mary Jane's cook book

Select firm, slightly under-ripe berries, reject absolutely all over-ripe and soft fruit. Wash berries by gently lifting them in and out of water. Do not allow them to stand in water even for a few minutes as this quickly causes softening. Steam the berries and drop them at once into jars that have been sterilized by boiling for 20 minutes. Fill the jars as full as possible without crushing the fruit; gentle shaking causes sufficient settling. Put new rubber on a jar, stand it in a clean plate to catch the overflow, fill the jar to overflowing with a heavy syrup made by boiling together for 20 minutes equal parts of sugar and water, and seal the jar at once without first wiping off the overflow syrup. Proceed likewise with the other jars. When all are sealed they may be wiped off with a damp cloth. CANNED PEACHES. Peel and halve the fruit and pack in sterilized jars, add % cup of sugar to each pint jar, or less if desired. Fill up with cold water. Put on sterilized rubber rings and cover without clamping down. Place jars in boiler with cloth or board under them, fill boiler with cold water to necks of jars, let come to a boil and boil 10 minutes. Remove jars and clamp down quickly. Pears may be done by the same method. Newtonville Newlywed. CANNED BLUEBERRIES. Put blueberries over the fire with just enough water to cover. Bring slowly to the boiling point and bottle while hot in pint bottles. Add sugar at time of using. Mrs. L. J . G., Maiden. SPICED CURRANTS. Currants, 7 pounds. Vinegar, 2 cups. Brown sugar, 5 pounds. Cloves, 3 tablespoons. Stick cinnamon, 3 tablespoons. Pick over currants, wash, drain and remove stems. Put in preserving kettle and add sugar, vinegar and spices tied in a muslin bag. Boil very slowly iy2 hours. SPICED CHERRIES. Select sound cherries with an inch of stem attached. Place them in jars with alternate layers of powdered sugar till jars are % full. Fill jars to overflowing with cold spiced vinegar, made by boiling a bag of whole spices in vinegar for 15 minutes. SPICED SECKEL PEARS. Pears, 7 pounds. Clove, 1 teaspoon. Sugar, 4 pounds. Allspice, 2 teaspoons. Vinegar, 1 pint. Cinnamon, 2 teaspoons. Ginger root, y2 ounce. Mace, y2 teaspoon. Divide spices into 4 parts and tie each part in a square of muslin, add to sugar and vinegar and bring all to a boil. Pears may be peeled or not, as desired, but should be left whole. Put fruit in syrup and cook till it can be pierced with a straw. Skim out the fruit and pack in a crock. Bring syrup again to a boil and pour over fruit. Keep jar covered. Larger pears should be cut in halves lengthwise for spicing. Remove cores but leave stem on one half of pear. W. G. D., Mansfield. SPICED PEACHES. Peaches, 7 pounds. Whole cloves, 1 tablespoon. Sugar, 4 pounds. Whole allspice, 1 tablespoon. Vinegar, 1 quart. Whole cinnamon, 1 tablespoon. Peel peaches and stick each one with a few cloves. Boil with vinegar and spices until soft but not broken. Place in fruit jars and strain syrup over them. M. R., Marshfield. CITRUS MARMALADE. Grapefruit, 1. Lemon, 1. Orange, 1. Water. Sugar.