Mary Jane's cook book

Peel peaches and remove stones, place in preserving kettle with a very little water and stew until tender. Drain off liquid and put fruit in clean preserving kettle, mash and sweeten to taste. Boil until very thick and of a rich color, stirring constantly to prevent burning. Seal while hot in sterilized jars. PEAR BUTTER. Wash pears and without peeling boil until soft and mushy. Rub through colander to remove cores, seeds and skins. Put pulp into kettle with half as much sugar, add cinnamon, nutmeg and cloves to taste and cook mixture slowly till smooth and thick, stirring constantly to prevent burning. APPLE BUTTER. Apples. Cloves. Sweet cider. Allspice. Cinnamon. Fill a preserving kettle with apples that have been peeled, quartered, and cored. Add the spices, cover with cider and boil slowly, stirring every little while with a wooden spoon until the whole becomes a dark brown jam with only juice enough to keep it soft and buttery. Pour into jars and cover. Mrs. H. B. C., East Boston. GRAPE BUTTER. Pick over grapes, wash and drain well. Separate skins from pulp, heat the latter to boiling point in a preserving kettle and simmer slowly till seeds drop out. Put pulp through colander to remove seeds. Add skins to pulp in the preserving kettle, cook mixture slowly for 30 minutes and seal in sterilized jars. CRANBERRY SAUCE. Cranberries, 1 quart. Sugar, 1 pint- Water, iy2 cups. Boil together, closely covered, for 10 minutes from time it begins to bubble. Do not stir. Skim, cool and chill. RUBY SAUCE. Cranberries, 1 quart. Cold water, 2 quarts. Sugar. Apples. Boil cranberries in water in closely covered kettle for 20 minutes over a hot fire. Remove from stove and add sugar to taste, and all the peeled, cored, and quartered apples that the juice will cover. Stew together slowly till apples are tender, but not broken, and have absorbed the juice until they are ruby colored. W. L. E., Cambridge. PICCALILLI. Green tomatoes, 1 peck. Whole allspice, 1 ounce. Salt, 1 cup. Whole cloves, 1 ounce. Onions, 6. Cinnamon. Green peppers, 4. Cider vinegar. White mustard seed, 1 ounce. Brown sugar. Celery seed, 1 ounce. Horseradish. Chop tomatoes and let stand over night with salt sprinkled throughout. In the morning drain well, add onions and peppers chopped, spices tied in a bag, sugar to taste, a little horseradish and vinegar to cover. Scald slowly and simmer for 4 hours. Mrs. Bridgewater. UNCOOKED PICCALILLI. Green tomatoes, y2 peck. Cinnamon, li/2 teaspoons. Green peppers, 6 cups. Allspice, % teaspoon. Cabbage, 6 cups. Clove, % teaspoon. Onions, 6. Mustard seed, 6 tablespoons. Salt, 1 cup. Celery seed, 6 tablespoons. Brown sugar, 2 pounds. Vinegar. Chop green peppers after removing seeds, and shred cabbage fine, then measure. Also chop tomatoes and onions, add salt and place all in a crock. Pour over boiling water to cover and let stand 24 hours. Pour in a bag to drain until dry. Return to crock and add remaining ingredients. Mix all well and pour over enough vinegar to cover. Let ripen 1 month before using. W. G. D., East Mansfield. [illustration: JELLIES, PRESERVES, PICKLES. 197] GERMAN STYLE SAUER-KRAUT.