Miss Parloa's kitchen companion

Have the pears pared and cut in eighths, and when the lemon has been cooked for ten minutes, add the pears and cantaloupe, and cook for ten minutes longer. Now add the peaches, which have been pared and cut in eighths. Cook the preserve for half an hour, being careful not to boil it so rapidly that the fruit will get broken. Heat some glass jars in water, and after filling with hot preserve, screw on the covers. * Strawberries and Raspberries in their Own Juice. Here is a good rule to follow in preserving small fruits when it is desirable to keep .their color and form. It is particularly nice for raspberries and strawberries. For twelve quarts of berries take six quarts of sugar. Put three quarts of fruit into the preserving-kettle with one gill of water, and after heating very slowly, mash thoroughly. Turn into a piece of cheese-cloth, and let it drain until it is cool enough to be handled ; then press every particle of juice through the cloth. Put the juice and sugar into the preserving-kettle, and heat slowly to the boiling-point, stirring frequently. When the juice boils, add the remaining nine quarts of whole berries, and cook for fifteen minutes. After the fruit begins to boil, the liquid should simply be allowed to bubble, and should be skimmed frequently. When the fruit is cooked, put it into jars, filling the remaining space with the juice. There may be about a quart of juice left after the jars are filled. Save it for use in the winter for sherbets, Bavarian creams, pudding sauces, or anything else for which fresh fruit juice would be used if it could be had. Berries prepared by the foregoing directions will keep their shape, color, and flavor, and resemble the French and German preserves. * Raspberries Preserved in Currant Juice. * J Use twelve quarts of raspberries, three quarts of currants, and three quarts of sugar. Free the currants of leaves and stems, and put them into the preserving-kettle and on the fire. Cook slowly for an hour, stirring and mashing frequently. Spread a square of cheese-cloth in a colander, and place the colander over the preservingkettle ; then pour in the hot fruit and juice, and squeeze as much juice as possible from the currants and through the cloth. Now add the sugar to the currant juice, and place the kettle over the fire. Stir frequently until the sugar is melted. Have the raspberries stripped from the stems and freed of leaves, and when the syrup begins to boil, put the fruit into it. Let the fruit boil for ten minutes. Skim the raspberries from the syrup, and put them in glass jars that have been placed in a pan of cold water and kept over the fire until the water boiled. Keep the covers hot in another pan of water. Now fill the jars with hot syrup, and put on the covers immediately. There will be about a quart of syrup left. Seal it in a jar ; it will be nice to use in making sauces or dishes for dessert in the winter. * Raspberries Preserved in their Own Juice. Use sixteen quarts of raspberries and four quarts of sugar. Do the same as with raspberries preserved in currant juice, only substituting four quarts of raspberries for three quarts of currants to get juice. If the fruit be desired richer, six quarts of sugar may be used. * Raspberries Preserved without Cooking.