The Monmouth Baptist ladies' cook book

Five pounds of blue California plums, cut in pieces, but not skinned, four pounds of sugar, one and onehalf pounds of raisins, three-fourths pounds English walnuts, four oranges, using yellow rinds and pulp but not the bitter white part. Cut in small pieces and boil the whole one hour. QUINCE HONEY. Mrs. N. B. Miller. Five quinces grated fine, five pounds sugar, one quart water. Let sugar and water boil twenty minutes, then put in grated quinces and boil fifteen minutes longer. Splendid. QUINCE JELLY. Use good parings and cores with one-third good tart apples. Boil till tender in barely enough water to cover. Mash and strain. Return juice to fire, boil and skim, add a scant measure of sugar to each measure of juice. Boil and put in glasses. QUINCE PRESERVES. Proceed as for pear preserves. RASPBERRY JAM. Raspberry jam is much better if one- third or onehalf cherries are used. Take equal weights of fruit and sugar ; put them into a preserving kettle over the fire ; keep stirring and breaking the fruit until the sugar melts, then boil till it jellies on a plate; then put into jars. RHUBARB CONSERVE. Mrs. H. W. Dredge. Cut five pounds rhubarb into pieces and cover with five pounds sugar and let stand over night. In the morning pour boiling water over one and one-half pound chopped figs and add to the pieplant with the grated rind and juice of two lemons and oranges. Boil until thick like preserves. Delicious with cold meat or for cake filling. The above makes from six to eight large glasses. STRAWBERRY PRESERVES. Mrs. Mary Brereton. Take one pound of nice ripe strawberries and one pound of granulated sugar. Let boil twenty minutes, then pour out on large platters and set in the sun with window glass over them, let stand in sun twenty- four hours, then put in jelly glasses with parafine overtop. This is also nice for dark red cherries and red raspberries. PRESERVED STRAWBERRIES. Mrs. J. H. McMillan. One pint of sugar, one pint of berries, one-half pint of water. Boil the sugar and water together until it almost jells, then put in fruit and boil twenty minutes. Pour out into earthen crocks and let stand till next day. Then strain off the syrup through a colander and boil until it jells, then put in fruit and boil five minutes. Put away in jelly glasses and cover. TOMATO FIGS. Six pounds of small yellow or red tomatoes, three of granulated sugar, skin and put in layers with sugar in saucepan. Boil very slowly, when nearly clear, lift carefully and spread on platter and place in sun a day or two, cover with glass, sprinkling occasionally with granulated sugar. When dry pack between layers of waxed paper. WATER MELON PRESERVES. Mrs. J. A. Joel. Pare the rind of one melon, cut into small pieces, cover with water and add one tablespoon of powdered alum. Let stand over night. Drain, then cook in clear water till a straw will pierce easily, then drain again and weigh. Take three-fourths as much sugar as fruit and slice half a lemon and squeeze part of the juice from the other half, water enough to cover the fruit and cook till thick as desired. Raspberries, strawberries and cherries need the addition of apples, plum or quince to make a perfect jelly. Use apple juice with grapes for jelly. It makes them jelly better and prevents the formation of tartar.