The national course in home economics

Take two pounds of sugar for every three pounds of plums; wash the plums and drain; put the sugar on a slow fire in the preserving kettle, with as much water as it will melt and let simmer slowly; prick each plum with a needle and place in cans and in boiler of cold water (see How to Preserve Berries Whole), pour over the syrup and cook till the skins break and you feel they are thoroughly heated. As they settle add more syrup. Seal while hot. D. Hall. CALIFORNIA PRESERVED PRUNES. Wash four pounds of prunes and place in a granite pan over the fire with enough water to cover; set the pan over a slow fire and cook slowly until the fruit is tender, then remove, and pass through a sieve. To each pound of the pulp add three-fourths of a pound of sugar; make a syrup of the sugar with a little water and add the pulp. Boil for fifteen minutes. Seal. Minerva Allison. PRESERVED NECTARINES. (Florida Recipe. ) Pare, halve, stone and weigh the nectarines. Steam till tender. Make a syrup of three-fourths of a pound of sugar to every pound of fruit. Put sugar in granite pan, add just enough water to dissolve it and let slowly come to a boil. Add the fruit. Let come to a boil and with wooden spoon turn over the fruit. Put on top of stove and simmer slowly two hours. Set away to cool. Next day heat up syrup again to boiling point, add the fruit and when thoroughly heated seal. Julia J. PRESERVED PEACHES. Select the yellow red-cheeked ones if possible (skin same as tomatoes, by pouring on boiling water then thrusting them in cold water and separate in halves). Proceed as for preserved cherries only using three-fourths of a pound of sugar to every pound of fruit. Minerva Goss. SUN PRESERVED GOOSEBERRIES. Put into a quart pan six pounds of gooseberries with two pounds of sugar sprinkled over them and set the pan on the fire. Stir carefully; when the juice commences to come out take off the pan. Repeat this process for two days more; the second and third day add one pound of sugar, then take the gooseberries out of the syrup. Place on platters, boil the syrup till thick and pour over the fruit; place them to dry in the sun. In two days seal. Miss C. PRESERVED RED GOOSEBERRIES. They must not be picked until they are fully ripe. For each quart of the fruit take one-quarter of a pound of sugar and one gill of water. Boil together until a thick syrup, then put in the fruit and boil gently for fifteen minutes. Next put them into small stone jars. When cold, cover them close. Keep them for making tarts or pies. Candace G. FIG CONSERVE. Figs preserved with lemon juice and ginger, pickled and spiced, make a delicious conserve. If the dried fruit is used the figs should be steamed first. F. E. P. TOMATO PRESERVES. Take as many sound red or yellow, plum-shaped tomatoes as desired to preserve, and weigh them. Wash and prick with a needle to prevent their bursting. Put the same number of pounds of sugar as of tomatoes over them. Let them stand over night. Next morning add enough water to cover them. Boil slowly until the fruit is clear and syrup is almost jellied. Before taking up add to each pound one lemon sliced. Leone Dickerson. TOMATO FIGS.