The national course in home economics

One dozen pineapples; take out eyes, chop fine; to every pound of fruit one pound of sugar; put all together in large crock; let stand twentyfour hours, stirring occasionally. Fill your jars; screw down tight. Sarah Fuller. CANNED FRUIT JUICES. Many times it becomes desirable to use the juices of fruits for coloring and flavoring and by putting these up in the fruit season they are always ready. Select sound ripe fruit, press out the juice, and strain through a flannel bag. To each pint of juice add one cupful of white granulated sugar. Put in a granite kettle, bring it to the boiling point and can while hot in small glass cans. Seal tight. Keep in dry dark place. Under the head of "Preserves" will be found several methods of preserving these juices for winter use. Mary Bitner. CANNED MINCEMEAT. Mincemeat pies are so enjoyed by many people that they ask for them at all seasons of the year. I give here a recipe for canning mincemeat that, when opened, one, two, or three years later, it is found to be as good as when freshly made. Make and season the mincemeat (see Chapter, "Pies, Pastry, Etc.") and heat very hot, packing in glass jars and setting away in a dry, dark and cool place. One quart can will hold enough for two pies. Marion C. Howitt. CANNED BOILED CIDER. I was trained in girlhood to think that mince pies and fruit cake without boiled cider were unfit to eat. Many of the modern cooks use brandy instead but as I am a temperance advocate I still cling to the good boiled cider mince pie made by my grandmother. To enable one to have this at all times I herewith give my recipe for keeping it the year round. Place ten quarts of sweet cider in a granite kettle over the fire, boil it slowly until reduced to two quarts, carefully watching it that it does not burn; turn into glass jars while hot and seal tightly. Set away in dark dry closet. Auntie Brower. CANNED PLUMS. (California Style.) Canned plums arc much nicer when peeled. To peel them, pour on boiling hot water and let them slightly scald. When skins begin to break, pour off water and peel. Have ready a syrup made in the proportion of one pound of sugar to every four pounds of fruit and just enough water to dissolve sugar When all the plums are ready put them in the hot syrup and cook five minutes. Seal at once. Mrs. M. Butler. CANNED BLACKBERRIES AND BLUEBERRIES. Allow sugar and treat as for raspberries. Mrs. L. Gregory, CANNED PEAS. (Iowa Recipe.) Take peas when at their best; select only those that are fresh and tender. Pod and fill the cans (glass) as full as possible by shaking. When no more peas will go in add enough clean cold water to nil up vacuum and, screw on tops fairly tight but not as tight as you would to put away. Leave room for gas to escape. Proceed to cook in cold water as described in recipe headed "A-i Method for Canning Fruit," only put water entirely over the can and boil three hours steady. Don't let water stop boiling once. Cans may be laid flat down on sides if desirable in canning vegetables as the covers are on and not off, as in fruit. Set in dry, dark closet. Mrs. Mary Clark. CANNED CORN.