■ Cherries. — Get large, sound cherries and cut off the stem to avoid tear- ing the fruit. Wipe with a soft cloth. Weigh the cherries and then weigh out an equal amount of fine sugar✪ Candied Cherries. Sprinkle a little sugar over the cherries and let them stand over night. With the rest of Ihe sugar make a thick syrup and let that stand over night. In the morning bring the syrup to boiling heat ; put the cherries in and boil for live minutes. Let them stand together for 34 hours, drain off the syrup and boil long enough to get rid of the juice from the cherries (until a thick syrup as it was at first) and pour over the cherries. The next morning drain off the syrup and boil to candy degree. Dip each cherry in this and put on a sieve, in a warm place to dry. When perfectly dry pack in glass, or in boxes with waxed paper between layers. Oranges. — Peel the oranges and separate the sections without breaking the white skin that covers them. Place on plates and keep where it is warm until dry. Make a syrup with granulated sugar; boil until it will thread and then add two tablespoon fuls of vinegar for each pound of sugar used. Boil until it begins to turn straw-colored. The instant this change of color shows lift the pan and set it in a pan of boiling water. Now take the sections of orange on a greased fork; dip them carefully in the syrup, and drop on waxed paper to dry. Lay the orange on the fork, never stick the fork through the skin. If the syrup begins to harden it may be heated again. Don't stir the syrup at any stage of the work, 153 THE RURAL COOK BOOK. and when dipping the orange do it gently, or the syrup will be spoiled, and for this reason it is not advisable lo use more than a pound of sugar✪ Candied Oranges at Peaches, — Pare and halve enough large peaches lo weigh two pound^. 4! Make a syrup with one-half a pound of sugar and a cup of water✪ Candied Peaches ^ boiling together for five minutes. Drop the fruit in and cook gently pnti] tender, then drain out and spread on plates. Boil the syrup until fairly thick and pour over the fruit, ^ace the plates in a warm oven ; turt( the fruit over frequently until dry. Roll each piece in granulated. sugar tnd put in hot sunshine. Let stand in sun an hour or two. When cooled pack in layers between waxed paper. Pineapple.— Get the finest fruit to be had; pare and cut into the thin- nest possible slices. Weigh, and allow a pound of sugar to each pound of fruit. Spread sliced fruit on platters and sprinkle the sugar over it. Keep in a warm place for a week— or until dry — then put in a hot oven for y) minutes. When cold, pack between waxed papers. Quinces. — Boil fruit until tender in as little water as possible (may be steamed) and put through a sieve. Weigh the sifted fruit and to each pound of fruit✪ Pineapple Preserves allow a pound of sugar. Put fruit and sugar together and boil until very thick. Spread on plates; dry in oven or sun; cut in bars; roll in sugar; dry again, and pack like the others described, or wrap each bar in waxed paper. Tin boxes are fine for packing away these fruits, but small tin pails will serve the purpose equally well. Glass cans are good so far as keeping quality goes, but are not so easy to use. CANNING VEGETABLES. Vegetables for canning should be fresh gathered, and of the highest quality, just in the right condition for eating.

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■ Cherries. — Get large, sound cherries and cut off the stem to avoid tear- ing the fruit. Wipe with a soft cloth. Weigh the cherries and then weigh out an equal amount of fine sugar. Sprinkle a little sugar over the cherries and let them stand over night. With the rest of Ihe sugar make a thick syrup and let that stand over night. In the morning bring the syrup to boiling heat ; put the cherries in and boil for live minutes. Let them stand together for 34 hours, drain off the syrup and boil long enough to get rid of the juice from the cherries (until a thick syrup as it was at first) and pour over the cherries. The next morning drain off the syrup and boil to candy degree. Dip each cherry in this and put on a sieve, in a warm place to dry. When perfectly dry pack in glass, or in boxes with waxed paper between layers. Oranges. — Peel the oranges and separate the sections without breaking the white skin that covers them. Place on plates and keep where it is warm until dry. Make a syrup with granulated sugar; boil until it will thread and then add two tablespoon fuls of vinegar for each pound of sugar used. Boil until it begins to turn straw-colored. The instant this change of color shows lift the pan and set it in a pan of boiling water. Now take the sections of orange on a greased fork; dip them carefully in the syrup, and drop on waxed paper to dry. Lay the orange on the fork, never stick the fork through the skin. If the syrup begins to harden it may be heated again. Don't stir the syrup at any stage of the work, 153 THE RURAL COOK BOOK. and when dipping the orange do it gently, or the syrup will be spoiled, and for this reason it is not advisable lo use more than a pound of sugar at Peaches, — Pare and halve enough large peaches lo weigh two pound^. 4! Make a syrup with one-half a pound of sugar and a cup of water ^ boiling together for five minutes. Drop the fruit in and cook gently pnti] tender, then drain out and spread on plates. Boil the syrup until fairly thick and pour over the fruit, ^ace the plates in a warm oven ; turt( the fruit over frequently until dry. Roll each piece in granulated. sugar tnd put in hot sunshine. Let stand in sun an hour or two. When cooled pack in layers between waxed paper. Pineapple.— Get the finest fruit to be had; pare and cut into the thin- nest possible slices. Weigh, and allow a pound of sugar to each pound of fruit. Spread sliced fruit on platters and sprinkle the sugar over it. Keep in a warm place for a week— or until dry — then put in a hot oven for y) minutes. When cold, pack between waxed papers. Quinces. — Boil fruit until tender in as little water as possible (may be steamed) and put through a sieve. Weigh the sifted fruit and to each pound of fruit allow a pound of sugar. Put fruit and sugar together and boil until very thick. Spread on plates; dry in oven or sun; cut in bars; roll in sugar; dry again, and pack like the others described, or wrap each bar in waxed paper. Tin boxes are fine for packing away these fruits, but small tin pails will serve the purpose equally well. Glass cans are good so far as keeping quality goes, but are not so easy to use. CANNING VEGETABLES. Vegetables for canning should be fresh gathered, and of the highest quality, just in the right condition for eating.

The Rural cook book