Equal weight of apples and of coffee sugar. Pare and chop the apples fine. Allow to every 3 lbs. of sugar 1 qt. of water to dissolve the sugar, then boil till pretty thick, skim well and add the apples and 3 oranges with the peel grated fine. Boil well together till the apples are a clear yellow.

Six lbs. of cherries after being pitted, 2 lbs. of seeded raisins,
3 lbs. of sugar, 4 oranges. Scrape and wash the oranges that
they may be free from scales, remove the rind and chop very fine.
Mix all together and cook until thick. Twenty minutes before
taking from the stove add pulp of the oranges with the seeds
and shreds removed, cook very slightly. Seal in cans.

Pare and grate 3 large quinces; add 3 lbs. of sugar and 1 qt. of water; boil until thick. Pour into jelly glasses and seal when cold.

Three small or 2 very large ripe quinces, 1 pt. boiling water,
1 pt. sugar. Put sugar and water over fire and let boil while
paring and grating quinces. Add grated quince, and let boil 15
or 20 minutes. Put up in glasses same as jelly. Nice for cake
filling.

Eight lbs. of seckle, or other nice pears, 8 lbs. of granulated
sugar, 1/2 lb. candied ginger root, 4 lemons. Chip or slice the
pears very fine, slice the ginger root and let these boil together
with the sugar for 1 hour, slowly. Boil the lemons whole in clear
water until tender, then cut up in small bits, removing the seeds.
Add to the pear and boil 1 hour longer and pour that into tumblers
or large top cans. Delicious to eat with cake for luncheon. Use
candied ginger root in preference to the green root.

This is especially nice to serve with any fish, or it makes a
good salad course served with lettuce leaves, which have French
dressing upon them. Pare 4 large cucumbers, not too ripe. Cut
up and stew in 1 qt. of water with a small onion, full teaspoon
salt, 1/2 teaspoon white pepper. Soak meanwhile half box gela-
tine in teacup cold water. When cucumbers are perfectly soft
stir in the gelatine until it is fully dissolved. Then strain so as
to avoid the seeds. When almost cold peel and slice very thin
1 cucumber; line the mold, which has been wet with cold water,
with it; pour in the liquid jelly; allow to "set" very firmly. If
served on platter upon lettuce leaves pour the French dressing
over the mold as well as leaves. French dressing is made in pro-
portion of 2 tablespoons of salad oil to 1 of vinegar, with 1/2 tea-
spoon salt.

5 lbs. Concord grapes
5 lbs. sugar
1 lb. raisins
2 oranges, juice and grated rind
1 cup nut meats

Pulp grapes. Cook pulp and skins separately. Put pulp through sieve to remove seeds. Cook all ingredients together, with the exception of the nuts, for 30 minutes. Add nuts when almost done. Seal.

Cook 1/2 peck apples until tender. Do not core or pare, but cut into small pieces to cook.

Boil 2 quarts cider down to 1 quart. Put apples through sieve. Thicken eider with pulp, adding measure for measure of sugar. Use spices to taste. Add little orange and lemon juice, or 2 tablespoons vinegar. Boil until thick. Seal while hot.

1 lb. rhubarb
1 lb. sugar
1/4 oz. butter
1/2 oz. or more blanched and chopped almonds
1/2 lemon rind, thin and chopped

Bring fruit slowly to boil, add sugar, stirring, skim, then boil quickly until it drops from spoon like jelly. Seal.

1 good sized grape fruit
2 lemons

Slice very thin, using everything but seeds and cores.

To 1 pound fruit add 3 parts of cold water. Let stand 24 hours. Boil until tender. Let stand until next day. To 1 pound boiled fruit add 1/2 pound granulated sugar. Boil until transparent and thick. Seal. 2 large grape fruits and 4 lemons will make 4 quarts.