Take 1 qt. of sour cherries (stoned). Cook a few minutes until soft. Put through a sieve. Take equal parts of the pulp and sugar. Boil until thick. Can.

One pint of raspberries, 2 quarts of fresh currants, 3 pounds seedless raisins, 4 pounds sugar. Boil all together until thick.

Wash and seed one pound of large sweet raisins; put them on to cook with half a pound of sugar, 1 cup of water and half a grated nutmeg. Cook until thick; when cold it is ready to serve.

First make a plain lemon jelly, adding sugar according to the fruit to be used. When beginning to set add 1 orange, 1 banana and 2 or 3 figs cut in small pieces. Serve plain or with whipped cream.

Pick the stems from grapes that are green or but barely beginning to turn. Put them in an agate or porcelain lined preserving kettle with half a cup of water to prevent burning before the juices start. When cooked soft press through a sieve or colander and measure the pulp. To every 2 cups of pulp allow 1 1/2 cups of sugar. Cook the pulp and sugar for 1/4 of an hour,
stirring carefully to prevent burning; seal in pint jars or in jelly glasses.

(An Old Family Recipe.)
Two quarts of apples, 1 ounce of green ginger root that has been soaked all night, then boiled slowly for one hour, and cut into tiny bits; 2 even cupfuls of sugar, 1 cupful of cold water. Pare the apples, cut into neat dice less than half an inch square, and throw into cold water to preserve their color. Put the sugar and water into a preserving kettle, and when it boils add the ginger and simmer half an hour. Drain the apples out of the
water, throw into boiling syrup and boil until tender and transparent, but not broken much. Pour into small jars and seal hot. Pears are very nice preserved in the same way.

Allow one pint of vinegar to every pound of sugar and 7 pounds of plums. Add 1 level teaspoon of allspice, one of cloves, and 1/2 ounce of ginger root. Tie the spices in a muslin bag and cook in the syrup. When it boils add the plums and bring all slowly to the boiling point. Simmer slowly for 15 minutes and set in a cool place over night. Drain the syrup from the plums, put the plums into glass jars and boil the syrup until quite thick,
then pour over the fruit and seal.

Cook the plums in water until nearly tender, then rub through a sieve or colander. Put the pulp in a preserving kettle with three-quarters as much sugar by measure. Boil and stir constantly and when thick enough seal in small jars.

Eight pounds crab apples, 8 lbs. sugar, 4 oranges, 3 lemons. Half pare each apple, by leaving a band of the skin around the middle; core; cut in pieces the size of a large cherry; sprinkle sugar over in layers and let stand over night. Next day simmer slowly about 3 hours or until clear. When the apples and sugar begin to boil, add the oranges chopped fine and the juice of the lemons.

One box each of cherries, gooseberries, currants and two of raspberries. After being stemmed, washed and mashed, place in a preserving kettle; add 2/3 cup of sugar to each cup of fruit; cook slowly until thick as ordinary jam; pour into jelly glases. This will make about six glasses and is especially tasty when cold. Cover with melted paraffine before setting away.