Canned Currants

For 3 lbs carefully selected stemmed, washed and drained currants, allow 1 lb sugar. Put the fruit and the sugar together to boil about 10 minutes or until the juice is pretty well extracted, then carefully skim out the fruit and let the juice boil about 20 minutes, after which return the fruit to the juice again and let cook long enough to heat through. Then can and seal air tight.- [Mrs. B. B., Mo.

How To Can Currants Cold

Select good, ripe currants, remove stems, wash and drain, and allow equal weight of sugar. Wash the currants and be sure that every single one is crushed. Mix thoroughly with the sugar and let stand over night. Next morning stir well, and when all the sugar is dissolved, put it in air-tight fruit cans and set away in a cool, dark and dry place. Be sure to have the cans full and to pack them closely, so that no air bubbles will remain in them.-[Mrs. W. L. J., Vt.

Spiced Currants

Put 1 tablesp ground cinnamon and 1 teasp whole cloves in a little cheese cloth bag and let it simmer slowly about 15 minutes with 1 cup vinegar and 4 lbs sugar. Then add 4 lbs currants and boil slowly till rich and thick. Remove spice bag and can and seal while hot. Stoned cherries may be prepared the same way. Boil 1 cup cherry stones in the bag with the spices.-[Mrs. J. P. D., Neb.