Barberry Sauce

To one quart of barberries add a pint of water and cook one hour; then add three-fourths of a quart of sugar, and boil fifteen minutes longer.

Barberry Preserve

Barberries may be preserved in white vinegar and used as a garnish for meats.

Pineapple Preserved Without Cooking

Peel and cut a pineapple in small cubes and add to each pound one and a fourth pounds of granulated sugar. Turn this into a stone crock, stir it every day for three days, then pack it into cold, sterilized glass jars, and seal. Serve with ice cream or with rolls at breakfast.

Grape Conserve

A basket of grapes, one and one-half pints of sugar, one and one-half pounds of seeded raisins, half a pound of walnut meats. Remove pulp from grapes, boil five minutes. Put through a colander to remove seeds and boil. Add raisins, sugar, and nut meats chopped fine and boil about thirty minutes until thick. This is delicious either with meats or plain blancmange.

Plum Conserve

Stone and chop finely ripe damson plums. To each quart (after they are chopped) add two cupfuls of chopped and seeded raisins, six sour oranges chopped fine with some of the yellow peel grated, and five cupfuls of sugar. Cook slowly until it is thick and transparent, and turn it into glass jars.

Green Gage Jam

Wash, but do not peel, six pounds of plums, remove the stones and to each pound of fruit add three-fourths of a pound of sugar. Dissolve the sugar over the fire in a very little water, a third of a cupful to each pound, boil and skim. Add the fruit and cook it quickly until it jellies. This is the English method of making jam.

Grape Marmalade

Pulp the grapes and cook the pulps until tender. Press through a sieve and add to the skins, allowing three-fourths of a pound of sugar to one pound of fruit. Cook slowly, but do not make it stiff.

Plum Butter

Take the large red plums that grow wild in some sections of our country and are known as " wild goose" plums. They are delicious when raw, but are bitter and sharp when cooked. This is on account of the seed which " clings." Cook the plums until tender and then put through a sieve. Mix with an equal amount of sweet apples and cook until mashed, then add sugar to taste - almost equal parts. Many plums are impossible when cooked. If they are put in clear water and allowed to heat slowly to the boiling point, this objectionable feature, which is in the skin, will be eliminated. Throw away that water and proceed to can or preserve.

Pear And Peach Jam

Take equal quantities of peaches and pears, and to every quart add the juice of one lemon and one orange, and the peel of the orange. (Boil the orange peel in two waters and drain, then cut into thin strips, and add to the fruit.) Allow the fruit to simmer, uncovered, for half an hour, and add a pound of sugar to every pound of fruit. If you have ten pounds of fruit you can safely deduct one pound of sugar, and the fruit will keep all right. Boil slowly about ten minutes after sugar is added, stirring often to prevent burning. Pour into jam pots and cover with paraffin.