Pear And Cranberry Jam

Take two parts of pears and one part of cranberries, run through a chopper and cook as above, adding the peel of an orange to each quart of pulp.

Honeyed Gooseberries

Remove each seed from green gooseberries with a long needle, so as to keep the fruit in perfect shape. To each pound of fruit add half a pound of white honey. Stir together in a jar and allow it to stand three days, then turn into a preserving kettle and heat it slowly. Let it simmer until the berries look clear and the juice is thick, which will take about half an hour. Put into small jars and seal.

Fruit Preserve (Apples, Pears, And Plums)

Peel and cut into small pieces the apples and pears. Skin, stone, and cut up the plums. Use equal proportions of each fruit after all are cut up. Use a pound of sugar to each pound of fruit. Boil until of marmalade consistency. Take from the fire and add a handful of blanched almonds. Seal in glasses.

Euchred Plums And Pears

Nine pounds of fruit, six pounds of white sugar, two quarts of vinegar, one ounce of cinnamon. Boil the vinegar and spice together; pour it over the fruit, which has been previously placed in a large crock or bowl, and let it stand for twenty-four hours. Pour it back over the fruit in the bowl. Repeat the process for five mornings, the last time boiling the fruit about fifteen minutes. Put in canning jars and cover while hot. This recipe is good also for peaches or prunes.

Sweet Pickled Peaches

To seven pounds of peaches allow three and three-quarters pounds of white sugar, one quart of vinegar, two ounces of stick cinnamon. Peel the peaches and insert one or two cloves in each. Boil the sugar and vinegar with several sticks of cinnamon, for five minutes, then put in the peaches. When the fruit is tender, remove it carefully from the syrup and put it in jars. Boil the syrup, reducing it nearly half, and pour it over the peaches in the jars.

Spiced Peaches

For six pounds of fruit use three pounds of granulated sugar and one pint of vinegar. Into each peach insert two cloves. Put into the sugar and vinegar one ounce of stick cinnamon (which should be in a cheesecloth bag), and boil. When the mixture is boiling hot place the fruit in it and cook it until it is tender. Put it into jars and seal at once.

Rhubarb Relish (For Meat Course)

Cut into small pieces one cup of pie-plant or rhubarb. Add one-half cupful of water, one and one-half cupfuls of sugar, the pulp and sliced rind of a lemon and an orange, one-half package each of seeded raisins and currants. Cook all over a slow fire. Seal in glasses when thick.