One quart cranberries cut coarsely; one cup sultana raisins; six ries; one quart gooseberries; two quarts granulated sugar. Boil forty minutes and put in jelly glasses.

One quart cranberries cut coarsely; one cup sultana raisins; six oranges; soak raisins; cut up oranges; mix. Equal measure of sugar; cook. Stir constantly.

Six pounds rhubarb; six pounds granulated sugar; one-half pound English walnuts; six oranges, pulp and juice. Boil until proper consistency.

One box of blue plums; one pound of raisins, chopped; three pounds sugar; juice of four oranges; rind of two oranges chopped. Boil the rind in water until bitterness is gone. Cook for one-half hour.

A five-pound basket of big blue plums; wash and seed them, put in preserving kettle with one pint water; add (everything but the seeds of) five oranges and five lemons, putting the skins through a meat chopper; four pounds of seedless raisins, also put through the chopper; one pound of walnut meats broken and lastly five pounds of sugar. Let boil until quite thick, then put in glasses and when cold cover with paraffine.

Seven pounds pear chips; seven pounds sugar; one-fourth pound candied ginger; three lemons sliced; two oranges. Cook oranges and lemons slowly before adding to pears; then cook slowly for two hours.

Use cup for cup sugar and fruit. Let sugar stand on fruit over night. Drain juice and cook slowly until sugar is thoroughly dissolved. Add fruit and heat through. Turn out on platters and stand in sun until thick as desired. Pieces of glass over each platter helps cook more rapidly. Seal as you would jelly in glasses.

One orange; twenty-five peaches; twelve pears; twelve plums; one pound white grapes; one-fourth pound almonds, blanched; three-fourths cup of sugar to one cup of fruit. Cook two hours.

Two quarts blackberries; one and one-half quarts sugar; one cup water. Cook well for half an hour.

One pound dried apricots; three pounds granulated sugar; one-half ounce bitter almonds; three pints cold water. Soak the apricots in the water over night (wash first), and in the morning boil until tender. Add sugar and almonds blanched and boil another half hour, or until mixture sets.

Two quarts tomatoes; two lemons ground, use juice and all; four chopped large sour apples; two and one-half cups brown sugar; two teaspoonfuls cinnamon; one teaspoonful ground ginger; one-half teaspoonful cloves. Cook slowly until thick. Put in jars.

Seven pounds large ripe tomatoes; four pounds brown sugar; one-half cup vinegar; one teaspoonful each of ginger and cloves; one tablespoonful cinnamon. Cover tomatoes with boiling water and let stand five minutes; rub off skins and cut off stem ends. Slice into a porcelain kettle and cook until soft; add sugar and stew until very thick; add spices and vinegar and cook short time longer. Pour in quart Mason jars and seal while hot. This is particularly good with meat or game.

Six pounds yellow tomatoes—small ones; six pounds sugar; one pound raisins, large ones with seeds; put them in water until they plump up; two ounces green ginger root (obtainable at a Chinese store); six lemons sliced; put tomatoes in kettle and put on enough water to cover them; then add the other ingredients and boil until thick.

Peel and grate three large quinces and one tart apple. Make a syrup of three pints of granulated sugar and one pint of water; have the syrup boiling briskly; stir in the grated fruit and boil twenty minutes.

One basket of apricots; one pineapple; three oranges; five pounds cane sugar. Peel oranges, scald peeling and scrape off white and then put all through grinder. Boil all slowly one hour, stirring constantly or it will stick.

One large, or two small, pineapples, put through meat chopper with large knife; one and one-half pounds apricots; weighed after they are peeled and pitted; two pounds sugar; one-half pint water. Boil slowly for an hour.

Cut five pounds rhubarb into inch pieces. Add one quart of water and cook as for sauce. Put one pound figs through a food chopper. Heat five pounds sugar and add to hot sauce, then figs. Add juice of two lemons. Cook slowly for about one hour, stirring often.

Equal parts of peaches (run through a fine collander) and sugar, cooked two hours.

Nine medium sized peaches, cut small; one orange, chopped fine (with skin); one cup sugar. Cook until it thickens, put in jelly glasses and seal.

Two quarts pie plant pared and cut in inch length pieces; four large oranges, chopped (use juice); one-half pound almonds, blanched and chopped; four pounds sugar; mix all together and let stand in bowl all night. Cook slowly in enamel kettle until thick. Seal with paraffine in glasses.

Six oranges; three lemons, parboiled, and save the water; either put the skins through the chopper or slice them very thin; add eight cupfuls water, using that in which the fruit was boiled, and sixteen cupfuls of sugar; let stand over night. Next day let it boil gently until it jellies.

One grapefruit; six oranges; two lemons (sliced like wafers); two quarts of cold water; let stand over night. In the morning, boil slowly until fruit can be pierced with a straw; add seven and one-half pounds granulated sugar and boil until thick enough.

Six pounds of pumpkin (after cut), cut one inch long, three-fourths inch wide and one-half inch thick; cover with five pounds sugar; let stand over night. Six lemons, juice and rind; two oranges sliced and the rinds cut in small pieces; three-fourths ounce ginger, the preserved is best. Simmer until the rind softens, then add to the pumpkin and boil until the right consistency.

Take one-third lemons and two-thirds oranges (eight oranges and four lemons makes large enough quantity to cook up at one time and makes twelve glasses). Take off the yellow part of the peel from one-half of each; cut into small pieces and drop into the preserving kettle; take off the white part of the peel, between the yellow part and the pulp; be sure none of the white goes into the marmalade, as it makes it bitter. Slice the fruit across in thin slices, and add it to the cut up peel; put teacup of water to each whole fruit (oranges and lemons) and cook until the fruit is soft. When cooked, add three-fourths cup of sugar for each whole fruit and boil hard until it jells. The quicker it is cooked the better, as long cooking, especially after the sugar is added, tends to destroy the flavor and makes the mixture taste strong.

Boil for twenty minutes, four pounds of rhubarb cut into small pieces, leaving the skin on. Add the juice of five lemons, the rind of which has been sliced off thinly, boiled in a little water for about twenty minutes or until soft; and chopped fine. To this add six pounds of granulated sugar, one pound of blanched almonds, chopped or cut, and one wine-glass of Jamaica ginger. Boil all together until thick.

Cut rhubarb very fine and to each cupful add the juice and pulp of one orange, one tablespoonful lemon juice and one teaspoonful grated orange peel and one and one-half cups sugar. Let stand until sugar is dissolved. Boil rapidly until transparent.

Two and one-half pounds rhubarb; skin and cut in one inch pieces; two pounds granulated sugar, mixed with one teaspoonful cinnamon; one-half teaspoonful ground cloves; seven-eighths cup vinegar. Bring to boiling point and simmer till thick.

Sprinkle two and one-half pounds sliced rhubarb with one pound of sugar and let stand over night. Drain in the morning and add to the juice one cup water and one-half cup vinegar. Put on, boil with a spice bag containing one-half teaspoonful each of ground cloves, mace, allspice, ginger and cinnamon. Boil until it makes a good syrup, then add rhubarb and cook until thick.

Take eight quarts of large red cherries (stoned), cover with cold vinegar, let stand over night. Next day turn off all the juice in the jar, measure the cherries and take equal parts of sugar and cherries. Take one tablespoonful cloves, six sticks of cinnamon, pounded a little, put in cheesecloth bag, put in jar with sugar and cherries. Stir every few hours for several days until sugar is thoroughly dissolved. Put in fruit jars.

Remove the skins from seven pounds of grapes, boil until soft and pass through sieve. Boil four pounds of sugar and one quart of vinegar together, add skins, boiled grapes, one tablespoonful powdered cloves; two tablespoonfuls powdered cinnamon and boil all together for two and one-half or three hours.

One peck of grapes; one quart vinegar; six pounds sugar; one ounce whole cloves; one-fourth ounce stick cinnamon. Boil grapes, spices and vinegar together until the grapes are tender. Press through sieve and boil the juice thirty minutes. Add heated sugar, boil five minutes, testing to see whether it has jellied. Cook longer if necessary. Pour into hot sterilized jelly glasses and cover with wax.

Four quarts of crabapples; one quart of damson plums. Wash fruit and put on with cold water enough to cover. Let cook until soft, drain through a jelly bag and return to kettle with an equal quantity of sugar. Boil until it jells. This makes a tart jelly which tastes like currants.

Three large quinces; one quart of cranberries. Wash and quarter the quinces, removing the seeds; pick over and wash the cranberries and put them in the preserving kettle with the quinces; add cold water to nearly cover fruit; cook slowly until soft. Allow juice to drip through a jelly bag. Boil twenty-five minutes and add an equal quantity of heated sugar. Boil five minutes, skim and put in heated glasses. Seal.

Two bunches of fresh mint; one pint boiling water; one-half box gelatin, soaked in one-half cupful cold water; one-half cupful lemon juice; one cupful sugar. Crush mint and steep in water one-half hour; soak gelatin in cold water and add to mint; add sugar and lemon juice. Strain and color with Burnette's leaf green paste.

One grape fruit; one orange; one lemon; after washing fruit, slice very thin, rejecting only seeds and tough inner pulps of grape fruit. Cut slices in halves and quarters, measure and add two and one-half times the quantity of water and set aside for twenty-four hours. Then boil gently for fifteen minutes, and set aside another twenty-four hours. Add sugar, measure for measure, to fruit and juice and boil until it jellies, which will be for one hour and a half or two hours. Before cooking dissolve the sugar through the fruit and juice. Then do not stir at all while the process of cooking is going on. The rinds should be transparent and the jelly a clear amber hue when done.

Four pounds quince; two quarts cranberries; cook until mushy; then strain for juice and add one cup sugar to every cup of juice. Boil fifteen minutes. This makes a beautifully colored jelly.

One quart vinegar; two quarts water (eight cups); four pounds sugar (nine cups); put stick cinnamon and five cents worth of cloves in bag and boil fifteen minutes. Peal fruit and pour hot syrup over fruit and let stand over night. Drain syrup off fruit and reboil syrup. Pour hot on fruit a second time. The third morning boil syrup again twenty minutes, and then boil fruit in syrup. Can and seal.

For ten pounds of peaches take five pounds of light brown sugar, one ounce whole cloves, one ounce cinnamon stick and one pint vinegar; let it come to a boil and pour over the peaches; let stand until next day; pour off liquid; reheat and pour over fruit again; the third day reheat the liquid and put in the peaches, a few at a time, and boil; then put in jars and seal.

Peel and core six small apples. Put into a saucepan with one cupful of sugar, one and one-half cups of water and five cents worth of red cinnamon drops. Boil gently until apples are tender and a pretty pink color. Remove carefully to a dish and let the syrup continue boiling until it jellies. Pour over the apples. Serve as a garnish or in glass sherbet cups and top with whipped cream.

One-half beef tongue chopped fine; six large sour apples; one quart of wine; one cup molasses; juice of one large orange and grated rind; two lemons, that is, juice and grated rind; two pints granulated sugar; one pint currant jelly; two tablespoonfuls cinnamon; one tablespoonful salt; one-half teaspoonful black pepper; two nutmegs; one large cup suet chopped fine, cooked; two pounds seeded raisins; one cup chopped citron; brandy enough to make moist. Use cold, strong coffee if brandy is objectionable.

One quart bowl each of chopped lean beef and of chopped apples; two quinces chopped fine; one-half bowl each of suet and molasses; one and one-half bowls each of brown sugar; raisins; currants; one-half bowl of candied lemon and orange peel chopped fine; one-half bowl of citron chopped fine, grated rind and juice of two lemons; one glass jelly; one pint of boiled cider; one pint of sweet cider; four level teaspoonfuls cinnamon; one level teaspoonful cloves; one-third teaspoonful white pepper; three teaspoonfuls salt and one grated nutmeg. Allow meat to cool in the water in which it was cooked; remove all membrane from suet and cream it with your hand; chop meat, add suet, apples, quinces, molasses, sugar, raisins, currants, orange and lemon peel, citron, lemon juice, jelly and cider; heat gradually and let it simmer three hours. When cool add the spices and if desired, brandy to taste.

Mix together one cup chopped apples; one-half cup raisins, seeded and chopped; one-half cup currants; one-fourth cup butter; one tablespoonful molasses; one tablespoonful boiled cider; one cup sugar; one teaspoonful cinnamon; one-half teaspoonful each of cloves and grated nutmeg; one salt spoon mace. Add enough stock in which meat was cooked to moisten; heat gradually to boiling point and simmer one hour; then add one cup chopped meat and two tablespoonfuls currant jelly. Cook fifteen minutes.

One peck green tomatoes, wash well and cut off blossom end; put through meat chopper; put on stove and pour over them boiling water and scald; drain this water off, put back on stove and repeat the process. After they have been scalded and drained three times, add one peck of apples, washed, cored and quartered and put through the meat chopper; five pounds sugar; two pounds raisins; one and one-half pounds beef suet; two tablespoonfuls salt; three tablespoonfuls cinnamon; one teaspoonful cloves; two teaspoonfuls nutmeg and one teaspoonful allspice. Cook one and one-half hours, stirring constantly as it burns very easily; add three cups vinegar and seal while hot.

One-half pound suet; five pounds stoned raisins; three pounds dried currants; one and one-half pound citron; six pounds sugar; one and one-half pints molasses; six pounds round of beef; one-half peck sour apples; one quart boiled cider; one quart California brandy; one pint California sherry; three nutmegs; one-half cup cinnamon; one-fourth cup ground cloves.

Six pounds round beef chopped fine; eight pounds chopped apples; four pounds raisins with seeds; four pounds currants; one and one-half pounds suet shredded; two and one-half pounds sugar; one-half pint alcohol; two quarts cider; two quarts water; one nutmeg grated; four heaping teaspoonfuls cinnamon; one heaping teaspoonful cloves; six heaping teaspoonfuls allspice; two pounds chopped cooked figs; one pound chopped citron; one pint good whiskey. Mix meat and fruits thoroughly, then add the liquor.

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