Preserves are made of equal weights of sugar and fruits. The fruit should be ripe, fresh and sound.

Jams are made of whole small fruits or large fruits cut fine and cooked in an equal weight of sugar.

Jellies are made of equal parts of clear fruit juice and sugar-1 c. of juice, 1 c. sugar, boil 10 minutes.

SUNSHINE PRESERVES

Equal parts of fruit and sugar, boil 12 minutes, then put on porcelain dish or big platter. Put out of doors in sunshine for 3 days, then put into glasses as you would jelly, but do not heat again. Fine for cherries and strawberries. Do not leave red raspberries out quite so long.

STRAWBERRY PRESERVES

One pint of sugar with enough boiling water to cover. Cook until it threads. Stir in carefully a heaping pint of dark red strawberries; when that comes to a boil add a second pint of sugar; when that boils, a second pint of berries; when this boils, cook exactly 10 minutes longer. Let it get perfectly cool before canning.

APPLE JELLY

Ten qts. of sour apples stewed very soft in sufficient water to cover the fruit; drain over night through a flannel bag without pressing; add 1 pt. of sugar to each pint of juice, and three sliced lemons; boil 20 minutes; strain into glasses.

CRABAPPLE JELLY

Boil the apples, with just enough water to cover them, until tender; mash with a spoon and strain out the juice. Take a pint of juice to a pound of sugar; boil 30 minutes and strain through a fine sieve.

CRANBERRY JELLY

Two qts. cranberries, 2 pts. water. Boil until berries are soft, then run through sieve. Add 2 1/2 pts. sugar and boil about 15 min. Pour into moulds or 1 large mould, and cut in slices when serving.

FRESH STRAWBERRY JAM

Wash and hull 1 qt. fresh strawberries, crush with a wooden masher. To 2 c. of crushed berries add 3 c. of sugar and mix thoroughly. Boil for one minute, stirring constantly, and add 1/4 c. Certo. Boil for one minute. Remove from the fire and let stand for a few minutes to cool slightly and pour into sterilized glasses.

TOMATO BUTTER

To 1 qt. of tomato add I pt. of apple; put both through sieve, 1 qt. of sugar, some ground cinnamon. Cook until it begins to look like a preserve.

PEACH BUTTER

Nine lbs. of peelel and sliced peaches, 4 ibs. of sugar, 1 pt. vinegar. Cook until thick.