PINEAPPLE JAM:

Peel, grate and weigh the pineapple. Put pound to pound of pineapple and sugar. Boil it in a preserving kettle 30 or 40 minutes. Take off fire. Skim. Pour into scalded jars and seal.

CRABAPPLE MARMALADE:

Boil the apples in a kettle until soft, with just enough water to cover them. Mash and strain through a coarse sieve. Take a pound of apple to a pound of sugar, boil 1/2 hour and put into jars.

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 hair sieve. (Last straining can be deleted.) Pour into scalded jars or glasses and seal.

PRESERVED PEACHES:

Take ripe Freestone peaches; pare, stone and quarter them. To 6 pounds of the cut peaches allow 3 pounds of the best brown sugar. Strew the sugar among the peaches and set them away in a covered vessel. Next morning, put the whole into a preserving kettle, and boil it slowly about 1 3/4 to 2 hours. Remove from heat, skim and laddle into hot jars. Seal.

MRS. H.'S SPICED CURRANTS:

5 lbs. of currants
2 tbsp. cloves
4 lbs. brown sugar
2 tbsp. cinnamon
1 pt. vinegar

Wash currants; drain. Put all ingredients in an enamel pot, boil for 2 hours or more until quite thick. Laddle into hot jars and seal.

PEAR BUTTER:

Boil 6 good sized pears to a pulp; weigh them; take 1/2 their weight of sugar, put it into a saucepan with very little water. Boil it and skim it while boiling. When boiled to a crack, add the pulp of the pears and give it a boil; and add about 4 drops of essence of cloves. When it is cold, it is ready for use. This recipe can also be used with apples.

PRESERVED ORANGES:

Boil the oranges in water until you can run a straw through the skin. Clarify 3/4 lb. of sugar for each pound of fruit. Take the oranges from the water and pour the hot syrup on them. Let them stand one night. Next day, boil them in syrup until it is thick and clear. Put in scalded, warm jars and seal.

CLARIFIED SUGAR:

For each pound of sugar allow 1/2 pint of water. For every 3 lbs. of sugar the white of one egg. Mix when cold. Put on fire and bring to a boil. Boil a few minutes and skim it. Let it stand 10 minutes, skim it again and strain it.