-Wash dry and cut up three pounds of figs and
seven pounds of rhubarb, put them into a basin, add six pounds of sugar,
one cupful of water, two heaping teaspoonfuls of ground ginger and the
juice of two large lemons. Cover and leave for twelve hours. Boil for half
an hour. Divide into jars and cover. This is an excellent preserve and
keeps well.

4. Preserved Cherries.--Select large, rich, red cherries; stone and weigh
them, adding three-fourths of a pound of sugar for each pound of fruit.
After the stones have been taken out, allow them to stand in a stone jar
over night; in the morning put them in a preserving kettle and cook until
clear. Put in glass tumblers and cover the tops when cool with melted
paraffin, before putting on covers.

5. Strawberry Preserves.--The fruit for this must be solid, and must be
used as soon as they are gotten ready, and not sugared down. To one pound
of sugar add one pound of fruit. Use just enough water to keep them from
sticking, and put fruit, sugar and water all on at the same time, and let
them cook twenty minutes. Then spread on flat dishes and set in sun for
three or four days, and then put in glass jars. They will need no more
heating or cooking. These are considered fine.

6. Lemon Butter.--Take two nice large lemons, grate the rind and use the
juice, two eggs, two cups of sugar, small lump of butter. Boil ten minutes
in double boiler.

[842 MOTHERS' REMEDIES]

7. Apple Preserves.--Make a syrup of three-fourths pound of sugar to each
pound of apples. Add a little lemon juice or sliced lemon; keep skimming
this as it boils, and put in only a few apples at a time into the syrup,
and boil until they are transparent; skim out and put in a jar. When the
apples are done, boil the syrup down thick, then pour boiling hot over the
apples and cover closely. Well flavored fruit, not easily broken, should
be selected.

8. Apricot Preserves.--Pare the fruit very thin and stone it. Place the
fruit in a porcelain or granite kettle, first a layer of fruit, then a
layer of sugar, using pound for pound of sugar. Let this stand in the
kettle for a day. The next day boil very gently until they are clear. Then
place the fruit in a large pan or bowl and pour the liquor over them. The
following day pour the liquor into a quart of codlin liquor, this being
made by boiling and straining a pound of fine sugar with just enough water
to make a syrup. Let the whole boil quickly until it will je