Currants
Goosberries
Grapes
Melons
Oranges
Peaches and pears
Peaches and cream
Pineapples
Plums
Pressed Figs
Raspberries, Blackberries, Dewberries, Blueberries and Whortlberries
Frosted fruit
Keeping fresh fruit
Directions for packing, handling, and keeping fruits
_Recipes_:
To keep grapes
To keep lemons and oranges
To keep cranberries
Cooked fruit
General suggestions for cooking fruit
_Recipes_:
Baked apples
Citron apples
Lemon apples
Baked pears
Baked quince
Pippins and quince
Baked apple sauce
Baked apple sauce No. 2
Apples stewed whole
Steamed apples
Compote of apples
Apple compote No. 2
Stewed pears
Stewed apple sauce
Boiled apples with syrup
Stewed apples
Stewed crab apples
Sweet apple sauce with condensed apple juice
Apples with raisins
Apples with apricots
Peaches, pears, cherries, berries, and other small fruits
Baked apples
Baked pears
Baked peaches
Cranberries
Cranberries with raisins
Cranberries with sweet apples
Oranges and apples
Stewed raisins
Dried apples
Dried apples with other dried fruit
Dried apricots and peaches
Evaporated peach sauce
Dried pears
Small fruits
Prunes
Prune marmalade
Canning fruit
Selection of cans
How to test and sterilize cans
Selection of fruit
Directions for preparing fruit
Cooking fruit for canning
Storing of canned fruit
Mold on canned fruit
Opening of canned fruit
Rules for selecting canned fruit
_Recipes_:
To can strawberries
To can raspberries, blackberries and other small fruit
To can gooseberries
To can peaches
To can pears
To can plums
To can cherries
To can mixed fruit
Quinces and apples
Plums with sweet apples
To can grapes
To can crab apples
To can apples
To can pineapples
Fruit jellies
_Recipes_:
Apple jelly
Apple jelly without sugar
Berry and currant jellies
Cherry jelly
Crab apple jelly
Cranberry jell