easier, especially for small fruits. Cook the fruit according
to the directions and see that all jars, covers and utensils are
carefully sterilized. When ready to put the fruit in the jars, put a
broad skimmer under one, lift it and drain off the water. Set it in a
shallow pan of boiling water or wrap it well in a heavy towel wrung out
of boiling water; fill to overflowing with the fruit and slip a
silver-plated knife around the inside of the jar to make sure that fruit
and juice are solidly packed. Wipe the rim of the jar; dip the rubber
ring in boiling water, place it on the jar; cover and remove the jar,
placing it upside down on a board, well out of drafts until cool. Then
tighten the covers, if screw covers are used; wipe the jars with a wet
cloth and stand on shelves in a cool, dark closet.

CANNED PEACHES

To eight quarts of peaches take one quart of sugar and three quarts of
water. Make a syrup of the sugar and water; bring to a boil; skim it and
draw the kettle aside where the syrup will keep hot but not boil. Pare
the peaches, cutting them in halves or not as desired; if in half leave
one or two whole peaches for every jar, as the kernel improves the
flavor. Put a layer of fruit in the kettle; when it begins to boil skim
carefully; boil gently, for ten minutes; put in jars and seal. Then cook
more of the fruit in similar fashion. If the fruit is not ripe it will
require a longer time to cook.

All fruit may be canned in this manner, if desired.

PINEAPPLE, No. 1

The large juicy pineapple is the best for this purpose. Have your scales
at hand, also a sharp-pointed knife and an apple-corer, a slaw-cutter
and a large, deep porcelain dish to receive the sliced pineapple. Pare,
do this carefully, dig out all the eyes as you go along. Lay the pared
pineapple on a porcelain platter and stick your apple-corer right
through the centre of the apple, first at one end and then at the other;
if it acts stubbornly put a towel around the handle of the corer and
twist it, the whole core will come out at once. Now screw the
slaw-cutter to the desired thickness you wish to have your pineapple
sliced. Slice into receiving dish, weigh one pound of fine granulated
sugar and sprinkle it all over the apple, and so on until all are pared
and sliced, allowing one pound of sugar to each very large pineapple.
Cover the dish until next day and then strain all the juice off the
apples and boil in a porcelain or bell metal kettl