nce
ground cinnamon. Slip the pulp out of the skins, scald it, then pass
through a sieve to seed. Then put the juice and skins and all the
seasoning together and boil fifteen minutes.

SWEET PICKLE BEETS.

Boil the beets till they can be pierced with a fork; put into cold
water, slip off the skins and slice. Boil one quart of vinegar, two cups
brown sugar, add sliced beets, a little salt and pepper, boil five or
ten minutes, place in cans and close tightly.

UNCOOKED SWEET PICKLES (300).

As pickles are often put up in very warm weather, this recipe will be
found especially simple and easy to carry out.

One gallon cider vinegar, one cup granulated sugar, one-third cup salt,
one cup freshly grated horseradish (or two five-cent glasses), one-half
cup ground mustard, one-third ounce saccharine, two tablespoonfuls mixed
spices in each quart jar. Be sure to get in a few red peppers and
cloves. Put pickles in jars and fill with above mixture, cold.

Preserves and Jellies

BLACKBERRY JAM.

Press the berries through a colander, add one pound brown sugar to a
pint of juice. Let it boil slowly more than half a day.

CHERRY PRESERVES.

Wash the cherries, pick and stone them, then weigh, taking the same
amount of sugar as cherries. Let them stand one hour, put on fire and
let them boil through thoroughly. Pour on a flat platter and let them
stand in the sun until they thicken.

CRAB-APPLE JELLY.

Wash apples, remove blossom and stem ends, put them whole into a
porcelain-lined preserving kettle, add cold water to nearly cover
apples, cover and cook slowly until soft. Mash and drain through
cheese-cloth or coarse sieve. It makes the jelly cloudy to squeeze the
apples. Now allow juice to drip through a jelly bag or through two
thicknesses of cheese-cloth, boil twenty minutes and add equal quantity
of sugar, boil five minutes, skim and turn in glasses. Let the glasses
stand in a sunny window twenty-four hours. A sprig of rose geranium
dropped in syrup while it is boiling the last time will give the jelly a
delicious and unusual flavor.

CURRANT AND RASPBERRY PRESERVES.

Pick over six pounds of currants, wash and drain, put into a preserving
kettle a few at a time and mash, cook an hour and strain through double
thickness of cheese-cloth. Then return to kettle, add six pounds of
sugar, bring to boiling point and cook slowly twenty minutes. Bring
syrup to boil again, add one quart of raspberries, ski