much fruit is canned at a
time and a cloth should be laid on the bottom of the boiler to prevent
breaking of the cans. Fruit canned this way retains its shape, color
and flavor. Strawberries, cherries, red or black raspberries, black
berries, currants, gooseberries, huckleberries, grapes and plums are
best canned by this method. If peaches, pineapple, apricots, pears and
crab apples are canned this way they should cook twenty minutes longer
to assure tender fruit. They are perhaps more satisfactory cooked in a
thick syrup in an open kettle and then canned, as they are not soft
enough to lose their shape and it is more convenient to test them and
judge as to tenderness and flavor.--Mrs. B. G. Whitehead.

BERRY JAM.--Weight the cleaned berries and take an equal weight of
sugar for the sour fruit and crush and beat together until well mixed
in the preserving kettle, then boil steadily and gently over the fire
until thick, stirring frequently. Gooseberries should be boiled in
water to cover until the skins break, then add the sugar slowly and
cook half an hour. Currants should be cooked only long enough to let
the fruit get tender, as the juice jellies easily anyway, and the
currants get hard and tough if cooked too long. Red raspberries are
nice combined with currant juice and sugar.--Mrs. Whitehead.

MARMALADES.--Marmalade differs from jam because the fruit is cooked in
water to cover and when soft and tender is pressed through a colander
or sieve. Then the sugar is added and the pulp is cooked to a smooth,
thick consistency over a steady fire, stirring often to prevent the
fruit from sticking to the kettle. The fruit is weighed before cooking
and an equal weight of sugar is used. Fruit "butters" are thick
marmalades but they are usually not sweetened as much as marmalades and
are cooked longer. Sour fruits like cherries, gooseberries, plums,
peach and apples make the best "butters." Black berries, oranges,
apricots, grapes, peaches and pears make the best marmalades. The hard
seeds of blackberries and grapes are nicely disposed of in marmalade
and yet the pulp and fine flavor of the fruit is retained. Cook them as
long as you would jelly.--Mrs. Whitehead.

CURRANT JELLY.--Wash the currants, steam them and fill a large
preserving kettle with two pints of water added. Wash the fruit and
boil five minutes. Strain through a jelly bag and measure the juice,
allowing a pint of sugar to each pint of juice. Put the juice over