until the cider is absorbed. Set all aside in a stone crock for twelve
hours, then boil to a soft brown mass and pack in stone
jars.--Contributed.

CANNED WHOLE GOOSEBERRIES.--Take stem and blossom ends from large firm
gooseberries. Fill fruit can with them, cover with boiling water, let
stand until following day; drain, add boiling water again repeating for
three days in succession. Then fill with boiling water and seal. When
ready to use cook and sweeten. Fine for winter pies.

SUNNED CURRANTS.--Cover large red, stemmed currants with granulated
sugar; spread on a platter and stand over night. Cover with a pane of
glass and stand in the sun three days in succession. Seal in jelly
glasses. Use equal weights of sugar and fruit. Same recipe is nice with
red raspberries and with large, firm strawberries. The juice jellies
around the fruit which retains its shape and rich color.

CANNED GRAPE JUICE.--Stem, wash and drain concord grapes, cook until
soft; strain through jelly bag. Add a pint of sugar to each gallon of
juice. Cook only until sugar is dissolved and seal.

PEACH PRESERVES.--Use four cups of sugar to each quart of peeled
peaches. Make a thick syrup of the sugar and water. Pour hot over fruit
and stand over night. Drain syrup and boil thick again. Drop in peaches
and cook tender. Pack them in jars, covering with the syrup.

CHOKE CHERRY AND CRAB APPLE JELLY.--Cover choke cherries with water and
stew until soft. Strain through jelly bag. Prepare crab apples
likewise. Use twice as much apple juice as cherry. Mix and boil twenty
five minutes. Add one cup sugar to each cup juice and boil ten minutes
more.

SUN PRESERVED STRAWBERRIES.--Wash and stem berries. Take an equal
weight of sugar, add a very little water and dissolve. When boiling add
the berries. Let come to a boil and cook three minutes. Pour into
platters or shallow dishes and set in the sun until thick. Three days
will suffice if the weather is clear. If the dishes are covered with
glass the fruit cooks more quickly. When thick put in tumblers, cover
with paraffin and put in a dark place.

CONSERVES.--One quart of rhubarb (do not peel), one pint of red
raspberries, one pint red currants, one pound raisins, one pound
English walnuts, two oranges (sliced very thin), two lemons (sliced
very thin); a pound of sugar to a pound of fruit. Cook until thick as
jelly. Put in jelly glasses and cover with paraffin. (Delicious.)

APPLE BUTTER.--Fill a preserv