a time, in a bowl or granite
saucepan with a potato masher, then put them in a stone jar and let them
stand for two days, stirring well each day. Wring them through a cheese
cloth, and if wanted sweet cook with sugar as red currant syrup. The
juice can be bottled without sugar or cooking, and will keep for years.
It is used for sauces or fruit soups, etc.

CRANBERRY JAM.

Put five quarts of cranberries in a preserving kettle with two quarts of
water and boil gently until the fruit is tender, then add three pounds
and three-quarters of granulated sugar, boil until the fruit is clear,
skimming carefully. Put in glasses and when cold seal. It keeps well.

GOOSEBERRY JELLY.

Use the large English gooseberries and follow directions for currant
jelly.

GOOSEBERRY JAM.

Three-quarters of a pound of sugar to every pound of fruit. Put the
fruit on by itself in a porcelain-lined or granite-ware saucepan, mash
and stir well to keep from burning, and boil one hour. Then add the
sugar and boil one hour more.

GRAPE JAM.

Press with the fingers the pulp from grapes--Muscat or Concord grapes
make the best jam--seed and measure them, allowing a cup of sugar to
each cup of fruit. Put the skins on and cook until tender, when almost
done add the pulp, and when all is tender add the sugar and boil until
thick.

PINEAPPLE JAM.

Pare the fruit and carefully take out the eyes, then grate it on a
coarse grater, rejecting the cores, weigh it, and to each pound of fruit
take a pound of sugar. Sprinkle it over the grated pines, let it stand
over night. In the morning, boil for ten or fifteen minutes over a quick
fire. Put in tumblers and when cold cover.

RASPBERRY OR STRAWBERRY JAM.

Allow three-quarters of a pound of sugar to a pound of fruit. Put the
fruit in a preserving kettle over the fire and boil fifteen minutes,
mashing a little to prevent sticking to the kettle. Then add the sugar
and boil ten minutes, skimming carefully; turn into glasses and seal
when cold.

ORANGE MARMALADE.

Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five
lemons. Cut the rind very thin from a third of the fruit, and boil it in
two quarts of water until it can be pierced easily with a broom straw.
Drain from the water and cut in fine strips with scissors, add this to
the pulp of the oranges and lemons after removing all the white bitter
skin and pips from the fruit. Weigh and allow a pound of sugar to a
pound o