Farm and home cook book and housekeeper's assistant

Fill a qt can about % full of selected ripe strawberries, which have been hulled, washed and thoroughly drained, and then pour over them a syrup made by boiling together 5 minutes 1 V2 cups sugar and 1 cup water. Pour the syrup over the fruit boiling hot, and seal at once. Screw down the covers as tight as possible and then set the jars in a pail or boiler and fill up with boiling water, entirely covering the cans. Cover the boiler and throw a thick cloth or carpet over it, and leave it undisturbed until the water is cold. Then take out the jars, and if the covers can be screwed any tighter, do so. This will keep very nicely for a year or more, and they will be found to be of a delicious, fresh flavor when opened. — [Mrs. W. G., Strawberry Preserves Hull, wash, drain and mash 4 qts strawberries and put them over the fire in a preserving kettle and bring slowly to a boil. Then strain through a jelly bag, pressing to extract the juice. To every pt juice add 1 pt sugar and boil all together briskly about 10 minutes, removing all scum that arises to the surface. Then, add 4 qts firm, ripe berries, and simmer gently for 10 minutes, after which skim out the berries carefully, place into jars, fill with the boiling hot syrup, and seal at once. Raspberries may be preserved the same way, with the juice of 1 lemon added to every 4 lbs raspberries. — [Mrs. J. P. D., Neb. Baked Canned Rhubarb Cut up rhubarb, mix with the required amount of sugar, and put in a covered dish in hot oven, but add no water. When done, this will be a fine, rich sauce. Can while hot. — When rhubarb is in season, can a lot of the juice made into a thin syrup. It will help to make a fine jelly when cherries are ripe by using V2 rhubarb and Vz cherry juice. — [P. W. C, To Can Rhubarb in Cold Water Fresh, tender, young rhubarb need not be peeled as a rule. Wash, cut up in small pieces, pack into cans and fill with pure, running cold water. Let settle, then fill with water again, fill to overflowing, and seal air tight. Keep in a cool, dark and dry place, and when wanted, simply drain off the water and proceed as with fresh rhubarb. — [Mrs. D. W. B Canned Rhubarb and Strawberries Peel rhubarb, cut in small pieces and put over fire with 1 qt sugar and a very little water. When done add 1 qt strawberries, cook about 5 or 10 minutes longer, and can and seal while hot. — [Mrs. E. F. H<, N. Y. Preserved Pumpkin Slice 5 lbs pumpkin and 5 lemons in thin slices, discarding seeds, add 5 lbs sugar, mix thoroughly, and let stand in an earthen vessel about 2 days, in a cold place, after which let it boil gently till the pumpkin is clear and almost transparent. Can and seal. — [Mrs. C. L. C, Mass. To Can Pumpkins or Squash As soon as my pumpkins or squash show signs of not keeping, I peel and cut them up and boil them till well done in just enough water to cover, then can and seal in air-tight jars. The cans must be overflowing full and the juice must cover the pumpkins, and all other canning precautions must be strictly observed. — [Mrs. A. W. S., Pa. Canned Sweet Red Peppers