Miss Parloa's kitchen companion

After ridding twelve quarts of raspberries of stems and leaves, put them in a large bowl with nine pints of granulated sugar. Mash the fruit and sugar together, and place the mixture in a cool place for three or four hours. At the end of this time mix the fruit and sugar very thoroughly, and pack in jars. Just before packing, however, hold each jar over a lighted candle for half a minute, to exhaust the air. Screw the covers on carefully. Wipe the jars, and place them in a cool, dark place in the cellar. Strawberries and blackberries can be preserved in this manner. * Preserved Blackberries. Put eight quarts of blackberries and two quarts of sugar in a preserving-kettle, and heat slowly, stirring often. Simmer for half an hour after the fruit begins to boil. Put in small jars, and seal while hot. * Preserved Pineapple. To preserve pineapple, pare it, cut it into thin slices, free it of the core, weigh it, and put it into a bowl with half its weight of sugar. Let it stand over night, and in the morning put it on the stove in a preserving-kettle. When it begins to boil, skim it. Let it boil for a minute; then put it into jars, and seal the jars. * Canned Apples and Quinces, Use one peck of apples, two quarts of quinces, and two quarts of sugar. Pare the quinces, and cut out the cores. Put the cores and parings into 'the preserviDgkettle with two quarts of water, and boil gently for an hour. Cut the quinces into eighths, and put them into another kettle containing three pints of boiling water. Simmer until the fruit is so tender that a straw will pierce it. Lift the pieces from the water with a fork, and lay them on a platter to drain. Now strain the water from the cores and parings into the kettle in which the quinces were stewed. Add the sugar, and simmer for ten minutes ; then skim. Wash the other preserving-kettle, and pour half the syrup into it. Now put one-quarter of the pared, cored, and quartered apples into each kettle, and add, also, onequarter of the cooked quinces to the contents of each kettle. Simmer gently for twenty minutes. Fill heated jars with this fruit, and seal them at once. Cook the remainder of the fruit in the syrup remaining in the kettle, and seal it in cans as before. This is a delicate preserve that may be served with cake for dessert when fruit is scarce. * Canned Apples. Only fine-flavored tart apples should be canned. Apples, like all canned fruits, may be put up without sugar ; but the flavor is finer when sugar is added to them during the cooking. Pare, quarter, and core one peck of tart apples. Put them into a preserving-kettle with one quart of water and after covering the kettle, put it on the fire. As soon as the water begins to boil, draw the kettle back where the fruit will cook slowly for a quarter of an hour. Stir frequently. Add one quart of sugar, and cook fifteen minutes longer. Have at hand some hot preserving-jars, and after filling them, seal immediately. It is worth the while to can a bushel of apples, or more. * Canned Blackberries. To can blackberries, put them in the preserving-kettle with one pint of sugar to every two quarts of berries. Heat slowly, and when boiling hot, pour into jars, and seal at once. Less sugar may be used if the fruit be no\, liked sweet.