Miss Parloa's new cook book and marketing guide

Pineapple. Pare the fruit, and be sure you take out all the eyes and discolored parts. Cut in slices, and cut the slices in small bits, taking out the core. Weigh the fruit, and put in a pan with half as many pounds of sugar as of fruit. Let it stand over night. In the morning put it over the fire and let it boil rapidly for a minute only, as cooking long discolors it. Put it in the jars as directed. Grated Pineapple. Pare the fruit clean ; then grate it on a coarse grater, rejecting the cores. Weigh it, and put to each pound of fruit a pound of sugar. Let it stand over night. In the morning boil for a minute, and it is done. Put it in jars as directed. Blackberries. Blackberries are prepared like strawberries. If they are quite ripe, not quite so much sugar is needed. Whortleberries . To each quart of berries allow one-third of a pound of sugar, and half a pint of water to three pounds of sugar. Put the water and sugar over the fire, and when boiling hot, add the berries. Cook three minutes. Put in the jars as directed. Crab- Apples. To each pound of fruit allow half a pound of sugar, and a pint of water to three pounds of sugar. When the syrup is boiling hot, drop in the apples. They will cook very quickly. When done, fill a jar with the fruit, and fill it up with syrup. Pears. Pare the fruit and cut in halves. Throw into cold water, or they will be discolored. Use one pound of sugar for three of fruit, and one quart of water for three pounds of sugar. When the syrup is boiling, take the pears from the water, and drop into the syrup. Cook until they can be pierced easily with a silver fork. Fill the jars with fruit, and fill up to the brim with syrup, using a small strainer in the tunnel, that the syrup may look clear. Bartlett pears are delicious, as are, also, Seckel ; but many other varieties are good. Peaches. Have ready a kettle of boiling water. Fill a wire basket with peaches and plunge them into the boiling water. In two minutes take them out, and the skins will come off easily. Drop the fruit into cold water, to keep the color. For three pounds of fruit use one pound of sugar, and one pint of water for three pounds of sugar. When the syrup is boiling hot, take the fruit from the water, and drop into it. Put but a few in at a time, as they cook very quickly. Take them from the syrup with a silver fork, fill the jar, and fill up with strained syrup. Peaches are much nicer preserved whole, as the stones give a rich flavor. Brandied Peaches. The Morris white peaches are the best. Take off the skins with boiling water. To each pound of fruit allow one pound of sugar, and half a pint of water to three pounds of sugar. When the syrup is boiling hot, put in the peaches, and as fast as they cook, take them out carefully and spread on platters. When cool, put them in jars, and fill up these with syrup, using one-half syrup and one-half pale brandy. First-proof alcohol, diluted with an equal quantity of water, can be used instead of brandy, but it is not, of course, so nice. Plums.