The national course in home economics

syrup, skimming well. As soon as this is done put in the pieces of pine and boil well for one-half hour, or until it looks very transparent. Put it into pots, cover down when cold and store away in a dry place. Mrs. S. Ament. CITRON PRESERVE. Peel and seed with great care. Cut into pieces about three to four inches in size. Place citron over the fire in preserving kettle, after covering it with water. Cook until it can be pierced with a straw. Skim it out upon a platter and add sugar in proportion of one and one-half pounds to each pint of juice. (Two full coffee-cupfuls of sugar equal one pound.) Cook this juice until the scum quits rising. Then put citron back and boil till clear, over one hour. Take citron out and boil clear juice fifteen minutes. Slice into the juice three lemons to each four quarts of citron, boiling till the time is up: fifteen minutes. Use lemon peel and juice removing only the seeds. When you turn citron into the bottles make them half full of fruit and fill them up with the hot juice, fastening them up while hot. Put a spoon into each jar while putting in fruit and set a napkin wet in cold water under the jars while filling. Annie R. White. PRESERVED PEARS. If the seckle pear can be obtained select that on account of its size and flavor but if not to be had then any other pear will answer. Pare off the peeling with a thin knife so as not to waste the fruit. If a seckle leave it whole; if another variety, separate it in halves. Make a syrup of sugar and water, using three-fourths of a pound of sugar to every pound of fruit to be preserved and one cupful of water to a pound of sugar. Drop in the fruit and carefully cook. Just before taking from the stove drop in a few whole cloves, about two to every pear. Cloves are a great addition as they help bring out the flavor of the pear. Mrs. R. A. TO PRESERVE WATERMELON RIND. Same as Citron. TO PRESERVE BERRIES WHOLE. Take the fruit when not over-ripe, pick over carefully, wash and put in glass jars, filling each one about three-fourths full. Make a syrup of a pound of granulated sugar and one cupful of water for every one and onehalf pounds of fruit and let it boil slowly fifteen minutes. Pour syrup into the jars over the berries, filling them up to the top; then set the jars in a boiler of cold water with a generous amount of straw or excelsior in the bottom of the boiler to prevent the cans from falling against each other. Place on the stove and let the water boil until the fruit becomes scalding hot; add more syrup as the fruit settles. Now take out of the cans and seal tight. If these directions are followed the fruit will keep for years. Mrs. a. Peters. PRESERVED CHERRIES. Select the large cherries, remove the stems and stone them carefully, For each pound of sugar allow one pound of cherries. Put fruit in granite pan and pour over them the sugar. Stir up and let stand over night to candy. In the morning put all into the preserving pan, place on the stove and boil gently until the cherries look clear, skimming off the scum as it rises. When the cherries have become quite clear, remove the pan from the stove and seal. Keep in dry dark closet. Theresa Harrington. PRESERVED EGG PLUMS.