The national course in home economics

Place a very wet hot cloth in the pan; set the jar on this, having rinsed them first in hot and then in cold water, place in it a silver spoon, put in the funnel and a cupful of syrup, then fill with fruit to the top. Remove the spoon and set the jar where no draft of air can strike it. Cover the fruit with syrup. In ten or fifteen minutes the contents of the jar will have cooled and settled some, and they will be ready to seal. Fill to the top with syrup or hot water; put on the top. When the jars are cold the top should be tightened again and set away in a cool, dark place. Some put a circular piece of paper on top of the jar before putting the cover on and think this prevents the mold that sometimes forms over the fruit. But if the cans stand till partially cool, and are then filled before being sealed, no mold will form. Julia Stevenson. WOLVERINE METHOD OF CANNING STRAWBERRIES. It is generally conceded that strawberries are the hardest fruit to keep we have. I suppose it is due to the amount of acid they contain and the season of the year in which they ripen. My method has never failed me. Try it: Select sound, fresh berries. Pick them over carefully and if necessary wash, but drain thoroughly and put them at once in the preserve kettle. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours, till the juice is drawn from them; pour the juice into the kettle and let them come to a boil, removing the scum which rises; now put in the berries; thoroughly scald, yes, even boil ten minutes, then put them in hot jars and seal while boiling hot. Turn can bottomside up; if no juice escapes they will keep well. Mary Bornes. CANNED RASPBERRIES. (Illinois Recipe.) Take two pounds of berries to one pound of sugar. Stir in sugar before putting on the stove. Let them come to a good boil, then seal in glass jars. Mrs. L. Gregory. CANNED GRAPES. (Michigan Recipe.) Strange that so many have trouble canning grapes. I ask you to try my recipe: Squeeze the pulp from the skin; boil the pulp in one kettle, and the skins in another kettle, putting only a little water on each. When the pulp seems tender put through a colander, removing the seeds; now add the skins when tender, with the water in which they boiled and a large cupful of sugar for a quart of pulp and juice; boil ten minutes, stirring often, and can. M. C. Miller. CANNED PEACHES. (California Recipe.) Make a syrup of one-half pound of sugar and one-fourth of a cupful of water to every pound of fruit. Select large ripe yellow or white red-cheeked peaches; pare and divide in halves, take out stones from most of them; leave one now and then for the flavor. When ready drop them in the syrup and boil ten minutes. Seal while hot. Mrs. Martha Thompson. CANNED PINEAPPLE, (Florida Recipe.) Select sound fruit, pare and pick out the eyes, cut in thin slices crosswise. Dig out center and tie in muslin bag and add to syrup; make syrup of three pounds of sugar and three pints of water to every seven pounds of fruit; boil syrup five minutes and skim, taking out muslin bag with cover. Now add the fruit and let it boil five minutes; have cans hot, fill and close up as soon as possible. As the cans cool, keep tightening up. Mrs. C. I. Berry. CANNED PINEAPPLE. (Uncooked.)