Boil cherries moderately eight minutes; raspberries, eight minutes; blackberries, eight minutes; plums, ten minutes; straw- berries, eight minutes; whortleberries, eight minutes; pie plant sliced, ten minutes; small pears whole, thirty minutes; Bartlett pears, halves, twenty minutes; peaches, halves, ten minutes; peaches whole, twenty minutes; pineapple sliced one-eighth inch thick, fifteen minutes; Siberian or crab apples whole, twenty-five minutes; sour apples quartered, ten minutes; ripe currants, six minutes; wild grapes, ten minutes. Amount of sugar for each quart jar to one-half pint water. Cherries, six ounces; raspberries, four ounces; blackberries, six ounces; strawberries, eight ounces; whortleberries, four ounces; quinces, ten ounces; small common pears, eight ounces; wild grapes, eight ounces; peaches, four ounces; Bartlett pears, six New Century Cook Book. 209 ounces; pine apples, six ounces; crab apples, eight ounces; plums, eight ounces; pie plant, ten ounces; sour apples, six ounces; cur- rants, eight ounces. Mrs. H. N. Mudge. Canning Fruit. The first requisite is perfect jars. Fill them half full of water, put on the rings, screw down the covers and turn them upside down to see if they can be trusted. To prevent them cracking w7ith the hot fruit, let hot water stand in them a little while before using, and keep them in a pan of hot water while filling; or, if one prefers to fill them at a table instead of stand- ing over the stove, it may be done safely if the jars are placed in a folded cloth wrung out of cold water. As the hot fruit is put in the jar, steam will generate around it and keep it from cracking. The jars must be filled quickly while the fruit is boil- ing hot, but rest a second between each ladleful that the bubble of air may have a chance to rise. See that the jars are absolutely full and immediately screw on the covers very tightly. As the fruit cools the glass will contract, so they should be tightened again after a short interval. Use just what sugar you need to make the fruit agreeable. It is the hermetical sealing and not the sugar which preserves the fruit. The preserves should be kept in a dark place. For Canning Berries. Blackberries, black or red raspberries, or strawberries will best retain their shape and flavor if canned as follows: Fill th e jars as full as possible, shaking the berries down while filling. Set the jars in a steamer and when they are hot fill them with a thick, hot syrup made from white sugar, lay covers on but do not seal, steam fifteen minutes, then seal and remove from steamer. Mrs. J. L. Whitlock. Canned Strawberries. In canning strawberries the usual way if one or two table- spoonfuls of corn starch dissolved in a little cold water and added to the berries just before taking up will prevent them from becoming packed and will hold them in suspension as well as retaining their color. Mrs. H. O. Bates. If jellies are to have the sparkle of the summer sunshine, and the flavors which shall be a reminder of summer flowers 210 New Century Cook Book. and luscious fruits, the utmost care is necessary in their prep- aration. The fruits from which they are made should be fresh, firm and as perfect as possible. All utensils should be lined with granite or porcelain, as contact with tin changes the color of many juices.

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Boil cherries moderately eight minutes; raspberries, eight minutes; blackberries, eight minutes; plums, ten minutes; strawberries, eight minutes; whortleberries, eight minutes; pie plant sliced, ten minutes; small pears whole, thirty minutes; Bartlett pears, halves, twenty minutes; peaches, halves, ten minutes; peaches whole, twenty minutes; pineapple sliced one-eighth inch thick, fifteen minutes; Siberian or crab apples whole, twenty-five minutes; sour apples quartered, ten minutes; ripe currants, six minutes; wild grapes, ten minutes. Amount of sugar for each quart jar to one-half pint water. Cherries, six ounces; raspberries, four ounces; blackberries, six ounces; strawberries, eight ounces; whortleberries, four ounces; quinces, ten ounces; small common pears, eight ounces; wild grapes, eight ounces; peaches, four ounces; Bartlett pears, six New Century Cook Book. ounces; pine apples, six ounces; crab apples, eight ounces; plums, eight ounces; pie plant, ten ounces; sour apples, six ounces; currants, eight ounces. Mrs. H. N. Mudge. Canning Fruit. The first requisite is perfect jars. Fill them half full of water, put on the rings, screw down the covers and turn them upside down to see if they can be trusted. To prevent them cracking with the hot fruit, let hot water stand in them a little while before using, and keep them in a pan of hot water while filling; or, if one prefers to fill them at a table instead of standing over the stove, it may be done safely if the jars are placed in a folded cloth wrung out of cold water. As the hot fruit is put in the jar, steam will generate around it and keep it from cracking. The jars must be filled quickly while the fruit is boiling hot, but rest a second between each ladleful that the bubble of air may have a chance to rise. See that the jars are absolutely full and immediately screw on the covers very tightly. As the fruit cools the glass will contract, so they should be tightened again after a short interval. Use just what sugar you need to make the fruit agreeable. It is the hermetical sealing and not the sugar which preserves the fruit. The preserves should be kept in a dark place. For Canning Berries. Blackberries, black or red raspberries, or strawberries will best retain their shape and flavor if canned as follows: Fill th e jars as full as possible, shaking the berries down while filling. Set the jars in a steamer and when they are hot fill them with a thick, hot syrup made from white sugar, lay covers on but do not seal, steam fifteen minutes, then seal and remove from steamer. Mrs. J. L. Whitlock. Canned Strawberries. In canning strawberries the usual way if one or two tablespoonfuls of corn starch dissolved in a little cold water and added to the berries just before taking up will prevent them from becoming packed and will hold them in suspension as well as retaining their color. Mrs. H. O. Bates. If jellies are to have the sparkle of the summer sunshine, and the flavors which shall be a reminder of summer flowers New Century Cook Book. and luscious fruits, the utmost care is necessary in their preparation. The fruits from which they are made should be fresh, firm and as perfect as possible. All utensils should be lined with granite or porcelain, as contact with tin changes the color of many juices.

The New century cook book