Wash the prunes in warm water, and then set in a stewpan, with one pint and a half of water to each pound of prunes. Cover closely and put where they will just simmer gently for several hours until tender and the juice is thick. Do not add sugar if the prunes are of the sweet California variety. And the juice of a lemon, and the thin peel should go in with each three pounds of prunes✪ Prune Marmalade. Rub the prunes through a colander to remove the stones and skins, then put the pulp in a large flat dish. Stand this' in a deep dish of hot water and set in the oven to cook slowly, till the marmalade is stiff. Then put in the jars for use. Apple Marmalade Select four pounds of apples, pare and core, then put in porcelain preserving-kettle with one quart sweet cider and two pounds of white sugar✪ Apple Marmalade; boil until the fruit is quite soft; squeeze through a colander and then through a sieve; place in jars and seal when cold. Pear Marmalade Take pears that are not quite ripe, chop fine; to each pound of pears take a pound of sugar, the juice of four or five lemons, and the rind cut thin; add two ounces ground ginger, a coffee cup of water✪ Pear Marmalade; stir this mixture well; boil two or three hours and stir frequently. 324 The Toronto Cook Book Quince Marmalade Select ripe yellow quinces, pare, core them and cut into small pieces; to each pound of quince allow a half pound of sugar✪ Quince Marmalade; put parings and cores into a kettle with enough water to cover them; boil slowly until quite soft; then put fruit with sugar into porcelain-lined kettle; strain over them through a cheesecloth juice from the parings. Cover and boil the whole until it becomes thick, keeping it covered except when skimming. Watch and stir constantly in order to prevent sticking on bottom. Put in glass jars and seal when cold. Grape Fruit Marmalade Take and shred three oranges, three lemons and three grape fruits, leaving out seeds and core; measure fruit, add three times the quantity of water✪ Grape Fruit Marmalade, and let stand over night. The following day boil ten minutes, let stand another night and the next day put in cup for cup of sugar and fruit, boiling steadily until jellied. Tomato Marmalade Six pounds of tomatoes, six pounds sugar, juice and grated rind of six lemons, two teaspoons ground ginger✪ Tomato Marmalade; boil slowly for two and a half hours, or until jellied. Crab Apple Marmalade Cut up apples and cover with cold water, boil slowly to a pulp, strain through sieve; to eleven cups of pulp add eight cups sugar and two lemons✪ Crab Apple Marmalade; boil one hour. Canned Peaches Select some fine, free-stone peaches; pare, cut in two and stone them. Immerse in cold water, taking care not to break the fruit. See that the peaches are not over ripe. Place in the kettle, scattering sugar between the layers. The sugar should be in the proportion of a full tablespoon to a quart of fruit. To prevent burning put a little water in the kettle✪ Canned Peaches. Heat slowly to a boil, then boil for three or four minutes. Can and seal the fruit hot. Canned Pears Prepare and can precisely like peaches in preceding recipe, except that pears require longer cooking. When done they are easily pierced with a silver fork. Preserving and Canning 325 Apple Ginger (For Dessert) ✪ Canned Pears

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Wash the prunes in warm water, and then set in a stewpan, with one pint and a half of water to each pound of prunes. Cover closely and put where they will just simmer gently for several hours until tender and the juice is thick. Do not add sugar if the prunes are of the sweet California variety. And the juice of a lemon, and the thin peel should go in with each three pounds of prunes. Rub the prunes through a colander to remove the stones and skins, then put the pulp in a large flat dish. Stand this in a deep dish of hot water and set in the oven to cook slowly, till the marmalade is stiff. Then put in the jars for use. Apple Marmalade Select four pounds of apples, pare and core, then put in porcelain preserving-kettle with one quart sweet cider and two pounds of white sugar; boil until the fruit is quite soft; squeeze through a colander and then through a sieve; place in jars and seal when cold. Pear Marmalade Take pears that are not quite ripe, chop fine; to each pound of pears take a pound of sugar, the juice of four or five lemons, and the rind cut thin; add two ounces ground ginger, a coffee cup of water; stir this mixture well; boil two or three hours and stir frequently. The Toronto Cook Book Quince Marmalade Select ripe yellow quinces, pare, core them and cut into small pieces; to each pound of quince allow a half pound of sugar; put parings and cores into a kettle with enough water to cover them; boil slowly until quite soft; then put fruit with sugar into porcelain-lined kettle; strain over them through a cheesecloth juice from the parings. Cover and boil the whole until it becomes thick, keeping it covered except when skimming. Watch and stir constantly in order to prevent sticking on bottom. Put in glass jars and seal when cold. Grape Fruit Marmalade Take and shred three oranges, three lemons and three grape fruits, leaving out seeds and core; measure fruit, add three times the quantity of water, and let stand over night. The following day boil ten minutes, let stand another night and the next day put in cup for cup of sugar and fruit, boiling steadily until jellied. Tomato Marmalade Six pounds of tomatoes, six pounds sugar, juice and grated rind of six lemons, two teaspoons ground ginger; boil slowly for two and a half hours, or until jellied. Crab Apple Marmalade Cut up apples and cover with cold water, boil slowly to a pulp, strain through sieve; to eleven cups of pulp add eight cups sugar and two lemons; boil one hour. Canned Peaches Select some fine, free-stone peaches; pare, cut in two and stone them. Immerse in cold water, taking care not to break the fruit. See that the peaches are not over ripe. Place in the kettle, scattering sugar between the layers. The sugar should be in the proportion of a full tablespoon to a quart of fruit. To prevent burning put a little water in the kettle. Heat slowly to a boil, then boil for three or four minutes. Can and seal the fruit hot. Canned Pears Prepare and can precisely like peaches in preceding recipe, except that pears require longer cooking. When done they are easily pierced with a silver fork. Preserving and Canning Apple Ginger (For Dessert)

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Prune MarmaladeApple MarmaladePear MarmaladeQuince MarmaladeGrape Fruit MarmaladeTomato MarmaladeCrab Apple MarmaladeCanned PeachesCanned PearsApple Ginger (For Dessert)