Steamed Apples

Pare and core the apples; one cupful of sugar and one and one-half cupfuls of water to every six apples; boil until soft in covered pan; remove the apples; boil down the juice and flavor with lemon.

Mrs. F. May, Soquel.

The Best Way Of Cooking All Kinds Of Dried Fruit

Wash quickly in cold water to remove all particles of dust: cover with cold or lukewarm water and soak twenty-four hours Put to simmer in covered porcelain or granite vessel for two parts of a day, keeping the fruit always just covered with warm water. Sugar to taste and simmer about two hours longer.

Mrs. W. J. Hill.

Lemon Butter

Beat three eggs with one and a half cupfuls sugar, add juice of three lemons, a lump of butter, one cupful hot water, and a teaspoon-ful corn starch. Boil and stir constantly until thick,

Mrs. H. M. Johnson.

Cranberry Sauce

Wash berries and put in a granite or porcelain vessel to cook, allowing a pt. and a half of boiling water to each qt. of berries, and boil rapidly for twenty minutes, mashing berries with a wooden spoon or masher. Turn into a dish to cool, and after cooling a little, pass through a coarse sieve and return to saucepan. Let it just come to a, boil, then add two teacupfuls sugar to each qt. of berries used. Stir sugar in well and boil gently three or four minutes, then pour into moulds or a glass dish.

Mrs. H. S. Ball.

Cranberry Sauce

To one qt. of cranberries put one cupful of cold water and stew ten minutes; add two cupfuls of white sugar and Cook ten minutes longer. Pour into a mould and it will jelly.

Apple Jelly

Wash and cut into small pieces any tart, juicy apples - red makes the handsomest jelly but do not peel or core them. Put them into a granite or porcelain kettle with sufficient water to about cover them, and cook slowly until very soft. Pour into a cheese cloth bag and hang up to drain over night. Do not squeeze pulp if you wish jelly to be clear. To three cupfuls of juice allow two and one-half cupfuls of sugar and juice of half a lemon. Put the lemon with the fruit juice and boil rapidly for twenty minutes before adding sugar, which must be heated very warm in the oven. Care must be taken that it does not heat too rapidly or it will melt. Boil about five or ten minutes after putting in sugar, skimming often. Have ready a pan in which a cloth is spread, and on this place the glasses with a teaspoon in each glass. Put cold water in the pan so that it will come to about an inch upon the glasses. Pour the hot juice into the glasses and when partially cool remove the spoons. When cold cover with tissue paper wet in brandy or alcohol.

Miss Perry, Monterey.

Currant Jelly

Use currants without picking from the stems. Put into the kettle and just cover with water and cook in the same manner as for apple jelly.

Miss Perry, Monterey.

Currant Jelly Without Cooking

Press juice from currants through a colander; strain juice, not too thin. For every cupful of juice use a cupful of white sugar. Mix thoroughly, stirring juice and sugar with large spoon in a preserving kettle as this insures success. Skim off any white foam that comes on top. Seal into pt. fruit jars and let stand in sun two or three clays. Wrap jars in brown paper, keep in cool, dry place, as heat, light and moisture spoils all currant jelly. Warranted to keep six months, possibly longer.

Mrs. Will Jacks, Pacific Grove.