Quince Jelly

Remove core and skins entirely. Add one pt. of water to one gallon of fruit and boil until soft, then strain. Weigh juice, boil twenty minutes, add one lb. sugar to one lb. of juice as it is weighed before boiling. Boil fifteen minutes.

Mrs. J. R. Dixon, Stockton.

Apricot Jelly

Have rich, ripe apricots, rub all dust off with a dry cloth, then separate pits and put fruit into a porcelain kettle and cook very slowly on back of stove (all day and night if necessary), till the whole is quite juicy. Do not use water at all. Strain through a cheese cloth bag or wire sieve, and press with a spoon very gently till all juice is extracted. To each cupful of juice add a cupful of sugar. Put juice in a kettle and when it comes to a boil add the thoroughly heated sugar and boil twenty minutes. The pulp will make butter.

Mrs. C- Hudson.

Goosberry Soy

5 lbs. goosberries,

3 lbs. brown sugar, 1 pt. vinegar,

1 teaspoonful salt,

1 tablespoonful cinnamon,

1 small tablespoonful cloves. Boil slowly for four hours.

Mrs. N. E. Beckwith, Los Gatos.

Spiced Currants

5 lbs. currants,

4lbs. brown sugar,

2 tablespoonfuls of ground cloves, 2 tablespoonfuls of cinnamon,

1 pt. vinegar. Boil two hours or more until quite thick.

Mrs. C. K. Tuttle, Pacific Grove.

Spiced Cherries

Pit cherries; place in preserving kettle with two lbs. of sugar to one qt. of vinegar, with spices to taste. Scald all together and put up hot in bottles and seal.

Mrs. A. J. Gottschall.

Pickled Cherries Without Cooking

Prepare cherries by stemming, but not pitting; put into bottles, then take two lbs. of sugar to one qt. of vinegar, with spices to taste. Scald, but do not boil vinegar. When cold pour over cherries and seal bottles.

Mrs. A. J. GottscHall.

Pickled Grapes

1 qt vinegar,

1 qt. sugar,

1 qt. water,

1/2 cupful whole cloves, 1/2 cupful each cinnamon and allspice. Boil to syrup. When cold pour over nice plump grapes which have been carefully looked over, cnt in small bunches and placed in jars. Tie up or seal and put away for one month before using.

Mrs. Job Wood.

Pickled Peaches

Take clingstone peaches, rub with a coarse cloth to remove ali fuzz. Take two lbs. sugar one qt. vinegar, with spices to taste; heat and pour over peaches and allow them to stand over night. In the morning scald thoroughly and seal while hot.

Mrs. A. J. Gottschall.

Sweet Pickled Peaches

Take good ripe, solid freestone peaches and peel them. To ten lbs. of peaches put seven lbs. of brown sugar and three pts. of mild cider vinegar. Dissolve sugar in vinegar. Pierce each peach with piece of stick cinnamon and a clove. Put peaches in a jar and pour syrup over them, having previously added to it two tablespoonfuls of loose spices. Place jar in a boiler which has a false bottom, pour in cold water to about the middle of jar and heat slowly. Put a plate over jar, bottom side up. Try with a broom straw and when tender they are done. Fellenburg prunes are delicious pickled the same way.

Mrs. E. B. Cahoon, Soquel.