ime cook the sugar and fruit juice in another kettle. Drop
the fruit hot in the boiling syrup, set the kettle in a hot oven, and
let it cook there until the preserves are done--the fruit clear, and the
syrup thick. If it is not rich enough, skim out the fruit, and reduce
the syrup by rapid boiling, then pour over the hot fruit in jars.

It is only by cooking thus in ginger tea, or plain water, pear and
quince preserves can be made soft. Quinces do not need to stand
overnight in sugar--rather heat the sugar, and put it in the liquid they
have been boiled in, after skimming out the fruit. It should be cooked
without sugar till a fork easily pierces it, but not until it begins to
rag.

Put cherry juice and sugar over the fire, adding a little water if juice
is scant, boil up, stirring well and skimming clean, then put in the
fruit, and let it simmer ten minutes, and finish by setting the kettle
in the oven till the preserves are rich and thick.

Fancy peach preserves require white, juicy fruit cut up, but not too
thin. Let it stand in sugar overnight--drain off syrup in morning, boil,
skim clean, then drop in fruit a handful at a time, and cook till clear.
Skim out, put in more, lay cooked fruit on platters, and set under glass
in sun. Sun all day. Next day boil syrup a little more, drop in fruit,
heat through, then put all in clear glass jars, and set for ten days in
hot sunshine, covered close. The fruit should be a rich translucent
pink, the syrup as rich as honey, and a little lighter pink. These are
much handsomer than the gingered peaches but not so good. Ginger tea in
syrup makes it always darker.

Plums require nothing extra in the way of flavoring. Make a very thick
syrup of the sugar and a little water, skim clean, drop in the pricked
plums, and cook gently till clear. Skim out, reduce the syrup by further
boiling and pour it over the fruit, packed in jars. By oven-cooking
after a good boil up, there is so little occasion for stirring, the
plums are left almost entirely whole.

_Ginger Pears_: (Leslie Fox.) Four pounds pears peeled and cut small,
four pounds granulated sugar, juice of four lemons, and the grated peel
of two, two ounces preserved ginger cut very fine. Cook all together
over a slow fire until thick and rich--it should make a firm jelly. Put
away in glass with brandy paper on top the same as other preserves.

_Tutti Frutti_: (Mrs. J. R. Oldham.) Begin by getting a big wide-mouthed
jar, either