al
quantity of quartered sweet apples, and stew until nearly tender. Add
the plumbs again, boil together for a few minutes, and can. When wanted
for the table, open, sprinkle with sugar if any seems needed, let stand
awhile and serve.

TO CAN GRAPES.--Grapes have so many seeds that they do not form a
very palatable sauce when canned entire. Pick carefully from the stems,
wash in a colander the same as directed for berries, and drain. Remove
the skins, dropping them into one earthen crock and the pulp into
another. Place both crocks in kettles of hot water over the stove, and
heat slowly, stirring the pulp occasionally until the seeds will come
out clean.

Then rub the pulp through a colander, add the skins to it, and a cupful
of sugar for each quart of pulp. Return to the fire, boil twenty minutes
until the skins are tender, and can; or, if preferred, the whole grapes
may be heated, and when well scalded so that the seeds are loosened,
pressed through a colander, thus rejecting both seeds and skins, boiled,
then sweetened if desired, and canned.

TO CAN CRAB APPLES.--These may be cooked whole, and canned the same
way as plums.

TO CAN APPLES.--Prepare and can the same as pears, when fresh and
fine in flavor. If old and rather tasteless, the following is a good
way:--several thin slices of the yellow part of the rind, four cups of
sugar, and three pints of boiling water. Pare and quarter the apples, or
if small, only halve them, and cook gently in a broad-bottomed
closely-covered saucepan, with as little water as possible, till tender,
but not broken; then pour the syrup over them, heat all to boiling, and
can at once. The apples may be cooked by steaming over a kettle of hot
water, if preferred. Care must be taken to cook those of the same degree
of hardness together. The slices of lemon rind should be removed from
the syrup before using.

TO CAN PINEAPPLES.--The writer has had no experience in canning
this fruit, but the following method is given on good authority: Pare
very carefully with a silver knife, remove all the "eyes" and black
specks; then cut the sections in which the "eyes" were, in solid pieces
clear down to the core. By doing this all the valuable part of the fruit
is saved, leaving its hard, woody center. As, however, this contains
considerable juice, it should be taken in the hands and wrung as one
wrings a cloth, till the juice is extracted, then thrown away. Prepare a
syrup with one part sugar