ith paraffin.

~CANNED PINEAPPLE~--Pare the pineapple and carefully remove the eyes
with a sharp-pointed silver knife. Chop or grate or shred it with a
fork, rejecting the core. Weigh, and to every pound of fruit allow a
half pound of sugar, put all together in the preserving kettle, bring
quickly to boiling, skim, and remove at once. Put into jars and fill to
overflowing with sirup, and seal.

~CHERRY PRESERVES~--Select large red cherries, stem and stone them, and
save the juice. Weigh the fruit and an equal amount of sugar. Sprinkle
the sugar over the cherries and let stand six hours, then put into a
preserving kettle, add the juice, and heat slowly. Simmer until the
cherries are clear, and skim carefully several times. Seal in jars and
keep in a cool, dark place.

~CRANBERRY CONSERVE~--To three and a half pounds cranberries add three
pounds sugar, one pound seeded raisins and four oranges, cut in small
pieces after peeling. Cook gently about twenty minutes, take from the
fire, add one pound walnut meats, and cool.

~CHERRY JELLY~--The juice of cherries does not make a firm jelly without
the addition of gelatin. This means that it will not keep, but must be
eaten soon after making. But if a soft jelly will satisfy it can be
made, and kept like other jellies, without gelatin. To make this jelly
crush ripe cherries and cook until soft, with just enough water to keep
from burning. Strain and measure, to each cup of juice allow a cup of
sugar. Simmer the juice ten minutes, heat the sugar and drop into the
boiling juice. In a few minutes a soft jelly will form.

~CRANBERRY MOLD~--This is an extremely pretty way of serving cranberries
in individual molds. Wash a quart of cranberries and put in a porcelain
or granite saucepan. Sprinkle over the top of the berries two cupfuls of
sugar and on top of the sugar pour one cupful cold water. Set over the
fire and cook slowly. When the berries break into a boil, cover just a
few moments, not long, or the skins will burst, then uncover and cook
until tender. Do not strain, but pour at once into small china molds.
This gives a dark rich looking mold that is not too acid and preserves
the individuality of the fruit. If you wish to use some of the
cranberries in lieu of Maraschino cherries, take up some of the most
perfect berries before they have cooked too tender, using a darning
needle or clean hat pin to impale them. Spread on an oiled plate and set
in warming oven or