a sunny window until candied.

~CURRANT AND RASPBERRY JELLY~--Some of the finest jellies and jams are
made from raspberries combined with currants. For jelly use two-thirds
of currant juice to one-third raspberry juice and finish in the usual
way.

~FIG PRESERVES~--Take the figs when nearly ripe and cut across the top
in the form of a cross. Cover with strong salted water and let stand
three days, changing the water every day. At the end of this time cover
with fresh water, adding a few grape or fig leaves to color, and cook
until quite green. Then put again in cold water, changing twice daily,
and leave three days longer. Add a pound granulated sugar to each pound
figs, cook a few moments, take from the fire and set aside for two days.
Add more sugar to make sweet, with sliced and boiled lemon or ginger
root to flavor, and cook until tender and thick.

~GREEN GRAPE MARMALADE~--If, as often happens, there are many unripened
grapes still on the vines and frost threatens, gather them all and try
this green grape marmalade. Take one gallon stemmed green grapes, wash,
drain and put on to cook in a porcelain kettle with one pint of water.
Cook until soft, rub through a sieve, measure and add an equal amount of
sugar to the pulp. Boil hard twenty-five minutes, watching closely that
it does not burn, then pour into jars or glasses. When cold cover with
melted paraffin, the same as for jelly.

~GREEN TOMATOES CANNED FOR PIES~--To fifteen pounds round green tomatoes
sliced thin allow nine pounds granulated sugar and a quarter pound
ginger, washed, scraped and cut very thin, and four lemons scrubbed and
sliced thin, removing all seeds. Put this mixture over the fire with a
pint of water and cook about half an hour, taking care the contents of
the kettle do not scorch. Turn into sterilised glass jars and seal air
tight. A tablespoonful of cinnamon and a half tablespoonful each of
cloves and allspice may be added to the sauce while cooking if desired.

~PEAR AND BLUEBERRY PRESERVES~--Pick over and wash two quarts of
blueberries, add water to nearly cover and stew them half hour. Mash
them well, when all are broken turn into a bowl covered with cheese
cloth. Drain well and when cool squeeze out all the juice. Put the
blueberry juice on to boil, add one pint of sugar to each pint of juice
and remove all scum. Allow one quart of sliced pears to one pint of
juice. Use hard pears not suitable for canning. Cook them in the s