ning fruit, use from 1/3 to 1/2 the quantity of sugar that you
have of fruit.

When making jelly, too long cooking turns the mixture into a syrup
that will not jell. Cooking fruit with sugar too long a time causes
fruit to have a strong, disagreeable flavor.

Apples, pears and peaches were pared, cut in quarters and dried at the
farm for Winter use. Sour cherries were pitted, dried and placed in
glass jars, alternately with a sprinkling of granulated sugar. Pieces
of sassafras root were always placed with dried apples, peaches, etc.

"FRAU" SCHMIDT'S RECIPE FOR APPLE BUTTER

For this excellent apple butter take 5 gallons of cider, 1 bucket of
"Schnitz" (sweet apples were always used for the "Schnitz"), 2-1/2
pounds of brown sugar and 1 ounce of allspice. The cider should be
boiled down to one-half the original quantity before adding the
apples, which had been pared and cored. Cider for apple butter was
made from sweet apples usually, but if made from sour apples 4 pounds
of sugar should be used. The apple butter should be stirred
constantly. When cooked sufficiently, the apple butter should look
clear and be thick as marmalade and the cider should not separate from
the apple butter. Frau Schmidt always used "Paradise" apples in
preference to any other variety of apple for apple butter.

CRANBERRY SAUCE

A delicious cranberry sauce, or jelly, was prepared by "Aunt Sarah" in
the following manner: Carefully pick over and wash 1 quart of
cranberries, place in a stew-pan with 2 cups of water; cook quickly a
few moments over a hot fire until berries burst open, then crush with
a potato-masher. Press through a fine sieve or a fruit press,
rejecting skin and seeds. Add 1 pound of sugar to the strained pulp in
the stew-pan. Return to the fire and cook two or three minutes only.
Long, slow cooking destroys the fine flavor of the berry, as does
brown sugar. Pour into a bowl, or mold, and place on ice, or stand in
a cool place to become cold before serving, as an accompaniment to
roast turkey, chicken or deviled oysters.

PRESERVED "YELLOW GROUND CHERRIES"

Remove the gossamer-like covering from small yellow "ground cherries"
and place on range in a stew-pan with sugar. (Three-fourths of a pound
of sugar to one pound of fruit.) Cook slowly about 20 minutes, until
the fruit looks clear and syrup is thick as honey. Seal in pint jars.

These cherries, which grow abundantly in many town and country gardens
without bein