g cultivated, make a delicious preserve and a very
appetizing pie may be made from them also.

Aunt Sarah said she preferred these preserved cherries to
strawberries.

Frau Schmidt preferred the larger "purple" ground cherries, which,
when preserved, greatly resembled "Guava" jelly in flavor.

"WUNDERSELDA" MARMALADE

This was composed of 2 quarts of the pulp and juice combined of ripe
Kieffer pears, which had been pared and cored, (Measured after being
run through a food chopper.) The grated yellow rind and juice of five
medium-sized tart oranges, and 6-1/2 cups granulated sugar. Cook all
together about forty minutes, until a clear amber colored marmalade.
Watch closely and stir frequently, as the mixture scorches easily.
This quantity will fill about twenty small jelly tumblers. If the
marmalade is to be kept some time, it should be put into air-tight
glass jars.

The recipe for this delicious jam was original with the Professor's
wife, and Fritz Schmidt, being particularly fond of the confection,
gave it the name "Wunderselda," as he said "'twas not 'served often.'"

AUNT SARAH'S SPICED PEARS

Bartlett pears may be used, pared and cut in halves and core and seeds
removed, or small sweet Seckel pears may be pared. Left whole, allow
stems to remain, weigh, and to 7 pounds of either variety of pear take
one pint of good cider vinegar, 3 pounds granulated sugar, a small
cheese cloth bag containing several tablespoonfuls of whole cloves and
the same amount of stick cinnamon, broken in pieces; all were placed
in a preserving kettle and allowed to come to a boil. Then the pears
were added and cooked until tender. The fruit will look clear when
cooked sufficiently. Remove from the hot syrup with a perforated
spoon. Fill pint glass jars with the fruit. Stand jars in a warm oven
while boiling syrup until thick as honey. Pour over fruit, in jars,
and seal while hot.

PEACH MARMALADE

Thinly pare ripe peaches. Cut in quarters and remove pits. Place
peaches in a preserving kettle with 1/2 cup of water; heat slowly,
stirring occasionally. When fruit has become tender mash not too fine
and to every three pounds of peaches (weighed before being cooked)
allow 1-1/2 pounds of granulated sugar. Cook sugar and fruit together
about three-quarters of an hour, stirring frequently, until marmalade
looks clear. Place in pint glass, air-tight jars. Aunt Sarah always
preferred the "Morris White," a small, fine flavored, white