peach,
which ripened quite late in the fall, to any other variety from which
to make preserves and marmalade.

AUNT SARAH'S GINGER PEARS

4 pounds of fruit.
2 lemons.
1/4 pound of ginger root.
4 pounds of sugar.
1 cup water.

Use a hard, solid pear, not over ripe. Pare and core the fruit and cut
into thin slivers. Use juice of lemons and cut the lemon rind into
long, thin strips. Place all together in preserving kettle and cook
slowly one hour, or until the fruit looks clear. Should the juice of
fruit not be thick as honey, remove fruit and cook syrup a short time,
then add fruit to the syrup. When heated through, place in pint jars
and seal. This quantity will fill four pint jars and is a delicious
preserve.

PEAR AND PINEAPPLE MARMALADE

2 ripe pineapples,
4 quarts Kieffer pears.
4 pounds granulated sugar.

Both pears and pineapples should be pared and eyes removed from the
latter. All the fruit should be run through food-chopper using all the
juice from fruit. Mix sugar with fruit and juice and cook, stirring
constantly until thick and clear. (Watch closely, as this scorches
easily if allowed to stand a minute without stirring.) Pour into glass
pint jars and seal while hot. Any variety of pear may be used, but a
rather hard, solid pear is to be preferred. A recipe given Mary which
she found delicious.

GRAPE BUTTER

Separate pulp and skins of grapes. Allow pulp to simmer until tender,
then mash through a sieve and reject seeds. Add pulp to skins. Take
1/2 pound of sugar to one pound of fruit. Cook until thick, seal in
air-tight jars.

CANNED SOUR CHERRIES FOR PIES

Pit cherries and cover with cold water and let stand over night. Drain
in the morning. To 6 heaping cups of pitted cherries take 2 level cups
of sugar, 1/2 cup water. Put all together into stew-pan on range, cook
a short time, then add 1 teaspoonful of corn starch mixed with a
little cold water and stir well through the cherries; let come to a
boil, put in jars and seal. This quantity fills five pint jars. This
is the way one country housekeeper taught Mary to can common _sour_
cherries for pies and she thought them fine.

CANDIED ORANGE PEEL

Cut orange peel in long, narrow strips, cover with cold water and boil
20 minutes. Pour off water, cover with cold water and boil another 20
minutes, then drain and take equal weight of peel and sugar. Let
simmer 1 hour, then dip slices in granulated sugar. Stand aside to
cool.