AUNT SARAH'S "CHERRY MARMALADE"

Pitted, red sour cherries were weighed, put through food-chopper, and
to each pound of cherries and juice add 3/4 pound of granulated sugar.
Cook about 25 minutes until syrup is thick and fruit looks clear. Fill
marmalade pots, cover with parafine when cool, or use pint glass jars
and seal. One is sure of fruit keeping if placed in air-tight jars.

AUNT SARAH'S QUINCE HONEY

Pour 1 quart of water, good measure, in an agate stew-pan on the range
with three pounds of granulated sugar. When boiling add 3 large,
grated quinces, after paring them. Grate all but the core of quinces.
Boil from 20 to 25 minutes, until it looks clear. Pour into tumblers.
When cold, cover and stand away until used.

PICKLED PEACHES

Twelve pounds of peaches, 1 quart of vinegar, 3 pounds brown sugar.
Rub the fuzz from the peaches. Do not pare them. Stick half a dozen
whole cloves in each peach. Add spices to taste, stick-cinnamon, whole
doves and mace. Put spices in a small cheese cloth bag and do not
remove the bag, containing spices, when putting away the peaches.
Scald sugar, vinegar and spices together and pour over the peaches.
Cover closely and stand away. Do this twice, one day between. The
third time place all together in a preserving kettle. Cook a few
minutes, then place fruit in jars, about three-quarters filled. Boil
down the syrup until about one-quarter has boiled away, pour over the
peaches, hot, and seal in air-tight jars. This is an old and very good
recipe used by "Aunt Sarah" many years.

CURRANT JELLY

Always pick currants for jelly before they are "dead ripe," and never
directly after a shower of rain. Wash and pick over and stem currants.
Place in a preserving kettle five pounds of currants and 1/2 cup of
water; stir until heated through then mash with a potato masher. Turn
into a jelly bag, allow drip, and to every pint of currant juice add
one pound of granulated sugar; return to preserving kettle. Boil
twenty minutes, skim carefully, pour into jelly glasses. When cold
cover tops of glasses with melted parafine.

PINEAPPLE HONEY

Pineapple honey was made in a similar manner to quince honey, using
one large grated pineapple to one quart of cold water and three pounds
of sugar. Boil 20 minutes.

PRESERVED PINEAPPLE

Pare the pineapples, run through a food chopper, weigh fruit, and to
every pound of fruit add three-quarters of a pound of sugar. Mix sugar
and fruit toget