hot syrup until
clear, watching closely that they do not cook too soft. Place
carefully in glass jars, pour hot syrup over and seal in jars.

Aunt Sarah also, occasionally, used a wash-boiler in which to can
fruit. She placed in it a rack made of small wooden strips to prevent
the jars resting on the bottom of the boiler; filled the jars with
uncooked fruit or vegetables, poured over the jars of fruit hot syrup
and over the vegetables poured water, placed the jars, uncovered, in
the boiler; water should cover about half the height of jars. Boil
until contents of jars are cooked, add boiling syrup to fill fruit
jars and screw the tops on tightly.

PEAR CONSERVE

Use 5 pounds of pears, not too soft or over-ripe, cut like dice. Cover
with water and boil until tender, then add 5 pounds of sugar. Peel 2
oranges, cut in dice the night before using; let diced orange peel
stand, covered with cold water until morning. Then cook until orange
peel is tender. Add this to the juice and pulp of the two oranges. Add
one pound of seeded raisins and cook all together until thick honey.
Put in glass jars and seal.

LEMON HONEY

The juice of 3 lemons, mixed with 3 cups of sugar. Add 3 eggs,
beating 1 in at a time. Add 2 cups of water and 2 tablespoonfuls of
butter. Cook all together 20 minute, until thick as honey.

CANNED STRING BEANS

Aunt Sarah used no preservative when canning beans. She gathered the
beans when quite small and tender, no thicker than an ordinary
lead-pencil, washed them thoroughly, cut off ends and packed them into
quart glass jars, filled to overflowing with cold water. Placed jar
tops on lightly, and stood them in wash boiler in the bottom of which
several boards had been placed. Filled wash boiler with luke warm
water about two-thirds as high as tops of jars, cooked continuously
three to four hours after water commenced to boil. Then carefully
lifted jars from wash boiler, added boiling water to fill jars to
overflowing, screwed on cover and let stand until perfectly cold, when
give jar tops another turn with the hand when they should be
air-tight. A good plan is to run the dull edge of a knife around the
outer edge of the jar to be sure it fits close to the rubber, and will
not admit air. Beans canned in this manner should keep indefinitely.

PRESERVED "GERMAN PRUNES" OR PLUMS

After washing fruit, piece each plum several times with a silver fork,
if plums be preserved whole. This is not neces