use no moisture is added
to the fruit and sugar. If the marmalade is made from berries the fruit
should be rubbed through a sieve to remove the seeds. If large fruit is
used have it washed, pared, cored, and quartered.

Measure the fruit and sugar, allowing one pint of sugar to each quart of
fruit.

Rinse the preserving kettle with cold water that there may be a slight
coat of moisture on the sides and bottom. Put alternate layers of fruit
and sugar in the kettle, having the first layer fruit. Heat slowly,
stirring frequently. While stirring, break up the fruit as much as
possible. Cook about two hours, then put in small sterilized jars.

FRUIT PRESERVED IN GRAPE JUICE.

Any kind of fruit can be preserved by this method, but it is
particularly good for apples, pears, and sweet plums. No sugar need be
used in this process.

Boil 6 quarts of grape juice in an open preserving kettle, until it is
reduced to 4 quarts. Have the fruit washed and pared, and, if apples or
pears, quartered and cored. Put the prepared fruit in a preserving
kettle and cover generously with the boiled grape juice. Boil gently
until the fruit is clear and tender, then put in sterilized jars.

BOILED CIDER.

When the apple crop is abundant and a large quantity of cider is made,
the housekeeper will find it to her advantage to put up a generous
supply of boiled cider. Such cider greatly improves mince-meat, and can
be used at any time of the year to make cider apple sauce. It is also a
good selling article.

The cider for boiling must be perfectly fresh and sweet. Put it in a
large, open preserving kettle and boil until it is reduced one-half.
Skim frequently while boiling. Do not have the kettle more than
two-thirds full.

Put in bottles or stone jugs.

CIDER APPLE SAUCE.

5 quarts of boiled cider.
8 quarts of pared, quartered, and cored sweet apples.

Put the fruit in a large preserving kettle and cover with the boiled
cider. Cook slowly until the apples are clear and tender. To prevent
burning, place the kettle on an iron tripod or ring. It will require
from two to three hours to cook the apples. If you find it necessary to
stir the sauce be careful to break the apples as little as possible.
When the sauce is cooked, put in sterilized jars.

In the late spring, when cooking apples have lost much of their flavor
and acidity, an appetizing sauce may be made by stewing them with
diluted boiled cider, using 1 cupful of ci