es from them in the process. As you
stone them, throw them into a large pan or tureen and strew about half
the sugar over them and let them lie in it an hour or two after they
are all stoned. Then put them into a preserving kettle with the
remainder of the sugar and boil and skim them till the fruit is clear
and the syrup thick.

PRESERVED CRANBERRIES.

The cranberries must be large and ripe. Wash them and to six quarts of
cranberries allow nine pounds of the beat loaf sugar. Take three
quarts of the cranberries and put them into a stewpan with a pint and
a half of water. Cover the pan and boil or stew them till they are all
to pieces. Then squeeze the juice through a jelly bag. Put the sugar
into a preserving kettle, pour the cranberry juice over it and let it
stand until it is all melted, stirring it up frequently. Then place
the kettle over the fire and put in the remaining three quarts of
whole cranberries. Let them boil till they are tender, clear and of a
bright color, skimming them frequently. When done, put them warm into
jars with the syrup, which should be like a thick jelly.

PRESERVED STRAWBERRIES.

For every pound of fruit weigh a pound of refined sugar; put them with
the sugar over the fire in a porcelain kettle, bring to a boil slowly
about twenty minutes. Take them out carefully with a perforated
skimmer and fill your _hot_ jars nearly full; boil the juice a few
minutes longer and fill up the jars; seal them _hot_. Keep in a cool,
dry place.

TO PRESERVE BERRIES WHOLE. (Excellent.)

Buy the fruit when not _too ripe_, pick over immediately, wash if
absolutely necessary and put in glass jars, filling each one about
two-thirds full.

Put in the preserving kettle a pound of sugar and one cupful of water
for every two pounds of fruit, and let it come slowly to a boil. Pour
this syrup into the jars over the berries, filling them up to the
brim; then set the jars in a pot of _cold_ water on the stove, and let
the water boil and the fruit become scalding hot. Now take them out
and seal perfectly tight. If this process is followed thoroughly, the
fruit will keep for several years.

PRESERVED EGG PLUMS.

Use a pound of sugar for a pound of plums; wash the plums and wipe
dry; put the sugar on a slow fire in the preserving kettle, with as
much water as will melt the sugar and let it simmer slowly; then prick
each plum thoroughly with a needle, or a fork with fine prongs, and
place a layer of the