of a pound of sugar. Put the
sugar and plums alternately into the preserving kettle, first pricking
the plums to prevent their breaking. Let them stand on the back of the
stove for an hour or two, then put them over a moderate fire and allow
to come to a boil; skim and pour at once into jars, running a silver
spoon handle around the inside of the jar to break the air-bubbles;
cover and screw down the tops.

CANNED MINCE MEAT.

Mince meat for pies can be preserved for years if canned the same as
fruit while _hot_, and put into glass jars and sealed perfectly tight,
and set in a cool, dark place. One glass quart jar will hold enough to
make two ordinary-sized pies, and in this way "mince pies" can be had
in the middle of summer as well as in winter, and if the cans are
sealed properly, the meat will be just as fine when opened as when
first canned.

CANNED BOILED CIDER.

Boiled cider, in our grandmothers' time, was indispensable to the
making of a good "mince pie," adding the proper flavor and richness,
which cannot be substituted by any other ingredient, and a gill of
which being added to a rule of "fruit cake" makes it more moist, keeps
longer, and is far superior to fruit cake made without it. Boiled
cider is an article rarely found in the market, nowadays, but can be
made by any one, with but little trouble and expense, using _sweet_
cider, shortly after it is made, and before fermentation takes place.
Place five quarts of _sweet_ cider in a porcelain-lined kettle over
the fire, boil it slowly until reduced to one quart, carefully
watching it that it does not burn; turn into glass jars while hot and
seal tightly, the same as canned fruit. It is then ready to use any
time of the year.

CANNED PUMPKIN.

Pumpkins or squash canned are far more convenient for ready use than
those dried in the old-fashioned way.

Cut up pumpkin or squash into small pieces, first cutting off the
peel; stew them until tender, add no seasoning; then mash them very
fine with a potato masher. Have ready your cans, made hot, and then
fill them with the hot pumpkin or squash, seal tight; place in a
dark, cool closet.

PEACH BUTTER.

Pare ripe peaches and put them in a preserving kettle, with sufficient
water to boil them soft; then sift through a colander, removing the
stones. To each quart of peaches put one and one-half pounds of sugar,
and boil very slowly one hour. Stir often and do not let them burn.
Put in stone or gla