card carrying my autograph.

Yours very truly,
ERNEST LISTER,
Governor.

[Illustration]

Hire me twenty cooks.
--Shakespeare

Prunes and Chestnuts

3 lbs. dried prunes
2 lbs. large chestnuts
1/2 lb. Sultana raisins
1 table spoon butter
1/2 cup of sugar
1/3 cup of vinegar
Pinch of cloves
2 tea spoons of flour

Peel chestnuts and boil until skin can be removed. Boil prunes and
raisins together until soft, add chestnuts, sugar, salt, cloves and
butter, when well cooked thicken with flour and vinegar stirred
together.

Heavenly Hash

2 boxes red raspberries
2 quarts red currants
2 quarts cherries
1 quart gooseberries

Stem currants and seed cherries, then measure fruit. To each cup of
fruit allow equal amount of sugar. Put the fruit in kettle and add 1/2
cup of water; when it comes to boil add sugar and boil 20 minutes, then
put in jelly glasses.

Apple Butter

1 peck tart apples (made into sauce and strained)
1 quart grape juice
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups light brown sugar
2 teaspoons nutmeg

Boil two hours or longer.

Orange Marmalade

6 oranges
2 lemons

Slice in small pieces, add six pints of water and let stand in covered
dish for 24 hours. Then boil 1 1/4 hours; let stand another 24 hours.
Then add pint for pint of sugar with the mixture and boil until it
jells. (About 45 minutes).

Rhubarb and Fig Jam

Cut five pounds rhubarb into inch pieces without peeling. Add one pound
figs, four pounds sugar, the grated yellow rind and juice of one lemon
and let stand all night. In the morning simmer for an hour. Nut meats
may be added if desired.

Brandied Peaches

Take off skins with boiling water. For each pound of fruit allow 1/2
cupful of sugar and 1/2 pint of water. When syrup is boiling, put in
peaches, a few at a time, and cook until done, but not too soft. Just
pierce with straw.

Spread on platters to cool.

When cool, put in jars and fill up with the syrup mixed with just as
much good brandy.

Have syrup thick and seal hot.

Cauliflower Pickles

3 heads