PEAR AND PINEAPPLE MARMALADE

2 ripe pineapples, 4 quarts Kieffer pears. 4 pounds granulated sugar.

Both pears and pineapples should be pared and eyes removed from the latter.  All the fruit should be run through food-chopper using all the juice from fruit.  Mix sugar with fruit and juice and cook, stirring constantly until thick and clear. (Watch closely, as this scorches easily if allowed to stand a minute without stirring.) Pour into glass pint jars and seal while hot.  Any variety of pear may be used, but a rather hard, solid pear is to be preferred.  A recipe given Mary which she found delicious.

GRAPE BUTTER

Separate pulp and skins of grapes.  Allow pulp to simmer until tender, then mash through a sieve and reject seeds.  Add pulp to skins.  Take 1/2 pound of sugar to one pound of fruit.  Cook until thick, seal in air-tight jars.

CANNED SOUR CHERRIES FOR PIES

Pit cherries and cover with cold water and let stand over night.  Drain in the morning.  To 6 heaping cups of pitted cherries take 2 level cups of sugar, 1/2 cup water.  Put all together into stew-pan on range, cook a short time, then add 1 teaspoonful of corn starch mixed with a little cold water and stir well through the cherries; let come to a boil, put in jars and seal.  This quantity fills five pint jars.  This is the way one country housekeeper taught Mary to can common sour cherries for pies and she thought them fine.

CANDIED ORANGE PEEL

Cut orange peel in long, narrow strips, cover with cold water and boil 20 minutes.  Pour off water, cover with cold water and boil another 20 minutes, then drain and take equal weight of peel and sugar.  Let simmer 1 hour, then dip slices in granulated sugar.  Stand aside to cool.

AUNT SARAH’S “CHERRY MARMALADE”

Pitted, red sour cherries were weighed, put through food-chopper, and to each pound of cherries and juice add 3/4 pound of granulated sugar.  Cook about 25 minutes until syrup is thick and fruit looks clear.  Fill marmalade pots, cover with parafine when cool, or use pint glass jars and seal.  One is sure of fruit keeping if placed in air-tight jars.

AUNT SARAH’S QUINCE HONEY

Pour 1 quart of water, good measure, in an agate stew-pan on the range with three pounds of granulated sugar.  When boiling add 3 large, grated quinces, after paring them.  Grate all but the core of quinces.  Boil from 20 to 25 minutes, until it looks clear.  Pour into tumblers.  When cold, cover and stand away until used.

PICKLED PEACHES