TOMATO CHUTNEY—­Cut up and peel twelve large tomatoes and to them add six onions chopped fine, one cup of vinegar, one cup of sugar, a handful of finely chopped raisins, salt to taste, a half teaspoonful of cayenne and a half teaspoonful of white pepper.  Boil one and one-half hours and bottle or put in stone jars.

VEGETABLE RELISH—­Use two quarts each of cooked and finely chopped beets and cabbage, add four cups sugar, two tablespoons salt, one tablespoon black pepper, a half tablespoon cayenne, a cup of grated horseradish and enough cold vinegar to cover.  Bottle in glass jars and keep in a cool place.

APPLE AND GRAPE JELLY—­Pull the grapes off the stems of six large bunches, put them in a preserving kettle, just cover with water.  Pare and slice six large fall pippin apples.  Put them with the grapes.  When boiled soft strain through a flannel bag.  To a pint of juice allow three quarters of a pound of sugar.  Boil the juice fifteen minutes, skim and add the sugar, which has been heated.  Boil ten or fifteen minutes.  This will fill three jelly glasses.

BLACK CURRANT JELLY—­This is one of the best old-fashioned remedies for sore throats, while a teaspoonful of it dissolved into a tumbler of cold water affords a refreshing fever drink or family beverage on a hot day.  Stem large ripe black currants and after washing put into the preserving kettle, allowing a cupful of water to each quart of fruit.  This is necessary because the black currant is drier than the red or white.  Mash with a wooden spoon or pestle, then cover and cook until the currants have reached the boiling point and are soft.  Turn into a jelly bag and drain without squeezing.  To each pint of the juice allow a half pound loaf sugar.  Stir until well mixed, then cook just ten minutes from the time it commences to boil.  Overcooking makes it tough and stringy.  Pour in sterilized glasses and when cold cover with paraffin.

CANNED PINEAPPLE—­Pare the pineapple and carefully remove the eyes with a sharp-pointed silver knife.  Chop or grate or shred it with a fork, rejecting the core.  Weigh, and to every pound of fruit allow a half pound of sugar, put all together in the preserving kettle, bring quickly to boiling, skim, and remove at once.  Put into jars and fill to overflowing with sirup, and seal.

CHERRY PRESERVES—­Select large red cherries, stem and stone them, and save the juice.  Weigh the fruit and an equal amount of sugar.  Sprinkle the sugar over the cherries and let stand six hours, then put into a preserving kettle, add the juice, and heat slowly.  Simmer until the cherries are clear, and skim carefully several times.  Seal in jars and keep in a cool, dark place.

CRANBERRY CONSERVE—­To three and a half pounds cranberries add three pounds sugar, one pound seeded raisins and four oranges, cut in small pieces after peeling.  Cook gently about twenty minutes, take from the fire, add one pound walnut meats, and cool.