BAR DE LUC CURRANTS.—Take selected red (or white) currants of large size, one by one, carefully make an incision in the skin one fourth of an inch in size, with tiny embroidery scissors. Through this slit, with a sharp needle, remove the seeds, separately, preserving the shape of the fruit. Take the weight of the currants in strained honey and, when hot, add the currants. Let simmer a minute or two, then seal as jelly. The currants retain their shape, are of a beautiful color and melt in the mouth. Should the currant liquify the honey too much, carefully skim them out, reduce the syrup at a gentle simmer to desired consistency and store as before after adding the fruit.—Contributed.
SWEET PICKLE OF PINEAPPLE.—Peel a pineapple, removing the eyes. Tear the fruit from the core with a silver fork. For six pounds of fruit boil together a pint of vinegar and three pounds of sugar. Put into the vinegar a bag containing two level teaspoons each of powdered cinnamon and mace, half a teaspoon of cloves and a piece of green ginger root about a half inch long. When scalding pour over the fruit, which should be in a large crock or earthen dish. Let all stand for twenty four hours, drain off the syrup, bring it to the boiling point and pour over the fruit. Repeat for two more successive days, then seal.—Contributed.
SUN PRESERVED STRAWBERRIES.—Select ripe, clean, perfect fruit. It spoils the fruit to wash it; if, however, this is necessary, put about one quart of berries in a wire basket or colander; put them carefully down in a pan of cold water; move the basket gently just a moment; lift and drain; then stem the berries. Weigh, and to each pound allow one pound of sugar. Select large stoneware or granite platters; heat them quite hot; cover with half an inch sugar, a layer of strawberries, and the remaining sugar over the top of the berries. Stand the platters in a "cold frame", or cover them with glass and stand them in the hot sun. As soon as the sun becomes too cool bring them in; don't lift the covers, but stand them aside until morning. Next morning put them out in the hot sun again. By this time the berries should be soft and transparent, but perfectly whole and of a brilliant color. Lift each berry carefully with a fork; put it in the tumbler; fill all the necessary tumblers and cover them for a moment with glass. Put the syrup over the fire and boil rapidly until it is sufficiently reduced just to cover the fruit; pour it over the fruit while it is hot; protect the tumblers and stand them aside to cool. When cold put over the top of each a tablespoonful of melted paraffin; cover the tops of the tumblers with two thicknesses of tissue paper and fasten firmly around the edge with library paste. When the paper is thoroughly dry brush it with cold water. In drying the paper will tighten and form an exceedingly good covering.—Contributed.
APPLE BUTTER.—Boil cider down to two thirds its original quantity, and turn into this as many peeled and sliced apples as the liquid will cover. Simmer, stirring often until soft and broken. Strain out the cooked apples, add more fresh ones and cook in the same way. Do this until the cider is absorbed. Set all aside in a stone crock for twelve hours, then boil to a soft brown mass and pack in stone jars.—Contributed.
CANNED WHOLE GOOSEBERRIES.—Take stem and blossom ends from large firm gooseberries. Fill fruit can with them, cover with boiling water, let stand until following day; drain, add boiling water again repeating for three days in succession. Then fill with boiling water and seal. When ready to use cook and sweeten. Fine for winter pies.
SUNNED CURRANTS.—Cover large red, stemmed currants with granulated sugar; spread on a platter and stand over night. Cover with a pane of glass and stand in the sun three days in succession. Seal in jelly glasses. Use equal weights of sugar and fruit. Same recipe is nice with red raspberries and with large, firm strawberries. The juice jellies around the fruit which retains its shape and rich color.
CANNED GRAPE JUICE.—Stem, wash and drain concord grapes, cook until soft; strain through jelly bag. Add a pint of sugar to each gallon of juice. Cook only until sugar is dissolved and seal.
PEACH PRESERVES.—Use four cups of sugar to each quart of peeled peaches. Make a thick syrup of the sugar and water. Pour hot over fruit and stand over night. Drain syrup and boil thick again. Drop in peaches and cook tender. Pack them in jars, covering with the syrup.
CHOKE CHERRY AND CRAB APPLE JELLY.—Cover choke cherries with water and stew until soft. Strain through jelly bag. Prepare crab apples likewise. Use twice as much apple juice as cherry. Mix and boil twenty five minutes. Add one cup sugar to each cup juice and boil ten minutes more.
SUN PRESERVED STRAWBERRIES.—Wash and stem berries. Take an equal weight of sugar, add a very little water and dissolve. When boiling add the berries. Let come to a boil and cook three minutes. Pour into platters or shallow dishes and set in the sun until thick. Three days will suffice if the weather is clear. If the dishes are covered with glass the fruit cooks more quickly. When thick put in tumblers, cover with paraffin and put in a dark place.