Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

☞ In canning fruit, to a pound of fruit allow one-fourth to one-half pound sugar, according to taste.

CANNED PINE APPLE.

Pare the fruit, and be very particular to cut out the eyes. Weigh it and chop fine. Add to it the same weight of sugar. Mix thoroughly in a large crock, and let it stand twenty-four hours. Then put in cans, filling them full, and seal tight. After leaving them about two weeks it is well to look and see if there are any signs of working. If so pour into a pan and warm through, then replace in tin cans.

Mrs. A. S. Lane.

CANNED CHERRIES.

One-fourth pound sugar, one pound fruit, one teacup vinegar to five pounds fruit.

CANNED PINE-APPLE.

Three-fourths pound sugar to one pound of fruit. Pick the pine-apple to pieces with silver fork. Scald, and can hot.

Mrs. A. S. Mann.