PEAR MARMALADE. MRS. E. SEFFNER.
EXCELLENT FOR TARTS.—Pare and core, then boil the pears to a pulp. Take half their weight of sugar; put it into the kettle with a little water; boil until like taffy; skim while boiling; add the pulp of the pears, about four drops of essence of cloves; boil up once or twice.
PRESERVED STRAWBERRIES. MRS. KATE MARTIN, TIFFIN, OHIO.
Use one pound of granulated sugar to each quart of berries. Make a syrup of the sugar, and sufficient water to moisten it. While boiling, drop in the berries, and let them boil ten minutes. Skim out the fruit, and put it on a platter. Boil the syrup ten minutes longer; then pour it over the berries, and set where it will get the sun for two days. Put in jelly glasses, and seal. Made in this way, the fruit retains both color and flavor.
TO PRESERVE RASPBERRIES AND STRAWBERRIES. L. D.
Put pound to pound of sugar and fruit; let stand over night. In the morning, boil all together fifteen minutes. Skim out the berries; boil the syrup till thick and clear; pour over the fruit.
For millinery go to Jennie Thomas, the oldest and best.
CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON.
For every quart of strawberries, take one pint of sugar; add a tablespoonful or two of water. Let sugar dissolve; then add fruit, and let boil. Can immediately in air-tight glass cans.