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.
CHERRY JELLY—The juice of cherries does not make a firm jelly without the addition of gelatin. This means that it will not keep, but must be eaten soon after making. But if a soft jelly will satisfy it can be made, and kept like other jellies, without gelatin. To make this jelly crush ripe cherries and cook until soft, with just enough water to keep from burning. Strain and measure, to each cup of juice allow a cup of sugar. Simmer the juice ten minutes, heat the sugar and drop into the boiling juice. In a few minutes a soft jelly will form.
CRANBERRY MOLD—This is an extremely pretty way of serving cranberries in individual molds. Wash a quart of cranberries and put in a porcelain or granite saucepan. Sprinkle over the top of the berries two cupfuls of sugar and on top of the sugar pour one cupful cold water. Set over the fire and cook slowly. When the berries break into a boil, cover just a few moments, not long, or the skins will burst, then uncover and cook until tender. Do not strain, but pour at once into small china molds. This gives a dark rich looking mold that is not too acid and preserves the individuality of the fruit. If you wish to use some of the cranberries in lieu of Maraschino cherries, take up some of the most perfect berries before they have cooked too tender, using a darning needle or clean hat pin to impale them. Spread on an oiled plate and set in warming oven or a sunny window until candied.
CURRANT AND RASPBERRY JELLY—Some of the finest jellies and jams are made from raspberries combined with currants. For jelly use two-thirds of currant juice to one-third raspberry juice and finish in the usual way.
FIG PRESERVES—Take the figs when nearly ripe and cut across the top in the form of a cross. Cover with strong salted water and let stand three days, changing the water every day. At the end of this time cover with fresh water, adding a few grape or fig leaves to color, and cook until quite green. Then put again in cold water, changing twice daily, and leave three days longer. Add a pound granulated sugar to each pound figs, cook a few moments, take from the fire and set aside for two days. Add more sugar to make sweet, with sliced and boiled lemon or ginger root to flavor, and cook until tender and thick.
GREEN GRAPE MARMALADE—If, as often happens, there are many unripened grapes still on the vines and frost threatens, gather them all and try this green grape marmalade. Take one gallon stemmed green grapes, wash, drain and put on to cook in a porcelain kettle with one pint of water. Cook until soft, rub through a sieve, measure and add an equal amount of sugar to the pulp. Boil hard twenty-five minutes, watching closely that it does not burn, then pour into jars or glasses. When cold cover with melted paraffin, the same as for jelly.
GREEN TOMATOES CANNED FOR PIES—To fifteen pounds round green tomatoes sliced thin allow nine pounds granulated sugar and a quarter pound ginger, washed, scraped and cut very thin, and four lemons scrubbed and sliced thin, removing all seeds. Put this mixture over the fire with a pint of water and cook about half an hour, taking care the contents of the kettle do not scorch. Turn into sterilised glass jars and seal air tight. A tablespoonful of cinnamon and a half tablespoonful each of cloves and allspice may be added to the sauce while cooking if desired.
PEAR AND BLUEBERRY PRESERVES—Pick over and wash two quarts of blueberries, add water to nearly cover and stew them half hour. Mash them well, when all are broken turn into a bowl covered with cheese cloth. Drain well and when cool squeeze out all the juice. Put the blueberry juice on to boil, add one pint of sugar to each pint of juice and remove all scum. Allow one quart of sliced pears to one pint of juice. Use hard pears not suitable for canning. Cook them in the syrup, turning over often and when soft and transparent skim them out into the jars. Boil down the syrup and strain over the fruit. Fill to overflowing and seal.
PRESERVED CURRANTS—Weigh seven pounds of currants before picking over, then stem them and throw out all that are not perfect. Put seven pounds of sugar with three pints of currant juice and boil three minutes, add the currants, one pound of seeded raisins, and cook all twenty minutes. Seal in small jars.