PEAR CHIPS Mrs. M. Evans
Seven pounds pear chips; seven pounds sugar; one-fourth pound candied ginger; three lemons sliced; two oranges. Cook oranges and lemons slowly before adding to pears; then cook slowly for two hours.
SUN COOKED STRAWBERRIES Mrs. H. D. Sheldon
Use cup for cup sugar and fruit. Let sugar stand on fruit over night. Drain juice and cook slowly until sugar is thoroughly dissolved. Add fruit and heat through. Turn out on platters and stand in sun until thick as desired. Pieces of glass over each platter helps cook more rapidly. Seal as you would jelly in glasses.
HARLEQUIN JAM Good Housekeeping
One orange; twenty-five peaches; twelve pears; twelve plums; one pound white grapes; one-fourth pound almonds, blanched; three-fourths cup of sugar to one cup of fruit. Cook two hours.
BLACKBERRY JAM
Two quarts blackberries; one and one-half quarts sugar; one cup water. Cook well for half an hour.
APRICOT JAM Mrs. Herman Vander Ploeg
One pound dried apricots; three pounds granulated sugar; one-half ounce bitter almonds; three pints cold water. Soak the apricots in the water over night (wash first), and in the morning boil until tender. Add sugar and almonds blanched and boil another half hour, or until mixture sets.