Plums are canned with one-quarter pound of sugar to each pound of fruit; boil the sugar first with half a teacupful of water to four pounds of sugar; let the plums boil rapidly for twenty minutes; then bottle; egg plums, or victorias, are delicious for desert, boiled in a thin syrup.— Mrs. J. W. Rathburn.
BAKED SOUR APPLES.
Core the apples without paring, and till the core-ties with sugar; pour water into an ordinary baking tin, enough to half fill it, and sprinkle in a little sugar; these are nice eaten with sugar and cream. — Mrs. Mary Kagwin.
Prepare them as for baking; put them in a porcelain kettle, and if the apples are not very sweet add a little sugar; pour a little water into the kettle, and cover tightly; cook slowly till soft; better than baked apples. — Mrs. N. H. Whitten.
Seven pounds of pear or plum tomatoes; mash enough to break the skin of every one; seven pounds of sugar; six oranges; three lemons cut into small pieces; keeping out the seeds; cook four hours. — Mrs. Ward.
PINE APPLE JAM.
Grate line, apple; to one pound of the apple, add three-fourths of a pound of loaf sugar; boil ten minutes. — Mrs. W. B. C. Pearsons.
Wash the currants and press out all the juice; measure a pound of sugar to a pint of juice, and boil five minutes. — Agnes Allyn.