PICKLED CRAB-APPLES

3 lbs. crab-apples

4 1/2 cups sugar

3 cups white vinegar 11/2 cups water

1/4 tsp. salt

3 sticks cinnamon

2 tsp. whole allspice 1 tsp. whole cloves

3 or 4 blades mace 2 pieces root ginger

Wash firm crab-apples (about 15 in a pound). Let stems remain on fruit. Combine sugar, vinegar, water and salt, add spices tied in bag. Bring to boil. Boil 5 minutes. Cool. Add crab-apples to the cool syrup; bring slowly to boil, simmer until just barely tender, turning often. For best results have crab- apples only one layer deep in kettle. Do not overcook. Let stand several hours overnight. Remove spice bag. Pack cold apples in hot sterilized jars. Fill jars with boiling syrup, seal. Makes 3 pints.

- Joyce Brookbank. LEMON BUTTER

Melt 1/2 lb. butter and 2 cups sugar in double boiler. Add juice of 3 lemons. Mix well, then add 6 eggs well beaten. Cook until thick. Store in refrigerator.

- Flora Bailey.

APPLE BUTTER

Wash and core apples, cut in quarters. Add just enough water to prevent burn- ing. Cook until softened. Put through colander sieve. For each 4 cups apple pulp, add 2 cups sugar, 1 tsp. cinna- mon, 1/2 tsp. allspice and 1/4 tsp. cloves. Cook slowly, stirring frequently until thick as desired. Pour into sterilized jars and seal.

- Flora Bailey.

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CANTALOUPE~ PEACH PRESERVE

cups ‘peeled and diced peaches cups peeled and diced cantaloupe cups sugar

rind and juice of 2 oranges

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Mix all ingredients. Cook slowly until thick, about 30 minutes. Pour into hot sterilized glasses.

- Alice Mabbett.

PEAR JAM 4 cups diced pears 3 cups diced apple

grated rind of 1 lemon juice of 2 lemons 1 cup crushed pineapple i 4 1/2 cups sugar

Peel and core pears, dice and measure 4 cups. Peel and core apples, dice and measure 3 cups. Add lemon rind and juice, undrained pineapple and sugar. Bring to boil, stirring un- til sugar is dissolved, then cook until thick and clear, about 20 minutes.

- Mrs. A. M. Davidson.

AMBER MARMALADE

grapefruit |

1

3 orange

1 lemon | 3 1/2 ats. of water

10 cups of sugar

Wash and dry fruit. Slice very thin, or put through food chopper. Add water and let stand overnight. Cook until tender and let stand overnight. Add sugar and cook until jelly test is reached. Pour into clean, hot glasses and seal.

- Gladys Couch.