recipes

together and add a cup of sugar to each cup of mixture,
boil 20 minutes after it begins to boil all over.
Mrs. Ed. Hinga.
Maraschino Cherries
Take large sour cherries, do not wash, pit, covel'
with vinegar, let stand 24 hours, stir often, drain.
Then take measure for measure of cherries and sugar,
put in jar, let stand for a week stirring every
day. Then can.
lViI's.M. Gauw,
Mrs. R. J. Boersma.
Grape Juice
Twenty pounds grapes, after stemmed and before
washed; add 4 quarts water; boil 20 minutes,
add .3 pounds sugar. 'Let come to a boil and bottle
while hot.
A Friend.
Grape Jelly
Four quarts of grapes, picked from the stems;
1 qual-t cranberries (cook thoroughly), strain the
juice and add grapes to the juice of berries and
cook, then strain. To 1 cupful juice add 34 cupful
sugar.
Committee.
Pickled Pears
Seven pounds fruit, 3 pounds sugar, 1 pint vinegar.
:Make the syrup and drop the fruit in the hot
syrup and let cook very slowly till done.
Committee.
Pickled Peaches
Seven pounds peaches, 3 pounds sugar, 1 quart
vinegar, 1 ounce stick cinnamon, 1f2 ounce cloves.
Heat venegar and spices together. Drop in peaches,
llG