simmered. Boil hard for 5 minutes. Place cherries in sterilized jars. Pour boiling
syrup over them and seal airtight. Place jars in a kettle of boiling water, having the
water up to the top of the jars. Cover closely, bringing the water to the boil again.
Turn the heat off. Allow the jars to stand in the water until the water is cool. Be sure
the jars are sealed. Store in a cool, dark place.

CANNED PUMPKIN
(For Pie Filling)

Cut in medium size pieces. Steam or bake until tender. Remove pulp from shell and
pack into clean, sterilized jars. Put on lids firmly tight. Spices may be added if desired.
Process in hot water 3 hours.

GOOSEBERRY PRESERVES

2 pounds gooseberries 1 pound sugar

Wash and drain berries. Place alternate layer of berries and sugar in a large oven dish.
Pour over all 1 cup of boiling water and the juice of 1 large orange. Cover closely
and bake at 325 F. for 1 hour. Have ready hot sterilized jars. Fill jars according to the
type of jar used. Seal. For a nice change, peel 3 oranges, remove all the white mem-
brane and seeds. Cut in cubes. Place alternate layers of orange, sugar and goose-
berries. Proceed as above.

SPECIAL GOOSEBERRY PRESERVES

This is a good tart preserve to serve with meats or soft cream cheese.

1 quart gooseberries ¥ cup water or fruit juice
3 cups sugar

Wash gooseberries. Remove the stems and blossom ends. Place berries in saucepan.
Add water. Place over quick fire. Stir well. When boiling add sugar. Boil the preserves
until thick and clear (about 15 minutes).

MARASCHINO CHERRIES

Wash and stone large, firm cherries to measure (Any amount). Soak overnight in a
brine made of 2 tablespoons salt, 1 tablespoon alum to each quart of water. In the
morning wash and freshen until no trace of salt is perceptible. Put cherries into a
syrup made of equal parts of corn syrup, sugar and water colored strongly with red
coloring. A little lemon juice tends to improve the flavour and colour. Bring the syrup
and cherries to boiling point and let stand for 24 hours. Repeat 3 times, then the last
time add 4 as much sugar as at first. Let cool and add 2 tablespoons vanilla, or enough
to flavour, and almond extract. The amounts of flavoring will vary with the individual
taste. Store in small jars.

SIMPLIFIED MARASCHINO CHERRIES

2 lbs. pitted Royal Anne Cherries 14 cup water
2 lbs. sugar

Boil all together for 1 hour Woae Then add 1 oz. almond flavoring and 1 oz. cochineal
and boil for 10 minutes longer.

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