One basket grapes; cook until cooked apart, strain through bag then add 1 cup sugar, put back on stove to come to a boil, then bottle, and keep in a cool, dark place. When serving put about ¼ grape juice in a glass, then fill with water.—Mrs. A. Piepho.
Two quarts cranberries, 15 quinces, 15 apples. Cut the apples and quinces without paring, add cranberries, and cover with water. Cook until soft, then drain through a jelly bag. Let juice boil 15 minutes, add sugar and boil 5 minutes longer. Allow 1 cup sugar to 1 cup juice.—Mrs. F. W. Seeglitz.
Cut the corn off the cob and put only enough water with it to make it juicy. Cook ½ hour, then put in 2 tablespoons salt to each quart of corn, boil ½ hour longer and seal tight. When ready to use, freshen in a little water and let simmer about 20 minutes. Pour off the water and put on milk.—Mrs. G. H. Rausch.
Six cups of corn cut from the cob, 1 cup water, 1 tablespoon salt, 1 cup sugar. Boil 20 minutes and put in jars; seal while hot.—Mrs. F. C. Kramer.
Wash and peel rhubarb; cut in about inch lengths. Put in double boiler with very little water. Let cook thoroughly and can while hot. Do not add sugar until ready to use.—Mrs. Theo. Doering.
To 2½ pounds rhubarb, washed and cut into inch pieces, add 1 cup vinegar, 2 pounds sugar, and 1 tablespoon each of
