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Fig Preserves

Take three fourths a pound of sugar and half a cup of water to each pound of figs. Make a syrup of the sugar and water, skim, add the figs, carefully washed and dried, and let simmer until the skin of the figs is tender, then store as any preserves. For a less sweet dish use a cup of sugar and a cup of water to enough figs to fill a quart jar; make the syrup and let cook as before, but store as canned fruit in sterile jars, filled to overflow and sealed with rubbers and sterile covers. Lemon or orange rind and juice or sherry wine, all in quantity according to taste, may be added.

Glacéd Crab Apples (Miss Reece) Select a hard, red variety of crab apples.

Use only perfect fruit. For a peck of apples take five pounds of granulated sugar. Wash and wipe the fruit, leaving on the stems if desired; put the fruit and sugar in stone jars or casseroles, in layers, adding cinnamon and cassia buds to taste. Cover the jars with a buttered paper. Bake in a slow oven two and one half hours. These may be stored as canned fruit, but will keep in earthen jars some time.

Preserved Limes (Doctor C. F. Langworthy) Lay the limes in salt and water brine, strong enough to bear up an egg, cover closely, and let them remain in the brine until warm weather is over. Before preserving, cut into them sufficiently so that the seeds may be removed, and place in cold water for a day, changing the water often enough to remove all the salt. Boil in water (to which soda in the proportion of one teaspoonful to six quarts has been added) until so tender that a straw may be put through and then soak again in cold water for a day, changing the water often. To each pound of fruit allow two and a half pounds of white sugar and three pints of water. Boil the syrup for fifteen minutes and then add the fruit. Cook for five minutes and place the fruit in jars. After cooking the syrup for fifteen minutes more, pour over the fruit, filling the jars. Such preserved limes, it is said, will keep for years.