1.  Apples and Quinces.—­Pare and cut the apples and quinces, the same amount of each.  Cook the quinces in enough water to cover them until tender.  Remove these from the water and cook the apples in the same liquid.  When these are done put in a jar or kettle a layer of quinces, then of apples until all are used.  Pour over them a syrup made of a half pound of sugar to pound of quinces, dissolved in a little water and let it stand over night.  The next day heat them thoroughly and seal in cans.

2.  Apple Sauce.—­Take as many apples as desired, pare them and cut in quarters.  Put in a stew pan filled about two-thirds with water and cook until tender.  Remove from the fire and beat up thoroughly, adding a teaspoonful of butter to a quart of apple sauce, half cup sugar and grate in a quarter of nutmeg.  Serve with or without cream.

3.  Apples to Can.—­Cook the same as for apple sauce, leaving out all seasoning and sugar.  Put in glass jars and seal.  When these are opened in the winter, just add such seasoning as may be desired.

4.  Apple Butter.—­Five pounds of brown sugar, three gallons of cooked apples, one quart of cider vinegar.  Boil this down to about two gallons and season with cinnamon.

5.  Canned Pears.—­Prepare a syrup of one pint of water and one cup sugar to one quart of fruit.  Before doing this, have your pears all pared and ready for the syrup when done.  As you pare each piece of fruit drop it into a dish of cold water.  This will prevent the fruit from turning dark.  When the syrup has come to a fast boil, put in the pears carefully and boil until they look clear and can be easily pierced with a fork, which will probably be about twenty minute.  Then done place in glass jars.

6.  Canned Pineapple.—­Pare the pineapple and cut in slices about one-half inch thick.  Be sure that all the eyes are cut out, as the fruit will spoil quickly if these remain in.  Make a syrup of one pound of sugar to quart of water.  When this syrup becomes thick enough, add the fruit and let boil about fifteen minutes.  When done place in glass jars and seal while hot.

7.  Canned Peaches.—­Pare the peaches and cut in halves and lay in a dish of cold water until ready to put in the syrup.  Make a syrup of one quart of hot water to a pound of sugar.  Let this cook to a syrup, then add the fruit.  Cook about eight minutes.  Put in glass jars and seal while hot.

8.  Brandy Peaches.—­Drop the fruit into hot water.  Let it remain there until the skin can be taken off easily.  Make a very thin syrup and cover the peaches, after skin has been removed.  Boil in this thin syrup until the fruit can be pierced with a straw.  While these are cooking make another syrup, very rich, into which put the fruit after it is done.  Remove this from the fire and add an equal quantity of brandy while the syrup is still hot.

9.  Canned Plums.—­Wash the fruit well in cold water, then add one pound of sugar to a pound of fruit and let boil ten minutes.  When done put in glass jars and seal while hot.