The Birmingham age-herald., 1908-08-13

1 with glass covers if possible, wash them
 thoroughly in hot water and put both
 cans and covers in the oven and bake
 them half an hour. Get new rubbers each
 year and put them in hot water for 15
 minutes, then wipe dry. After the frui.
 Is done keep 1t in a rather dark and very
 dry closet.
 Spiced Currants.
 Stem the entrants and measure them. To each quart of fruit take three pounds of sugar, pint of vinegar, tablespoon ful of DO owdered cloves, as much cinna-
 mon and allspice. Heat the vinegar, dis
 solve the sugar in it, and spices and
 fruit and boil slowly two and half hours.
 Currant Jelly That Never Fails.
 Select fruit that is not quite ripe; that
 is, have the ends of the punches little
 green do not get them just after rain, as then the juice is too thin to be good.
 Pick the currants over, but do not stem
 them; put them in a crock on the back of the stove where they will heat but not
 cook; mash them, turning them as the juice comes out and continue till they
 are broken, and are soft and pulpy. Do
 not let them get really hot, or the jelly will be dark colored, but keep them at an even warmth. Then put them in a flour sack and hang this up to drip all night In the morning measure the juice
 with a pint cup and put 1t over to boil 20 minutes by the clock, skmming it . often. Measure just many pints of sugar as you have juice and add one ex- tra half pint; put this in the oven to
 grow hot as the juice boils. When the time is up, put the sugar into the juice; stir a little, to help it dissolve and skim if necessary When the whole kettleful boils up just once thoroughly the jelly has "come." Lift the kettle off the stove that very instant
 Rhubarb and Fig Preserves. Cut rhubarb into inch lengths and weigh three pounds. Take half a pound of figs
 cut into quarters, half a pound of can I died orange peel, two and half pounds of sugar, the juice and grated rind of a | large lemon. Put everything into a large I kettle with three pounds of sugar added | in layers; let 1t stand all night and in | the morning boil down until 1t is thick. | If the rhubarb is very juicy and sour, add | more sugar. This makes delicious sand | wiches with either brown or white bread 1 for afternoon tea.
 | Strawberry Preserves That Never Spoil.
 l Select large, firm berries and hull, but do not wash them. Weigh three-quarters | of pound of sugar to each pound of 1 fruit and arrange all in layers in deep porcelain kettle sprinkling in the sugar | lightly so as not to break the berries. Cover, and put in a cool but not damp place over night. In the morning heat
 slowly in the same kettle without stir
 ring; do not boil hard, put let them sim
 mer for exactly 15 minutes, skimming well. Take the kettle off at the mo- | ment and cover with a thin cloth; let 1t stand again all night. In the morning | put 1t on the fire and let 1t simmer ten minutes by the clock. Lift out the ber-
 ries with the skinner, put them in jars. boil down the juice till it is as thick as l you like it, add to the berries, cover and 1 set away. If this rule is followed exact ly the result will be perfect; the fruit will l be unbroken, rich and clear and will keep for years in as good condition at first.
 Spiced Cherries.
 Boil a pint and a half of cider vinegar | with an ounce of stick cinnamon and an
 ounce of whole cloves for three minutes; tie the spices in two bags. Put in four and half pounds of sugar and boil ten | minutes, skimmng well. Put in seven l pounds of stoned cherries and cook gently | half an hour; lift out the fruit and put 1t in jars; boil the syrup down and pour over
 the fruit and seal.