Sections:

 CHERRY PRESERVE.--If sour cherries can be secured, an excellent preserve can be made of them. Cherries should, of courser be seeded, or pitted, when they are prepared in this way.

CHERRY PRESERVE 2 qt. seeded sour cherries
1 c. hot water
1-1/2 lb. sugar

Drain off the superfluous juice from the cherries. Add the hot water to the sugar in a preserving kettle, and allow the mixture to come to a boil. Add the cherries and boil for 10 or 12 minutes. Have hot sterilized jelly glasses ready and fill with the hot preserves. Allow the preserves to cool, cover first with paraffin and then with metal or paper covers, and label.

RASPBERRY PRESERVE.--Although red raspberries are a rather soft fruit, they can be used very well for preserves if care is taken not to break them into pieces by too long cooking or too rapid boiling.

RASPBERRY PRESERVE 2 qt. red raspberries
3/4 c. hot water
1 lb. sugar

Wash the raspberries by placing them in a colander and raising and lowering them in a large pan of cold water. Mix the hot water with the sugar in a preserving kettle, place the mixture over the fire and bring to the boiling point. Add the raspberries to the boiling sirup, and when they have come to the boiling point, cook for 8 to 10 minutes. Remove the hot preserves from the fire and pour into hot sterilized jars. Allow them to cool, seal with paraffin and metal or paper covers, and label.