Stewed apples Stewed crab apples Sweet apple sauce with condensed apple juice Apples with raisins Apples with apricots Peaches, pears, cherries, berries, and other small fruits Baked apples Baked pears Baked peaches Cranberries Cranberries with raisins Cranberries with sweet apples Oranges and apples Stewed raisins Dried apples Dried apples with other dried fruit Dried apricots and peaches Evaporated peach sauce Dried pears Small fruits Prunes Prune marmalade Canning fruit Selection of cans How to test and sterilize cans Selection of fruit Directions for preparing fruit Cooking fruit for canning Storing of canned fruit Mold on canned fruit Opening of canned fruit Rules for selecting canned fruit _Recipes_: To can strawberries To can raspberries, blackberries and other small fruit To can gooseberries To can peaches To can pears To can plums To can cherries To can mixed fruit Quinces and apples Plums with sweet apples To can grapes To can crab apples To can apples To can pineapples Fruit jellies _Recipes_: Apple jelly Apple jelly without sugar Berry and currant jellies Cherry jelly Crab apple jelly Cranberry jelly Grape jelly Orange jelly Peach Jelly Quince jelly Plum jelly Fruit in jelly Fruit juices, value of How to prepare fruit juices _Recipes:_ Grape juice or unfermented wine Grape juice No. 2 Another method Fruit syrup Currant syrup Orange syrup Lemon syrup Lemon syrup No 2 Blackberry syrup Fruit ices Nuts Composition and nutritive value of The almond Almond bread The Brazil nut The cocoanut, its uses in tropical countries The chestnut Chestnut flour The acorn The hazel nut The filbert The cobnut The walnut The butternut The hickory nut The pecan The peanut or ground nut _Recipes:_ To blanch almonds Boiled chestnuts Mashed chestnuts Baked chestnuts To keep nuts fresh Table topics.