Preparation: Boil the sugar, water and vanilla for 15 minutes and add the blanched almonds. Stir them until they pop, then pour them into oiled dishes. No. 104—SALTED ALMONDS. Almonds Fine salt Hot lard Preparation: Put blanched, sweet almonds into clean, boiling lard for 1 minute. Then take them out with a skimmer and place on pans lined with blotting paper to drain off the lard. Dust them with very fine salt and dry them in the oven. No. 105—CANNED SPRING CHICKEN. Chicken cut into desirable pieces Salt and pepper to taste Preparation: Dress the chickens, cut into desirable pieces, wash and pack into Economy jars. Salt and pepper to taste, pour on cold water to fill the jars, close them and boil in a wash boiler with cold water enough to cover the jars by 1 inch. Cover the bottom of the boiler with several thicknesses of cloth. Put the cover on the boiler and boil for 3 hours. When cold, take out the jars and store them in a cool place. No. 106—CANNED SALMON OR OTHER LARGE FISH. Preparation: Dress and wash the fish and remove the backbone. Cut it into pieces that will go into a jar, sprinkle with salt and pepper and fill the jars with cold water. Close the jars and boil them in a boiler as before for 3 hours. When cold, store them in a cool place. No. 107—CANNED FRIED CHICKEN, DUCK OR WILD GAME. Chicken Water Butter for frying Salt and pepper Preparation: Carefully dress and prepare the fowl, bake quickly in the oven for 20 minutes, then cut into desirable pieces, leaving the bones in. Sprinkle with salt and pepper, and fill the jars with the hot meat. Make a gravy from the drippings and pour it on hot to cover the meat well. Close the jars and boil in a covered boiler as before for 3 hours. The water in the boiler must cover the jars by 1 inch. When they are cold, put them into a cool place. No. 108—MINCE MEAT. For About 22 Pint Glasses. 1 pk. green tomatoes 1 cup cold water 3 lbs. brown sugar 1¼ tbsps. cinnamon 2½ lbs. finely chopped apples 1 lb. finely chopped plums 2 cans syrup 1 cup vinegar 2 tsps. salt 1 lb. raisins 2 finely chopped oranges 1 finely chopped lemon 1 tsp. nutmeg 1 tbsp. allspice 1¼ tbsps. cloves 2 lbs. currants ½ lb. finely chopped suet Preparation: Chop tomatoes fine, let boil 5 minutes, run through a sieve, and add the other ingredients. Let boil 45 minutes and stir or let steam 30 minutes. While hot, put in glasses and screw covers on tightly. Very good. No. 109—SPICED GREEN TOMATOES. For About 12 Pint Glasses. 1 pk. green tomatoes 5 cups vinegar 2 cups ground table celery ½ cup salt 2 cups sugar 6 ground red peppers (empty inside) 2 cups ground onions ½ cup mustard seed Preparation: Put the tomatoes through a meat grinder, add salt and let stand all night. Drain and squeeze out the juice. Mix well and pack cold into jars, closed tight. No. 110—SWEET-SOUR SLICED CUCUMBER PICKLES. For About 15 Pint Glasses.