Pear Preserves

15 cups peeled, cored, coarsely chopped pears
16 cups sugar
juice of 2 lemons

Mix the ingredients together and let soak overnight. Place in a large pot and cook over low heat, stirring occasionally, for 1 - 1/2 hours or until the spoon is coated with syrup when removed from the pot. Do not overcook. Store in sterilized jars, following general canning procedures.

Makes 5 pints.

Strawberry Jam

2 quarts ripe strawberries, washed, stemmed and halved
10 cups sugar
1/2 cup lemon juice

Mix the berries with the sugar. Let stand overnight. Cook over low heat until the sugar dissolves, then turn up the heat and cook fast for 20 minutes, skimming off foam while cooking. Add the lemon juice and mix. Turn the heat to low and let simmer for 20 minutes more. Store in sterilized jars following general canning procedures.

Makes 5 half pints.

Onion Butter

1 envelope Lipton Onion Soup mix
1 container (8 oz) whipped butter or 1/2 lb butter or margarine, softened

Thoroughly blend and store covered in refrigerator. Makes 1 - 1/4 cups

Onion buttered bread: Spread between slices of French or Italian bread; wrap in foil and heat in 375 degree oven 15 to 20 minutes.

Basic Barbecue Sauce

1 cup molasses
1 cup prepared mustard
1 cup vinegar

Mix molasses and mustard; stir in vinegar. Cover and refrigerate. Makes 3 cups.

Variation for Tomato Barbecue Sauce; Add 1 cup catsup to Basic Barbecue Sauce. Yields 1 quart.

Tartar Sauce

1 cup mayonnaise
2 tbs dill pickle relish
1 tbs lemon juice
1/2 tsp salt
1 tsp hot sauce
1 small cucumber, finely chopped
black pepper to taste

Mix all the ingredients together well and refrigerate until ready to serve.