GRAPE CONSERVE

Five pounds of Concord grapes, off stems : three pounds granulated sugar, two pounds seeded raisins, one pound shelled English walnuts.

Cover the grapes with water and cook until seeds can be separated by rubbing through a coarse sieve. Add sugar and raisins, which have previously T)een cut in two or quartered. Cook until like marmalade. "When done add chopped walnuts.

CHERRY PRESERVES

To each quart of pitted cherries allow a quart of sugar. Put on small flame and stir to prevent burning and boil until cherries are tender. To have the syrup thick skim out the cherries and allow syrup to boil down to desired consistency then put cherries in again and boil 5 minutes more. Let cool, put in glasses and cover with paraffin. Gooseberries can be preserved the same way.

GRAPE JELLY

Free the fruit from stems, leaves, and all imperfect grapes, put them ina large preserving kettle, cover, and put on the stove, where they will heat :slowly. Stir occasionally and as they begin to soften mash them gently with a spoon. Cook until the whole mass boils, then let simmer for half an hour.

Cover a sieve with cheesecloth and into this dip the hot grapes and juice from the kettle ; let them stand ten minutes, then by raising and lowering the cloth make the juice run through. Do not squeeze to hard. Empty the sieve and fill again until all the juice has been obtained. Wash the kettle, measure the grape juice into it, Put back on the fire and let come to a boil, skimming it frequently while it boils freely for twenty minutes. When the juice is first put on the fire to boil, set in the oven a pan containing as many pints of granulated sugar as there were pints of juice. Let the sugar heat, but not melt or color.

After the juice has boiled hard for 20 minutes pour in the hot sugar and stir until it has dissolved, then take from the stove and pour at once into the jelly tumblers. Have the tumblers standing in a shallow pan, with a cloth in the bottom of the pan and an inch of warm water around them. This will prevent breaking the tumblers when the hot juice is poured in. Let the jelly cool and set it away in a cool, dry place, and after three days cover each tumbler with a thin layer of melted paraffin, put on the tin covers, label, and set away in the preserve closet.

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GRAPEFRUIT MARMALADE

Wash well one large grapefruit, two oranges, and two lemons. Cut the oranges and lemons into quarters and the grapefruit into eighths. Remove the

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seeds and tough centers. Then slice thin with a sharp knife. When all is sliced add three times as much water as there is fruit and let stand until the next day. Put over the fire and cook 20 minutes, then measure and add an equal amount of granulated sugar and boil about 20 minutes longer, or until it will jelly. When done, pour into glasses and cover with melted paraffin.

QUICK ORANGE MARMALADE

Take one-third lemons and two-thirds oranges — eight oranges and four lemons make a large enough quantity to cook at one time and make twelve glasses. Take off the yellow part of the peel from one-half of each; cut into* small pieces and drop into the preserve kettle. Take off the white part of the peel between the yellow and the pulp ; allow none of it to go into the marmalade,, as it makes it bitter. Slice the fruit across in thin slices and add it to the cut up peel. Add a teacup of water for each whole fruit (orange or lemmon) and cook until the fruit is soft. When cooked add three-quarters cup of sugar for each whole fruit and boil hard until it jells. The quicker it is cooked the better, as long cooking, especially after the sugar is added, tends to destroy the flavor and makes it taste strong.

ORANGE MARMALADE

Take six oranges, sliced thin, three lemons, both with skins on. To every pint of sliced fruit add one and one-half pints of cold water. Boil 30 minutes, let stand for 24 hours. Measure again, add one and one-half pounds of sugar to every pint of fruit, boil 30 minutes, put in glasses. They need not be airtight.

PEACH PRESERVES

One pound of fruit, three-fourths pound sugar. Put on sugar, add a little water to start boiling, then add peaches. Let cook slowly about 3 hours. Crack a few of the peach stones, take out the nuts and let them cook in the preserves.

PEACH CONSERVE

One quart peaches One pound raisins

One quart sickle pears Two oranges

One quart plums Five pounds sugar

One pound English walnuts (shelled.)

Cut fruit and and nuts fine. Simmer over small fire for about 2 hours. Put in glasses. Nuts should be only cooked about 5 minutes.

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GINGERED PEARS

A hard and not too ripe pear is best for this. Peel the fruit and cut into very thin slices lengthwise around core.

Take four pounds of fruit, place in kettle, add two and one-half lemons, one-half cup water, four pounds granulated sugar, one-fourth pound ginger root, scraped and cut into thin slices. Dissolve the sugar before adding the fruit. Cut the lemons into long thin slices, and add to the preserve. Cook slowly uncovered for 1 hour or longer if the fruit requires it. The fruit should look transparent. Seal in jars.

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PLUM COMPOTE

One basket of blue plums, put through food chopper ; one pound seeded raisins, whole ; four oranges, put through food chopper ; one-half pound shelled English walnuts cut fine, five pounds granulated sugar. Boil 40 minutes after it starts to boil. Nuts should only cook 5 minutes.

# # # * # QUINCE HONEY

Three pounds of granulated sugar. Three medium sized quinces, pare quinces and grate them to the core. Boil parings and cores in one and one-half pints of water, putting it on cold, when well cooked, squeeze through cloth and add the sugar and grated quince and boil till thick as honey. This will make about one quart.

RHUBARB JELLY

Cut stalks of rhubarb in small pieces, leaving the skins on, and throwing away all the green upper ends. Stew down well with a little water at first to to prevent burning. Strain through a muslin bag, add white sugar, pound for pound. Boil 20 minutes, or until it jells.

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STRAWBERRY AND RHUBARB JELLY AND BUTTER

Jelly — Cap and wash two quarts of strawberries. Cut up three stalks (large) of rhubarb into small pieces. Place in a granite or porcelain vessel with one pint of cold water. Place over fire. When cooked, pour in sieve and drain. Measure juice and place over fire. To each pint of juice allow one pint of sugar. Put sugar in jar and place in oven to heat. Stir often to prevent burning. When hot add sugar to boiling juice and cook rapidly until done. Test by dropping some in a cold saucer. Put in glasses and cover.

Butter — Mix strawberries and rhubarb from which jelly was made and rub through sieve. To each pint of fruit add one pint of sugar. Place over fire, cook until thick ; stir constantly to prevent burning. Put up same as the jelly.

STRAWBERRY PRESERVES No. 1

Take equal parts of strawberries and sugar. Let berries stand 30 minutes in the sugar. Cook from 20 to 30 minutes. Put in glasses and cover with paraffin.

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STRAWBERRY PRESERVES No. 2

Take cup of sugar to cup of fruit. Put in preserving kettle over small flame ; keep shaking kettle so that fruit and sugar will not burn. Let cook 20 minutes. Pour all into large crock to cool, stirring occasionally to prevent berries settling. When cool put in glasses and cover with paraffin.

YELLOW TOMATO PRESERVES

Scald and peel the tomatoes. To each pound, add three-fourths pound sugar and let stand over night. Set on to boil adding a few slices of lemon and a few pieces of ginger root. Boil till thick.

^£ 3£ 3£

TOMATO PRESERVES

Scald tomatoes, peel and cut into small pieces. For every four cups of

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tomato use two scant cups sugar and a lemon. Cut lemon into thin slices, take out seeds. Put some cloves and cinnamon sticks in a bag. Boil all together slowly for several hours, stirring carefully to prevent burning. Cook until it begins to thicken a little. Pour into jelly glasses. When cold cover with paraffin.

■###** TUTTI FRUlTl

Start with strawberries, add your fruit as it comes in season, and to each pound of fruit add one pound of sugar in a pint of alcohol. Always add equal parts of sugar to the fruit, but no more alcohol. Place in stone jar and do not boil. Stir occasionally.

PRESERVED WATERMELON RIND

Peel the green skin from the rind and cut in small pieces. Cover with salt water over night. Cup or salt for a gallon of water. In the morning drain, put on to boil in fresh water and boil till you can pierce with straw. Drain, and make syrup of a pound of sugar to a cup of water, add two lemons, sliced, and boil till thick and clear. Also add a few pieces of ginger root, bruised. If the hard root, use a potato masher to flatten it out.

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