TELEGRAM CONSERVATION COOK BOOK

Prunes to Can.

Select ripe prunes, add Y2 cup sugar to each quart of fruit; place them on the stove and bring- slowly to the boiling point. Then set aside or let stand over night. (This hardens the fruit and they will not fall to pieces.) In the morning let them come to a good boil, and as soon as they are boiling well all over the kettle they will be done. Do not stir them much. Put in cans and seal. — Mrs. Williams.

Prune Conserve.

Mrs. Nina Haston, 1620 Van Buren street, Corvallis, Or.: Six and one- half pounds sugar, 10 pounds prunes, 2 pounds raisins, 3 oranges, meats from one pound walnuts. Put all fruits through food chopper. T cut the nuts, as I think it crushes them too much to grind them. Mix ingred- ients well and cook 20 minutes and seal.

Canned Prunes — No. 2.

Remove the prune pits, fill your cans to the shoulder. Cover with a syrup made of 1 cup of sugar to 3 cups of water. Boil to reduce one- third. Place covers on, but do not seal. Put cans in boiler or oven as directed in cold pack or oven can- ning.

Select prunes when they are blue but not ripe. Cover with water and boil. Steam through jelly bag. Boil 30 minutes, add sugar cup for cup and boil to jelly. — Mrs. Williams.

Prune Butter.

Select prunes for butter when they are ripe enough to be soft. Remove the pits, put through the meat grind- er. Place pulp in kettle and boil; you will have to watch and stir the pulp to keep it from burning. When well boiled down add Y2 cup of sugar to each quart of pulp. Boil 20 minutes longer and can. People who like spices may add them. I never do. — Mrs. Williams.

Pickled Spiced Prunes.

Select large ripe prunes, put a clove into each; prepare a syrup cf 4 pounds of sugar to 1 quart of vinegar, add a stick of cinnamon and bring to a boil. Have the prunes in a jar and pour this syrup over them while it is hot. Pour off and reheat the syrup for nine mornings in succession, pouring back over the prunes, when the prunes may be placed in glass cans and covered with the hot syrup for the last time and sealed. — Mrs. Will- iams.

Orange Marmalade.

Eight oranges, 4 lemons, 4 pounds of cut sugar. Remove peel from fruit and cook until soft in enough water to cover; drain and scrape white part from rind with a spoon. Cut thin yel- low rind in strips with scissors. Di- vide oranges in sections, remove seeds and tough skin and put them into kettle; heat gradually to boiling point, add sugar gradually and cook very slowly one hour. Add the rind and cook one hour longer; then turn into glasses. — Bertha Blowers, Hood River, Or.

Orange Marmalade.

One grapefruit, 1 orange, 1 lemon.

Remove core from grapefruit. Squeeze juice from all and run the remainder through food chopper. Add juice and three parts water and let stand 24 hours. Boil 10 minutes and let stand 12 hours. Then measure one part su- gar to one part mixture, boil slowly about four hours. — Mrs. Nina Haston, 1620 Van Buren street, Corvallis. Or.

Orange Jelly.

Select tart oranges, press out the juice and mix with an equal quantity of juice pressed from sub-acid apples. Then for each pint of juice use from SA to 1 pound of sugar, and process the same as in directions for making other jellies. — H. I. Blitz.

Loganberries

Loganberry Juice for Making Red Rice.

After making jelly, return the pulp of loganberries to the kettle, cover with water and boil 40 minutes. Re- turn to jelly bag and restrain. This juice can be canned and used any time

for rice puddings or for any other purpose desired. — Mrs. W. W. Will- iams.

To Can Loganberries.

Can as you do any of the small berries, adding more sugar if desired, as they are tart. — Mrs. W. W. W.