Two quarts rhubarb; 1/2 pound raisins; 2 quarts sugar; 1 lemon; 1 orange; nuts. Cook to a jelly, adding nuts after removing from fire - 'Mabel McLeod.

Grape Conserve

Five pounds grapes (Concords); 5 pounds sugar; 1 pound raisins; 4 oranges, cut fine; skin grapes, cook pulps, put through colander to remove seeds. Put skins and pulp together, add sugar, raisins, grapes and oranges; cook 20 minutes after it begins to boil - Mrs. W. E. Baker.

Plum Conserve

Five pounds damson plums; 5 pounds sugar; 2 1/2 pounds raisins; 6 large oranges (pulp) with grated rind of one; put fruit through food chopper; cook until proper consistency - Mrs. John D. Coss.