Grape Marmalade

5 Pounds grapes, 4 pounds sugar, 1 pound raisins (seeded), 1 pound nuts, 3 oranges. Cook orange peel cut up in small pieces until tender. Seed grapes by slipping off skins and cooking pulp just enough to get seeds out. Cut orange pulp in small pieces. Mix all together and cook until thick. Mrs. D. B. Harvey.

Quince Honey

6 Apples, 6 quinces, ground, 6 pints of sugar moistened with water and cook to thick syrup. Then add ground apples and quinces and cook gently until thick.

Mrs. W. V. Rathbone.

Strawberry Jam

1 Gallon berries, 1 quart granulated sugar, 2 level tablespoons cornstarch. Mash berries and heat them well. Mix sugar and cornstarch and add to the heated berries. Boil 10 minutes and seal. Mrs. D. B. Harvey.

Rhubarb Jam

Cut rhubarb into 1/2-inch pieces. Put in earthen crock with equal amount of sugar, let stand over night. For every 4 pounds add 1 orange and 1 lemon sliced thin. Let boil 1/2 hour after reaching boiling point and let simmer gently another half hour. If desired add 1 pound raisins and 1 ounce blanched almonds. Pour in glass jars and seal.

Bess Parish.

Green Tomato Jam

1 Peck green tomatoes, 6 lemons, 6 pounds sugar. Slice tomatoes, which must be green, put into kettle with sugar, being careful to stir until sugar is dissolved. Slice 4 lemons thin, removing the seeds, use juice only of other two. Add to the above mixture and boil to the thickness of jam.

Mrs. D. B. Harvey.

Cranberry Jelly With Pineapple

To 1 pint berries add 1 cup sugar, 1 cup water. Boil berries until soft enough to press through sieve, add sugar and cook 10 minutes. Cut a small can pineapple in cubes and place in bottom of flat pan, pour the jelly over this and let harden. Mrs. D. A. Lehman.

Canned Strawberries

8 Ounces sugar and 2 tablespoons water to each quart berries. Boil slowly for 15 minutes in covered kettle. Let cool and remain over night in covered kettle. Put in glass jars, put cap and rubber in position. Process 10 minutes in hot water or 6 minutes under 5-pound steam pressure. Berries canned in this way will not lose color nor rise to top of cans. - Government Bulletin.

Orange And Lemon Jellies

Genuine orange and lemon jellies can be made by careful extraction of pectin, which is done by peeling the outer yellow skin off then taking the white inner skin, running it through meat grinder, then soak in sufficient water to cover for several hours and then cook several hours. Add to juice and make as any other jelly. This pectin can be used in making rhubarb, cherry or strawberry jelly.

N. E. Goldthwaite, University of Illinois.

Cherry Conserve

3 1/2 Pounds cherries, 2 1/2 pounds sugar, 1/4 pound seeded raisins, 3 oranges. Cut up orange peel and cook until tender. Select large red cherries, stone them and cook for 15 minutes add sugar which has been heated in the oven, also the raisins, the juice, pulp and peel of the orange. Cook until thick as marmalade. Mrs. D. B. Harvey.

Pear Conserve

To gallon of pears chopped fine or diced add 2 lemons and the pulp, less all membrane, of 4 oranges and the thin yellow peel of one, 1 cup of pineapple diced. To each pound of fruit allow 3/4 pound of sugar. Into a granite preserving kettle place a layer of pears and one of sugar until all is used. Let stand over night and in the morning pour off the juice. Bring to a boil, add pears and cook slowly 1 hour. Then add the other fruit. Cook down and seal.

Mrs. Jennie Rodgers.

Rhubarb Conserve

8 Cups of raw rhubarb, 8 cups of sugar. Put sugar over rhubarb and let stand over night. 3 Big oranges. Grate the peeling of 2 oranges and cook until tender in a tiny bit of water. Cut oranges up or run through the meat chopper. Mix and cook until thick, then add 3 or 4 cups of English walnuts cut fine. Mrs. W. V. Rathbone.

Blue Plum Conserve

5 Pounds large blue plums, 5 oranges, 1 package raisins, 1 pound English walnuts, 3 pounds sugar. Stone and quarter plums, wash oranges, quarter and remove seeds, grind together. Chop raisins, mix together with sugar and let stand over night. Cook slowly until plum skins are soft, then add chopped nuts and put into jars.

Mrs. D. A. Lehman.

Grape Conserve

6 Pounds Concord grapes, 3 pounds seeded raisins, 3 pounds English walnuts, 4 pounds granulated sugar. Prepare grapes, cook and rub out seeds. Place pulp, skins, raisins and sugar on stove and cook 10 minutes. Add nuts, cook 10 minutes longer. Mrs. D. A. Lehman.

Grape Conserve

5 Pounds grapes, 8 cups sugar, 3 oranges (grind the peel in a food chopper), 1 pound raisins, 1 pound of nuts (nuts may be omitted) chopped fine. Cook until it jells.

Mrs. C. A. Taylor.

Jelly

Fruit Juices Which Can Be Made into Jelly.

Jelly can be made easily from the following fruit juices, since they contain pectin and acid in the correct proportion: Currant Gooseberry Blueberry

Grape Cranberry Plum

Sour apple Red raspberry Quince

Crab apple Black raspberry Blackberry

Jelly can be made from the following fruit juices only by the addition of an acid:

Pear Peach Sweet apple

Jelly can be made from the following fruit juices only by the addition of pectin:

Rhubarb Pineapple Apricot

Six Things to Remember When Making Jelly.

1. Fruit juice must contain both pectin and acid, and contain them in the correct proportion.

A. Fruit juice which is lacking in pectin may have the pectin supplied in the form of home-made or commercial pectin. This should be added in proportion of one to one.

B. Fruit juice which is lacking in acid may have the acid supplied in the form of acid fruit juice.

2. Fruit juice must be boiled down or concentrated to four-fifths its original volume before the sugar is added.

3. An overdose of sugar is a frequent cause of jelly failure. Use less sugar by measure than fruit juice - not more than 3/4 cup to 1 cup of juice.

4. Sugar should be added hot after the fruit juice has been concentrated.

5. Jelly should be cooked rapidly, not simmered.

6. The best results in jelly making are obtained when only two or three cups are boiled at a time.

Nina B. Crigler, Urbana, 111.