Currant And Raspberry Conserve

Bring one quart of red currant juice and the same amount of red raspberry juice slowly to a boil and cook ten minutes. Add five pounds of hot granulated sugar, one pound of seedless raisins chopped, the juice of four oranges and the peel of two very clean oranges parboiled and chopped very fine. Boil until it jellies.

Plum Conserve

One basket plums, washed and pitted, equal weight in sugar, two oranges, one lemon, rind and all; cut in pieces; cook slowly one hour or more. Just before removing from stove stir in one cup English walnuts.

Mrs. R. H. Clinton.

In Preserving

The young housekeeper, venturing on her first preserving, may like to know that:

Five boxes of currants will yield nine glasses of jelly.

Six pounds of peaches will yield eight pint jars of preserves.

Seven pounds of peaches will yield fifteen glasses of marmalade.

One peck of quinces will yield twenty-one glasses of jelly.

Four pounds of plums will yield five pint jars of preserves.

Four quarts of crabapples, measured after cutting small, will yield ten glasses of jelly.

Grapefruit Marmalade

One of the exclusive tea rooms in this city makes a specialty of serving a delicious grapefruit marmalade with English muffins and tea. This marmalade is made at home by a woman who originated the recipe and who introduced her wares to the manager of the tea room by furnishing him with several jars to sample. It proved popular. Her recipe is simple, inexpensive and far superior to Scotch orange marmalade. It costs her only four cents a glass to make. She retails it to the tea room for eighteen cents.

Following is her recipe: One large grapefruit, one large orange, and one large lemon. Shave the fruit with a sharp knife exceedingly thin, using everything but the seeds and tough white centers. Measure and add three times as much water as fruit. Let it stand twenty-four hours; then measure again and add an equal quantity of granulated sugar. Boil together until of the right consistency to jelly. Put away in glasses.

Orange Marmalade

A woman who knew how to make preserves sold this delicious orange marmalade at a good profit: One orange, one grapefruit, one lemon. Remove seeds and slice very thin. Add three times as much water as fruit and let stand over night. Boil ten minutes and let stand till the next morning. Add as much sugar as fruit and water combined, and let stand one more night. On the third morning boil slowly for two hours, or until the mixture jellies in a spoon. The recipe fills twenty ordinary marmalade glasses.

The Pear

The Pyrus Communis, or common pear, ranks close to the apple in point of family, abundance and general utility. The wild pear grows throughout Europe and Asia, and is a small, hard fruit, not considered edible. But recently it has been cultivated, and whether grafted on quince, the mountain ash or wild pear stock, it flourished, and now the vast majority of pears no longer deserve the epithet "insipid." The pear is rich in grape sugar, in its proportion of iron, its moderate per cent of malic, tannic and tartaric acids. It has a large proportion of potash and phosphoric acid. Such general mildness of tonic properties agrees with almost any type of stomach, and the laxative quality has a properly stimulating effect upon the intestines. The pear may be used in almost as many forms as the apple.