Currant Relish

Currants. 6 pounds; raisins, 3 pounds; oranges, 6 pounds; sugar, 6 pounds (less if desired). Chop the raisins; cut oranges in small pieces; stem currants. Cook the same as for jam, but rather soft. - Mrs. H. M. Coulter.

Pie Plant Conserve

One cup pie plant, 1 orange, pulp, juice and grated rind, 1 teaspoon lemon juice, 1½ cups sugar, ½ cup of blanched and sliced almonds. Boil pie plant, orange and lemon juice together about ½ hour, or until pie plant is perfectly clear. Then add sugar and let come to boil. Skim and add nuts. Let boil up once more, then put immediately in jars.

- Mrs. Robt. F. Thaxter.

Pineapple Jelly

One and one-half quarts of wetting all together (scant measure), a scant pint of sugar, white and shell of 1 egg an ounce box of Cox's gelatine, and juice of 1 lemon. Soak gelatine in ½ pint cold water an hour or so. Open a can of pineapple, strain off the juice, cut the pineapple in small pieces, put into porcelain saucepan, pour on boiling water and simmer 20 minutes. Then skim out the pineapple, add sugar, gelatine, lemon, pineapple juice and white and shell of the egg to the mixture. Let this boil up once, then set back for 20 minutes where it will keep hot, but not boil. Strain through a napkin into molds and set away to cool. When cold keep it on ice until hard. To be eaten fresh. This is very delicious and is especially good for the sick.

- Mrs. James J. Ayres.

Cantaloupe Preserves

Seven bowls of ripe cantaloupe, 3½ bowls of sugar, 1 full cup of vinegar, 1 bag each cinnamon and cloves. Boil all together until preserved. - Mrs. H. C. Bowers.

Canned Grapes

The most satisfactory way of canning grapes we have found is to pick ripe grapes carefully from the stems and fill self-sealing glass jars with them (we use Economy jars and think them best made), using only fine, large, perfect grapes. Those that have been crushed or of inferior size will do for jelly. When the jars are filled, having placed grapes in with the hand in order to get them packed in solidly and as many as jar can possibly hold, pour boiling water over the fruit and let stand, covered, for about 20 minutes, or until the grapes have become thoroughly heated through; then drain water off,, having ready a thick syrup, boiling hot, and pour over the grapes, filling jars to the brim, and seal at once. Grapes with thick, rather tough skin, such as the Muscat and other varieties, are suitable for canning this way. They retain their shape and color and taste very much as when fresh from the vines.

- Mrs. Leroy Calvert.