Peach Conserve (Meat Relish)

One dozen firm, but not too ripe peaches, cut small. An equal weight of sugar. One small bottle of maraschino cherries (about 5 inches high). Use both cherries and liquor. Cut up the cherries and add to the peaches and sugar and simmer until thick. Then put in one tablespoonful of brandy just before putting in jars.

Marion Medland, Toronto, Can. University of Toronto.

1-2-3-4 Conserve

1 quart currants (use only juice).

2 quarts red raspberries.

3 quarts cherries.

4 pounds sugar.

Boil until it thickens like jelly. Ethel Bell, Chicago, Ill.

Northwestern University.

Peach Conserve

6 pounds peaches 4 oranges.

6 pounds sugar.

1 bottle maraschino cherries.

Dice peaches and oranges. Add sugar and cherries. Boil slowly until a portion cooled is of desired consistency.

Jessie T. Peet, Laurens, N. Y. Syracuse University.

Plum Conserve

16 cups plums, seeded 2 lemons, juice.

2 oranges.

1 cup chopped nuts.

Sugar.

Wash the plums, cut in small pieces and cook until soft in one-half as much water as fruit. Then add orange pulp and lemon juice and cook a few minutes longer. Measure the mixture, then add 3/4 quantity of warmed sugar. Continue cooking until thick. About two minutes before product is finished add chopped nuts. Stir often to prevent burning. Pour into sterilized jars and seal.

Cora Wendt, Bloomington, Ill. Illinois Wesleyan University.

Watermelon Rind Preserves

Rind of one watermelon.

1 pint cider vinegar.

1 stick cinnamon, broken up.

1/2 cup salt.

3 1/2 pounds sugar.

1 tablespoon cloves.

Pare rind, remove red meat and cut in small strips. Boil in salt water till tender - twenty or thirty minutes. Let drain over night. Boil sugar and vinegar five minutes; add cinnamon and cloves; add rind and boil fifteen minutes. Remove rind to jars with perforated spoon, boil syrup down a little and pour in jars. Cover air-tight and keep in a cool place.

Marguerite Oatman, Berkeley, Calif. University of California.

Pumpkin Preserve

5 pounds pumpkin 3 lemons - grated rind and juice.

4 pounds sugar 2 oranges - grated rind and juice.

Remove peel, and cut raw pumpkin in small pieces. Place in stone covered jar or earthen vessel and add sugar: Let mixture stand over night. Drain pumpkin from the liquid and boil liquid until it spins a thread. Add the pumpkin, oranges, and lemons, and a few grains of salt. Cook until thick and clear and seal in jars.

Kathryn Robinson, Bolivar, Pa. Allegheny College.

Harlequin Conserve

25 peaches 10 red plums.

1 pound white grapes 1 orange sliced.

1/4 pound chopped almonds (blanched).

Cup up fruit and cook until soft. Add 3/4 cup sugar for each cup of fruit. Do not add sugar until fruit is half cooked. Cook until thick and fruit is clear. Add almonds when conserve is almost done.

Genevieve Bond Gelein, Mt. Vernon, N. Y.

University of Wisconsin.