Currant Conserve

5 lbs. currants, 5 lbs. sugar. 2 lbs. raisins. 4 oranges, steam currants 15 minutes, then add sugar (warmed as for jelly) while currants are cooking and cook 5 minutes. Add raisins and cook 20 minutes more, add oranges after grating rind and all, and cook for 5 minutes. Put in cans and seal. - Mrs. C. E. Rennaker, Chicago Ridge, 111.

Plum Conserve

5 lbs. of plums, after being stoned, 3 lbs. sugar, 4 oranges, 1 lemon, 2 lbs. raisins. Cook 3/4 hr - Mrs. Conk-lin, 914 N. 5th Ave., Maywood, 111.

Rhubarb Conserve

3 lbs. rhubarb, peeled; 2 lemons, whole; 1/4 lb. blanched almonds. Put through coarse grinder or chop fairly fine. Add 3 lbs. sugar, and boil slowly until thick, like jam. - Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.

Artificial Honey

Mix together 10 lbs. white sugar, 3 lbs. clear bees' honey, 1 qt. hot water, 1/2 oz. cream tartar; when' cool flavor with 2 or 3 drops otter of roses and sprinkle in a handful of clear yellow honeycomb, broken up. This will deceive the best judges, and is perfectly healthy. - Mrs. R. A. Watkins, Oak Forest, 111.

Quince Honey

Pare and grate 3 large quinces, add 3 lbs. white sugar and 1 qt. cold water, boil 20 minutes. Seal whille hot. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.