Peach Conserve

1 pound dried skinned peaches.

1 quart cold water.

1 cup raisins.

lb. English walnut meats.

Juice 1 lemon Juice 1 orange 1 whole orange 1 lb. sugar.

Add cold water to peaches, cover and let stand over night. In the morning add raisins, seeded and cut in pieces, nut meats, cut in pieces, fruit juices, orange, cut in thin slices (removing seeds) and sugar. Bring to boiling point and let simmer one and one-quarter hours, stirring occasionally to prevent burning.

Rhubarb Conserve

4 pounds rhubarb.

5 pounds sugar.

1 pound seeded raisins.

2 oranges.

1 lemon.

Wash and peel stalks of rhubarb and cut in one-inch pieces. Put in kettle, sprinkle with sugar and add raisins and grated rind and juice of oranges and lemon. Mix, cover and let stand one-half hour. Place on range, bring to boiling point and let simmer forty-five minutes, stirring almost constantly. Fill jelly glasses with mixture, cool and seal.

Rhubarb Conserve in the Making.

Rhubarb Conserve in the Making. - Page 396.