Peach Marmalade

Eighteen cups chopped peaches, 2 pineapples, 8 cups sugar, juice 6 (juicy) lemons. Cook like any kind of marmalade until smooth, stirring so contents do not burn. - Mrs. A. D.

Peach Preserves

Choose ripe firm fruit; scald and take off skin. Weigh equal parts sugar and fruit. Stand in earthern vessel over night. Pour off syrup and boil, skimming carefully. When carefully skimmed and boiling put in fruit. Boil slowly 3/4 of an hour. Then put fruit in jars. Boil syrup 15 minutes longer and pour over fruit hot, and seal carefully.

Ginger Pears (Raymonds, Very Fine) - Four pounds hard green pears, 4 pounds sugar, 1/4 pound green ginger root, 2 lemons. Peel pears and cut them in strips; grate lemon skins and cut lemon in thin slices. Soak ginger root in 1/2 glass of water over night. Slice it after cleaning. Boil all together 45 minutes or until syrup is thick enough. - M. C. C.

Pineapple Compote

Peel 1 pound weight of pineapple; boil peelings in 1 pint water 10 minutes. Strain and add 1 pound lump sugar and boil for 20 minutes, removing scum as it rises. Put in sliced fruit and boil 15 minutes. Let it stand over night. Then pour off syrup and boil again 20 minutes. Put fruit in jars and pour boiling syrup over it and seal.

Pineapple Conserve

One pineapple shredded, 2 quart boxes strawberries, 3 cups sugar, 1/4 cup water. Boil until thick. When ready to remove from stove add 1 cup chopped nut meats. Makes 10 glasses jelly. Good.

Pineapple Marmalade

Pare 1 or 2 pineapples, removing the eyes, and cut into small bits. Place in large bowl. To 1 pound of fruit take 1 pound of sugar and let stand over night. In the morning boil 20 minutes, skimming carefully.

Plum Conserve

Five pounds Satsuma plums, 4 pounds brown sugar, 1 1/2 pounds raisins, chopped fine, 4 oranges (grated rind and juice). Boil slowly for about 1 hour, then put up in jelly glasses. - M. H. H.

Plum Jam

Use Hungarian plums when just ripe enough to separate easily from pits. Allow 10 pounds fruit to 8 1/2 pounds sugar. Cut plums from pits. Add sugar and heat slowly. Take about 2/3 of pits, dry in oven, crack and add the kernels, chopped fine and 2 Sicily lemons cut into tiny pieces. Boil moderately about 40 minutes. - Miss H. B.

Quince Jelly

Add 1 pint water to 1 gallon fruit; boil until soft and strain. Weigh juice, boil 20 minutes. Add 1 pound sugar to each pound juice and boil 15 minutes. - Mrs. P. D.

English Tutti Frutti

Peel and stone a dozen apricots and a quart of large ripe plums. Peel and slice a dozen small juicy pears and 6 ripe apples. Allow a pound of sugar for each pound of fruit. Arrange in layers in a preserving kettle and set it on an asbestos mat on the back of the range, and cook very slowly until it can be cut with a knife. Put the tutti frutti away in a shallow jar, from which slices can be easily cut.

Some Good Combinations

Fresh or dried figs with orange juice. Pears combined with pineapple - 1-5 as much pineapple as pears - will be liked. When making gooseberry jelly or jam, the vanilla bean will be found to help along the deliciousness of the result. Gooseberries, currants and raspberries in equal parts make a most appetizing jam. Try combining elderberries with green grapes, gooseberries or crab apples for jelly, sauce or pie. You will not be disappointed with the result.

Delicious Watermelon Bind Preserve

Pare and cut into small pieces the green part of some watermelon rind. Weigh, and to each pound of fruit allow 1 pound of sugar. Syrup: To 10 pounds of sugar put 1 pint of water; simmer for 20 minutes. Add the fruit; boil 1 hour, or until tender and transparent. Just before removing add 2 ounces of ginger root and 2 lemons sliced thin. Do not stir while boiling. - L. W. K.

Uncooked Preserves

This delicious fruit can be made from "left-overs." Put 1 pint of good alcohol in a 2-quart jar and add a pint of granulated sugar. Then put in a pint of any or every kind of fruit, such as peaches, pineapples, quinces, pears, plums, etc. Always add a pint of sugar to every pint of fruit. Stir every day until you have put in enough fruit to fill your jar. This preserved fruit is particularly good for invalids.