Pineapple Honey

Put into kettle 3 lbs. granulated sugar, add pint of water. Boil that for 1/2 hr., add 2 grated pineapples, boil 15 minutes longer. Add piece of alum the size of a cherry stone. Mrs. C. S. Shirk.

Pineapple And Strawberry Con-Serve

1 pineapple cut into bits, 3 quarts of strawberries, 3 lbs. of sugar. Cook until thick enough to put into jelly glasses. Mrs. C. P. Wolcott.

Green Grape Conserve - Very Good

3 pts. granulated sugar, 2 pts. green grapes, seeded, 1 pt. seedless raisins, 2 oranges. Grapes must be very hard to be easily cut in half and seeds removed. Wash raisins, cover with warm water, not hot, set on back of stove to soften a little; chop orange peel very fine, chop pulp of orange separately. Cover sugar with water, and add orange peel, boil until clear, then add grapes and boil thoroughly for 5 minutes, add raisins and orange pulp, and boil until it is of the right consistency, not quite as thick as preserves. Put into airtight jars. Do not stir at any time, but turn gently with a spoon, so that fruit all cooks alike.

Kate W. Himes.

Grape Fruit Marmalade

One grape fruit, 1 orange and 1 lemon. Use fresh, juicy fruit, take out seeds and core, but do not peel. Cut fruit into very thin slices. Measure and add three times the amount of water, and let stand over night in an earthen bowl. Next morning boil ten minutes. Let stand another night, and the second morning add pint for pint of sugar. Boil until it jellies, skimming frequently.

Mrs. Lulu P. Stover.

Quince Chips

Cut fruit into chips, cover with cold water, and boil until tender, then make your preserves, using 1 pint of the chips, 1 pt. of juice and 1 pt. sugar.

Mrs. Clara Moul, York, Pa.

Quince Honey

Take 1 nice large quince, 1 pt. of water, with 1 lb. of sugar. Grate quince on fine grater, put all together in a preserving kettle and boil 20 minutes.

Mrs. Susan Livingston.

Quince Honey

3 lbs. sugar, 2 qts. of water, boil 35 minutes, add 1 pt. of grated quince and boil 20 minutes.

Mrs. Haverstock.

Rhubarb Conserve

3 lbs. rhubarb, washed and cut into inch lengths, 3 lbs. sugar (scant), 1/2 lb. English walnut meats, 1/2 lb. raisins, 1 orange and grated rind, juice of 1 lemon.

Boil rhubarb, sugar, orange, and lemon about half an hour. Add nuts and raisins and boil from 20 to 30 minutes longer, or until thick enough to put in glasses.

Mrs. C. P. Wolcott.

Jams

Jams are usually made with small fruit or with chopped large fruits; they are cooked with an equal weight of sugar until rich and thick, then put into tumblers or jars and sealed.

Lemon Cheese

1 lemon, 3 eggs, 1 1/2 cups of sugar, lump of butter size of walnut. Grate the lemon, using all ut the tough part. Boil all together to a smooth paste.

Mrs. E. R. Barker.

Corn Cob Syrup

Cut into small pieces 12 large red cobs, new prefer-ed, put them in 1 gal. water and boil down to half the quantity; strain well, and to the liquid add 2 lbs. brown sugar and 4 lbs. white sugar, boil this 20 minutes. Strain into bottles while warm, and when cool, cork well and seal with parafine.

Mrs. M. C. W.