Apple Ginger Conserve

Apples, 1 quart. Brown sugar.

Lemon rind, 1.

Preserved ginger, 1 small cup.

Vinegar.

Peel and cut apples in eighths, place in kettle, arranging in layers with brown sugar sprinkled generously between each layer. Add grated lemon rind, the chopped ginger and vinegar to barely cover fruit. Let apples stand over night, then place over a moder-ate fire and bring- very slowly to the boiling point. Simmer till fruit is tender but not broken, then skim out apples and boil down syrup till quite thick. Fill jars with apples, pour over syrup and seal while hot.

Rhubarb And Fig Conserve

Rhubarb, 2 quarts. Sugar, 5 pounds. Lemon, 1.

Oranges, 2.

Walnut meats, 1 ounce.

Figs, 1/2 pound.

Chop rhubarb fine, add sugar, juice of the lemon and 1 orange and the walnut meats chopped fine. Boil for 15 minutes. Then add remaining orange chopped fine, skin and all, figs also chopped fine. Cook all together slowly till of the consistency of marmalade. Stir frequently. M. Y. J., Pittsford Mills, Vt.

Rhubarb Conserve

Rhubarb, 2 quarts. Walnut meats, 1/4 pound.

Orange, 1.

Sugar, 2 heaping cups.

Seeded raisins, 1/2 pound.

Cut the rhubarb into small pieces and measure after cutting. Break walnuts into small pieces. Remove pulp from orange and grate yellow rind. Mix all ingredients and bring very slowly to the boiling point. Simmer very slowly for 1/2 hour, stirring fre-quently to prevent scorching. When cooked to the consistency of marmalade pour into jelly glasses.

Gooseberry Conserve

Green gooseberries, 5 pounds. Seeded raisins, 1 1/2 pounds.

Sugar, 4 pounds. Oranges, 4.

Cook berries slowly in just enough water to keep them from burning. When soft, mash well, add chopped yellow rind of the oranges, raisins, chopped, and juice of oranges. Boil 40 minutes, stirring constantly. Pour in sterilized glass jars while hot.

Grape Sweetmeat

Grapes, 8 pounds. Sugar, 4 pounds.

Raisins, 1 1/2 pounds. Oranges, 2.

Pulp grapes, cook until seeds rise to the surface, skim them off and add skins, Cook 15 minutes, then add sugar, orange and raisins. Boil 3/4 of an hour, or until as thick as marmalade.

A. B. C, Newton Upper Falls.

Peach Butter

Peel peaches and remove stones, place in preserving kettle with a very little water and stew until tender. Drain off liquid and put fruit in clean preserving kettle, mash and sweeten to taste. Boil until very thick and of a rich color, stirring constantly to prevent burning. Seal while hot in sterilized jars.

Pear Butter

Wash pears and without peeling boil until soft and mushy. Rub through colander to remove cores, seeds and skins. Put pulp into kettle with half as much sugar, add cinnamon, nutmeg and cloves to taste and cook mixture slowly till smooth and thick, stirring constantly to prevent burning.

Apple Butter

Apples. Sweet cider.

Cloves. Allspice.

Cinnamon.

Fill a preserving kettle with apples that have been peeled, quartered, and cored. Add the spices, cover with cider and boil slowly, stirring every little while with a wooden spoon until the whole becomes a dark brown jam with only juice enough to keep it soft and buttery. Pour into jars and cover.

Mrs. H. B. C, East Boston.

Grape Butter

Pick over grapes, wash and drain well. Separate skins from pulp, heat the latter to boiling point in a preserving kettle and sim-mer slowly till seeds drop out. Put pulp through colander to re-move seeds. Add skins to pulp in the preserving kettle, cook mix-ture slowly for 30 minutes and seal in sterilized jars.

Cranberry Sauce

Cranberries, 1 quart.

Sugar, 1 pint.

Water, 1 1/2 cups.

Boil together, closely covered, for 10 minutes from time it begins to bubble. Do not stir. Skim. cool and chill.

Ruby Sauce

Cranberries, 1 quart. Sugar.

Cold water, 2 quarts. Apples.

Boil cranberries in water in closely covered kettle for 20 min-utes over a hot fire. Remove from stove and add sugar to taste, and all the peeled, cored, and quartered apples that the juice will cover. Stew together slowly till apples are tender, but not broken, and have absorbed the juice until they are ruby colored.

W. L. E., Cambridge.