Amber Jam

1 orange, 1 grapefruit, 1 lemon, sugar and water.

Wash the fruit and cut into small pieces, removing all seeds. Be sure to save all juice during the cutting process. Mix all fruit and juice and measure; then pour three times its quantity of water over it and let stand 24 hours. Cook 1/2 hour and measure again. To each cup of fruit use 1 cup of sugar. Mix well and let stand for 24 hrs. Place over a moderate fire and let simmer until rich and thick. Do not let stand in metal.

- Mrs. H. R. Putnam.

Carrot Conserve

Wash and scrape half a dozen or more highly-colored carrots, put through the food chopper, cutting them into bits as small as peas. Boil 30 minutes in clear, slightly-salted water. Drain; add to each pint of carrot 1 cup of white sugar and 1 cup of light brown, the juice and 1/2 the grated rind of 1 lemon. Cook slowly until clear.

- Mrs. H. M. Bannister.

Carrot Marmelade

1 qt. carrots (after having been put through the food chopper), juice of 2 lemons and 2 oranges, also the rind cut up fine, 3 cups sugar. Let stand over night. In the morning put on to cook with just enough water to keep from sticking. Cook l 1/2 hrs. and seal in jelly glasses. The carrots make up the bulk but leave no taste whatever. - Mrs. Mary Cleason.

Cranberry Jelly

2 cups cranberry pulp, 2 cups sugar and 2 cups water.

Put the cranberries through the food chopper, then measure, add water and boil 10 minutes. Add the sugar, boil 5 minutes longer and turn into a mold.

- Mrs. N. H. Byam.

Cranberry Sauce

1 qt. cranberries, 2 cups sugar, 1 pint water. Wash cranberries and place on fire in a covered sauce pan. Let simmer until every berry bursts, remove cover from pan, add sugar and boil 20 minutes. The cranberries must never be stirred from the time they are placed on the fire. - Mrs. F. J. Kepler.

Cranberry Sauce (Whole)

1 qt. cranberries, 2 cups sugar, 1 pint of water. Wash cranberries, put over fire with water in a covered kettle and simmer till they pop. Remove cover, add sugar and cook 20 minutes. Do not stir.

- Mrs. M. L. Wigginton.

Four Fruit Jam

Two qts. red raspberries, 2 qts. cherries, 2 qts, currants, 2 qts. gooseberries. Weigh, and add equal weight of granulated sugar. Cook one hour, stirring constantly. This makes a thick jam. - Miss B. King.

Grape Conserve

1 basket grapes (remove seeds), 2 oranges (peel and all). 1 lb. raisins chopped together. 1/2 lb. English walnuts, 4 lbs. sugar. Boil all together 1/2 hour. Add nuts after it is cooked. - Mrs. M. L. Wigginton.

Orange And Peach Jam

1 peek ripe peaches, 1/2 dozen oranges. Equal amount of sugar by weight. Peel oranges, cook the peel until tender, changing the water 3 times. Chop all fine, add sugar and boil 20 minutes. Seal in glass jars.

- Mrs. U. G. Buck.

Peach Conserve

Twelve peaches, 4 oranges, 2 lemons, 1 cup almonds, all sliced thin. Add equal amount of sugar and cook 3/4 of an hour. - Miss B. King.

Pear Conserve

5 pounds hard pears. Cover with 5 pounds sugar. Let stand over night and add, 2 lemons. juice and rind. 2 oranges, 1/2 pound raisins, walnut meats. Cook as for any jam or conserve. - Mrs. H. G. Smith.

Dried Peach Conserve

1/2 pound dried peaches, 1 pint cold water, 1 orange, 1 cup brown sugar, 1 cup raisins, juice of 1 lemon, nuts if desired. Soak the peaches over night. In the morning add the other ingredients, except nuts. Simmer 1 1/2 hours. Add nuts 15 minutes before taking from fire.

- Mrs. H. R. Putnam.

Quince Honey

6 pounds sugar, 3 pints boiling water, boil 20 minutes. Grind through food chopper, 5 quinces and 3 sour apples; add to syrup and boil 20 minutes longer. Seal in bottles or jars. - Mrs. F. Veseelus.

Red Pulp Of Watermelon Conserve

Break or cut all the red tinged pulp, weigh; to each 4 lbs. of pulp, sprinkle a piece of crushed alum about the size of a hazel nut. Add 2 lbs. sugar, soak over night, when juice will be extracted. Before cooking add 1 entire lemon; cook until quite thick. Pour into jelly glasses and cover with paraffin.

- Carrie C. Ware, St. Louis, Mo.

Winter Jam

3 pints canned pineapple, 1 lb. dried apricots, 6 cups sugar, juice of 2 lemons. Soak apricots over night and cook well in morning without sugar. When done put through sieve, drain juice and thoroughly chop pineapple. Add this to apricots and boil before adding sugar and lemon juice. Cook until of desired thickness.

- Mrs. Ed. Holtz.

Orange And Peach Jam

X peck ripe peaches, 1/2 doz. oranges, equal amount of sugar. Peel oranges, cook the orange peel until tender, changing the water 3 times. Add the cooked peel to the other fruit and chop all fine. Add sugar and, boil 20 minutes. Pack in jars and seal.

- Mrs. U. G. Buck.