Grape Marmalade

Pick over, wash, drain and remove stems from grapes, separate pulp from skins. Put pulp in preserving kettle. Heat to boiling point, and cook slowly until seeds separate from the pulp, then rub through a hair sieve. Return to kettle with skins, add an equal measure of sugar, and cook slowly thirty minutes, stirring ocassionally to prevent burning. Put in stone jars or tumblers. This is excellent, if cooked only the length of time mentioned. - Mrs. J. R. Pfander.

Pear Honey

Use hard pears. Pare and grate to the core. To 3 large pears or 4 medium sized, use 1 pint cold water, 2 lb granulated sugar. Boil all together for 1 ¼ hours or until it will drop from the spoon like honey. Skim occasionally while boiling. It is delicious with hot cakes.

Mrs. J. H. Lamand, Danvers, Ill.

Quince Honey

5 large quinces, 5 lbs. of sugar,

1 pt. of water.

Grind quinces (peeling also) in meat grinder, add sugar and water and cook one-half hour. - Mrs. C. U. Collins.

Fig Conserve

3 lbs. figs,

1 orange,

½ lemon,

½ cup ground walnuts,

2 cups sugar, 1 grape fruit, ½ cup raisins, (cut).

Peel and cut figs in halves. Peel and cut grape fruit, lemon and orange into small pieces. Add sugar. Cook for 30 minutes. Then add raisins and nuts and cook about ten minutes longer.

Mrs. T. E. Hughes, Los Angeles, Calif.

Currant Conserve

Juice of 5 lbs. of currants, 1 qt. red raspberries, 5 lbs. granulated sugar,

1 lb. seeded raisins,

2 oranges chopped moderately fine.

Do not boil more than hour, and put away as jam.

Mrs. Franklin S. Davis.

Plum Conserve

Three quarts California blue plums, ¼ lb. pecans, ¼ lb. seeded raisins, juice of 3 oranges, rind of 2, 1 pint water. Continue boiling 20 minutes after it begins to boil. - Mrs. O. P. Westervelt.

Peach Preserves

Use yellow peaches, fine and large. Cut the fruit up into small pieces and use pint for pint of granulated sugar. Pour the sugar over the fruit and allow it to stand until the juices form and it can be stirred thoroughly. Then cook until it thickens. Usually 25 minutes cooking is sufficient. - Mrs. O. P. Westervelt.

Spiced Grapes

5 lbs. seeded grapes, 3 lbs. sugar, 1 teaspoon cinnamon,

½ teaspoon cloves, ½ cup vinegar.

Boil grapes and sugar until juice jells. Add cinnamon, cloves and vinegar. Let boil a few minutes. Seal as for preserves.

Mrs. A. R. McLaughlin.

Lemon Butter

Grate rind and juice of 1 lemon, 1 cup sugar, 3 eggs, butter size of walnut. Beat eggs, sugar and butter, add lemon, cook until thick, stirring constantly. - Mrs. Annie E. Pearce, Gibson City, Ill.

Chow Chow

One qt. or more of small onions soaked in strong salt water over night, 1 qt. or more of green tomatoes put in weakened vinegar, add enough salt to season through and a little sugar, put on stove and heat through, set off, let stand over night, next day drain. Cook 2 heads of cauliflower until tender (not soft), (use part of cabbage, if can't get cauliflower), add 2 qts. small cucumber pickles and 2 green pepper pods, add all above together, strain vinegar off of cucumber pickles and use water off of cauliflower, heat through, drain in colander. Over this pour dressing which has been cooked, then seal. Dressing: 2 cups flour, 2 tablespoons ground mustard, 1 level teaspoon tumerick, 2 cups sugar. Stir together so flour won't lump. Put in 8 cups of vinegar, let come to a boil, stir in mixture, cook until thick.

Mrs. Chas. Lincoln, Bushnell, Ill.