"The royal tree has let us royal fruit."

Plum Conserve

Five pounds tart plums cut small, one cup chopped nuts, one cup chopped raisins, juice of three oranges and rind of one orange cut in small cubes and cooked until tender; sugar cup for cup; cook down and put in jelly glasses.

Currant Conserve

Three quarts currants, four large oranges chopped, two pounds raisins chopped, weight in sugar; cook twenty minutes and put in jelly glasses.

Brandy Peaches

Seven pounds peaches, four pounds sugar, one cup vinegar, one quart water; boil water and sugar ten minutes; add vinegar; then add two cloves to each peach, tome stick cinnamon, one cup and a half of brandy after peaches cook.

Cranberry Conserve

One quart cranberries, one-fourth to one-half cup nuts, one cup raisins, one and one-half to two cups sugar, one-fourth cup water, juice and grated rind of two oranges: cook cranberries, raisins and water until cranberries break slightly; add sugar and orange rind; cook until thick enough to stand when cool; add nuts and orange juice; pour in molds to cool.

Preserve Of Damson Plums

Stone seven pounds Damson plums; put in a kettle one and one-half pints vinegar, three and one-half pounds brown sugar, one tablespoonful powdered cloves and a little mace; boil and skin well; then put in the fruit and let it boil well; take out fruit and boil down syrup; then mix all together and put in earthen crock.

Peach Conserve

Three pounds peaches, one cup water, three pounds sugar, one pound raisins, one-half pound English walnuts; pare and slice peaches and oranges; add sugar and raisins and one cup water; cook until stiff enough to keep in glasses; add the nuts just as you take off the stove.

Melon Rind Preserved

Pare outer skin and cut into shapes; green them by simmering with vine leaves and a little alum; make a syrup of one cup of sugar to one pint of water; put in all kinds of ground spices, and simmer until done through and translucent; boil down syrup afterwards and add rind just before finishing.

Prune Pickle

Seven pounds ripe prunes (wash, do not remove pits), three and one-half pounds sugar, one pint vinegar, one-half teaspoon cloves, cinnamon, allspice; boil down until thick; does not have to be sealed.

Ripe Tomato Pickle

This does not need to be cooked and keeps indefinitely. Fifteen pounds tomatoes (skin, chop and drain), two cups chopped onions, two cups chopped celery, one cup grated horseradish, one cup salt, two cups sugar, four large green peppers (chopped), one good crisp cabbage (chopped), one-half pound white mustard seed, one teaspoon each of ground cloves, mace, cinnamon and black pepper; three quarts cider vinegar, two whole horeradish roots; put in crock; stir often; good for use in two weeks.

Indian Chutney

Twelve apples, one onion, two green peppers, one red pepper, one cup chopped raisins, one pint cider vinegar, two cups sugar, juice of two lemons, one pound ground ginger, one-fourth teaspoon cayenne, one tablespoon salt; chop apples, onions and peppers very fine; add vinegar and simmer one hour, stir often; add other ingredients and cook half an hour longer, stirring constantly; seal in sterile jars.