Apricot Conserve

One lb. apricots, 2 lbs. sugar, 1 one quart can grated pineapple. Cover the apricots with water and let soak overnight; in morning add sugar and pineapple, using water in which apricots were soaked, cook slowly until thick, about 1 1/2 hours. Mrs. Louise Gregory.

Peach Conserve

Five lbs. of fruit, after pitting, 5 lbs. sugar, 2 lbs. raisins, 4 oranges cut in cubes, leaving on part of rind, juice of 1/2 lemon. Cook slowly for two hours. Nut meats may be added if desired about 1/2 hour before it is finished cooking. Put in glasses and seal like jelly. Mrs. W. W Hall, Toledo, O.

Cherry Conserve

Six quarts cherries, 4 oranges (skins only) cut in small pieces, 1 package seeded raisins, 1/2 lb. nuts (almonds preferred), also cut small. Use a little less sugar than fruit. Fruit may be cooked in fireless cooker; then add sugar and cook until thick. Mrs. H. Gaylord Holt.

Currant Conserve

Four quarts currants, juice and pulp of 4 oranges, 1 pint strained honey; 4 lbs. sugar. Cook honey, sugar, orange pulp and juice 20 minutes. Add currants and cook 5 minutes more. Mrs. H. Gaylord Holt.

Strawberry And Pineapple Conserve

Equal parts of firm strawberries and diced pineapple. Cook 20 minutes. Then add equal amount of sugar. Cook until it jells. Mrs. Wm. A. Snyder.

Grape Conserve

Five lbs. grapes, 5 lbs. sugar, 3 large oranges, cut fine, 1 lb. seeded raisins. Pulp the grapes. Cook pulp and skins separately; put pulp through sieve; add other ingredients and cook 30 minutes. Miss Anna M. Kneeland.

Pear Conserve

Five lbs. soft pears, 5 lbs. sugar, 1 lb. raisins, 3 oranges, 3 lemons, 1 cup nut meats. Cut pears fine, cover with sugar and let stand over night. In morning, add raisins, lemons, oranges and nuts. Cook until thick. Albertine Boyce.

Plum Conserve

One peck plums, 2 oranges, 1 lb. English walnuts, one 25c bottle of maraschino cherries; sugar equal in bulk to plums. Pour boiling water over plums and remove skins and stones. Boil oranges whole until tender; chop and add to plums. Add walnuts, cherries and sugar. Cook until thick.

Mrs. C. E. Mutschel.