Peach Conserve

1 pound peeled peaches 1 pound sugar

1/2 cup water

1/2 pound chopped almonds

Method:

Cook as for preserves and add nuts last.

Katherine Benedict Peth, Xi.

Rhubarb Conserve

1 quart rhubarb cut fine 1/2 pound seeded raisins

2 good-sized oranges, rind and pulp 1 quart sugar

1/2 cup chopped English walnuts

Method :

Chop rhubarb, raisins, and oranges and mix with sugar - no water - boil fifteen or twenty minutes. Just before taking from stove add nuts if desired. Will make nine glasses.

Julia Pitkin Davenport, Xi.

Sun Cured Strawberry Jam

Make a syrup of one quart sugar and one pint water. Add one quart strawberries which have been picked over and washed with the hulls on, then hulled. Boil for twenty minutes then turn out on large platter and place in the sunshine. Keep moving the platter so that it is in the sunshine for twenty-four hours. Pour in glasses and seal with paraffin.

Eleanor F. Lewis, Xi.

Seedless Green Grape Jam

Three pounds of grapes and three pounds of sugar. Boil three minutes and add one bottle of certo, and pour into jars.

Gladys Mars Becker, Xi.

Green Grape Conserve

2 oranges chopped rinds and all

3 pints green grapes 1/2 pint water

8 cups sugar

1/4 pound walnuts broken 1/2 pound raisins chopped

Method :

Cook about ten minutes or until thick. Makes ten glasses.

Marion Crater Davy, Xi.

1, 2, 3, 4 Conserve

1 quart box currants

2 quart box cherries (pitted)

3 pint box raspberries

4 pounds granulated sugar

Method :

Mash all together and cook from twenty to thirty minutes. Put in sealed glasses or jars.

Ruth Rosengren, Xi.

Preserved Red Peppers

6 red peppers (makes I pint) 2 cups sugar 1/2 cup water

Method :

Cut the top off the peppers and clean the seeds out thoroughly, dry peppers, cut in narrow strips with shears. Put sugar and water on to boil, boil about ten minutes until it makes a thick syrup, then drop peppers in and boil fifteen minutes. Can hot in pint or half-pint jars and seal tight. This is used to decorate salads.

Louise Vater, Xi.

Ginger Pear Conserve

4 pounds pears 4 pounds sugar

2 lemons

1/4 pound candied ginger

Method:

Cook pears and sugar for one hour or until thick. Add lemons cut up and boiled in a little water until tender. Chop ginger and add. Cook one-half hour longer.

Hazel Russell, Xi.

Pineapple And Apricot Preserve

2 cans sliced pineapple 1 pound dried apricots (put through chopper)

1/2 as much sugar as fruit juice of one lemon

Method :

Cut pineapple in small slices, add apricots. Weigh and add sugar and lemon juice. Cook one hour and put in jelly glasses.

Lois Goltra Heren, Xi.

Pineapple and Apricot Preserve 1 large pineapple 1 box apricots

Method :

Cut pineapple in small pieces, cut apricots to remove the stones (skin first). Add as much sugar as fruit and cook like any jam (about forty minutes).

Harriet Wilson Davy, Xi.

Chili Sauce

40 ripe tomatoes

4 green peppers . ,

3 small red peppers

6 onions almost 5 cups of vinegar almost 3 cups brown sugar

4 tablespoons salt

3 teaspoons cinnamon celery salt ginger

Method:

Add only a part of the sugar and vinegar until sauce is nearly done. Season to taste.

Hazel Russell, Xi.