Gooseberry Relish

3 pints gooseberries

4 pints sugar juice and grated rind of three oranges.

1/2 pound seedless raisins 1 pint water

Method:

Cook like any jam.

Harriet Wilson Davy, Xi.

Plum Conserve

1 basket of Damson plums 4 pounds of sugar juice of one lemon juice of three oranges and rind of one orange

Method :

Remove stones and cook forty minutes. Add one-half cup of chopped almonds.

Gladys Mars Becker, Xi

Canned Corn

any amount of corn 1 teaspoon salt to each jar

Method :

Blanch corn for three minutes (put in a square of cheese cloth). Dip in cold water immediately. Cut from cob and place lightly in jar. Add one teaspoon salt to each jar, and fill jar with hot water. Place rubbers on jar and adjust the top, but do not tighten. Place jars in boiler and surround them with enough warm water to reach within an inch of the tops of the jars. Boil one hour after water begins to boil. Remove the jars and fasten the tops down. On the following day, loosen the top. Place jars in boiler again and boil one hour. Seal. Repeat boiling on third day (loosen tops), and then seal for good. Corn must be fresh.

Dorothy Wilson, Xi.

Pickled Peaches

7 pounds peaches

4 pounds sugar

1 quart vinegar

1 ounce each of cloves, cinnamon, allspice.

Method:

Put spices in a bag and boil with sugar and vinegar. Pour this over the fruit, let stand until the next morning. Pour off the syrup and boil again. Do this for three mornings. Fourth morning scald the fruit in the syrup and - seal.

Orlette Rideout Bennett, Omicron.

Harlequin Jelly

4 quarts Baldwin apples 1 quart cranberries

4 quinces sugar

Method :

Remove blossom ends of apples and quinces and cut in quarters. Put in preserving kettle with cranberries. Add cold water to almost top of fruit. Cook slowly till tender. Drain through jelly bag. Boil juice twenty minutes. Add equal quantity of heated sugar and boil until a little jellies on a cold plate.

Marion Crater Davy, Xi

Corn Relish

3 green peppers without seeds 18 ears corn

4 large onions

1 large cabbage 1/2 cup salt

13/4 pound sugar 2 quarts vinegar mustard

Method :

Chop cabbage, onion and peppers and cook with a very little water about fifteen minutes. - Then add corn, salt, sugar and vinegar. Last add mustard (to suit taste) wet with vinegar. Cook until corn is tender. Can.

Harriet Wilson Davy, Xi.

Grape Conserve

1 basket of Concord grapes 1 pound seedless raisins 5 oranges peeled

5 pounds sugar

1/2 pound English walnuts

Skin grapes, cook pulp, skim off seeds, add skins to pulp and add following ingredients to pulp mixture.

Gladys Mars Becker, Xi.

Green Tomato Pickles

1 peck sliced tomatoes

1 cup salt

4 quarts vinegar

4 pounds brown sugar

1 horseradish (not sliced)

3 green peppers (seeds and all)

3 sliced onions 1 teaspoon cinnamon 20 whole cloves 1 whole allspice

Method :

Let tomatoes stand in salt over night. Put whole cloves and allspice in a bag and boil in the vinegar with other ingredients for about twenty minutes. Put in tomatoes and boil about thirty minutes. Seal.

Marion Crater Davy, Xi.