" Fruit, unripe, sticks on the tree, But fall unshaken when they mellow be."

Cranberry Relish

2 quarts of cranberries 3 1/2 pounds of white sugar 1/2pound seeded raisins 1/2 pound dates

Rind of 2 oranges, chopped fine 1 cup vinegar Juice of 2 oranges

One teaspoonful each of ginger, cloves and cinnamon. Cook all to a marmalade, and put in jars. Nice with cold meats, as chicken, etc.

Dates As A Sauce

Stone large soft dates, put in sauce dishes and pour sweet cream over them. Mrs. R. M. Clark,

Los Angeles, Calif.

Date Butter

1 quart dates Sugar to taste

1 pint tart apples

Stone dates, pare and core apples. Boil together till soft; then mash through a colander. Add sugar, and boil till thickness of apple butter.

Mrs. S. Hughs, Coachella, Calif.

Dessert Jam

Wash roselle buds, cover with water and let boil gently until juice is extracted. Pour into a jelly bag and let drip. Measure juice, and, to each pint, add nearly a pound of sugar. Boil until it just begins to jell, then add cut up dates and almonds, which have

One cup means 1/2 pint. Cup, tablespoon and teaspoon all mean level measurements.

been blanched and cut up coarsely. Cook just long enough to bring to a boil again, then pour in glasses and seal like jelly. Mbs. V. E. Metzler,

Coaehella, Calif.

Jam

A nice jam may be made with two parts dates to one part cranberries. Cook and mash fruit, add sugar to taste and boil to desired thickness.

Mrs. Hazzard.

Peach Conserve

2 quarts of fresh sliced peaches

3 oranges, sliced thin after removing skins 1/2 cup seeded raisins

1/2 cup sliced dates

1 cup of either Eng. walnuts or blanched almonds Sugar to preserve

Cut nuts and put in after it is ready for jars. Cook slowly until it is very clear.

Mrs. E. Winterer, Hollywood, Calif.

Prunes and Dates Stew prunes till soft, add just a little sugar. Before taking from the fire, add some dates stone and cut in half. Serve with cream.

Mrs. A. O. Hayward,

Thermal, Calif.

Stewed Dates

(A good sauce for "Dainty Sponge Fruit Pudding.")

1 cup cold water

1/4 pound of dates

1 tablespoonful of sugar

Juice and thinly cut rind of 1/2 lemon

Allow to simmer very gently for 1/2 hour. Remove dates to a dish, and pour the syrup over them, and allow to cool. Mrs. H. T. Fothergill,

Coaehella, Calif.

Tutti-Frutti Preserves

Wash 4 quarts purple plums. Put in a large sauce pan and cover with water. Cook slowly until the plums have softened, and separated from the stone. Remove from the fire, and remove all stones. Add to the plums equal measure of brown sugar, and cook slowly until a thick preserve is made. When nearly done, put in 1 pound of seeded raisins, 1 pound of dried figs cut in small pieces 1/2 pound of dates cut in pieces. Stir often, and, when done, try as you would for jelly.

Lastly, put in 1/2 pound of chopped pecans. Seal in jars. Mbs. A. L. Meade,

Colorado Springs, Colo.