p and juice. Boil until proper consistency.

PLUM CONSERVE

Mrs. A. C. Allen

One box of blue plums; one pound of raisins, chopped; three pounds
sugar; juice of four oranges; rind of two oranges chopped. Boil the rind
in water until bitterness is gone. Cook for one-half hour.

HEAVENLY HASH

Mrs. W. D. Hurlbut

A five-pound basket of big blue plums; wash and seed them, put in
preserving kettle with one pint water; add (everything but the seeds of)
five oranges and five lemons, putting the skins through a meat chopper;
four pounds of seedless raisins, also put through the chopper; one pound
of walnut meats broken and lastly five pounds of sugar. Let boil until
quite thick, then put in glasses and when cold cover with paraffine.

PEAR CHIPS

Mrs. M. Evans

Seven pounds pear chips; seven pounds sugar; one-fourth pound candied
ginger; three lemons sliced; two oranges. Cook oranges and lemons slowly
before adding to pears; then cook slowly for two hours.

SUN COOKED STRAWBERRIES

Mrs. H. D. Sheldon

Use cup for cup sugar and fruit. Let sugar stand on fruit over night.
Drain juice and cook slowly until sugar is thoroughly dissolved. Add
fruit and heat through. Turn out on platters and stand in sun until
thick as desired. Pieces of glass over each platter helps cook more
rapidly. Seal as you would jelly in glasses.

HARLEQUIN JAM

Good Housekeeping

One orange; twenty-five peaches; twelve pears; twelve plums; one pound
white grapes; one-fourth pound almonds, blanched; three-fourths cup of
sugar to one cup of fruit. Cook two hours.

BLACKBERRY JAM

Two quarts blackberries; one and one-half quarts sugar; one cup water.
Cook well for half an hour.

APRICOT JAM

Mrs. Herman Vander Ploeg

One pound dried apricots; three pounds granulated sugar; one-half ounce
bitter almonds; three pints cold water. Soak the apricots in the water
over night (wash first), and in the morning boil until tender. Add sugar
and almonds blanched and boil another half hour, or until mixture sets.

YELLOW TOMATO PRESERVES

Mrs. T. B. Orr

Two quarts tomatoes; two lemons ground, use juice and all; four chopped
large sour apples; two and one-half cups brown sugar; two teaspoonfuls
cinnamon; one teaspoonful ground ginger; one-half teaspoonful cloves.
Cook slowly until thick. Put in jars.

TOMATO BUTTER

Mrs. A. Donald Campbell

Seven pounds large ripe tomatoes; four pounds brown sugar; one-half cup
vinegar