Grape Conserve

Five pounds grapes, five pounds sugar, one pound seedless raisins, four oranges. Cook pulp of grapes and remove seeds. Remove peel and seed of oranges and cut fine. Mix pulp and skins of grapes, oranges and chopped peel, raisins and sugar. Cook one-half to three-fourths of an hour. Do not use any water. - Mrs. Don Reed, Harper, Kans.

Grape Conserve

Three pounds Concord grapes, stemmed. Pulp and cook, then run through a sieve to take out seeds. To this pulp add skins, and three pounds granulated sugar, three oranges chopped fine, one teacup chopped English walnuts. Cook all together until thick like grape butter. - Mrs. Julia S. Peet, Mon-ticello, Ind.

Plum Conserve

Four quarts of plums, six oranges sliced thin, one pound seeded raisins chopped, one pound chopped walnuts, one pound sugar to every pound of fruit. Cook until thick. - Mrs. A. G. Rounseville, Williams, Ariz.

Preserved Tomatoes

Seven pounds tomatoes, six pounds sugar, juice of three lemons. Peel tomatoes and let all stand together over night. Drain off all the syrup and boil, skimming it well, then put in the tomatoes and boil gently for half an hour. Take out the tomatoes with skimmer and spread on dishes to cool. Boil syrup till thick, put tomatoes in jars and fill with syrup. - Mrs. A. O. Wheeler, Manistee, Mich.