Plum Jam

(1 qt.) 1/2 bushel Damson plums (1/2 teaspoon) 2 tablespoons grated orange rind.

(1 1/4 cup) 10 lbs. sugar (1/4 cup) 1/2 dozen oranges (1/4 cup) 2 cups chopped nuts.

Prepare fruit and cook according to directions for cooking jam.

When it has cooked sufficiently, remove from fire and add grated orange rind, juice and chopped nuts. Stir well, pour into jars and seal.

N. B. If smaller portion is desired, follow proportions given in parentheses.

Margaret Dow, Toronto, Can. University of Toronto.

Apricot Conserve

1 cup dried apricots.

2 tablespoons lemon juice.

2 tablespoons blanched almonds (chopped).

1/2 cup shredded pineapple 3/4 cup sugar 1/3 of an orange peel (grated).

Cook apricots until soft, shred, add pineapple, lemon juice, orange peel and sugar. Cook until thick and clear. Add almonds and cook two minutes, then turn out into glasses. Makes three glasses.

Dorothy Morris, Logan, Iowa Iowa State College.

Cranberry Conserve

1 quart cranberries Pulp and grated rind of 3 oranges.

Sugar to equal amount.

(measured after cooking) 1 cup seeded raisins.

Cook the cranberries in barely enough water to float them. When all the berries are broken and the fruit has cooked to a mush, measure the mixture and add an equal amount of sugar, the oranges and raisins. Simmer the conserve until thick. Then pour into hot sterilized glasses.

Mildred Decker Rolfe, Maiden, Mass, Boston University.

Polychrome Conserve

1/2 pound evaporated peaches 1/2 pound evaporated prunes Grated rind 1/2 orange 1/2 cup nut meats.

1/2 pound evaporated apricots Juice 1 orange 1/2 cup seeded raisins 1 1/2 pounds sugar.

Wash, soak over night, and simmer dried fruit till tender. Press through sieve. Grate peel of one-half orange, add juice to the pressed fruit, then raisins and sugar. Simmer all ten minutes or more till thick. Makes six glasses.

Virginia Cravens, Hardinsburg, Ind. De Pauw University.

Pear Chips

8 pounds pears.

1/4 pound Canton ginger.

4 pounds sugar 4 lemons.

Wash pears, remove stems, quarter and core and cut in small pieces. Add sugar and ginger and let stand over night. In the morning add lemons cut in small pieces.

Cook slowly for three hours being careful not to burn. Pour into glasses, when cool seal with paraffine.

Marjorie Flynn Matthew, Woodland, Calif.

University of California.

Fig Filling

3 pounds apple or pear 1 pound figs.

3 1/2 pounds sugar Juice of 1 lemon.

Makes eight glasses. Will keep like jelly.

Genevieve Betts. University of Washington.

Grape Conserve

3 pounds grapes.

1 pound raisins, seeded.

2 orange pulps.

3 pounds sugar.

1 pound English walnuts.

Part orange rind, grated.

Seed grapes, chop raisins, make as a jelly.

Margaret Brainard, Brookline, Mass.

Boston University.