Red Currant Conserve

2 pounds red currants 2 oranges

1 cup raisins 1 1/2 pounds sugar

Wash currants; grate rind of oranges and remove pulp; seed raisins and cut in halves; put in preserving kettle with sugar, heat gradually to boiling point, and simmer until as thick as marmalade.

Fig Paste (Laxative)

1 pound prunes

1 ounce senna leaves

1/2 pound figs Cold water

Soak prunes over night in cold water to cover, add the senna leaves tied in cheesecloth, and cook slowly until prunes are tender. Stone the prunes, and chop fine; add figs chopped fine, put in top of double boiler, remove senna, add prune juice, and cook until thick.

Candied Grape Fruit Peel

Cut grape fruit peel into thin strips, and soak twenty-four hours in salted water, allowing one teaspoon of salt to each quart of water; drain, cover with cold water, and boil about one hour, or until tender, changing the water once; drain, weigh peel, and add an equal weight of sugar; heat slowly, and cook until sugar is almost absorbed; spread on a platter to dry for five or six hours; roll in powdered sugar. If put in airtight jars it will keep indefinitely. Orange or lemon peel may be used in the same way.

Baked Pears

8 hard pears 3/4 cup sugar

1/2 cup boiling water 4 cloves

Wipe pears, remove stems, and put in an earthen dish; add sugar, water, and cloves; cover, and bake in a slow oven for four hours, basting occasionally. Serve cold.

Pear And Ginger Marmalade

8 pounds hard pears Grated rind 4 lemons

Juice of 4 lemons

1/4 pound preserved ginger

6 pounds sugar

Quarter and core pears, and put through food chopper; add lemon rind, juice, and ginger (chopped) ; mix fruit with sugar, heat gradually to boiling point, and cook slowly about two hours, or until thick.

Spiced Prunes

2 cups cooked prunes 1/4 cup chopped cranberries 1/2 cup prune juice

2 tablespoons sugar Juice of 1 orange Few gratings orange rind 1/2 teaspoon cinnamon

1/4 teaspoon paprika

Stone prunes, cut in small pieces, add other ingredients, and simmer twenty minutes. Serve with cold meats.

Quince Honey

6 quinces

3 1/2 pounds sugar

1 quart water

Pare, quarter, and core quinces; to the cores and parings add one pint of water, simmer half an hour, and press through a sieve. Chop quinces, using the finest cutter, add a pint of water, and simmer while cores are cooking; add pulp and juice from cores and boil ten minutes; add sugar and boil about five minutes, or until it jellies.

Three-In-One Marmalade

Cut in halves one grape fruit, one orange, and one lemon; remove pulp with a teaspoon, saving juice and discarding seeds; remove the membrane from peels, and put peel through the food chopper, using medium cutter; mix peel, pulp, and juice; measure, and to each cup add three cups of cold water; let stand over night; heat slowly to the boiling point, and cook one hour, or until peel is tender; measure, add an equal amount of sugar; boil about forty minutes, or until a little will "jell" when tried on a cold plate.

Red Tomato Jam

3 pounds ripe tomatoes 3 pounds sugar

2 lemons

1 teaspoon ginger

1/4 teaspoon salt

Scald and peel tomatoes; cut in halves crosswise and discard seeds; put in preserving kettle with sugar, lemon juice, and ginger; cook slowly about two hours, stirring often with a wooden spoon. Skim when necessary. This may be kept in a stone crock or sealed in glasses.

Sweet Pickled Watermelon Rind

Rind of 1/2 watermelon 3 pounds brown sugar 1 quart vinegar

1 1/2 tablespoons cinnamon 1 tablespoon cloves 1 tablespoon allspice

Pare melon rind, cut in inch squares, wash, and drain; put sugar and vinegar in a preserving kettle, add spices tied in a bag, and boil one hour; add melon rind, and cook about one hour, or until tender; put melon rind into a stone crock, boil syrup hard for fifteen minutes, and pour over melon.