Dried Peach Jam

1 pound dried peaches 1 quart water.

1 cup seeded raisins.

2 cups sugar.

1 orange Juice 1 orange Juice 1 lemon 1 cup walnut meats.

Wash peaches, and soak them in water over night. Skin the peaches and add other ingredients. Let simmer one and one-fourth hours.

Mrs. Arlo Ayers Brown.

Pear Chips

8 pounds hard green pears 8 pounds granulated sugar.

6 lemons.

2 ounces green ginger root.

Pare and slice pears into transparent slices. Use rind of two lemons, and pulp and juice of all. Peel and slice green ginger into small bits. Place all in porcelain kettle, first pouring in one glass of water. Boil until clear and soft.

Mrs. Payson E. Crissey, given by Louise E. Whitehead.

Candied Grapefruit Peel

Skins of 2 grapefruit 2 cups sugar.

1 cup water.

Select two bright grapefruit without a blemish. Peel lengthwise with shears. Cut peeling into 1/4 inch strips. Cover with cold water, boil twenty minutes and drain. Do this three times, adding a teaspoon of salt to the third water. Make a syrup of the sugar and water and cook peel in this after the last draining until it is all cooked into the peel. While boiling, it should be carefully tended with silver fork lest it burn. Keep it warm over hot water, pick out the pieces with fork and roll them in granulated sugar. Place on platters to cool.

Adelaide L. Reis.

Tomato Pickle

1 peck tomatoes 6 medium onions 6 green peppers.

2 cups celery.

3 pints vinegar.

2 pounds sugar 1/2 cup salt.

1/2 cup white mustard seed.

Chop and drain tomatoes. Chop onions, peppers, and celery. If peppers are large, use fewer. Cook until vegetables are tender. Seal.

Mrs. W. C. Gilbert.

Bordeau Sauce

4 quarts green tomatoes 4 quarts cabbage 4 large onions 1/4 cup salt.

Several sweet red peppers 1/2 cup horseradish.

1 tablespoon tumeric powder.

2 teaspoons paprika 1/2 teaspoon allspice.

1 teaspoon celery seed.

2 pounds brown sugar 1 quart sharp vinegar.

Slice tomatoes, cover with the salt and let stand over night. Drain. Add cabbage which has been sliced very thin, then onions cut up, and peppers. Add remaining ingredients and boil one hour. Seal in glass jars.

Mrs. R. D. W. Johnson.

Pineapple Honey

1 cup pineapple 1 cup water.

2 cups sugar.

1 teaspoon lemon juice.

If fresh pineapple is used, put it through the grinder, or use crushed pineapple. Cook all together till of the desired consistency.

Mrs. C. R. Jones.

Chow Chow

1 peck green tomatoes 12 small cucumbers.

2 red peppers.

1 green pepper 1 lb. raisins 8 onions 1 cup salt.

2 quarts cider vinegar.

1 pound brown sugar.

2 tablespoons cinnamon 2 teaspoons cloves.

2 teaspoons celery seed 2 teaspoons allspice.

Chop the first six ingredients separately. Mix together and add the salt. Let stand over night. Drain. Add remaining ingredients and cook all thirty minutes, stirring frequently. Fill sterile jars and seal tightly.

Mrs. J. T. Brabner Smith.