her and stand in a cool place over night. In the
morning cook until fruit is tender and syrup clear; skim top of fruit
carefully; fill jars and seal.

GRAPE CONSERVE

Wash and drain ten pounds of ripe grapes, separate the skins from the
pulp, stew pulp until soft, mash through a sieve, reject seeds.

Place pulp and skins in a preserving kettle, add a half pound of
seeded raisins and juice and pulp of 4 oranges. Measure and add to
every quart of this 3/4 of a quart of sugar. Cook slowly, until the
consistency of jam. A cup of coarsely-chopped walnut meats may be
added, if liked, a few minutes before removing jam from the range.
Fill pint jars and seal.

MARY'S RECIPE FOR RHUBARB JAM

Skin and cut enough rhubarb in half-inch pieces to weigh three pounds.
Add 1/2 cup cold water and 2 pounds of granulated sugar, and the
grated yellow rind and juice of 2 large oranges. Cook all together,
stirring occasionally to prevent scorching, a half hour, or until
clear. This is a delicious jam.

APPLE SAUCE

When making apple sauce, cut good, tart apples in halves after paring
them, cut out the cores, then cook, quickly as possible, in half
enough boiling water to cover them. Cover the stew-pan closely. This
causes them to cook more quickly, and not change color. Watch
carefully that they do not scorch. When apples are tender, turn into
sieve. Should the apples be quite juicy and the water drained from the
apples measure a half pint, add a half pound of sugar, cook 15 or 20
minutes, until it jells, and you have a glass of clear, amber-colored
jelly. Add 1 teaspoonful of butter and sugar to taste to the apple
sauce, which has been mashed through the sieve. Apple sauce made thus
should be almost the color of the apples before cooking. If the apple
sauce is not liked thick, add some of the strained apple juice instead
of making jelly; as some apples contain more juice than others.

RHUBARB MARMALADE (AS FRAU SCHMIDT MADE IT)

Cut rhubarb into small pieces, put in stew-pan with just enough water
to prevent sticking fast. When cooked tender, mash fine with potato
masher, and to three cups of rhubarb, measured before stewing, add 1
cup of granulated sugar, also 1 dozen almonds which had been blanched
and cut as fine as possible, and stewed until tender, then added to
hot rhubarb and sugar. Cook all together a short time. Serve either
hot or cold. A large quantity may be canned for Winter use.

The addition of almonds gav