t leaves or the juice may be flavored with
essence of mint or winter green before it is boiled with the sugar.
Even red peppers are boiled in their own juice by chopping them and
placing them in a double boiler and cooking until all of the juice is
extracted. Allow an equal measure of sugar and boil until it thickens
and put in small glasses, and serve with cold meats. The seeds of two
vanilla beans added to twelve pounds of apples made into jelly, just
before turning the jelly into the tumblers makes a delicious jelly for
cake fillings and desserts. Rhubarb, apricots and quinces are sometimes
used for jelly but are difficult to make unless combined with other
fruits rich in pectose like currants and apples.

PLUM CONSERVE.--Two baskets of blue plums, six large oranges. Use the
peeling of two. Two pounds of seeded raisins chopped. Use one half
pound of sugar to one pound of fruit. Boil one hour, stirring
constantly.--Mrs. Creaser.

CARROT MARMALADE.--Boil carrots with their skins on. When cooked remove
skins and put carrots through a sausage grinder. Take equal amounts by
weight of sugar and carrot pulp and boil again. Flavor with sliced
lemons and almond extract. Chopped nuts may also be added.--Mrs. H.
Hanson.

QUINCE HONEY.--Grate four large quinces in one quart of cold water. Add
two pounds granulated sugar and boil until thick as jam.--Mrs. W. C.
McGuiness.

QUINCE HONEY.--To five pounds granulated sugar, add sufficient water to
make a syrup, thick enough for pancake syrup. Pare six large quinces
and grate them. After the syrup has thoroughly boiled add the grated
quinces and boil all together until it becomes a reddish color, when it
is ready to be put into jars for use.--M. E. Cooper.

MRS. ALLEMAN'S PINEAPPLE CONSERVE.--Two pounds of pineapple, four
pounds of rhubarb, grind together and add twice as much sugar as you
have fruit. Boil slowly until thick then put in jelly glasses. Good
with game and cold meats.--Contributed.

GREEN TOMATO MARMALADE.--Peel and cut in small pieces six cups of green
tomatoes, add two lemons, use the outside yellow, but remove the inside
white skin and cut the pulp up in small pieces, add six cups of white
sugar and cook until thick.

GINGER PEARS.--Pare and core large juicy pears and cut in small
sections. To each quart of the fruit, use one pint of sugar, one piece
of ginger root, one stick of cinnamon and one half of a lemon cut in
small pieces. Cook very slowly until the