GRAPE PRESERVES

Squeeze the pulp into one bowl and put the skins into another.  Press the pulp through a sieve, weigh the grapes before you squeeze them and allow three-quarters of a pound of sugar to a pound of fruit.  Put the strained pulp and sugar on to boil, the skins also, and boil slowly until thick.  It will be much easier for you to heat the pulp before straining.

GERMAN PRUNE BUTTER

Remove pits and wash prunes, take three-quarters of a pound of sugar to a pound of fruit, and enough water to keep from burning; do not stir but remove from the sides of the kettle occasionally.  Let boil for hours; when done, place in glasses.  Let cool; cover with paraffin.

CHERRY MARMALADE

To three pounds of sweet and one pound of sour cherries allow two pounds of sugar.  Weigh the cherries when stemmed and pitted.  Make a syrup of the sugar, add cinnamon bark and cloves.  Put in the sweet cherries first, adding the sour ones half an hour later; boil down thick and cover the jars with brandied paper.

GRAPE CONSERVE

Remove the stems and skins from five pounds of grapes and boil the pulp until tender; then press it through a sieve.  Boil the skins of three juicy oranges until tender, then chop fine.  Put the grape skins and the pulp into a saucepan; add the orange juice, the boiled skins, five pounds of sugar, one pound of raisins—­the muscat seeded—­and one pound of shelled walnuts and boil until quite thick.

PLUM CONSERVE, No. 1

Wash five pounds of blue plums or German Prunes, cut them in halves and remove the stones.  Peel four oranges, slice them fine and cut each slice in half.  Cut the rind of two of the oranges into small squares, add one pound of seeded raisins.  Take a measure of sugar and a measure of the mixture, place in preserving kettle on the stove and let come slowly to the boiling point and cook steadily for several hours until the fruit is clear and thick.  Put in jelly glasses or jars.

PLUM CONSERVE, No. 2

Wash three pounds of German prunes, remove the stones and cut them into small pieces.  Mix one pound of seeded raisins, two oranges cut in small pieces, the juice of two lemons, one pound English walnuts broken in chunks, and three pounds of sugar.  Place all the ingredients in the preserving kettle on the stove and let come slowly to the boiling point and cook steadily until the fruit is clear and thick.  Put in jelly glasses or jars.

PEACH SYRUP