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 CRAB-APPLE-AND-ORANGE CONSERVE.--It is a good idea to make crab-apple-and- orange conserve at the same time that crab-apple jelly is made, for the pulp that remains after extracting the juice may be utilized for the conserve. However, if it is desired to make it at some other time, fresh pulp can be prepared for the purpose.

CRAB-APPLE-AND-ORANGE CONSERVE 1 qt. crab-apple pulp
3 lb. sugar
8 oranges

To the crab-apple pulp, add the sugar, and place over the fire to boil. Peel the oranges, scoop out the white portion from the peelings, cut the peelings into thin strips, and add to the crab-apple pulp.

Remove the pulp of the orange from the skins and from between the sections, cut it into small pieces, and add to the boiling mixture a few minutes before it is removed from the stove. When it has cooked thick, pour into hot sterilized glasses. Cool and then seal and label.

PLUM CONSERVE.--A rather unusual conserve is made by combining raisins and English walnut meats with plums. The accompanying recipe gives directions for the preparation of this conserve.

PLUM CONSERVE 4 qt. plums
1 c. hot water
2 lb. sugar
1 lb. raisins
2 c. English walnut meats

Wash the plums, cut them in half, and remove the seeds. Add the water to the sugar, place over the fire in a preserving kettle, and stir until the mixture comes to a rapid boil. Wash the raisins, which should be seeded, add them with the plums to the sirup, and cook until the mixture is the consistency of jelly.

Just before removing from the stove, add the nut meats. Pour the mixture into hot sterilized glasses, cool, seal, and label. If very sour plums are used, increase the amount of sugar.

CHERRY-AND-PINEAPPLE CONSERVE.--Cherries combine very well with pineapple in a conserve. Sweet cherries should, if possible, be used for this purpose.

CHERRY-AND-PINEAPPLE CONSERVE 2 qt. sweet cherries
1 pineapple
2 lb. sugar
1 c. hot water

Wash, stem, and seed the cherries. Slice and peel the pineapple and remove the eyes. Put the sugar and water over the fire in a preserving kettle, and stir until the sirup comes to the boiling point.

To this sirup add the pineapple and the cherries and cook until the juice is very thick. Pour into hot sterilized glasses, cool, seal, and label.

RED-RASPBERRY-AND-CURRANT CONSERVE.--A conserve having a very attractive color and a most appetizing flavor is made by combining red raspberries with red currants.

RED-RASPBERRY-AND-CURRANT CONSERVE 3 qt. red raspberries
1 qt. red currants
1 c. hot water
2-1/2 lb. sugar

Look the raspberries over carefully, and remove any that show signs of spoiling. Wash the currants and stem them. Add the water to the sugar and put the mixture over the fire to boil. Add the currants to this, and stir until the mixture comes to the boiling point.

Boil for several minutes, or until the mixture begins to thicken, and then add the red raspberries. Continue to boil for 2 or 3 minutes longer. Pour into hot sterilized glasses, cool, seal, and label.

CARROT CONSERVE.--Conserve made from carrots will be found to be surprisingly delicious, and it has the added advantage of being inexpensive.

CARROT CONSERVE 1-1/2 qt. cooked cut carrots
Rind of 2 lemons
5 c. sugar
2 c. hot water
Juice of 3 lemons

Boil the carrots until tender and chop or put through a grinder with the lemon rind. Then mix with the sugar, water, and lemon juice, and boil for about 1/2 hour or until thick. Put into hot sterilized glasses, cool, seal, and label.