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Plum Conserve

pounds large table raisins, seeded pound pecan or walnut meats, broken 3 pounds sugar Cook the plums without water till soft and press the pulp through a sieve. Prepare the oranges as for marmalade, let stand in water to cover over night, cook until tender, add with the raisins to the plums and sugar, let cook until the mixture is like marmalade. Add the nuts near the end of the cooking.

IOI Ripe Tomato Conserve (Mrs. Benedict) Remove the skin from six tomatoes, then cut the flesh in pieces. Weigh the tomato and take three fourths a pound of sugar to each pound tomatoes. Add the juice of two lemons and two oranges, a level teaspoonful of cinnamon and half a teaspoonful of cloves, and let cook until thick. When nearly done, add one cup of seeded raisins and one fourth a pound, each, of candied orange peel and candied ginger cut in narrow strips.