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Grape Conserve

To every 5 pounds of grapes, take 3 pounds of sugar, 2 pounds seedless raisins and ½ pound English walnuts. Separate pulp from skins, heat pulp scalding hot, put through colander and sieve, then add skins to pulp with the sugar. Boil slowly for 20 minutes, add the rasins and boil for 15 minutes, then add chopped nut meats and seal.

L. A. M., Indian Head, Sask.