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Grape Conserve

I lb. shelled walnuts 3 juicy oranges Remove the stems, skins, and seeds from the grapes, then cook the pulp in a casserole till tender and press it through a sieve. Boil the yellow skins of the oranges until tender, then chop fine.

Put them into an earthenware pan with the grape pulp, add the strained orange juice, sugar, raisins, and walnuts. Boil until quite thick; put into glasses and seal.

Green-gages Lump sugar