Apricot Conserve
| Apricots, | 1 dozen |
| Sugar, | 2 cups |
| Lemon juice, | 1 dessert spoon |
| Orange juice, | 1 dessert spoon |
| Grated rind of half a lemon | |
| Grated rind of half an orange | |
| Seedless raisins, | ¼ lb. |
| Walnut meats, | ¼ lb. |
Adelaide wiped the apricots thoroughly with a damp cloth, then cut them in halves with a silver knife and removed the stones. These she placed in a saucepan, poured over them two cups of sugar, a dessert spoon each of lemon and orange juice, and the grated rind of half a lemon and half an orange. Next she measured out a fourth of a pound of seedless raisins and covered them with boiling water for a few minutes, after which she drained them and picked off any stems. Twelve or fourteen large walnuts were sufficient to crack, and the walnut meats and the raisins Adelaide put through the meat chopper, then added these to the fruit in the saucepan.
Placing the saucepan over the fire she heated it through slowly and let the fruit boil for forty minutes. Adelaide stirred the contents of the saucepan constantly with a wooden spoon, and when it was done, poured it at once into the sterilized tumblers.
As soon as it was cool she wiped the tops and outsides with a damp cloth, poured melted paraffin over the conserve, shaking the tumblers from side to side to exclude all air, pasted on the labels and stored the jars away in the preserve closet.