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.

Peach Conserve

Peaches (large),Eight
Sugar,2 cups
Oranges,One
Seedless raisins,¼ lb.
Walnut meats,¼ lb.

To remove the skins from the peaches easily, Adelaide poured boiling water over them. Letting them stand for a minute or two, she then peeled off the skins with a silver knife and sliced the peaches into small pieces, throwing away the stones. Placing the peaches into a saucepan she added two cups of sugar. After weighing out one-fourth of a pound of seedless raisins she covered them with boiling water for about a minute, drained, and picked off any stems. The walnuts (twelve or fourteen large ones) she cracked and put with the raisins.

The rind of the orange she grated over the sugar and peaches, and then, after removing the seeds, Adelaide put the pulp of the orange, the raisins and the nuts through the meat chopper.

When everything was in the saucepan together, Adelaide placed it over the fire and let it come slowly to the boiling point, and then cook gently for an hour. Adelaide stirred frequently with a wooden spoon to prevent burning, and when the conserve had cooked sufficiently she poured it into the sterilized tumblers.

As soon as it was cold, she wiped around the top and outside of each tumbler with a damp cloth, poured melted paraffin over the conserve (shaking it gently from side to side to exclude all air), pasted on the labels and stored the glasses away in the preserve closet.

Plum Conserve

Large blue plums, 1 dozen
Sugar,2 cups
Oranges,One-half
Seedless raisins,¼ lb.
Walnut meats,¼ lb.