Pear Conserve

3 1/2 lbs. pears

2 lbs. of white or brown sugar

1/2 lb. of figs, dates, or raisins

1 cup walnut meats

Cooked down or till thick.

 *Handwritten on a time sheet 

Grandmother's Mince Meat

2 ounces citron (chopped)

3 lbs. raisins

3 lbs. currants

2 1/2 lbs. suet (ground)

5 lbs. beef (ground)

4 quarts apples (cut up small)

1 Tablespoon salt

2 lbs. brown sugar 

1 quart molasses

1 Tablespoon pepper

2 Tablespoons ground cloves

2 Tablespoons cinnamon (ground)

1 Tablespoon mace

2 Tablespoons nutmeg (ground)

2 lemons ground up

1 quart cider

 

Mix well together and heat. Then put in mason jars till ready to make your pies.

This makes about 9 quarts.

Contributed by M. F. P. from Wellston, Mo.

Plum Conserve

 Cut 4 quarts of plums into quarters, removing the pits. Cut 4 oranges in tiny cubes and dice the rinds of 2 of them. To this mixture add 1 pound seeded raisins, 5 pounds sugar, 1 pound English walnuts, shelled and broken. Put into a granite kettle and cook one-half hour or until it will jell. Try it by cooling a spoonful in a saucer. While it is cooking, stir from time to time to prevent burning and do not let it cook too fast. 

Contributed by Miss Amy L. Block