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CONSERVES do not differ materially from preserves in their preparation, but they usually consist of a mixture of two or more fruits, whereas preserves are made from a single fruit. All rules that govern the making of preserves apply equally well to the making of conserves.

There are certain fruits that combine very well as far as flavor, color, etc. are concerned, and these are generally used together in the preparation of this food. However, almost any combination of fruits may be made into conserves. This is therefore a very good way in which to utilize small quantities of left- over fruits.

Then, too, a cheap material may be combined with a more expensive one to make a larger quantity of a moderately priced product, as, for instance, rhubarb and pineapple. Again, the pulp from which juice has been extracted for jelly may be used to make conserve. In fact, a little ingenuity on the part of the housewife and familiarity with general preserving methods will enable her to make many kinds of excellent conserves, even though she may not have a definite rule or recipe to cover the use of the particular material that happens to be on hand.

STRAWBERRY-AND-PINEAPPLE CONSERVE.--The combination of strawberries and pineapple is an excellent one. The accompanying recipe shows how to combine these fruits to make a most appetizing conserve.

STRAWBERRY-AND-PINEAPPLE CONSERVE 2 qt. strawberries
1 large pineapple
1 c. hot water
2-1/2 lb. sugar

Prepare the strawberries as for canning. Peel and slice the pineapple, remove the eyes, and cut into small pieces. Add the water to the sugar in a preserving kettle, and allow it to come to a boil. Drop the pieces of pineapple into the sirup and cook them until they are tender. To this add the strawberries and cook for 5 or 10 minutes longer. The conserve should then be sufficiently cooked to put into the jars.

If the juice seems too thin, fill the jars, which should be hot sterilized ones, about three-fourths full of the fruit, and then return the sirup to the heat and boil it until it is the right consistency. Remove the boiling sirup from the stove, and pour it over the fruit in the jars until they are full. Allow the conserve to cool, and then seal, first with paraffin and then with metal or paper covers. Label each glass and set away for future use.