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 PLUM PRESERVE.--A very rich, tart preserve can be made by cooking plums in a thick sirup. Those who care for the flavor of plums will find preserves of this kind very much to their taste.

PLUM PRESERVE 2 qt. plums
1 c. hot water
1-1/2 lb. sugar

Select any variety of plums desired for preserves, and wash them in cold water. Cut them in half and remove the seeds. Place the hot water and the sugar in a preserving kettle, and bring to a rapid boil. Add the plums and boil slowly for 15 minutes. Remove from the fire, pour into hot sterilized jelly glasses.

Allow them to cool and cover first with paraffin and then with metal or paper covers. Before storing, label each glass neatly.

QUINCE PRESERVE.--Quinces combined with apples make a preserve that finds favor with many. As shown in the accompanying recipe, about one-third as many apples as quinces make the required proportion.

QUINCE PRESERVE 3 qt. quinces, peeled and quartered
1 qt. apples, peeled and quartered
1-1/2 c. hot water
3 lb. sugar

Select well-ripened quinces. Rub the fuzz from the skin with a cloth, and then wash, peel, quarter, and core. If desired, they may be sliced, but they are very nice when preserved in quarters. Select firm apples, wash, peel, quarter, and core them, and cut them the same size as the quinces. Add the water to the sugar, place the mixture over the fire in a preserving kettle, and let it come to a boil.

Add the quinces, cook until tender, and remove from the sirup. Then cook the apples in the sirup in the same way, and when tender remove from the sirup. Place the fruits in alternate layers in hot jars. Unless the sirup is very thick, boil it until it becomes heavy; then fill each jarful of fruit with this sirup. Seal with paraffin, cover with metal or paper covers, and label.

PEACH PRESERVE.--Although somewhat bland in flavor, peaches make an excellent preserve. Some persons prefer them cut into very small slices, while others like them preserved in large slices.

PEACH PRESERVE 4 qt. peaches
1-1/2 c. hot water
3 lb. sugar

Select firm peaches. Wash, pare, and cut into slices of any desirable size. Add the water to the sugar in a preserving kettle, place over the fire, and allow the mixture to come to a rapid boil. Drop the sliced peaches into the sirup and cook until tender. Have hot sterilized jars ready, fill with the hot preserves, and seal with paraffin. Cover in the desired way and label.