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 STRAWBERRY-AND-RHUBARB CONSERVE.--Rhubarb combines very well with either strawberries or pineapple. The accompanying recipe is for strawberries and rhubarb, but if pineapple is desired, it may be substituted for the strawberries in the same quantity.

STRAWBERRY-AND-RHUBARB CONSERVE 2 qt. strawberries
1-1/2 qt. rhubarb
1-1/2 c. hot water
3 lb. sugar

Prepare the strawberries as for canning. Cut the rhubarb, which should be very tender, into cubes without removing the skin. Add the water to the sugar, and bring to a rapid boil in a preserving kettle.

Put the rhubarb and strawberries into this sirup, and cook for at least 15 minutes. Pour into hot sterilized glasses, and when cool seal in the usual way. Label and store.

PINEAPPLE-AND-APRICOT CONSERVE.--No more delicious conserve can be made than pineapple-and-apricot conserve. The tartness of the apricots gives a flavor that is pleasing to most persons.

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

Wash the apricots, plunge them into boiling water to remove the skins, and then cut into quarters. Peel and slice the pineapple, remove the eyes, and cut into cubes. Add the water to the sugar in a preserving kettle, and bring to the boiling point. Add the pineapple to the sirup, and cook until tender. Then drop in the apricots and boil several minutes longer. Have hot sterilized glasses ready, fill them with the conserve, and when cool seal in the usual way. Before putting the glasses away, label each one neatly.