Grape Conserve
| 5 Pints of Grapes | 2 Oranges |
| 8 Cupfuls of Sugar | 1 Cupful of Nut Meats |
| ½ Pound of Raisins |
Pick the grapes from the stems, wash, and separate the pulps from the skins. Stew the pulps and press through a colander. Put the raisins and oranges through the meat grinder, after removing seeds. Cook all together except the nuts. Add these about ten minutes before removing from fire. Put into glasses and cover with paraffine. This makes eleven glasses.
Grape Marmalade
When making grape-juice, use the grape which is left after straining, for marmalade. Press through a colander, measure and use the same amount of sugar. Cook until it thickens and put into tumblers. When cold, cover with paraffine.
Grape Preserve
Pick from the stems and wash the amount of grapes desired. Squeeze the pulps from the skins. Put into a kettle with very little water and boil until the seeds loosen. Press through a colander. Put this with skins, weigh, and use three-fourths of a
