New Delineator recipes.

Wash and wipe the fruit. Cut in paper-thin slices, using a very sharp knife. Add the water and let stand overnight. Cook until the peel is tender and let it stand overnight. Add the sugar and cook until the sirup thickens slightly on a cold dish. Pour into clean jars and seal. QUINCE AND APPLE MARMALADE Wash the quinces and remove the blossom end. Cut the fruit in small pieces, add sufficient water to cover it, and cook until it is soft. Rub it through a sieve, and combine the pulp with an equal measure of tart apple pulp. Use two-thirds as much sugar as pulp. Cook until it is thick and clear (about twenty-five minutes). Turn it into clean, hot glasses and when it is cold cover it with hot paraffin. CRANBERRY CONSERVE 2 quarts cranberries 2 lemons 1 cup raisins 6 cups sugar 2 oranges Combine the grated rind and juice of the oranges and lemons with the other ingredients and cook until the mixture is thick and clear. Pour into hot clean glasses and seal. This is an excellent relish with game. CHERRY CONSERVE 3 pints pitted sour cherries 2% cups sugar 1 pint black raspberries Combine all the ingredients, and cook until thick and clear. GRAPE CONSERVE 2 pints grapes 2-/2, cups sugar 2 oranges i cup walnut-meats I cup seeded raisins Wash, stem, and seed the grapes. Slice the oranges very thin, and add to the grapes. Add the raisins and sugar and cook until the mixture is transparent and thick. Add the chopped walnut-meats. Pack while hot in hot, clean jars and seal. MINT JELLY Wash the mint and chop it fine. To each cup of chopped mint add one-fourth cup sugar and one-fourth cup water and let it stand overnight or for several hours. Place it over the heat and bring it to the boiling-point. Make apple jelly, using two-thirds cup sugar to each cup of apple-juice. When the jelly test is observed, add green vegetable coloring and one or two tablespoons of the prepared mint for each quart of apple-juice. SUGGESTIONS FOR CONSERVES, MARMALADES AND PRESERVES 1. One part peaches, three parts oranges, one part rhubarb, with nut-meats. 2. Equal parts peaches and plums, with nut-meats. 3. Two parts peaches, one part pineapple, one part rhubarb. 4. Equal parts peaches and apricots, with nut-meats. 5. Pears and ginger. 6. Two parts pears, one part orange, and one part pineapple. 7. Two pounds quinces, two oranges. 8. Equal parts grapes and crab apples, with nuts. 9. Equal parts plums and crab apples. 10. Apples with mint and nuts. 11. Two pounds figs, three pounds rhubarb, one lemon, one orange. 12. One part peaches, one part pineapple, one part white grapes with nuts. PICKLES AND RELISHES PICKLED NASTURTIUM SEEDS Use green nasturtium seeds, and in picking retain a short length of stem on each. Lay the seeds in cold salted water for two days (two tablespoons salt to one quart water), then place them in cold water for another day. Drain well and place the seeds in a glass jar, cover with vinegar heated to the boilingpoint, and close the jar tightly. In a few days the seeds will be ready to use. They are an excellent substitute for capers. PEPPER MANGOES Green peppers 2 tablespoons white mustard Brine seed I quart chopped cabbage i tablespoon cinnamon I tablespoon salt i cup sugar I tablespoon cloves Vinegar