Show recipe column PLUM CONSERVE 2 pounds plums 1 cups seeded raisins 1 oranges lemon 4 cups sugar 1 cup walnuts pit the plums and cut in quarters put the raisins through a food chopper slice oranges extremely thin and cut slices in quarters add lemon juice and sugar to the plums raisins and oranges granges mix thoroughly cook slowly 1 hour adding the nuts the last 5 minutes the mixture should be jellylike jelly like when done pour into sterilized glasses wipe rims with a clean damp cloth clot and an cover at ones onca with a thin layer aye of paraffin watermelon RIND cut green rind and red meat from the waier watermelon melon cut rind into rounds with a small biscuit cutter weigh it cover it with salted water 1 cup of salt to 4 quarts of water soak it for 12 hours drain well boil it rapidly in water to cover for about 10 minutes drain it to every I 1 lb ib of rind use I 1 cup vinegar r I 1 cu cup p water 2 cups sugar 3 inches inches 0 of f stick cinnamon and 8 cloves headless tie spices in a bag and boil all these ingredients to a thick syrup add rind and bring it to the boiling point remove the spice bag fill and seal the jars GINGER COOKI COOKIES ES 23 2 3 cup sweetened condensed milk 2 tablespoons molasses cup graham cracker crumbs 11 1 teaspoon ginger mix sweetened condensed milk molasses graham cracker crumbs and ginger drop by spoonfuls on greased baking sheet bake in moderately hut hot oven SALMON FRITTERS ivi ll 11 y tablespoons melted butter 2 egg yolks beaten cup milk 1 ss cup flour I 1 can salmon 1 I 1 lb ib add butter to egg yolks and milk blend liquid ingredients with flour to make a smooth batter separate salmon into large sized flakes dip in batter and fry in deep fat degress until browned about 3 minutes |