Remove the stems and skins from five pounds of grapes and boil the pulp until tender; then press it through a sieve. Boil the skins of three juicy oranges until tender, then chop fine. Put the grape skins and the pulp into a saucepan; add the orange juice, the boiled skins, five pounds of sugar, one pound of raisins--the muscat seeded--and one pound of shelled walnuts and boil until quite thick. PLUM CONSERVE, No. 1 Wash five pounds of blue plums or German Prunes, cut them in halves and remove the stones. Peel four oranges, slice them fine and cut each slice in half. Cut the rind of two of the oranges into small squares, add one pound of seeded raisins. Take a measure of sugar and a measure of the mixture, place in preserving kettle on the stove and let come slowly to the boiling point and cook steadily for several hours until the fruit is clear and thick. Put in jelly glasses or jars. PLUM CONSERVE, No. 2 Wash three pounds of German prunes, remove the stones and cut them into small pieces. Mix one pound of seeded raisins, two oranges cut in small pieces, the juice of two lemons, one pound English walnuts broken in chunks, and three pounds of sugar. Place all the ingredients in the preserving kettle on the stove and let come slowly to the boiling point and cook steadily until the fruit is clear and thick. Put in jelly glasses or jars. PEACH SYRUP This is very nice for all kinds of griddle cakes. Use the peelings of your peaches when you are through canning and preserving. Add 1/3 of the peach kernels and put all on to boil in a stone jar on the back of the stove with a little water. When soft, strain through a jelly-bag by letting it drip all night. In the morning add the juice of two or three lemons and boil as you would jelly. Set a pint of juice on to boil and boil for five minutes. Add a pound of sugar and boil five minutes more, but it must boil very hard. Bottle in wide-mouthed bottles or jars. Seal. PEACH BUTTER Weigh the peaches after they are pared and pitted. Allow a pound of sugar to a pound of fruit. Cook the peaches alone until soft, then add 1/2 of the sugar and stir frequently. In half an hour put in the remaining sugar. Now watch carefully, stirring almost constantly for two hours. Boil slowly, and add 1/4 of the peach kernels. Spice with cinnamon and cloves, using whole spices. RAISIN COMPOTE Peel six oranges (California), cut the skin in very small narrow strips, or run through a food chopper. Slice the oranges very thin and quarter the slices. Let it stand overnight in three pints of cold water. Place this in a preserving kettle with three pounds of seeded raisins, three quarts of currants (picked and washed) and three pounds of granulated sugar. Boil all together for two hours and put in glass jars, closing them while hot. If preferred, three pints of currant juice strained may be used instead of the whole fruit. This compote will keep perfectly well after the jar is opened. PICKLED PEACHES