Evening Republican, Volume 17, Number 26, Rensselaer, Jasper County, 30 January 1913 — Raisin and Apple Conserve. [ARTICLE]

Raisin and Apple Conserve.

Peel and quarter twelve large or eighteen small apples, and put them over the fire with a pound and a half of sugar and a half pint of swet cider. Cook very slowly until they are tender. While they cook, stone four pounds of large, plump raisins, put a little water with these, and let them simmer for an hour, watching them that they do not burn. Mix with the apples, stew very gently for an hour more, press through a vegetable press or a colander and pack In small jars. This can be eaten with crackers, or with cream as a dessert. —Woman’s Home Companion.