Amber Marmalade

Shave 1 orange, 1 lemon and 1 grape fruit very thin, rejecting seeds and cores. Measure fruit and add 3 times as much water. Let stand over night in an earthen dish, and in the morning boil for 2 minutes only. Let stand another night. Add pint for pint of sugar. Boil until it jells - about 2 hours. It should have a limpid appearance, the strips of fruit showing. This makes 12 glasses.

Apricot Jam

Take the best ripe fruit; cover with boiling water to remove skin. Cut in small pieces; crack pits; blanch kernels and chop very fine. Boil fruit 1/2 hour after adding 3/4 pound sugar to each pound of fruit. When cooked add chopped kernels. Use no water. - Mrs. J. W. S.

Apricot And Pineapple Marmalade

Twelve pounds apricots, 8 1/2 pounds sugar, 5 pounds pineapple. Pare the apricots by dipping in hot water to loosen the skins. Cut pineapples into dice, small. Mix the fruits, pour over sugar, and let stand over night. Cook till thick, stirring pretty nearly all the time.

To Can Asparagus

Clean and scrape each piece of asparagus. Cut each piece to have them uniform in size and put in jars. Fill up each jar with cold water and put in boiler with cold water to reach up to about 3/4 of the jar. Put cover on and boil all up together. Cook until done and then take from boiling water and seal tight and place jars back again in water and let cool. Put away in dark place. - Mrs. W. B. C.

Delicious Butter (Apples, Plums and Rhubarb) - Wash, stone and put in a preserving kettle, cooking thoroughly. Take 1/3, more apples than you have plums - cut, core and remove bruises. Wash and cut rhubarb, and cook with the apples. When thoroughly cooked, rub through a colander (plums and apples separately). Then put together in 1 kettle. Add sugar to suit the taste and cook slowly on the back of the stove, stirring often with a wooden paddle. Add a little cinnamon if liked. - M. C. C.

Carrot Marmalade

Boil carrots with skins on, then peel and put through meat grinder; 1 pound sugar to each pound carrots and 9 almonds shredded fine, rind of 1 lemon and juice of 2 lemons, 1/2 teaspoonful almond extract. Boil carrots and sugar for 15 minutes. Add other ingredients. Cook all together for 5 minutes. Bottle and seal.

Cranberry Jelly

Wash 1 quart of cranberries, 2 cupfuls of water; cover and cook until berries pop - about 10 minutes. Strain through a colander and return to fire. Add 2 cupfuls of granulated sugar. Stir until dissolved. If a firm jelly is desired, boil 5 minutes.

Fig Jam

Five lbs. figs pared, soaked over night with 3 lbs. sugar. Cook in own juice 3 hours. Put in one vanilla bean. - Mrs. G. M.

Fig Paste

Three pounds figs (black or white), 3 pounds of sugar, 3 oranges, 3 lemons (the juice and rind of each). Let the mixture boil slowly for 1 hour, stirring it occasionally to prevent sticking.

Grape Conserve

Three pounds Isabella grapes, 3 pounds sugar, 1 pound raisins, juice of 2 lemons, 3 oranges peeled and sliced; rind in small pieces. Boil 1 1/2 hours and put in tumblers. Heat grapes first and press through a coarse sieve to remove seeds. Use seeded raisins.