Orange Marmalade

Eight good sized oranges and 4 lemons, slice very thin without peeling, cover with 4 quarts of water and let stand -overnight. In the morning let boil about 3 hours or until tender. Then measure in a quart bowl, and to 4 quarts of fruit use three quarts of sugar. Boil fast for 20 minutes, and put into jelly glasses or pint jars. When cool the liquid part should be a soft jelly. Oranges not too ripe are best

Mrs. W. J. Crane.

Orange Marmalade

Twenty-four oranges, rinds of three. Boil rinds 20 minutes in water, scrape out all the bitter white, and cut into small thin strips. Slice oranges, taking out all the seeds, boil the rinds and oranges together 15 minutes, add 3-4 cup sugar to 1 cup cf orange, boil 20 minutes, put away in glasses as jelly. Mrs. E. E. Condo.

Jelly

Cut large fruit into, pieces, add water enough to prevent burning except with apples and quinces, these should be well covered with water. Cover the kettle and cook slowly until soft. Turn all into a funnel shaped flannel bag, and allow it to drip in a warm place. Toward the last squeeze the bag gently, but do hot try to get all of the juice, as it will be apt to make the jelly cloudy If liked very clear, strain it the second time. Measure the juice and allow 1 lb. of sugar to each pint of juice. Put the jelly on to boil and put the sugar into dripping pans, into the oven. The juice should boil about 20 minutes and the sugar should be hot enough to hiss when dropped into the juice. Let it just come to a boil and put at once into jelly glasses that, have been heated in warm water. The pulp of the fruit may be used to make marmalade. Mrs. Haughey.

Green Peas

When peas are plentiful wash the pods, shell and pour boiling water over them, set on the stove and when the water comes to a boil pour it off. Put the peas into jars and fill to over flowing with a brine that has been boiled, skimmed and cooled. When wanted for use soak the peas in fresh water.

Canned Gooseberries For Pie

Set the bottle filled with gooseberries in a pan, pour boiling water into and around them, allow them to stand about a minute, pour off and refill the bottles with boiling water and seal. Mrs. O. C. Gregor.

Spiced Cherries

Seven lbs. pitted cherries, 3 3-4 lbs. sugar, 1 pint of vinegar, cinnamon, allspice, cloves.

Boil the sugar and the spices, put in bags, until they make a nice syrup. Then add the cherries and cook until nice and soft. Black cherries are the best to use.

Mrs. R. A. Campbell, Oakland.

Logan And Currant Jam

Squeeze the juice out of currants, add an equal amount of sugar, boil 10 minutes, add logan berries with equal parts of sugar; the sugar should be put on the logan berries and allowed to stand over night. Do not cook long enough to harden the seeds. Put in jelly glasses.

Mrs. R. A. Campbell, Oakland.

Jelly

For currant, crab apple, apple, logan berries and black berries. Cook the fruits slowly on the back of the stove, put it into a bag and let it drip over night. Measure the juice and to 5 cups allow 3 cups of sugar. Heat the sugar in an open oven and when quite hot add to the juice. Boil a few minutes or until the sugar is thoroughly dissolved.

For peach jelly allow 1 1-2 cups of apple or crab apple juice to 5 cups of peach juice. Mrs. George Underwood.

To preserve pears, quinces or peaches steam first until tender, then make a thick syrup and pour over the fruit. Put it on the back of stove and cook slowly.

Mrs. Underwood.

Allspice is the popular name given to the Jamaica pepper, the berries of which are picked green and dried in the sun.

Caraway seeds are the fruit of a biennial plant that looks something like a carrot.

Cassia is the dried bark of a species of cinnamon.

Cinnamon bark is the inner bark of a tree which is a species of the laurel family, and is found in Ceylon, Java, etc.

Cloves are the dried buds of the clove tree, an evergreen. Our supply comes from Zanzibar and West Indie?.

Ginger is the root of a plant which is a native of Arabia. Our supply comes from Japan and Jamaica. Owing to its light color and fine flavor the Jamaica product is most esteemed.

Nutmeg is the kernel of the fruit of an evergreen tree cultivated in the West Indies. It is slightly narcotic.

Mace is the membrane which surrounds the nutmeg.

Vanilla beans come principally from Mexico. The extract is made by steeping the beans in alcohol, hence one should be careful in its use. The bean is much superior to the extract for flavoring custards, ice creams, etc. Crush the bean, boil it in the milk and strain. Its odor is said to intoxicate those who gather it.