Orange Marmalade

Six oranges, three lemons, sliced thin; cover with four quarts of cold water and let stand twenty-four hours; then boil one hour, and let stand twenty-four; then measure equal quantity sugar, and boil thirty or forty minutes. - Mrs. Seil.

Crab Apple Relish

Two quarts of crab apples, sliced; two oranges, chopped fine. Grated rind of one orange. Weigh and take equal amount of sugar. Boil until jelly is formed. - Harriet Melrose.

Spiced Apples

Three quarts of sweet apples, one quart of good cider vinegar, one quart of sugar, two tablespoons of ground cloves, two tablespoons of ground cinnamon, two tablespoons allspice. Tie the spices up and put them in pan with the vinegar and sugar. Place on fire and let come to a boil; then add the apples, and let cool until tender. Can while hot. - Mrs. Maude White.

Cherry Relish

Seeded cherries, covered with cider vinegar for twenty-four hours; pour off vinegar. Measure equal amount of vinegar as you have cherries; pour over cherries. Set away in open jars for four days, stir several times during this time, then put in glass jars and seal. - Mrs. Batson.

Cherry Leaf Jelly

Drop two or three cherry leaves in apple or plum jelly while boil-ing. Take out before pouring jelly in glasses. - Mrs. George Mathews.

Apple Butter With Grape Juice

Cook apples and run through colander. Cook grapes and strain as for jelly. To one gallon apples, add three pints grape juice. Cook together about one-half hour, then add four pounds white sugar. Boil one and one-half or two hours. Just before taking off the stove, add one and one-half teaspoons each of allspice and cinnamon.- Mrs. F. C. Naney.

Quince Honey

Eight large quinces; peel and grate; five pints of sugar and water to make a thick syrup when boiled, two tablespoons of good vinegar. Take sugar and water, boil until a thick syrup; put in quinces and vine-gar, and boil twenty minutes after quinces are added, stirring all the time.

Orange Marmalade

Pulp of ten oranges, three oranges sliced very thin, three lemons, one diced pineapple. To each pound of fruit use one pound of sugar. Stand with sugar twelve hours. Pour off juice. Boil to thick syrup, add fruit; boil until tender and thick. Put in jelly glasses and cover with paraffine. Be careful not to burn. - Mrs. Geo. Mathews.

Preserves

Take equal parts of fruit; cherry, blackberry or raspberry, and sugar. Allow to melt, then boil briskly for fifteen minutes. The next morning seal up cold. - Mata Newton.