Orange Marmalade

1 dozen oranges dozen lemons

Sugar and water

Select fruit that is firm and not too ripe. Omit the lemons if preferred. With a sharp knife slice the fruit very thin, throwing-away the ends and removing the seeds. Weigh, and to each pound of fruit add two pints of cold water. Let this stand over night; then boil the fruit in the same water until it is tender. Remove from the fire; weigh again; and to each pound of fruit and liquid add one pound of sugar. Boil until the fruit is transparent and the juice a rich syrup.

Spiced Currants

5 pounds currants 2 tablespoons cinnamon

4 pounds brown sugar 2 tablespoons cloves

1 pint vinegar

Wash the currants and remove the stems. Place them with the other ingredients in a preserving kettle and boil gently for two hours. This makes five pint cans.

Preserved Yellow Tomatoes

4 pounds small yellow tomatoes cup boiling water

3 pounds sugar Juice and rind of 1 lemon

Wash and dry the tomatoes and prick each one in five or six places. Stir the sugar in the water until dissolved; add the tomatoes and cook until clear. When half done add the lemon juice and the rind sliced very thin. When the fruit is clear, remove it with a skimmer; put in small jars, filling them two-thirds full. Boil the syrup fast for a few minutes longer or until thick and syrupy; fill up the jars; cover with a cloth until the next day; then cover closely and stand away in a cool place.

Raisin Compote

3 navel oranges 3 pints currants

1 pounds seeded raisins 3 cups cold water

3 cups sugar

Prepare the oranges as for marmalade and let them soak over night in the water. In the morning pick and wash the currants and add them with the washed raisins and sugar to the oranges; boil hard for about two hours and put in glass jars, closing them while hot. Serve with meat.

Spiced Pears

4 pounds fruit 3 pounds sugar 1 pint vinegar

ounce whole allspice ounce whole cloves stick cinnamon

Tie the spices in a small cheesecloth bag; boil ten minutes with the vinegar and sugar. Skim, add fruit and cook until tender. Remove the fruit; boil down the sugar and vinegar until syrupy; pour over the fruit in jars and seal.

Peaches, grapes, plums, cantaloup, quinces, watermelon rind and cucumbers may be prepared in the same way.

Pickled Cherries

Make a syrup in the proportion of one pound of sugar to one pint of vinegar. Wash and stem the cherries; pack them into sterilized jars; put the jars in a wash-boiler as directed under "Canning Fruit in a Water Bath" and surround with cold water. Let the water come to a boil; remove the jars and seal.

The morello cherries are most satisfactory for pickling, and ran be used in many places instead of maraschino cherries for decorating and flavoring.

Citron Preserve

6 pounds citron rind 1 quarts water

6 pounds sugar 4 lemons

pound ginger root

Peel and cut the rind into pieces of uniform size, rejecting all the seeds. Tie the ginger root in a piece of muslin so that it can be readily removed. Put the sugar, water, lemon juice and ginger in a kettle; stir until the sugar is dissolved and the syrup clear. Remove any scum that rises and take out the bag of ginger. Add the citron and cook until it is clear but not soft enough to fall apart. Pour into sterilized jars and seal while hot.

The ginger may be omitted if the flavor of ginger is not liked.