Tipparees, or cape gooseberries, are also another fruit which is much neglected in this country. To many they are familiarly known as ground cherries. These are much prized in India, and they really are a fine fruit, which can be grown any place and will more than repay the little time spent in their cultivation. In India the seeds are sown annually. I think in this country it seeds itself for a few years at least, but I am sure better results would be brought about if the seeds were planted every spring.

This berry is unequaled for making jam. If any doubt it, buy ten cents' worth of seed next spring, plant it in your garden. Let the plants grow and spread and in the early fall make jam according to the following:

85. Tipparee Jam

Husk the fruit and prick each berry. Do not add too much water, as the fruit is very juicy. Cook until fruit is tender, but not broken. For every cup of fruit allow a cup of sugar. Cook rapidly and not too much at a time. It finishes up very quickly. A good plan is to cook only partially, turn onto platters, and expose to the sun as one does any other sun preserve.

Tipparees are fine for making pies and tarts.

86. Orange Marmalade

This marmalade can be made from oranges or lemons or grape fruit, or by combining the three, or by combining any two of them.

Either slice the fruit very thinly or run it through a meat grinder. For every cup of fruit take three cups of water. Let it stand for twenty-four hours. Then boil it in the same water until the rinds are soft. Let stand another twenty-four hours in the same water. Then measure again and for every cup of mixture take a cup of sugar. The best results are obtained if not over four cupfuls are boiled at a time. Boil rapidly. If citrus fruits are boiled slowly they are apt to grow dark and strong. If oranges are used alone for this marmalade they must be sour. A good combination is four oranges, two lemons, and half a grapefruit.

87. Orange Jelly

Mince the oranges, rind and all. For every cup of oranges take three of water. Let stand in water for twenty-four hours. Boil until fruit is soft and let stand again for another twenty-four hours. Up to this point the process is exactly like No. 86.

Now drain the juice from the fruit. Acidulate with lemon juice. If six oranges have been used, add the juice of two lemons. To each cup of juice take a cup of sugar. Boil about four cupfuls at a time and boil quickly. It will soon become jelly. A cup of roselle juice diluted is better to acidulate with than the lemon juice. A beautiful ruby jelly is the result.

88. Candied Grapefruit Peel

Cut the grapefruit peel in sections. About eight pieces to a grapefruit is a good size. Prick each piece and soak for three days. If the weather is very hot, better scald the fruit instead of soaking it. Change water every morning and evening. On the morning of the fourth day boil the skins until they can be easily pierced. Remove them and squeeze them as dry as possible. Place them on a tray and sun them for several hours, or else dry them in an expiring oven. Weigh the peels, and take once and a half their weight in sugar. Make this sugar with water into a thick syrup; then add the peels and boil until they look clear. Take them out and boil the syrup until it is quite thick. Return the peels and stir around and around until the sugar candies over them. Put them to dry in the sun for a day. Orange and lemon peal, watermelon rind, green muskmelons, and almost any kind of fruit can be preserved in the same way.

92. "Fools."

A fool is a drink made of fruit pulp and milk. Mango fool is perhaps the most popular. Fools are always best made of tart unripe fruits. Pare, slice, and stew the fruit until it is quite soft. Strain through a fine sieve or coarse muslin. Add to the pulp as much sugar as is desired and enough water to make it pour easily.

Boil for a few minutes and turn into a jug. When ready to drink it, fill the glass about half full of the fruit mixture and then fill with rich milk. Add ice. These "fools" are very nutritious and refreshing. Often in the hot weather one cares for little else.