Oranges Filled With Jelly

Mrs. I. R. Dunkelberger.

Select large oranges, and from the top of each remove with a sharp penknife a piece the size of a quarter of a dollar; then, with the handle of a teaspoon, take out the pulp, being careful not to break the rinds, and throw them into cold water. Press the juice from the pulp, strain (allow one ounce of white isinglass to six oranges); put the juice and isinglass over the fire, stir constantly, and boil four or five minutes. Color half the jelly a bright rose color, with red currant jelly, or cranberry jelly. Drain, and wipe the rinds, and when the jelly is quite cold, fill with alternate stripes of the two colored jellies. When perfectly cold, cut into quar-ters, with a very sharp knife, and arrange tastefully in a glass dish. This makes a beautiful ornamental dish for the dinner table.

Orange Marmalade

Reliable

Nine bitter, three sweet oranges, four lemons. Cut the fruit across the grain, in the thinnest slices possible. Let it stand for thirty-six hours in four quarts of spring water. Boil for two hours; add eight pounds of white sugar, and boil for one hour, or until it jellies.

Lemon marmalade can be made in the same way.

Pear Preserves

Mrs. H. Mclellan.

Parboil the fruit in just enough water to cover them. When done, place the pears on a plate; then take as many pounds of sugar of pears (before they were boiled), and place the sugar in the water the pears were boiled in. When it comes to a boil, drop in the pears and cook until they are soft enough not to fall in pieces.

Preserved Figs

Mrs. W. W. Widney.

Peel four pounds of white figs and add three pounds of sugar. Cook the same as other preserves.

Potted Peaches

Mrs. M. G. Moore.

Four pounds of fruit and one pound of sugar. Make a syrup of water and the sugar, put the peaches into it, and cook about the same as for canning; after which, spread the fruit on a dish, boil the syrup very thick, and as the fruit dries, moisten with the syrup on both sides. Do this several times, and when about half dry, put the fruit into jars and pour the warm syrup over it. The syrup must be warm when moistening the fruit. Stew before using.

Lemon Jelly

Mrs. Adelia Hall.

One half box of gelatine soaked in one-half pint of water, juice of five large lemons, two cupfuls of loaf sugar, or sugar to taste; beaten white and shell of an egg, one and one-half pints of boiling water. Soak the gelatine in one pint of water half an hour. Rub several of the pieces of sugar over the peel of the lemon to soak the oil on the surface. Pour a pint and a half of boiling water on the soaked gelatine, and add lemon-juice, sugar, and egg; let it come to a boil, and set it on one side of the range for a few minutes, then skim carefully and pass through the jelly-bag.

Grape Jelly

Mrs. R. M. Widney.

Wash your grapes the evening before making your jelly, to be sure they are perfectly dry before cooking them. Pick the small bunches from the main stem, put them in a porcelain kettle, and cook very soft; then turn into a flannel bag to drain. To one pint of the juice thus obtained add a pint of sugar, and boil twenty minutes. Never jelly a larger quantity than a pint in the same vessel at the same time.