Spiced Cherries

Select sound cherries with an inch of stem attached. Place them in jars with alternate layers of powdered sugar till jars are 3/4 full. Pill jars to overflowing with cold spiced vinegar, made by boiling a bag of whole spices in vinegar for 15 minutes.

Spiced Seckel Pears

Pears, 7 pounds. Sugar, 4 pounds. Vinegar, 1 pint. Ginger root, 1/2 ounce.

Clove, 1 teaspoon. Allspice, 2 teaspoons. Cinnamon, 2 teaspoons. Mace, 1/2 teaspoon.

Divide spices into 4 parts and tie each part in a square of muslin, add to sugar and vinegar and bring all to a boil. Pears may be peeled or not, as desired, but should be left whole. Put fruit in syrup and cook till it can be pierced with a straw. Skim out the fruit and pack in a crock. Bring syrup again to a boil and pour over fruit. Keep jar covered. Larger pears should be cut in halves lengthwise for spicing. Remove cores but leave stem on one half of pear. W. G. D., Mansfield.

Spiced Peaches

Peaches, 7 pounds. Sugar, 4 pounds. Vinegar, 1 quart.

Whole cloves, 1 tablespoon. Whole allspice, 1 tablespoon. Whole cinnamon, 1 tablespoon.

Peel peaches and stick each one with a few cloves. Boil with vinegar and spices until soft but not broken. Place in fruit jars and strain syrup over them. M. R., Marshfield.

Citrus Marmalade

Grapefruit, 1. Orange, 1.

Lemon, 1. Water.

Sugar.

Slice and chop fine all fruit, measure, add 3 cups of water for each cup of fruit and let stand over night. In the morning cook 15 minutes, measure again and add an equal quantity of sugar. Let cook half an hour or until jellied. Will make 15 glasses.

Grapefruit Marmalade

Grapefruit, 5.

Sugar, 5 pounds.

Cold water, 5 pints.

Select fine, smooth skinned grapefruit, peel in quarters and cover peel with slightly salted cold water. Free the pulp from pith and seeds and cut fine with sharp scissors. Place in an earthen-ware crock and cover with the cold water. Let both peel and pulp stand for 24 hours or even 48. Drain and rinse the peel in fresh cold water, cook in plenty of water slowly until it looks clear and can be pierced easily with a hat pin. Boil the pulp in the water in which it has been standing, add the sugar and stir thoroughly. Drain peel and. when cool enough to handle, cut with scissors in very thin strips. Add to the boiling pulp and cook until nearly jellied. Mrs. C. F. C.

Orange Marmalade

Large seedless oranges, 3.

Lemon, 1.

Sugar, 4 pounds.

Slice oranges and lemon very thin. Pour over 11 tumblers of water. and let stand covered for about 24 hours. Boil slowly for 1 hour. After boiling add the sugar, let stand another 24 hours. Then boil 1 hour and 25 minutes. Pour into jelly glasses and seal when cold. Aunty.

Orange And Rhubarb Marmalade

Oranges, 6.

Rhubarb, 1 quart.

Sugar, 1 1/2 pounds.

Peel the oranges. remove white rind and pits, and slice pulp and peel very fine into a preserving kettle. Add the rhubarb, cut small, and the sugar. Boil all together till of the proper consistency.

Egleston Square.