Wild Fox Grape Marmalade

Gather fruit when full sized but not quite ripe. Wash grapes and put on stove in a little water. Boil gently till pulp and seeds are separated, then mash through a sieve to remove skins and seeds. For each pound of pulp add 3/4 pound of sugar and boil till of proper consistency.

Apple Marmalade

Sour apples, 4 pounds. Sugar, 4 pounds.

Lemons, 4.

Preserved ginger, 1 ounce.

Water 2 cups.

Pare, core and chop fine the apples. Boil together for 5 min-utes the sugar, water, grated rind and juice of lemons, and chopped, preserved ginger. Add apples and cook slowly for 2 hours. or until fruit is clear. Fill sterilized jars while hot.

Rhubarb Marmalade

Rhubarb, 6 pounds. Sugar, 5 pounds.

Figs, 1 pound. Lemons, 2.

Cut up rhubarb and let stand over night with sugar. In morn-ing add figs and lemons, chopped fine. Cook slowly 3 hours.

A. B. C, Newton Upper Falls.

Rhubarb And Pineapple Marmalade

Rhubarb, 5 pounds.

Pineapple, 1.

Sugar, 5 pounds.

Chop the rhubarb into fine pieces without peeling, add the pineapple, diced. Cover with the sugar and let stand over night; then cook very slowly, stirring frequently, till it is of the consistency of marmalade. P. D., Scituate.

Mock Orange Marmalade

Pickle limes, 12.

Large green tomatoes, 8.

Sugar, 4 pounds.

Cook limes till they can be pierced with a straw, drain and remove seeds. Chop them with tomatoes, add sugar and cook to-gether till thick. Mrs. C. E. E., Portland, Me.

Ripe Tomato Marmalade

Ripe tomatoes, 4 pounds. Lemon, 1.

Oranges, 2. Sugar, 4 pounds.

Boil tomatoes till very tender, strain and add lemon and oranges, chopped very fine, with peels, but without seeds Add sugar and boil all together until thick. Pour into sterilized glasses and when cold cover with paraffin. Mrs. A. G. L., Atlantic.

Raspberry Jam

Wash Raspberries Thoroughly, But Quickly, Then Drain Well. Do Not Allow Them To Stand In Water. To Each Pound Of Fruit Add 1 Pound Of Sugar. Mash The Fruit In The Kettle And Bring Slowly To A Boil. Boil 15 Minutes Very Steadily, Then Add Sugar And Boil 5 Minutes. Pour Into Sterilized Jelly Glasses And When Cold Cover With Paraffin. If It Is Desired To Remove Seeds Bring The Fruit To A Boil, Pass It Through A Very Fine Sieve, Then Proceed With The Juice As Above. Dolly A., Roslindale.

Gooseberry Jam

To every pound of berries allow 3/4 of a pound of loaf sugar and to every 6 pounds of fruit allow 1/2 pint of currant juice. Boil berries with currant juice for 1 hour, then add sugar and boil from 1/2 to 3/4 of an hour from time of simmering.

Rhubarb And Strawberry Jam

Rhubarb, 2 pounds.

Strawberries. 2 quarts.

Sugar, 3 pounds.

Cut rhubarb into very short pieces. Mash the strawberries and add the sugar. Pour over rhubarb and let stand overnight. Next morning simmer gently in an enamel kettle for 1 hour. Let cool somewhat and fill jelly glasses.