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 peel, watermelon rind,
green muskmelons, and almost any kind of fruit can be preserved in the
same way.

89. Banana Cheese.

Take a dozen ripe bananas, skin them, and mash them up with a cup of
cream of wheat and a cup of sugar; also add a tablespoonful of butter
and a little cinnamon. Cook slowly for about three hours in a double
boiler. When cold cut as you would cheese. Fine for missionary
functions.

90. Carrot Cheese.

Boil a pound of carrots until very tender. Then mash them perfectly
smooth. Mix with them a pound of sugar, a tablespoonful of butter, and
the juice of a large lemon. Also add a few cardamon seeds. Cook over a
slow fire until the mixture hardens into a paste. Add a little more
butter just before removing from the fire. Press into shallow pans and
cut in neat squares or diamonds like fudge.

91. Fruit Cheese.

Any fruit may be made into a confection which, in India, is called
"cheese." The fruit part first wants to be reduced to a pulp. Then take
equal parts of fruit pulp and sugar, with as much butter as you feel you
dare use. If you feel that you dare not use any, use crisco with salt.
Cook down until it becomes a paste that can be cut with a knife. It must
cook very slowly. Sometimes when nearly finished nuts are added. In
apricot cheese the kernels are used. They must be blanched and minced.
Gu