re too rich for ordinary use, a pound of sugar to one
of fruit being required. If made at all, the fruit must be very fresh, and
the sirup perfectly clear. For sirup allow one teacup of cold water to
every pound of sugar, and, as it heats, add to every three or four pounds
the white of an egg. Skim very carefully, boiling till no more rises, and
it is ready for use. Peaches, pears, green gages, cherries, and
crab-apples are all preserved alike. Peel, stone, and halve peaches, and
boil only a few pieces at a time till clear. Peel, core, and halve pears.
Prick plums and gages several times. Core crab-apples, and cut half the
stem from cherries. Cook till tender. Put up _when cold_ in small jars,
and paste paper over them.

JAMS.

Make sirup as directed above. Use raspberries, strawberries, or any small
fruit, and boil for half an hour. Put up in small jars or tumblers; lay
papers dipped in brandy on the fruit, and paste on covers, or use patent
jelly-glasses.

MARMALADE.

Quinces make the best; but crab-apples or any sour apple are also good.
Poor quinces, unfit for other use, can be washed and cut in small pieces,
coring, but not paring them. Allow three-quarters of a pound of sugar and
a teacupful of water to a pound of fruit, and boil slowly two hours,
stirring and mashing it fine. Strain through a colander, and put up in
glasses or bowls. Peach marmalade is made in the same way.

CURRANT JELLY.

The fruit must be picked when just ripened, as when too old it will not
form jelly. Look over, and then put stems and all in a porcelain-lined
kettle. Crush a little of the fruit to form juice, but add no water. As it
heats, jam with a potato-masher; and when hot through, strain through a
jelly-bag. Let all run off that will, before squeezing the bag. It will be
a little clearer than the squeezed juice. To every pint of this juice add
one pound of best white sugar, taking care that it has not a blue tinge.
Jelly from bluish-white sugars does not harden well. Boil the juice
twenty-five minutes; add the sugar, and boil for five more. Put up in
glasses.

ORANGE MARMALADE.

This recipe, taken from the "New York Evening Post," has been thoroughly
tested by the author, and found delicious.

"A recipe for orange marmalade that I think will be entirely new to most
housewives, and that I know is delicious, comes from an English
housekeeper. It is a sweet that is choice and very healthful. If made now,
when oranges a