m out raspberries,
put in jar, and repeat until raspberries are used. Fill jars with syrup,
and screw on tops.

GRAPE JELLY.

Wild grapes make the best jelly, though the other kind are more
frequently used. Pick them over, wash and remove stems, put into kettle,
heat to boiling point, mash and boil thirty minutes, strain through
coarse strainer, then allow juice to drip through a double thickness of
cheese-cloth. Measure and boil for five minutes, add equal quantity of
heated sugar, boil three minutes, skim and pour into glasses. Stand in
sunny window twenty-four hours, cover and keep in cool, dry place.

MARMALADE.

One grapefruit, one orange, one lemon; shave these fine, add five times
as much water, let stand over night, then boil ten minutes; let stand
until next morning. Add the same quantity of sugar as fruit. Cook until
it jellies, and put in glasses.

PLUM COMPOTE.

For this delicious sweet, take six pounds pitted plums (Damson), six
pounds granulated sugar, one pound seeded raisins, four large oranges
chopped, one pound shelled English walnuts or pecans. Boil to
consistency of jelly: Nuts are added just before taking off fire. Roll
oranges before removing the rind. Put oranges and juice, also sugar, on
the plums and let stand over night. Stir often.

RED RASPBERRY JAM.

One-third red currants, two-thirds raspberries, three-fourths pound
sugar to a pound of fruit. Boil until done.

CANDIES

"Yet to my raised imagination, divested of its homelier qualities,
it appeared a glorified candy."--Lamb.

BUTTER SCOTCH.

Two cups sugar, two tablespoonfuls water, butter size of egg. Boil
without stirring until it hardens on a spoon; pour out on buttered
plates to cool.

CHOCOLATE FUDGE.

Two cups sugar, one-fourth cake Baker's bitter chocolate, one cup milk,
butter size of an egg, vanilla to flavor. Scrape chocolate, add sugar,
milk and butter. Boil until a ball can be formed with fingers in a
little cold water. Beat in vanilla, beat until quite stiff. Put in
buttered platter. A cup of chopped nuts may be added, if desired.

COCOANUT FUDGE.

Two cups sugar, one cup milk, one box desiccated cocoanut, small lump
butter. Cook sugar, milk and butter fifteen minutes, take off the fire,
and beat with a spoon. When partly creamed, add cocoanut and one
teaspoonful vanilla. Stir well, pour into buttered pan and cut in
squares.

CREAM FUDGE.

Two cups sugar, one cup milk, sm