For each pound of fruit allow a pound of sugar. Mash the fruit in the kettle. Boil hard for fifteen minutes; then add the sugar, and boil five minutes.

Orange Marmalade.

Take equal weights of sour oranges and sugar. Grate the yellow rind from a fourth of the oranges. Cut all the fruit in halves at what might be called the "equator." Pick out the pulp, and free it of seeds. Drain off as much juice as you conveniently can, and put it on to boil with the sugar. Let it come to a boil. Skim, and simmer for about fifteen minutes; then put in the pulp and grated rind and boil fifteen minutes longer. Put away in jelly tumblers.

Quince Marmalade.

Cut up quinces--skins, cores and all, cover with water and boil until tender. Rub through a sieve, and to every pint of pulp add one pint of sugar. Boil two hours, stirring often. Peach, crab-apple and, in feet, all kinds of marmalade may be made in the same manner.

Currant Jelly.

Wash the currants clean. Put them in the preserving kettle and mash them, and boil twenty minutes or more, or until they are thoroughly cooked. Dip them, a quart or more at a time, into a strainer cloth, and squeeze out all the juice. Measure this, and for each pint allow one pound of sugar. Put the juice over the fire, and let it boil rapidly for five minutes; then add the sugar, and let it boil rapidly one minute longer. Take off of the fire, skim clear, and put in tumblers.

Barberry Jelly.

The barberries need not be stripped from the stems. Put the fruit in a kettle with water enough to come just to the top of the fruit, and boil until thoroughly cooked. Put in a strainer cloth and get out all the juice. To each pint of it allow one pound of sugar. Boil the juice hard for fifteen minutes. Add the sugar, and boil rapidly five or ten minutes, or until it is thick.

Grape Jelly.

Mash the grapes in a kettle, put them over the fire, and cook until thoroughly done. Drain through a sieve, but do not press through. To each pint of the juice allow one pound of sugar. Boil rapidly for five minutes. Add the sugar, and boil rapidly three minutes more.

Cider Apple Jelly.

Cut good, ripe apples in quarters, put them in a kettle, and cover them with _sweet_ cider, just from the press. (It should, if possible, be used the day it is made--or, at any rate, before it has worked at all.) Boil until well done, and drain, through a sieve. Do not press it through. Measure the liquor, and to each pint add one pound of sugar. Boil from twenty minutes to half an hour.

Crab-Apple Jelly.

Wash the fruit clean, put in a kettle, cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain. Do not press it through. For each pint of this liquor allow one pound of sugar. Boil from twenty minutes to half an hour.

Other Jellies.

Jellies can be made from quinces, peaches and Porter apples by following the directions for crab-apple jelly.

PICKLES AND KETCHUP.

Pickled Blueberries.