sized pumpkin put one ounce cloves and
about a dessertspoon of ginger or as much as will taste; let it boil
until the pumpkin is quite soft. One half dozen apples (sour) just cored
not peeled is a great improvement. The molasses must only come to the
top of your pieces, not nearly cover them.

FRUIT JELLY.

MRS. DUNCAN LAURIE.

Dissolve two ounces of tartaric acid in one quart of cold water, pour it
on to five pounds of strawberries, currants, or raspberries. Let it
stand twenty-four hours. Then strain it without pressing or bruising the
fruit. To every pint of clear juice add one and one half pounds of white
sugar. Stir frequently till the sugar is dissolved. Then bottle and cork
air tight. Keep in a cool, dark place. When required for use dissolve
one ounce gelatine in one half pint boiling water, add one and one half
pints syrup. Pour in a mould and set away to stiffen. Serve with whipped
cream.

GRAPE JELLY.

MRS. GEORGE ELLIOTT.

Mash the grapes in a preserving pan, put them over the fire and cook
until thoroughly done. Strain through a jelly bag and to each pint of
juice allow one pound of sugar. Boil the juice rapidly for ten minutes,
add the sugar made hot in the pan in the oven, and boil rapidly three
minutes more. Excellent.

MARMALADE.

MRS. FARQUHARSON SMITH.

Cut the oranges in half and work in a spoon to remove the inside. Slice
the peel very fine. Take the skin and seeds from the pulp and mix peel
and pulp together and weigh them. For every pound of fruit, pour three
pints of cold water over it and let stand twenty four hours. Boil till
chips are tender (about an hour and a half). This absorbs a great deal
of the fluid. Let it stand another twenty-four hours. To every pound of
boiled fruit, put one and one quarter pounds of sugar. Boil till syrup
jellies, and chips are transparent. Boil pippins and skins in a gallon
of water, and strain.

BITTER ORANGE MARMALADE.

MRS. R. STEWART.

One dozen bitter oranges, three sweet oranges, three lemons. Slice or
shave the bitter oranges and lemons _very thin_ laying aside the pips
in a bowl; pare or slice the sweet oranges. To every pint of fruit add
four pints cold water, cover the pips with water, let stand for
twenty-four hours, boil till quite tender putting the pips in a muslin
bag when ready: to every pound of fruit add one and one half pounds
white sugar and boil till it jellies, from twenty to thirty minutes.

CURRANT MARMALADE.