MRS. W. W. HENRY.

Seven pounds of currants, six pounds of sugar, two pounds of raisins,
two oranges. Cook one and one half hours. Strain out the juice of
currants, seed the raisins, and chop fine. Use all of the orange but the
seeds, chop fine.

RHUBARB MARMALADE.

MRS. THEOPHILUS OLIVER.

Peel and cut the rhubarb into small pieces, take the rind of one lemon,
cut into chips; to each two pounds of the rhubarb then weigh three
quarters of a pound of white sugar to each pound of the fruit. Put the
fruit and sugar in a basin in layers and let it stand all night. Pour
off the syrup and boil it for twenty minutes, add the fruit and boil for
twenty minutes more, when the marmalade should be ready to put in pots.

PRESERVED RAW PINEAPPLE.

MRS. W. COOK.

Pare the pineapples and take out all the eyes. With a sharp knife, cut
the pineapple in thin slices cutting down sides until the heart is
reached, this is to be discarded. Weigh the sliced pineapple and put in
a large earthen dish. Add to it as many pounds of granulated sugar as
there are pounds of fruit and stir well. Pack this mixture in quart or
pint jars: cover tightly and put away. The pineapple will keep a year or
more and be perfectly tender and fine flavored. It is best to choose
fruit not over ripe.

PRESERVED TOMATOES. (Original).

MRS. E. A. PFEIFFER.

Take two gallons large smooth green tomatoes, make a pickle of three
pints of vinegar, and one quart of water, two tablespoons salt, one
tablespoon each, spice, cloves and cinnamon, one pound of sugar: scald
spices ten minutes in vinegar and water, then add tomatoes and scald
till tender, slice for table, pour sauce over. N. B. Strain spices, over
the tomatoes, and seal while warm; some prefer without salt.

TO PRESERVE TOMATOES FOR WINTER USE.

MRS. ERNEST F. WURTELE.

To fifteen pounds tomatoes, put three ounces of white sugar, and three
ounces of salt, boil very hard for twenty minutes. Fill up pint jars to
overflowing and screw down tight; as they cool off, screw them again so
as to be sure they are quite tight. This quantity fills ten pint jars.
Skin the tomatoes before boiling, this is quickly done by pouring
boiling water over them.

BEVERAGES.

BOSTON CREAM. (A summer drink).

MRS. W. FRASER.

Make a syrup of four pounds of white sugar, with four quarts of water;
boil; when cold add four ounces of tartaric acid, one and one half ounce
of essence of lemon, and the whit