ing syrups would naturally be used, and no sugar is necessary. And
instead of clear water, carbonated water is used. The variety of these
drinks is limited only by the ingenuity of the dispenser.

W. A. F.

Old New England Sweetmeats

Crab-Apple Dainty

Wash seven pounds of fruit and let boil with a little water until soft
enough to press through a colander. Add three pounds of sugar, three
pints of vinegar, and cloves and cinnamon to taste, and let the mixture
boil, slowly, until it is thick and jelly-like.

Pumpkin Preserve

Pare a medium-sized pumpkin and cut into inch cubes. Let steam until
tender, but not broken. Or cut the pumpkin into large pieces and let
steam a short time and then cut the cubes.

Prepare a syrup of sugar and water, about three pounds of sugar and a
pint-and-a-half of water, in which simmer the juice and rind (cut into
strips) of two lemons. Drop the pumpkin cubes into the syrup and let
simmer, carefully, until the pumpkin is translucent. Dip out the pumpkin
and pack in ordinary preserve jars; pour over the syrup and lemon and
close the jars.

S. A. R.

* * * * *

Apple-Orange Marmalade

Take seven pounds of apples, all green, if possible; wash and remove any
imperfections, also the blossom and stem. Cut, but do not core nor peel.
Cut in very small pieces. Three oranges; wash and remove peel, which put
through finest knife of food-chopper, after discarding the inner white
peeling, also seeds. Put the apple on to boil, adding water till it
shows among the fruit, and boil to quite soft; mash fine and put in
jelly bag to drain over night. Boil the juice with the orange pulp, cut
in very small pieces; add the orange peel and cook for twenty minutes,
or till the orange is cooked. Add five (5) pounds of granulated sugar
and let boil until a little in a cold saucer will jell.

This recipe has never been in print to my knowledge and will prove very
satisfactory to the majority of people.

B. F. B.

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