diluted and it must
be cooked quickly, as it is apt to lose its bright color if it stands
around.

Tipparees.

Tipparees, or cape gooseberries, are also another fruit which is much
neglected in this country. To many they are familiarly known as ground
cherries. These are much prized in India, and they really are a fine
fruit, which can be grown any place and will more than repay the little
time spent in their cultivation. In India the seeds are sown annually. I
think in this country it seeds itself for a few years at least, but I
am sure better results would be brought about if the seeds were planted
every spring.

This berry is unequaled for making jam. If any doubt it, buy ten cents'
worth of seed next spring, plant it in your garden. Let the plants grow
and spread and in the early fall make jam according to the following:

85. Tipparee Jam.

Husk the fruit and prick each berry. Do not add too much water, as the
fruit is very juicy. Cook until fruit is tender, but not broken. For
every cup of fruit allow a cup of sugar. Cook rapidly and not too much
at a time. It finishes up very quickly. A good plan is to cook only
partially, turn onto platters, and expose to the sun as one does any
other sun preserve.

Tipparees are fine for making pies and tarts.

86. Orange Marmalade.

This marmalade can be made from oranges or lemons or grapefruit, or by
combining the three, or by combining any two of them.

Either slice the fruit very thinly or run it through a meat grinder. For
every cup of fruit take three cups of water. Let it stand for
twenty-four hours. Then boil it in the same water until the rinds are
soft. Let stand another twenty-four hours in the same water. Then
measure again and for every cup of mixture take a cup of sugar. The best
results are obtained if not over four cupfuls are boiled at a time. Boil
rapidly. If citrus fruits are boiled slowly they are apt to grow dark
and strong. If oranges are used alone for this marmalade they must be
sour. A good combination is four oranges, two lemons, and half a
grapefruit.

87. Orange Jelly.

Mince the oranges, rind and all. For every cup of oranges take three of
water. Let stand in water for twenty-four hours. Boil until fruit is
soft and let stand again for another twenty-four hours. Up to this point
the process is exactly like No. 86.

Now drain the juice from the fruit. Acidulate with lemon juice. If six
oranges have been used, add the juice of