e the marmalade a delicious flavor A good
marmalade may be made by adding the juice and thinly shaved outside
peel of several lemons to rhubarb. Put all together in kettle on range
with sugar. Cook over a slow fire until proper consistency. Turn into
jars and leave uncovered until day following, when cover and seal
air-tight.

GRAPE FRUIT MARMALADE

For this marmalade take 1 large grape fruit, 2 large oranges and 1
lemon. After thoroughly washing the outside of fruit, slice all as
thinly as possible, rejecting the seeds. Measure and add three times
as much water as you have fruit. Let all stand over night. The next
morning boil 15 minutes, stand over night again, in a large bowl or
agate preserving kettle. The next morning add 1 pound (scant measure)
of sugar to each pint of the mixture and boil until it jells. This is
delicious if you do not object to the slightly bitter taste of the
grape fruit. Put in tumblers, cover closely with paraffin. This
quantity should fill 22 tumblers, if a large grape fruit is used.

ORANGE MARMALADE

Slice whole oranges very thin and cut in short pieces after washing
them. Save the seeds. To each pound of sliced oranges add 3 pints of
cold water and let stand 24 hours. Then boil all together until the
chipped rinds are tender. All the seeds should be put in a muslin bag
and boiled with the oranges. Allow all to stand together until next
day, then remove the bag of seeds, and to every pound of boiled fruit
add a half pound of sugar. Boil continuously, stirring all the time,
until the chips are quite clear and the syrup thick as honey on being
dropped on a cold dish. The grated rind and juice of 2 lemons will
improve the taste of marmalade if added at last boiling. When cooked
sufficiently the marmalade should be clear. Pour at once into glass
jars and cover closely.

CHERRY RELISH

After sour cherries have been pitted, weigh them and cover with
vinegar and let stand 24 hours. Take from the vinegar and drain well,
then put into stone crocks in layers, with sugar, allowing 1 pound of
sugar to 1 pound of cherries. Stir twice each day for ten days, then
fill air-tight jars and put away for Winter use. These are an
excellent accompaniment to a roast of meat.

CANNED PEACHES

When canning peaches make a syrup composed of 1 cup of sugar to 2 cups
of water.

Place in preserving kettle and when sugar has dissolved cook thinly
pared peaches, either sliced or cut in halves, in the