ce of a lemon;
measure again, allowing a pound of sugar to each pint of juice; heat
the sugar very hot, and add when the juice has boiled twenty minutes;
let it come to a boil and take instantly from the fire.

ORANGE SYRUP.

Pare the oranges, squeeze and strain the juice from the pulp. To one
pint of juice allow one pound and three-quarters of loaf sugar. Put
the juice and sugar together, boil and skim it until it is cream; then
strain it through a flannel bag and let it stand until it becomes
cool, then put in bottles and cork tight.

Lemon syrup is made in the same way, except that you scald the lemons
and squeeze out the juice, allowing rather more sugar.

ORANGE MARMALADE.

Allow pound for pound. Pare half the oranges and cut the rind into
shreds. Boil in three waters until tender and set aside. Grate the
rind of the remaining oranges; take off, and throw away every bit of
the thick white inner skin; quarter all the oranges and take out the
seeds. Chop or cut them into small pieces; drain all the juice that
will come away without pressing them over the sugar; heat this,
stirring until the sugar is dissolved, adding a _very_ little water,
unless the oranges are very juicy. Boil and skim five or six minutes;
put in the boiled shreds and cook ten minutes; then the chopped fruit
and grated peel, and boil twenty minutes longer. When cold, put into
small jars, tied up with bladder or paper next the fruit, cloths
dipped in wax over all. A nicer way still is to put away in tumblers
with self-adjusting metal tops. Press brandied tissue paper down
closely to the fruit.

LEMON MARMALADE

Is made as you would prepare orange--allowing a pound and a quarter of
sugar to a pound of the fruit, and using but half the grated peel.

RAISINS. (A French Marmalade.)

This recipe is particularly valuable at seasons when fruit is scarce.
Take six fine large cooking apples, peel them, put them over a slow
fire, together with a wine-glass of Medeira wine and half a pound of
sugar. When well stewed, split and stone two and a half pounds of
raisins, and put them to stew with the apples and enough water to
prevent their burning. When all appears well dissolved, beat it
through a strainer bowl, and lastly through a sieve. Mold, if you
like, or put away in small preserve jars, to cut in thin slices for
the ornamentation of pastry, or to dish up for eating with cream.

STRAWBERRY JAM.

To each pound of fine and not too rip