pear is clear and the mixture
like marmalade.--Mrs. Schollander.

GOOSEBERRY MARMALADE.--One pound of ripe gooseberries, one half pound
of sugar, the shredded peel of one lemon or a stick of cinnamon. Weigh,
wash, drain and mash ripe gooseberries. Press through a sieve. Boil the
sugar with one half cupful of water and the spice to a syrup; add the
sifted gooseberry and cook to a thick marmalade, stirring almost
continually. Put up hot in air tight glasses.

ORANGE MARMALADE.--Remove the seeds from--but do not peel--twelve large
or fifteen small oranges and six lemons. Cut both into thin slices.
Pour three quarts of cold water over them and let stand for forty eight
hours. Put into a preserving kettle and cook slowly until tender. Add
six pounds of sugar; if desired very sweet, add more, and cook until
the consistency of ordinary marmalade.

ORANGE AND HONEY MARMALADE.--Peel the oranges, removing every particle
of white pith. Cut small; to one quart of this pulp and juice add one
pound of honey and one quarter pound of the thin yellow peel of the
orange. Cut the peel into tiny bits, cover with half a pint of water
and boil until tender; add to the pulp and honey, and cook together for
half an hour, stirring frequently. Pour into small glasses and when
perfectly cold, cover with paraffin.--Contributed.

ORANGE HONEY.--Remove the peel from oranges, and cut into small
pieces with a pair of scissors; wash and soak for twenty four hours,
then chop fine, and turn into a preserve kettle, using one cupful of
sugar, and one cupful of water for every cupful of peel. Boil all
together until it is a soft, thick mixture like honey, then bottle in
screw top jars. Serve on hot biscuits or rolls, or use like ordinary
honey.--Contributed.

BAR DE LUC CURRANTS.--Take selected red (or white) currants of large
size, one by one, carefully make an incision in the skin one fourth of
an inch in size, with tiny embroidery scissors. Through this slit, with
a sharp needle, remove the seeds, separately, preserving the shape of
the fruit. Take the weight of the currants in strained honey and, when
hot, add the currants. Let simmer a minute or two, then seal as jelly.
The currants retain their shape, are of a beautiful color and melt in
the mouth. Should the currant liquify the honey too much, carefully
skim them out, reduce the syrup at a gentle simmer to desired
consistency and store as before after adding the fruit.--Contributed.

SWEET PIC