Farm and home cook book and housekeeper's assistant

Boil the thin yellow peel (none of the white rind) of 1 doz ripe oranges in just enough water to cover. When tender, drain off the water and chop the peel in fine pieces. Peel the oranges, pull to pieces, and discard all the white parts, fibre and seeds, and add 1 cup sugar to each cup orange pulp. Let this stand until the sugar is dissolved, stirring frequently, then add the boiled and chopped orange peel and boil all together about 20 minutes. If the oranges are not tart, the juice of 1 lemon may be added. — [Mrs. H. L., Va. Quince Marmalade " The fruit should be quite ripe. Peel, quarter and core, and cook until soft in a very little water, then rub through a sieve, weigh the pulp, add an equal weight of sugar, and boil slowly until of the proper consistency. — [Mrs. A. C. McP., O. Mixed Fruit Marmalade Take % pk each peaches, pears, apples and quinces. Pare, core and slice at night, pack into a porcelain-lined kettle in alternate layers of sugar and fruit. Allow i^ lb sugar to 1 lb fruit. Next morning put over a moderate fire and cook about 6 hours, stirring frequently with a wooden spoon. — [R. R., Md. Muskmelon Marmalade Peel and cut up muskmelons, discarding the soft pulp and seeds. Cut the melon in small pieces, add a very little APPLE AND PEACH BUTTERS 245 water and the juice of 1 lemon to every 2 melons. Boil until thick, then measure and add % as much sugar, and boil again until very thick. — [Mrs. P. J. S., Tex. Watermelon Marmalade Cut out the red meat from a ripe watermelon, discard the seeds, squeeze out the juice, add ^ as much sugar as there is juice and boil down to a thick syrup, then put in the chopped red pulp and cook until clear. Seal. — [Mrs. P. J. S., Tex. Cranberry and Quince Marmalade Cook cranberries with a very little water until soft, and rub through a colander. Proceed the same way with quince cores and peelings and mix together equal quantities of each pulp. Add 1 cup sugar to every 2 cups of the mixture and cook until it is the consistency of marmalade. This is nice served with chicken. — [L. E. C, Cal. Apple Butter Bring 10 gals sweet cider to the boiling point, then add 1 bu apples, peeled, cored and quartered. Let boil, skim the froth as it rises, and stir frequently. When it has boiled down about half, add sugar or molasses to suit taste and boil again until a little when put on a cold dish and cooled will form a nice crust on top. Add a little cinnamon and cloves, or any spices to suit taste, and put away in crocks or jars. — [Unidentified. Crab Apple Butter Wash Vz bu crab apples, trim off blossom and stem ends, cut each apple in half, and remove any wormy parts. Put in a preserving kettle over the fire, cover with cold water, let boil until very soft, and after it has cooled a little, rub through a wire sieve. To 3 cups of the sifted pulp, add 1 cup sugar, let come to the boiling point and boil 20 minutes. — [Mrs. D. L. A., Ore. Peach Butter