The household (of the Detroit free press)

To every pint of syrup allow one-third of a pint of lemon juice; the rinds of four lemons. Rub the sugar on the rinds of the lemons, and with it make the syrup ; strain the lemon juice, add it to the other ingredients, stir well, and put the mixture into a freezing can, and when the mixture is thoroughly and equally frozen put it into ice glasses. ORANGE AND LEMON ICE. The rinds of three oranges grated and steeped a few moments in a little more than a pint of water ; strain one pint of this on a pound of sugar, and then add one pint of lemon juice ; pour into the freezer, and when half frozen add the whites of four eggs beaten to a stiff froth. ORANGE ICE. Six oranges and the grated rind of three, juice of two lemons, one pint sugar dissolved in a cup of cold water ; mix and freeze the same as ice cream. FRUIT ICE. Grate, sweeten and freeze well-flavored apples, pears, peaches, or quinces. Canned fruit may be mashed and prepared in the same way. CURRANT ICE. Boil down three pints of water and a pound and a half of sugar to one quart; strain; add two cups of currant juice, and when partly frozen add the whites of five eggs. The fruit must be picked when just ripened, as when too old, it will not form jelly. Look over the fruit, and then put stems and all in a porcelain-lined kettle, or they may be put in a brass or tin kettle, if scoured very bright, and the fruit removed immediately after it is taken from the fire. Use the best refined or granulated sugar, taking care that it has not a bluish tinge ; for jelly from bluish-white sugars does not harden well. If two fruits are combined for jams or jellies, the flavor is much enhanced, as raspberries and currants. To extract the juice, crush a little of the fruit and put all together in the kettle, but add no water. As it heats, mash with a potato-masher, and, when hot, strain through a jelly-bag. Let all run off that will before squeezing the bag. It will be a little clearer than the squeezed juice. To every pint of this juice add one pound of sugar. Boil the juice twenty-five minutes ; add the sugar and boil for five more ; put up in glasses. Crab-apple, quince, grapes, etc., are all made in the same way. Allow a teacup of water to a pound of fruit : boil till very tender ; then strain through a cloth, and treat as currant jelly. Cherries will not jelly without gelatine, and grapes are sometimes troublesome. Where gelatine is needed, allow a package to two quarts of juice. For jams the syrup is made as above. Use raspberries, strawberries, or any small fruit, and thoroughly bruise before cooking, as this prevents it from becoming hard. Boil fifteen or twenty minutes before adding the sugar, and then boil half an hour longer. Jams require constant stirring with a wooden spoon, and the closest attention, as they are easily burned, and if in the slightest degree, the flavor is destroyed. Put up in small jars, of either glass or stone, and seal or secure like canned fruits or jellies.