The household (of the Detroit free press)

Take what quantity you please of red, rough, ripe gooseberries, take half the quantity of lump sugar; break them well and boil them together for half an hour or more, if necessary. GRAPE JAM. Boil ripe grapes to a soft pulp (about one hour and a half will do) and strain through a sieve ; weigh them and to every pound of fruit allow three-quarters of a pound of sugar ; boil together twenty minutes, stir and strain. GREEN GAGE JAM. To every pound of fruit weighed before being stoned, allow threefourths of a pound of lump sugar. Divide the green gages, take out the stones, and put them into a preserving pan ; bring the fruit to a boil, then add the sugar, and keep stirring it over a gentle fire until it is melted ; remove the scum as it rises, and just before the jam is done, boil it rapidly for five minutes. LEMON CONSERVE. One pound powdered white sugar, quarter pound fresh butter, six eggs, leaving out the whites of two, adding the juice and grated rind of three fine lemons. Put all into a saucepan ; stir the whole gently over a slow fire until it gets thick as honey. A delicious spread for bread, biscuit or rolls. LEMON CHEESECAKES. Grate the rind of two lemons and squeeze their juice into a bowl ; add a quarter of a pound of powdered sugar, quarter of a pound of fresh butter; beat up three eggs, mix altogether, and they will be ready to make into tartlets or open tarts. PEACH JAM. Gather the peaches when quite ripe, peel and stone them, put them in a preserving pan, mash them over the fire till hot ; rub them through a sieve, and add to a pound of pulp the same weight of pounded loaf sugar, and half an ounce of bitter almonds, blanched and pounded ; let it boil ten or twelve minutes. Stir and skim it well. RASPBERRY JAM. Three-quarters of a pound of sugar to each pound of fruit ; put the fruit on alone or with the addition of half a pint of currant juice to every four pounds of fruit ; boil half an hour, mashing and stirring well ; add the sugar, and cook twenty minutes more. Blackberry jam is very good made as above, omitting the currant juice. STRAWBERRY JAM. To every pound of fruit allow three-fourths pound of sugar, one pint of red currant juice to every four pounds of strawberries. Boil the currant juice with the strawberries for half an hour, stirring all the time ; add the sugar and boil twenty minutes more, skimming carefully. The currant juice may be omitted, but it improves the jam. APPLE JELLY. Peel and core a quantity of apples and then stew them until there are no lumps in the mass, strain through a coarse sieve, pressing them all through with the hand. Throw out all tough or woody bits, or the remains of dry bruised places before refilling the sieve. Then take a tin cup and measure the cooked apples, and to every four cups of apples add one cup of fine, dry sugar. Boil until it makes a stiff jam ; put in bowls and jars and set away in a cool, dry place. Peach butter of dried peaches can be made in this way, only to every three cups of the peach sauce add one cup of sugar.