The household (of the Detroit free press)

In making marmalades, if put up in small quantities and for immediate use, three-quarters of a pound of sugar to one pound of. fruit is sufficient ; but if desirable to keep them longer, a pound of sugar to a pound of fruit is a better proportion. As in preserves, the best sugar should be used. Put up in tumblers or small jars. APPLE PRESERVES. Weigh equal quantities of good brown sugar and of apples ; peel, core and mince them small ; boil the sugar, allowing to every three pounds a pint of water ; skim it well and boil it pretty thick ; then add the apples, the grated peel of one or two lemons, and two or three pieces of white ginger. Boil till the apples look clear and yellow. This preserve will keep for years. BARBERRY PRESERVES. Few are aware that barberries preserved in common molasses are very good for common use, Boil the molasses, skim it, throw in the barberries and simmer until they are soft. If you wish to lay by a few for sickness, preserve them in sugar. Melt the sugar, skim it, throw in the barberries ; when done soft, take them out and throw in others. For preserving, the sugar should be melted over a fire moderate enough not to scorch it. When melted it should be skimmed clean and the fruit dropped in, to simmer until it is soft. CHERRY PRESERVES. Common sour cherries are best ; stone and take pound of sugar to pound of fruit ; take half of your sugar and sprinkle over the fruit, let it stand about an hour, pour into a preserving kettle, boil slowly ten minutes, skim out the cherries ; add remainder of sugar to the syrup ; boil, skim and pour over the cherries ; the next day drain off the syrup, boil, skim, add the cherries, boil twenty minutes and seal up in small jars. CURRANT PRESERVES. Ten pounds currants, seven pounds sugar. Take the stems from seven pounds of the currants, and press the juice from the other three pounds. When the juice and sugar are made into a hot syrup, put in the currants and boil until thick and rich. BLACK CURRANT PRESERVES. Gather the currants upon a dry day ; to every pound allow half a pint af red currant juice and a pound and a half of finely pounded loaf sugar. With scissors clip off the heads and stalks ; put the juice, currants and sugar in a preserving pan ; shake it frequently till it boils ; carefully remove the fruit from the sides of the pan and take off the scum as it rises ; let it boil for ten or fifteen minutes. This preserve is excellent. CITRON PRESERVES. Peel and cut the citron in pieces an inch square, boil in weak alum water until soft, drain off the water and add one pound of sugar to each pound of citron ; to every five pounds of the preserve add one pound of raisins and one lemon sliced ; dissolve sugar; when hot add the fruit, and simmer slowly for one hour. The raisins may be left out, if preferred. CANTELOPE RIND PRESERVES.