The household (of the Detroit free press)

Take three pounds of sweet oranges and two pounds of lemons, with the same weight of sugar. Take a thin paring from the fruit and cut into fine chips ; boil them until quite tender ; scrape off the pulp from the inner skins, and pick out the seeds. Have a dish with a little water, in which put skins and seeds to extract all the juice possible. When all is ready, strain the water from the chips and skins, and use one and a half pints for the syrup. Boil pulp, chips, etc., twenty minutes, and cover when cold. PEACH MARMALADE. Take ripe freestone peaches. Pare, stone and quarter them ; to a pound of fruit allow three-quarters of loaf sugar and half ounce of bitter almonds. Blanch the almonds in scalding water and pound them until smooth. Scald the peaches in a very little warm water; mash them ; mix them with the sugar and almonds, and put the whole into a preserving kettle. Boil it to a thick, smooth paste. Skim and stir it well, and keep the kettle covered as much as possible. Fifteen minutes will be sufficient to boil them. When cold, put up in glass jars. PLUM MARMALADE. Stone them and put into the kettle with a pound of sugar to each pound of fruit ; put a small cup of cold water in first to prevent burning. When the fruit begins to soften, take a potato-masher and mash it to a pulp, without taking it from the fire. Let it boil gently for fifteen or twenty minutes, not longer than twenty. Take from the fire and put into jars. PLUM CHEESE. Boil plums in sufficient water to prevent burning ; then wash and strain ; to every pound of pulp add half a pound of clear brown sugar ; cook as you would jam, stirring to prevent burning. It can be cut in slices, and is a nice addition for lunch. QUINCE MARMALADE. Poor quinces, unfit for other uses, can be washed and cut in small pieces, coring but not paring them. Allow three-quarters of a pound of sugar and a teacup of water to a pound of fruit, and boil slowly two hours, stirring and mashing it fine. Strain through a colander, and put in glasses or bowls. Peaches, crab apples or sour apples may be used in the same way. y Salads are the most delicious of all vegetable dishes, and are good appetizers, especially in warm weather. The vegetables used for salads are: Lettuce, cabbage, boiled asparagus, boiled cauliflowers, celery, water-cress, onions, etc. Prepare these carefully by washing in ice-cold water, cleaning thoroughly from all dirt or foreign substances, drying carefully in a towel, avoiding as much as possible crushing or breaking the leaves, as it causes them to wilt, and then shredding with the fingers instead of using a knife. Always avoid using a knife on any kind of salad, as it blackens and destroys the crispness and freshness of the vegetable. Lettuce is often served with the leaves entire, except the leaves are broken from the center stalk, and the stalk reserved for garnishing ; serve the lettuce on ice without dressing, and let it be prepared by the one served, or if dressing is preferred, use one-third as much oil as vinegar ; pepper and salt at discretion, mustard if liked ; pile in a salad bowl ; sprinkle with powdered sugar, and pour the rest of the ingredients mixed together over the salad. Toss up with a silver fork to mix all well.