The national course in home economics

ORANGE MARMALADE. Cut two dozen oranges in halves, crosswise. With a glass lemonsqueezer extract the juice. Dig out the pulp and seeds, throwing them away. Soak the peelings over night in salt and water. In the morning rinse and boil peelings in clear water until tender, then chop and add juice. Weigh and add equal quantity of sugar. Let boil thirty minutes. Put in jelly tumblers and cover as you do jelly. Hilda. TOMATO MARMALADE. Remove the skins from a peck of tomatoes, slicing them as for the table. Put them into a kettle, with a pint of sugar, and spice' to taste. Cook slowly till they are quite thick. Put them in a jar and pour over a little vinegar. This is a nice relish with meat. Mrs. Jane Hubbard. LEMON MARMALADE. Peel as many lemons as you wish and take out every seed. Boil the peel until very soft, add juice and pulp, with a pound of sugar to a pound of lemons. Boil until thick and bottle. Mrs. Parker. GRAPE MARMALADE. Take sound grapes, heat and remove the seeds, then measure, and allow measure for measure of fruit and sugar. Place all together in a preserving kettle and boil slowly twenty-five minutes; add the juice of one lemon to every quart of fruit. Set away in jelly glasses. C. Marion Tulley. ORANGE MARMALADE— No. 2. This delicious preserve, which requires the greatest care in preparation, is made chiefly of sweet oranges, when they are plentiful and in the best condition. Pare the outer rind from four oranges for every dozen pulped, and cut the rind up into small chips; scoop out the pulp, free from seeds, and the white inner skin, weigh the pulp and rind together before you put them into the preserving pan and have ready heated equal weight of loaf sugar; let the pulp and peel boil one-half hour, or till the chips are tender, then add the sugar and let it boil fifteen minutes longer; then fill the marmalade pots. Mrs. D. Day. APRICOT MARMALADE. Peel, quarter and stone four pounds of ripe apricots and put them into a preserving pan with neither water nor sugar; boil gently, stirring continually, until the fruit is reduced to a pulp. Then add three pounds of sugar, and a few of the kernels blanched and halved, and boil once more. Put into jars, cover the fruit with an oiled paper and fasten over each jar a piece of thin paper dipped in gum water. When dry it will be light and hard. It should boil with the sugar, twenty minutes. Mrs. A. Place. ASTRAKHAN MARMALADE. Peel one dozen apples into small bits; put a piece of butter in a saucepan, with a small stick of cinnamon, the peel of a lemon, one-fourth of a pound of sugar and one-half cupful of water. Cover and cook for twentyfive minutes, watching that it does not burn; when dry take out the cinnamon and lemon peel and beat thoroughly with a spoon to have it smooth, doing this on the hot fire so the apples thicken more and more until perfectly firm. Pour into glasses and cover. Ione. MIXED MARMALADE. ( Unsurpassed. )