With a saucepan over the sea

Weigh the oranges and set aside an equal weight of sugar. Put the fruit, whole, into cold water to cover, bring to a boil, pour off the water and add as much more, and simmer until the fruit can be easily pierced with a fork. Cut the fruit in thin slices, throw away all of the seeds, return to the water, add the sugar and cook until it jellies, about an hour or less. Put into jars for use. They can be cooked with the same amount of sugar, cutting the skin first into strips, discarding the pith and membrane and seeds, and adding the pulp to the water and sugar. ROSE JELLY, to serve with Pork or Game. (England.) Collect the red. seed pods of the rose when the frost has turned them, wash them, slit open, and take out the seeds. Add to every pint of pips J^ pint of white wine vinegar and ^ pound of sugar. Boil and stir rapidly, rub through a sieve, and cook for y^ hour longer. Cool and pack into tumblers, for use. Will keep in a cool place. ALMACK'S PRESERVES. (Old English recipe.) Split, pare, and stone 2 dozen plums, i dozen apples, I dozen pears. Arrange them in an earthen jar in alternate layers, adding i pound of sugar to With a Saucepan over the Sea each pound of fruit. Set in a pan of water and stir constantly on the fire until thick, about i hour. When cold, cut in slices. GERMAN METHOD OP PRESERVING PRUIT. Weisbaden is famous for its perfect preserves, — whole and well flavored, in syrup. A German housewife of repute insists that this recipe is the secret method so profitable to the firm. It results, at least, in a good imitation and good eating. Take i pound of sugar to each pound of cherries, strawberries, currants, plums, etc., any fruit, but cooked alone. Put the sugar with ^ as much water on the fire, make a thick syrup, put the fruit in it, and boil it but once. Pour into earthen plates, cover with sheets of glass and set in the hottest sun for 3 days, taking it in at night or covering with oilcloth. The natural heat draws out the flavor better than any stove, and the fruit keeps its shape perfectly. Put into jars and seal closely, for use. TUTTI-FRUTTI. (Italian way of preserving mixed fruits.) Italy is a country of confectionery. It was Italians, as princesses, marrying kings of France, who brought luxurious cooking, especially the making of sweets, to Paris. Before those days, France was barbarous. With a Saucepan over the Sea Take i pound each of strawberries, currants, huckleberries, cherries, peaches, plums, grapes, and pineapple, each in season, if not possible to get at once. Cut up and stone the large fruit. Add ^ pound of sugar to each 2 pounds of fruit and yi pint of brandy. Put in layers, with only the sugar and brandv between. Good for ice creams. Do not cook it at all. Add some cooked chestnuts to it when using for ice cream, in proportion of ^ pint of mixed fruit to each quart of cream. ROSELEAP JAM. (A Greek recipe.) Gather the petals of fresh red roses, being sure that they are free from insects. Add an equal amount of sugar and only enough water to dissolve. Set in the sun under glass until the sugar is well melted, then cook it for 20 minutes, stirring well. Pour into jars and cork tightly. Served with coffee, to guests, who call in the afternoon. TURKISH DELIGHTS. These are the sweetmeats of the harem, imported at such high prices. Boil 2^ pounds of loaf sugar with i^ pints of water; when it is clear, add 65 drachms of starch, dissolved in a little cold water. Stir until the sugar has become a thick paste, add 25 drachms of water and i cup of chopped With a Saucepan over the Sea almonds ; flavor with rose, lemon, or any fruit extract. Pour into oiled pans, i inch deep. When cold, cut into squares and dip each into powdered sugar. They will keep some time in tin boxes. CITRON DIAMONDS. (Another Turkish confection.)