AMBER MARMALADE

Slice thin, skin and all, one grapefruit, one orange, one lemon.  Add to this three times its measure of water and allow to stand overnight.  Cook for ten minutes the next morning and then allow to stand until the next morning, when finish by adding as much sugar as there is liquid and boiling slowly until done, or until it jellies.  The time commonly given is two hours, but a half hour less than this is ample.

RHUBARB AND ORANGE MARMALADE

Cut three pounds of pie plant into small pieces (unpeeled).  Peel three oranges and cut into small pieces.  Put with this two cups of sugar and the grated rind of one orange.  Let stand overnight.  Cook until clear, stirring often.  Then add three pounds of granulated sugar heated in oven.  Cook until clear; ten to twenty minutes.  Pour into jelly glasses and cover with paraffin.

APPLE AND QUINCE CONSERVE

A novelty for the preserve closet and one that is very good is made from ripe apples and quinces.  Use one peck of juicy cooking apples and two quarts of sugar.  Pare the quinces and cut out the cores.  Put the parings and cores into a preserving kettle with two quarts of water and boil gently for forty-five minutes.  Meanwhile, cut the quinces into eighths, put them into a kettle with three pints of water and simmer until the fruit can be pierced with a straw; then lift the fruit from the water and lay them on a platter to drain.  Strain the water in which the parings and cores have cooked into the water in which the quinces have cooked, and after adding the sugar boil for ten minutes.  Pare, core and quarter the apples, and place in the syrup with the cooked quinces.  Cook slowly for fifteen minutes and seal immediately in sterilized jars.  The combined flavors of the quince and apple are very pleasing.

CHERRY CONSERVE

Take three and 1/2 pounds of large red cherries, stone them and cook for fifteen minutes.  Heat two and 1/2 pounds of sugar in the oven; add it to the cherries; also 1/4 pound of seeded raisins and the juice and pulp of three oranges.  Cook until the mixture is as thick as marmalade.

APPLE BUTTER

Boil down any desired quantity of sweet cider in your preserving kettle to 2/3 the original quantity.  Pare, core and slice as many wine apples as you wish to use.  Boil slowly, stirring often with a silver or wooden spoon.  Spice with stick cinnamon and cloves, and sweeten to taste.  Boil from four to five hours; take from the fire, pour all together into a large crock.  Cover and let it stand overnight, then return it to the preserving kettle and boil down, stirring all the while until it is the consistency of mush, and of a dark brown color.