MIXED MARMALADE
Crush two and one-half pounds of currants and pitted cherries, add two pounds of seeded raisins, the yellow peel of four oranges chopped fine, and three pounds of sugar. Cook gently till the fruit is a marmalade, adding a little water if needed; add the juice of the oranges just before the marmalade is ready to leave the stove. Cook ten minutes after putting in the juice.
Miss E. Asch
CRANBERRY JELLY
Two quarts cranberries. Soak over night, then take water to cover; boil and strain; to each pint of juice one pound of sugar, let boil down, put in wet moulds, and let stand twenty-four hours.
Miss Ray Mayer
SPICED PEARS
Take two teaspoons of whole cloves, one tablespoon of allspice, one tablespoon of cinnamon. Crush them slightly and boil one minute in a quart of vinegar and a pint of sugar mixed. Take a fine variety of pear, halve, take out seeds, boil in water until tender, finish the cooking in the spiced syrup, cooking not too soft. Place in small stone jars and cover well with syrup. Tie a cover over the jar. Spiced peaches are made the same, except do not cook first in water. The syrup will cook them sufficiently.
Mrs. B. B. L.