MRS. DAVID BELL.
Put the lemon or orange skins, in strong salt and water, when they are soft enough to pass a straw through, take them out and soak them changing the water till all the salt taste is gone, then simmer them in thin brown sugar syrup till clear; take them out, place on a dish, and let them remain for a day or two. Boil the syrup till thick, then fill the skins with it and put away to dry.
LEMON HONEY. (Filling.)
MRS. FRANK GLASS.
One pound of butter, four pounds of sugar, two dozen eggs leaving out eight whites, rind and juice of one dozen lemons. Put all together, and let simmer until it thickens like honey. Put into jars, can be kept for years.
PUMPKIN JAM.
MRS. HENRY THOMSON.
Peel and seed, then, cut into pieces two or three inches square, lay on a dish to dry till next day, then put into the preserving pan and barely cover with molasses. To a medium sized pumpkin put one ounce cloves and about a dessertspoon of ginger or as much as will taste; let it boil until the pumpkin is quite soft. One half dozen apples (sour) just cored not peeled is a great improvement. The molasses must only come to the top of your pieces, not nearly cover them.
FRUIT JELLY.
MRS. DUNCAN LAURIE.