CURRANT MARMALADE.
MRS. W. W. HENRY.
Seven pounds of currants, six pounds of sugar, two pounds of raisins, two oranges. Cook one and one half hours. Strain out the juice of currants, seed the raisins, and chop fine. Use all of the orange but the seeds, chop fine.
RHUBARB MARMALADE.
MRS. THEOPHILUS OLIVER.
Peel and cut the rhubarb into small pieces, take the rind of one lemon, cut into chips; to each two pounds of the rhubarb then weigh three quarters of a pound of white sugar to each pound of the fruit. Put the fruit and sugar in a basin in layers and let it stand all night. Pour off the syrup and boil it for twenty minutes, add the fruit and boil for twenty minutes more, when the marmalade should be ready to put in pots.
PRESERVED RAW PINEAPPLE.
MRS. W. COOK.
Pare the pineapples and take out all the eyes. With a sharp knife, cut the pineapple in thin slices cutting down sides until the heart is reached, this is to be discarded. Weigh the sliced pineapple and put in a large earthen dish. Add to it as many pounds of granulated sugar as there are pounds of fruit and stir well. Pack this mixture in quart or pint jars: cover tightly and put away. The pineapple will keep a year or more and be perfectly tender and fine flavored. It is best to choose fruit not over ripe.