Watermelon Preserves

Pare and cut watermelon rind in pieces; weigh, and to each lb. allow three-fourths lb. sugar. Put melon into preserving kettle with a little water and cook one-half hour, then add sugar and cook slowly until melon is clear and syrup is thick. Just before done add sliced and seeded lemons and a few whole cloves for flavoring.

Mrs. Wm. Sutton, Pacific Grove.

Mrs. Philip's Orange Marmalade

Take one dozen good oranges, cover with water and boil until quite tender; you can ascertain this by piercing with a broom straw. Take them out of the water, and when cold enough take off the rind and cut into narrow strips. Take all the pulp from the inside and add that to the rind. Put all back into the water in which they were boiled and weigh. Add lb. for lb. of sugar and boil until thick.

Mrs. H. W. Seale.

Orange Marmalade

Slice twelve oranges fine and take out seeds. To each lb. add three pts. of cold water. Let stand six hours, then boil till soft. When cold add one and one-half lbs. of sugar to each pt. Boil one and three-quarter hours, then add juice of two lemons.

Mrs.-----------

Salinas

Orange Marmalade

Peel a dozen large juicy oranges, or two dozen small ones. Separate as much as possible the white lining from the yellow rind. Cut rind into fine shreds to fill three tea-cups. Boil rinds until tender changing water when first boils renewing with hot water. Cover pulp with cold water boiling until soft; add juice of two lemons, and sugar - (allowing a scant cupful of sugar to each cupful of fruit - ); addrinds boiled tender. Boil twenty minutes or until jellied. Put in glasses.

Mrs. Will Jacks, Pacific Grove.

Fig Marmalade

3 lbs. figs, peeled and chopped,

3 lbs. sugar,

3 oranges. Grate rind to white part, this pare off and discard, then chop center and mix with figs. Slice three lemons and boil till tender in water. Put all together and boil till done (or thick). Do not add lemons till nearly done as sugar hardens it.

Mrs. N. E. Beckwith, Los Gatos„

California Marmalade

12 peaches,

12 pears,

1 pineapple, 6 oranges,

6 lemons,

2 qts. crabapples peeled and quartered

(measure after quartering). Peel peaches, pears and oranges and divide into eighths. Cut pineapple in small pieces and slice lemons very thin. Weigh all fruit, add three-fourths as much sugar and simmer gently two hours after it boils up, stir as little as possible. Seal when cool.

Mrs. J. W. Stirling.

Candied Peaches

(From "Land of Sunshine.")

Take twenty-five large peaches and let them lie in water for a little while, then remove the down by rubbing with a cloth. Stone them and put them in a kettle with two lbs. of granulated sugar - a, layer of peaches and a layer of sugar - add one-half pt. of water and place on a moderate fire. When the syrup is thick, take off the fire, and put peaches and .syrup together in a dish. Flatten the peaches with a, wooden spoon and turn from time to time, putting them in a place where the sun will shine on them. When they are nearly dry roll in colored sugar. Will keep a long time. Linda Bell Colson, San Diego.