Cherry Marmalade

Remove stones from cherries, crush the stones, put in a kettle with a small quantity of water, and boil until the flavor is extracted. Put fruit in a preserving kettle, add a little clear water and boil until reduced to a pulp, stirring frequently with a wooden spoon to prevent sticking. For each lb fruit allow 3/4 lb sugar and add sugar to the strained water in which the stones have been cooked and boil until transparent bubbles appear on top. Pour this syrup over the fruit and continue boiling and stirring until thick and smooth. - [A. G., Mass.

Orange Marmalade

Boil the thin yellow peel (none of the white rind) of 1 doz ripe oranges in just enough water to cover. When tender, drain off the water and chop the peel in fine pieces. Peel the oranges, pull to pieces, and discard all the white parts, fibre and seeds, and add 1 cup sugar to each cup orange pulp. Let this stand until the sugar is dissolved, stirring frequently, then add the boiled and chopped orange peel and boil all together about 20 minutes. If the oranges are not tart, the juice of 1 lemon may be added.-[Mrs. H. L., Va.

Quince Marmalade

The fruit should be quite ripe. Peel, quarter and core, and cook until soft in a very little water, then rub through a sieve, weigh the pulp, add an equal weight of sugar, and boil slowly until of the proper consistency.-[Mrs. A. C. McP., O.

Mixed Fruit Marmalade

Take 1/2 pk each peaches, pears, apples and quinces. Pare, core and slice at night, pack into a porcelain-lined kettle in alternate layers of sugar and fruit. Allow 1/2 lb sugar to 1 lb fruit. Next morning put over a moderate fire and cook about 6 hours, stirring frequently with a wooden spoon.- [R. R., Md.

Muskmelon Marmalade

Peel and cut up muskmelons, discarding the soft pulp and seeds. Cut the melon in small pieces, add a very little water and the juice of 1 lemon to every 2 melons. Boil until thick, then measure and add 3/4 as much sugar, and boil again until very thick.- [Mrs. P. J. S., Tex.

Watermelon Marmalade

Cut out the red meat from a ripe watermelon, discard the seeds, squeeze out the juice, add 1/2 as much sugar as there is juice and boil down to a thick syrup, then put in the chopped red pulp and cook until clear. Seal.-[Mrs. P. J. S., Tex.

Cranberry and Quince Marmalade

Cook cranberries with a very little water until soft, and rub through a colander. Proceed the same way with quince cores and peelings and mix together equal quantities of each pulp. Add 1 cup sugar to every 2 cups of the mixture and cook until it is the consistency of marmalade. This is nice served with chicken.-[L. E. C., Cal.