=Raspberry Jam, No. 1.=—Allow a pound of sugar to a pound of fruit. Press them with a spoon in an earthen dish. Add the sugar, and boil all together fifteen minutes. =Raspberry Jam, No. 2.=—Allow a pound of sugar to a pound of fruit. Boil the fruit half an hour, or till the seeds are soft. Strain one quarter of the fruit, and throw away the seeds. Add the sugar, and boil the whole ten minutes. A little currant-juice gives it a pleasant flavor, and when that is used, an equal quantity of sugar must be added. =Currant Jelly.=—Pick over the currants with care. Put them in a stone jar, and set it into a kettle of boiling water. Let it boil till the fruit is very soft. Strain it through a sieve. Then run the juice through a jelly-bag. Put a pound of sugar to a pint of juice, and boil it together five minutes. Set it in the sun a few days. If it stops boiling, it is less likely to turn to jelly. =Quince Marmalade.=—Rub the quinces with a cloth, cut them in quarters. Put them on the fire with a little water, and stew them till they are sufficiently tender to rub them through a sieve. When strained, put a pound of sugar to a pound of the pulp. Set it on the fire, and let it cook slowly. To ascertain when it is done, take out a little and let it get cold, and if it cuts smoothly, it is done. Crab-apple marmalade is made in the same way. Crab-apple jelly is made like quince jelly. Most other fruits are preserved so much like the preceding that it is needless to give any more particular directions than to say that a pound of sugar to a pound of fruit is the general rule for all preserves that are to be kept through warm weather and a long time. =Preserved Water-melon Rinds.=—This a fine article to keep well without trouble for a long time. Peel the melon, and boil it in just enough water to cover it till it is soft, trying with a fork. (If you wish it green, put green vine-leaves above and below each layer, and scatter powdered alum, less than half a tea-spoonful to each pound.) Allow a pound of sugar to each pound of rind, and clarify it as directed previously. Simmer the rinds two hours in this sirup, and flavor it with lemon-peel grated and tied in a bag. Then put the melon in a tureen, and boil the sirup till it looks thick, and pour it over. Next day, give the sirup another boiling, and put the juice of one lemon to each quart of sirup. Take care not to make it bitter by too much of the peel. Citrons are preserved in the same manner. Both these keep through hot weather with very little care in sealing and keeping. =Preserved Pumpkin.=—Cut a thick yellow pumpkin, peeled, into strips two inches wide and five or six long. Take a pound of white sugar for each pound of fruit, and scatter it over the fruit, and pour on two wine-glasses of lemon-juice for each pound of pumpkin.