Pare the fruit and carefully take out the eyes, then grate it on a coarse grater, rejecting the cores, weigh it, and to each pound of fruit take a pound of sugar. Sprinkle it over the grated pines, let it stand over night. In the morning, boil for ten or fifteen minutes over a quick fire. Put in tumblers and when cold cover. RASPBERRY OR STRAWBERRY JAM. Allow three-quarters of a pound of sugar to a pound of fruit. Put the fruit in a preserving kettle over the fire and boil fifteen minutes, mashing a little to prevent sticking to the kettle. Then add the sugar and boil ten minutes, skimming carefully; turn into glasses and seal when cold. ORANGE MARMALADE. Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five lemons. Cut the rind very thin from a third of the fruit, and boil it in two quarts of water until it can be pierced easily with a broom straw. Drain from the water and cut in fine strips with scissors, add this to the pulp of the oranges and lemons after removing all the white bitter skin and pips from the fruit. Weigh and allow a pound of sugar to a pound of fruit, put in a porcelain-lined or granite-ware kettle and cook until clear. Put in glasses and when cold cover with brandied paper and seal. PUMPKIN CHIPS. Slice very thin and chip about four pounds of pumpkin, put in an earthenware bowl, and cover it over night with four and a half pounds of granulated sugar and the juice of one dozen lemons. Boil the lemon peel until tender and cut in small thin chips and add to the juice, etc. In the morning, boil together until perfectly clear and crisp. Pickles, Sauces, etc. RIPE CUCUMBER PICKLE. Pare and seed the cucumbers. Slice each cucumber lengthwise in four pieces or cut it in fancy shapes, cover with cold vinegar and let them stand for twenty-four hours. Drain and put them in fresh vinegar with two pounds of sugar, and one ounce of cassia buds to one quart of vinegar. Boil for twenty minutes and put in jars. SWEET PICKLED PEACHES. Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To every seven pounds of fruit take five pounds of granulated sugar, a pint of vinegar, two tablespoonfuls of cinnamon and one tablespoonful of cloves, tie the spices up in a muslin bag, add a few pieces of stick cinnamon and a few allspice. Put the fruit in a stone jar, bring the sugar, vinegar and spice to a boil, pour over the peaches, cover and let them stand until the next day, scald the syrup again and pour over the fruit, and so on, until it has been done in all seven times. Take out the bag of spice and put the fruit with the syrup into jars and seal. These are much more delicious than peaches that are cooked. SWEET PICKLED PLUMS. Follow the recipe for sweet pickled peaches. SPICED CURRANTS.