Currants, crabapples, cranberries and grapes, not too ripe, make nice jelly by stewing well in water enough to just cover. When done hang in a jelly bag to drain. Let the clear juice boil 15 or 20 minutes. Meanwhile heat the sugar, measure for measure, and turn into the juice. Boil up, stirring to be sure the sugar is dissolved, and remove from fire immediately.

In strawberry season make the strawberry syrup with 1 lb. of sugar to 1 pt. of juice. Seal and set away. When making crabapple jelly heat the strawberry syrup and add 1/2 as much crabapple jelly, boil together a few minutes. The jelly will have the strawberry flavor and the crabapple will cause it to jell.

Twelve lbs. fruit, 6 lbs. sugar. Mash currants with 1 pt. water and boil 20 minutes. Let drip, but not squeeze, then boil juice 4 minutes longer and add sugar. The moment the sugar is dissolved the jelly is done.

Boil the juice hard 20 minutes. Have your sugar in a crock or large jar, 1 lb. of sugar to 1 pt. of juice, pour your juice boiling hot over the cold sugar and stir until sugar is thoroughly dissolved, then fill your glasses and set away to harden.

Five pts. of juice, 5 lbs. of sugar, 1 teaspoonful of cloves, 2 teaspoonfuls of cinnamon, 1/2 teaspoonful of mace, 1 tablespoonful of vinegar. Make same as jelly and boil 20 minutes.

Cook with the cranberries 1/2 as many cups of sugar as there are cups of cranberries and 1/2 as many cups of water as sugar. Boil and strain.

Put the blackberries in a porcelain lined kettle, simmer slowly till very tender. Put through a sieve, measure the liquid and for 1 pt. take 1 pt. of granulated sugar. Boil together 20 minutes and it is ready to seal.

Six oranges, 3 lemons. Pare the oranges and lemons and cut the rind into shreds. Take off and throw away the thick, white inner skin. To 1 pt. of sliced orange and lemon take 1 1/2 pts. water. Cook 1/2 hour and let stand over night. To 1 pt. of mixture add 1 1/2 lbs. of sugar. Boil 40 minutes.

Twelve large oranges (navel are best), 4 lemons, 8 lbs. sugar, white. Scrub the fruit, and slice thin; put in a jar and cover well with cold water. Soak 36 hours; pour off all the water, and chop the fruit. Boil the sugar in about 1 qt. of water; add the fruit and boil till tender and clear; stir very carefully. Put in bowls, and cover with melted wax. Cover bowl with paper.

Cut oranges in quarters, removing the seeds and pith from the center, cut very thin lengthwise. To 1 lb. of fruit put 3 pts. of cold water. Let this stand in granite or china dish 24 hours, then boil until clear (3/4 hour or so). Let it stand until next day and to every pound of this put 1 1/4 lbs. of sugar. Boil 3/4 hour, or until the desired thickness is obtained. Four oranges should make 8 or 9 glasses marmalade.