Slice whole oranges very thin and cut in short pieces after washing them.  Save the seeds.  To each pound of sliced oranges add 3 pints of cold water and let stand 24 hours.  Then boil all together until the chipped rinds are tender.  All the seeds should be put in a muslin bag and boiled with the oranges.  Allow all to stand together until next day, then remove the bag of seeds, and to every pound of boiled fruit add a half pound of sugar.  Boil continuously, stirring all the time, until the chips are quite clear and the syrup thick as honey on being dropped on a cold dish.  The grated rind and juice of 2 lemons will improve the taste of marmalade if added at last boiling.  When cooked sufficiently the marmalade should be clear.  Pour at once into glass jars and cover closely.

CHERRY RELISH

After sour cherries have been pitted, weigh them and cover with vinegar and let stand 24 hours.  Take from the vinegar and drain well, then put into stone crocks in layers, with sugar, allowing 1 pound of sugar to 1 pound of cherries.  Stir twice each day for ten days, then fill air-tight jars and put away for Winter use.  These are an excellent accompaniment to a roast of meat.

CANNED PEACHES

When canning peaches make a syrup composed of 1 cup of sugar to 2 cups of water.

Place in preserving kettle and when sugar has dissolved cook thinly pared peaches, either sliced or cut in halves, in the hot syrup until clear, watching closely that they do not cook too soft.  Place carefully in glass jars, pour hot syrup over and seal in jars.

Aunt Sarah also, occasionally, used a wash-boiler in which to can fruit.  She placed in it a rack made of small wooden strips to prevent the jars resting on the bottom of the boiler; filled the jars with uncooked fruit or vegetables, poured over the jars of fruit hot syrup and over the vegetables poured water, placed the jars, uncovered, in the boiler; water should cover about half the height of jars.  Boil until contents of jars are cooked, add boiling syrup to fill fruit jars and screw the tops on tightly.

PEAR CONSERVE

Use 5 pounds of pears, not too soft or over-ripe, cut like dice.  Cover with water and boil until tender, then add 5 pounds of sugar.  Peel 2 oranges, cut in dice the night before using; let diced orange peel stand, covered with cold water until morning.  Then cook until orange peel is tender.  Add this to the juice and pulp of the two oranges.  Add one pound of seeded raisins and cook all together until thick honey.  Put in glass jars and seal.

LEMON HONEY

The juice of 3 lemons, mixed with 3 cups of sugar.  Add 3 eggs, beating 1 in at a time.  Add 2 cups of water and 2 tablespoonfuls of butter.  Cook all together 20 minute, until thick as honey.