Lemon syrup is made in the same way, except that you scald the lemons and squeeze out the juice, allowing rather more sugar.

ORANGE MARMALADE.

Allow pound for pound.  Pare half the oranges and cut the rind into shreds.  Boil in three waters until tender and set aside.  Grate the rind of the remaining oranges; take off, and throw away every bit of the thick white inner skin; quarter all the oranges and take out the seeds.  Chop or cut them into small pieces; drain all the juice that will come away without pressing them over the sugar; heat this, stirring until the sugar is dissolved, adding a very little water, unless the oranges are very juicy.  Boil and skim five or six minutes; put in the boiled shreds and cook ten minutes; then the chopped fruit and grated peel, and boil twenty minutes longer.  When cold, put into small jars, tied up with bladder or paper next the fruit, cloths dipped in wax over all.  A nicer way still is to put away in tumblers with self-adjusting metal tops.  Press brandied tissue paper down closely to the fruit.

LEMON MARMALADE

Is made as you would prepare orange—­allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the grated peel.

RAISINS. (A French Marmalade.)

This recipe is particularly valuable at seasons when fruit is scarce.  Take six fine large cooking apples, peel them, put them over a slow fire, together with a wine-glass of Medeira wine and half a pound of sugar.  When well stewed, split and stone two and a half pounds of raisins, and put them to stew with the apples and enough water to prevent their burning.  When all appears well dissolved, beat it through a strainer bowl, and lastly through a sieve.  Mold, if you like, or put away in small preserve jars, to cut in thin slices for the ornamentation of pastry, or to dish up for eating with cream.

STRAWBERRY JAM.

To each pound of fine and not too ripe berries, allow three-quarters of a pound of sugar.  Put them into a preserving pan and stir gently, not to break up the fruit; simmer for one-half hour and put into pots air-tight.  An excellent way to seal jellies and jams is as the German women do:  cut round covers from writing paper a half-inch too large for the tops, smear the inside with the unbeaten white of an egg, tie over with a cord, and it will dry quickly and be absolutely preservative.  A circular paper dipped in brandy and laid over the toothsome contents before covering, will prevent any dampness from affecting the flavor.  I have removed covers heavy with mold to find the preserve intact.

GOOSEBERRY JAM.

Pick the gooseberries just as they begin to turn.  Stem, wash and weigh.  To four pounds of fruit add half a teacupful of water; boil until soft and add four pounds of sugar and boil until clear.  If picked at the right stage the jam will be amber colored and firm, and very much nicer than if the fruit is preserved when ripe.