CHERRY MARMALADE.—­Take some very ripe cherries; cut off the stalks and take out the stones; crush them and boil them well; put them into a hand sieve, and force them through with a spatula, till the whole is pressed through and nothing remains but the skins; put it again upon the fire to dry; when reduced to half weigh it, and add an equal weight of sugar; boil again; and when it threads between the fingers, it is finished.

HOW TO PRESERVE CURRANTS FOR TARTS.—­Let the currants be ripe, dry and well picked.  To every 1-1/4 lbs. of currants put 1 lb. of sugar into a preserving pan with as much juice of currants as will dissolve it; when it boils skim it, and put in the currants; boil till clear; jar, and put brandy-paper over; tie down; keep in a dry place.

HOW TO PRESERVE GRAPES.—­Into an air-tight cask put a layer of bran dried in an oven; upon this place a layer of grapes, well dried, and not quite ripe, and so on alternately till the barrel is filled; end with bran, and close air-tight; they will keep 9 or 10 months.  To restore them to their original freshness, cut the end off each bunch stalk, and put into wine, like flowers.  Or,

Bunches of grapes may be preserved through winter by inserting the end of the stem into a potato.  The bunches should be laid on dry straw, and turned occasionally.

HOW TO PRESERVE GREEN GAGES.—­Choose the largest when they begin to soften; split them without paring; strew upon them part of the sugar.  Blanch the kernels with a sharp knife.  Next day pour the syrup from the fruit, and boil it with the other sugar six or eight minutes gently; skim and add the plums and kernels.  Simmer till clear, taking off the scum; put the fruit singly into small pots, and pour the syrup and kernels to it.  To candy it, do not add the syrup, but observe the directions given for candying fruit; some may be done each way.

GREEN GAGE JAM.—­Peel and take out the stones.  To 1 lb. of pulp put 3/4 lb. loaf sugar; boil half an hour; add lemon juice.

TRANSPARENTLY BEAUTIFUL MARMALADE.—­Take 3 lbs. bitter oranges; pare them as you would potatoes; cut the skin into fine shreds, and put them into a muslin bag; quarter all the oranges; press out the juice.  Boil the pulp and shreds in three quarts of water 2-1/2 hours, down to three pints; strain through a hair sieve.  Then put six pounds of sugar to the liquid, the juice and the shreds, the outside of two lemons grated, and the insides squeezed in; add three cents worth of isinglass.  Simmer altogether slowly for 15 or 20 minutes.

TOMATO MARMALADE.—­Take ripe tomatoes in the height of the season; weigh them, and to every pound of tomatoes add one pound of sugar.  Put the tomatoes into a large pan or small tub, and scald them with boiling water, so as to make the skin peel off easily; When you have entirely removed the skin, put the tomatoes (without any water) into a preserving kettle, wash them, and add the sugar, with one ounce