One dozen oranges (medium size) and half dozen lemons, sliced into small pieces and mixed. To this add fourteen glasses of water✪ Orange Marmalade. Let stand for twenty-four hours ; then boil for half hour, and let stand for twenty-four hours. Then measure and add Ip2 tumblers of sugar to one of juice and boil for one hour, or until it runs thick upon the spoon. PEACH PRESERVES. To one pound of fruit take three-quarters pound sugar✪ Peach Preserves. Make the syrup in a porcelain-lined kettle, and lay the fruit in. Cook slowly until the peaches are clear, then lift out care- fully into your jar. Cook the syrup down and pour over. BRANDIED PEACHES. Use yellow clingstones. Cook until soft, in a syrup made of white sugar. Run a broom straw in them to tell when they are cooked. Drain thoroughly in a wire basket. Put the juice that drips from the peaches back in the pan. While these 198 LANDMARK, S CLUB COOK BOOK. peaches are dripping put in some more and cook them. Heat the peaches in the syrup before putting in the jars. Drain all the juice from the jar back into the pan of syrup. Pour over the peaches the hot syrup in the proportion of two cups syrup, one cup brandy✪ Brandied Peaches. Seal at once. Mrs. Livingstone. PINEAPPLE AND APRICOT JAM. Three pounds apricots, pitted and peeled ; one pint chopped pineapple ; three-quarters pound sugar to each pound of apri- cots; one pound of sugar to each pint of pineapple✪ Pineapple and Apricot Jam. Put all together; cook from three-quarters to 1*4 hours. Mrs. James H. Sturtevant, San Francisco. PRESERVED QUINCE. To one pound of quince, ijkj pounds of sugar✪ Preserved Quince. Cover with water and boil about half an hour. Cut the quinces in very thin slices. Do not boil before putting the sugar to the quince. Put up in large jelly glasses. Mary Okey Knight. RHUBARB JELLY. Cut the rhubarb in pieces without peeling. Steam until very soft. Drain on sieve over night. Press a little to get out all the juice. Boil and strain. Heat sugar in oven, and add not quite one pound of sugar to each pint of juice✪ Rhubarb Jelly. Boil until jelly is formed when tested. Miss K. A. Davies. RHUBARB AND ORANGE JAM. Wipe the rhubarb until clean and dry, and cut into fine pieces without peeling. Peel six oranges; cut away the white under- skin ; take out the seeds and divide the oranges into quarters. Open each carpel that holds the pulp and take out that, being careful to save all the juice. Put the rhubarb, orange pulp and juice with il/2 pounds of granulated sugar✪ Rhubarb and Orange Jam. Stir until the sugar is melted ; then cook slowly, until a fine mass. Put away in tumblers and cover with oiled or waxed paper. A very good jam of the rhubarb is also made without the oranges. Use one pound sugar to each pound of fruit, and flavor each pound with the grated yellow rind of .half a large lemon. Stii and skim frequently while cooking. MRS. W. S. Cross. fruits, jellies, etc. 199 SALPICON. Five pounds of currants, three oranges, one pound of seed- less raisins, three-fourths pound sugar to each pound of cui- rants✪ Salpicon. Chop oranges fine, leaving out the peel of one. Cook currants and sugar twenty minutes; then add the orange and cook five minutes ; then the raisins and cook five minutes longer. Seal in fruit jars. Charlotte E. Hahn. strawberries A LA ROMANA.

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One dozen oranges (medium size) and half dozen lemons, sliced into small pieces and mixed. To this add fourteen glasses of water. Let stand for twenty-four hours ; then boil for half hour, and let stand for twenty-four hours. Then measure and add Ip2 tumblers of sugar to one of juice and boil for one hour, or until it runs thick upon the spoon. PEACH PRESERVES. To one pound of fruit take three-quarters pound sugar. Make the syrup in a porcelain-lined kettle, and lay the fruit in. Cook slowly until the peaches are clear, then lift out care- fully into your jar. Cook the syrup down and pour over. BRANDIED PEACHES. Use yellow clingstones. Cook until soft, in a syrup made of white sugar. Run a broom straw in them to tell when they are cooked. Drain thoroughly in a wire basket. Put the juice that drips from the peaches back in the pan. While these 198 LANDMARK, S CLUB COOK BOOK. peaches are dripping put in some more and cook them. Heat the peaches in the syrup before putting in the jars. Drain all the juice from the jar back into the pan of syrup. Pour over the peaches the hot syrup in the proportion of two cups syrup, one cup brandy. Seal at once. Mrs. Livingstone. PINEAPPLE AND APRICOT JAM. Three pounds apricots, pitted and peeled ; one pint chopped pineapple ; three-quarters pound sugar to each pound of apri- cots; one pound of sugar to each pint of pineapple. Put all together; cook from three-quarters to 1*4 hours. Mrs. James H. Sturtevant, San Francisco. PRESERVED QUINCE. To one pound of quince, ijkj pounds of sugar. Cover with water and boil about half an hour. Cut the quinces in very thin slices. Do not boil before putting the sugar to the quince. Put up in large jelly glasses. Mary Okey Knight. RHUBARB JELLY. Cut the rhubarb in pieces without peeling. Steam until very soft. Drain on sieve over night. Press a little to get out all the juice. Boil and strain. Heat sugar in oven, and add not quite one pound of sugar to each pint of juice. Boil until jelly is formed when tested. Miss K. A. Davies. RHUBARB AND ORANGE JAM. Wipe the rhubarb until clean and dry, and cut into fine pieces without peeling. Peel six oranges; cut away the white under- skin ; take out the seeds and divide the oranges into quarters. Open each carpel that holds the pulp and take out that, being careful to save all the juice. Put the rhubarb, orange pulp and juice with il/2 pounds of granulated sugar. Stir until the sugar is melted ; then cook slowly, until a fine mass. Put away in tumblers and cover with oiled or waxed paper. A very good jam of the rhubarb is also made without the oranges. Use one pound sugar to each pound of fruit, and flavor each pound with the grated yellow rind of .half a large lemon. Stii and skim frequently while cooking. MRS. W. S. Cross. fruits, jellies, etc. 199 SALPICON. Five pounds of currants, three oranges, one pound of seed- less raisins, three-fourths pound sugar to each pound of cui- rants. Chop oranges fine, leaving out the peel of one. Cook currants and sugar twenty minutes; then add the orange and cook five minutes ; then the raisins and cook five minutes longer. Seal in fruit jars. Charlotte E. Hahn. strawberries A LA ROMANA.

The Landmarks club cook book