The household (of the Detroit free press)

Grate the peel of five fine oranges and two lemons into a bowl; squeeze the juice of them into it ; boil one pound of sugar in a quart of water, and, when boiling hard, pour it over two ounces of isinglass ; stir until it is dissolved ; add the juice to it, strain through coarse muslin, and let it stand until half cold ; then pour gently into molds which have been wet with cold water. Before turning out put the molds into warm water ; loosen the edges with a spoon. PEACH JELLY. In order to make good jelly, wipe the down off your peaches, which should be free stones, and not too ripe ; cut them in quarters ; crack the stones and break the kernels small; put the peaches and kernels into a covered jar ; set them in a kettle of boiling water and let them boil till they are soft ; strain them through a jelly bag ; allow a pound of loaf sugar to a pint of juice ; put the juice into a preserving kettle and boil fifteen or twenty minutes briskly ; then add the sugar and dissolve ; skim carefully and pour into glasses. After canning peaches if there is more juice than can be used ; put sugar in, the same as for jelly, and make it the same as above. Any kind of jelly can be made from the juice of fruits when there is more than can be used for canning. PIE PLANT JELLY. Pick the pie plant and wash, but do not peel it, cut in strips, put in the kettle ; add enough water to cook until soft, strain the juice off and weigh ; add sugar pound for pound ; cook ten minutes, or as thick as desired. PINE APPLE JELLY. Take one pine apple, or one can of pine apples, and cut very fine, and boil ten minutes in a pint of water which has half a box of gelatine dissolved in it ; add the juice of a lemon and sugar to your taste ; turn into a mold, and set in a cool place twenty-four hours. PIG OR CALVES' FOOT JELLY. Take the feet, strike them against a hard substance to get the hoof off, and then put them in clean water without salt, and let them remain so three days, changing water night and morning. On the fourth day take out early and have ready on the fire a pot of water ; put the feet in and boil hard for three or four hours, filling up the pot with boiling water as fast as it boils down. About a half hour before it is done, allow the water to boil down to the quantity of jelly you wish to make. When done the meat will fall from the bones when touched with a fork ; it must then be all lifted out, and strain the liquor in bowls, and set in a cool place until the next morning; then skim off all the grease upon the jelly and sides of the bowls, else the jelly will be dark. Now put the jelly on to boil, and when it boils up pour in one large cup of whisky, one pound of sugar, one tablespoonful each of cinnamon and mace, and flavor with lemon or orange peel. Let it continue to boil fifteen minutes. Pour in a cup of water; take it off; let it set five minutes ; return it to the fire and let it again come to a boil. Have ready your jelly bag, pour it back and forth as fast as it drips out, the oftener the clearer the jelly will be. Finally, hang it up and let drip slowly. PLUM JELLY. Pour boiling water over the plums sufficient to cover them. Pour off the water immediately and drain. Then put the plums in a preserving