The household (of the Detroit free press)

Pick from the stem, wash, drain and weigh ; take the same amount of white sugar ; put in a bright tin dish-pan; stir the grapes and sugar together ; set in the oven until it is hot, then place on the stove stirring continually from the bottom until it boils; set one side of the pan off the stove ; have the other side hot and with a long-handled skimmer skim the seeds off as they rise on the cool side. In this way you can remove all the seeds. Be very careful not to let them burn. Wild grapes may be cooked in the same way. GOOSEBERRY PRESERVES. The tops and tails being removed from the gooseberries, allow an equal quantity of finely powdered loaf sugar, and put a layer of each alternately into a large deep jar ; pour into it as much dripped red currant juice as will dissolve the sugar, adding its weight in sugar. The next day put all in a preserving pan and boil it. MELON RIND PRESERVES. Cut the rinds into small strips or squares ; take equal weight of sugar and rinds ; boil two hours slowly, and put into pots for use. Any rinds can be preserved in this way, and are very nice for cakes or mince pie. Lemon peel boiled with the rinds adds to the flavor. Lemon peel may be candied by boiling it with sugar and exposing it to the air until the sugar crystallizes. ORANGE PRESERVES. Take any number of oranges, with rather more than their weight in white sugar. Slightly grate the oranges and score them round and round with a knife, but do not cut very deep. Put them in cold water for three days, changing the water two or three times a day. Tie them up in a cloth, boil them until they are soft enough for the head of a pin to penetrate the skin. While they are boiling place the sugar on the fire with rather more than half a pint of water to each pound ; let it boil for a minute or two, then strain through muslin. Put- the oranges into the syrup till it jellies and is a yellow color. Try the syrup by putting some to cool. It must not be too stiff. The syrup need not cover the oranges, but they must be turned, so that each part gets thoroughly done. PRESERVED ORANGE OR LEMON PEEL. Peel the oranges and cut the rinds into narrow shreds ; boil till tender ; change the water three times ; squeeze the juice of the orange over the sugar ; put pound to pound of sugar and peel ; boil twenty minutes all together. Lemons may be preserved in the same way. PEACH PRESERVES. Pare and stone your fruit and cut in halves ; weigh it, and allow one pound of sugar to one pound of fruit ; crack peach stones, extract the kernels and put a few into your syrup (for flavoring) while cooking. Put a layer of sugar in the kettle first, then a layer of fruit, and so on until all is used ; set where it will warm sjowly until the sugar is melted and the fruit hot through ; boil steadily until the peaches are tender and clear ; take out with a perforated skimmer and lay on large flat dishes, crowding as little as possible. Boil the syrup almost to a jelly — that is clear and thick, and skim ; fill your jars two thirds full of the fruit, pour on the boiling syrup and when cold cover with brandied tissue paper, then with cloth, lastly with thick paper tied tightly over them.