The household (of the Detroit free press)

Use one pint of sugar for a pint of fruit, put them together in a porcelain kettle, a layer of the fruit at the bottom. When the sugar is dissolved, let them boil one or two minutes, skim from the syrup, and spread on plates to dry in a partly cooled oven. Boil the syrup until thickened, pour it over the currants and dry it with them. Pack in papersacks, or a box lined with paper, and keep in a dry and cool place. Heat engenders moths, but a few sprigs of dry sassafras will keep fruit secure from their intrusion. Blackberries, cherries, plums and currants may be dried in this way, or any of the small fruits. MARMALADE OF MIXED FRUITS. Pare equal quantities of apples, pears, peaches and quinces ; cut them fine and put them to boil with a pint of water to six pounds of fruit ; let them cook thoroughly ; take out and mash well ; clean the kettle and put them back with half their weight in sugar, and cook slowly two hours. CIDER APPLE-SAUCE. Pare, quarter and core sweet apples sufficient to fill a gallon porcelain kettle ; put with them a half-gallon boiled cider and let it come to a boil. Place a plate over them and boil steadily but not rapidly until they are thoroughly cooked, testing by taking one from under the edge of the plate with a fork. Do not remove the plate until done, or the apples will sink to the bottom and burn. APPLE MARMALADE. Pare, core and cut the apples in small pieces; put them in water with some lemon juice to keep them white ; after a short interval take them out and drain them ; weigh and put them in a stewpan with an equal quantity of sugar ; add grated lemon peel, the juice of a lemon, some cinnamon sticks and a pinch of salt. Place the stewpan over a brisk fire and cover it closely. When the apples are reduced to a pulp, stir the mixture until it becomes of the proper consistency. APPLE BUTTER. Take one bushel of sour apples (do not peel), wash them, cut out the cores and decayed spots, put into a tin boiler (kept for the purpose), and boil until tender ; run them through a sieve, return to the boiler with water in which they were cooked and let boil for an hour till as thick as apple sauce ; add cinnamon, cloves and brown sugar to suit the taste, two quarts or a little more of apple jelly ; after cooking a little longer, put while hot into jars. CHERRY MARMALADE. Stone the cherries and pulp them thoroughly through a coarse sieve ; to every three pounds of pulp add half a pint of currant juice ; add three-quarters of a pound of sugar to each pound of fruit; mix together and boil until it will jelly. Put in cans or glasses. GRAPE MARMALADE. Pick the grapes from the stem, put into a preserving kettle, cover, ing them with water. Boil until perfectly soft, then pour into a colander and rub them until all the pulp passes through ; then to each pint of pulp add one pound of clarified sugar and boil until the proper consistency Put it into jars and cover as preserves. ORANGE MARMALADE.