The new Annie Dennis cook book

Two dozen oranges, one dozen lemons. Taking a sharp knife, slice the fruit across, rind and all, very thinly, rejecting the seeds, and cut each slice in four quarters. Put all to soak twenty-four hours in six quarts of cold water ; then put on the fire, in the same water, and boil at least two hours. Then add sixteen pounds of white sugar and simmer gently for one hour longer, watching that it does not scorch. This recipe does not call for bitter oranges; if the marmalade is desired more bitter, boil the seed in a little water and add the liquor to the rest. Orange Jelly Boil the pulp and juice of six oranges, with six large apples and one pint of water, until the apples are tender; strain in a flannel bag, add one cup of sugar to each cup of juice and boil until jellied. The apples will not affect the flavor of the jelly. Lemons may be used in the same way as oranges for preserves and jelly. Orange Flower Syrup Select and wash, without bruising, one pint of the white petals of the orange flower. Any other part of the flower will make the syrup bitter. Put the petals, after washing, to drain on a towel. While they drain, prepare a syrup of granulated sugar and water; let it boil ten minutes, skim and drop in the petals ; simmer for two or three minutes, stir gently, strain and bottle ; seal while hot. Orange Wine One pint of sour orange juice to a gallon of water, with two and three-quarter pounds of sugar to a gallon of the mixture. Place in jars or jugs, filling to the brim; reserve enough of the mixture (in a bottle) to fill the jars every morning, so that in fermenting the scum may boil off. Let ferment about three weeks, or until it becomes clear ; drain off carefully and add a quarter of a pound of sugar to each gallon. Pour back into jars, let ferment again for six or eight weeks, then if fermentation has ceased, drain, strain through a bag and bottle. COCOANUTS Cocoanuts to be grated should have the milk drained out and be allowed to dry several hours before they are broken. Then break the hull, take out in as large pieces as possible, peel off the dark skin, grate, place on a cloth laid on a waiter or a large flat dish, sprinkle with sugar and dry in the sun. It may be dried in the stove if the stove is only warm. When perfectly dry, put in a self-sealing jar, being careful that the rubber is good. Seal, wrap in brown paper and keep in a dry place. Cocoanut prepared in this way will keep well and is always ready for use in cooking. For cake it is best to have it dry ; for puddings or custards it may be covered with fresh sweet milk, placed over a slow fire and allowed to stand twenty or thirty minutes; drain off the milk and use as one would fresh cocoanut grated. TOMATOES Green tomatoes are best for pickling and preserving early in the spring and late in the fall. If used in the warm months they should be gathered just after a rain. Otherwise the skin will be tough. If preferred, pee] the tomatoes carefully with a sharp knife. Green Tomato Preserves