Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

in the sugar, lemons and ginger, and boil slowly for _three_ hours, or until the preserve is of the consistency of marmalade. This is a new and very choice sweetmeat; and, so far as we know, is not to be found in any other recipe-book. ORANGE MARMALADE. From MRS. GOVERNOR OGLESBY, of Illinois, Lady Manager. One dozen imperial oranges (good pulp and thick yellow skin); their scant weight in sugar. Peel six and grate the yellow rind without the white skin. Slice the peel from the other six into thin shreds; boil in three waters till very tender. Chop the oranges, removing all tough fibres and seeds; put on, with the juice that drains from the oranges, the sugar, a little water and the drained orange peel shreds; boil fifteen minutes, thon add the pulp and grated rind and boil twenty minutes. COMPOTE OF APPLES. From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager. Make a syrup of one quart of water and one pint of white sugar. Pare and core (without breaking) six tart apples; stew in syrup until tender. Remove the apples to a deep glass dish; then add to the syrup a box of gelatine and cinnamon stick. When thoroughly dissolved, pour over the apples, first removing the cinnamon bark. STEAMED PEACHES. From MRS. W. NEWTON LINCH, of Went Virginia, Lady Manager. Place the fruit in a steamer and allow it to remain until skin can be removed, as that from a scalded tomato. Make a strong syrup of granulated sugar; place the peaches in the jar, pour the syrup over them very hot and seal at once. Steamed peaches make a delightful dish for lunch during their season. Do not make the syrup quite so strong and allow the peaches to get very cold before serving. QUINCE PRESERVES. From MRS. M.P. HART, of Ohio, President of State Board and Lady Manager. Pare and core the quinces. Put the parings and cores into a kettle with sufficient water to cover them, and let them boil for a short time. Then strain and pour the liquid over