PEACH MAKMALADE.

Peel the peaches, saving the peeling; cover with cold
water and put on to boil; while they boil cut the peaches
in quarters; strain the juice from the peelings; then to
one pound of peaches put three-fourths pound sugar and
put all together, peaches, sugar and juice; stir very often
and have the peaches real soft so they will break in stir-
ring; cook down rich, taking care not to scorch the
least bit; should cook nearly two hours on a slow fire.

OLD-FASHIONED PEACH PRESERVES.

One pound of peaches to one pound sugar. Peel
peaches and let stand over night with the sugar; pour
off the syrup in the morning and let come to a good
boil. Pour hot over peaches; repeat that twice. Then
put on all together and boil until clear looking; will keep
without sealing. S. B. Johnson.

DAMSON PLUM CATSUP.

Cook half a box of plums in a little water. “When
well done, rub through a sieve. To two cups of the
plums, add one cup of sugar, one tablespoon of allspice,
two teaspoons of cinnamon, one-half teaspoon of cloves
and cayenne pepper to taste. Cook slowly one hour;
then add one cup of boiling vinegar and cook a few min-
utes longer.

MUSHROOM CATSUP.

Put a layer of mushrooms, sprinkle with salt alternate-
ly until the mushrooms are used up; let stand forty-eight
hours, then mash fine and to each quart put one table-
spoonful of vinegar, one teaspoonful black pepper; turn
into a stone ja^r, set the jar into the kettle of boiling
water and let boil two hours; then strain, boil juice a
quarter of an hour; skim well; let stand to settle; strain
carefully through a sieve bottle and cork tight. Keep in
cool place.