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Tutti-frutti

1 pound orange pulp 1 pound raspberries 1 pound red currants 1 pound pears 1 pound red cherries 1 pound plums 1 pound bananas 1 pound peaches 1 pound pineapple 1 pound strawberries 1 pound apples 1 pint alcohol 11 pounds sugar Put the orange pulp into an earthen crock; add one pound sugar, and two tablespoons alcohol; add this same amount of sugar and alcohol every time a pound of fruit is added. Keep covered with a cloth and tight-fitting cover. Apple or Crab Apple Jelly Wash and wipe fruit. Remove stems; cut in pieces, put in preserving kettle, nearly cover with cold water; cook very slowly until apples are tender. Pour into jelly bag and drain thoroughly, but do not squeeze. Measure juice, allow one pound of sugar to every pint of juice. Boil juice twenty minutes; add sugar which has been heated on a platter in the oven; stir until sugar is dissolved; boil five minutes or until it jellies. Skim when necessary. Have jelly glasses standing in hot water; pour jelly into them; let stand until hard and cover first with paper or melted paraffin and the tin cover, or paste white paper over the glass. Keep all jellies in cool, dry, dark place.

A rose geranium leaf cooked with the apples gives a pleasant flavor.