Sliced Pippins.

Take large pippins, pare and slice about 1/4 of an inch thick; boil 2 or 3 lemons and slice them over the apples. Allow sugar pound for pound, and 1/2 gill of water. Dissolve the sugar in water and bring to a boil. Then add the fruit and boil until they are clear. Take out and spread on a flat dish to cool. Boil the syrup and pour over the slices when it is thick and clear.

Apple Mange.

Stew and mash well 3 pounds of tart apples, then add 3 pounds of white sugar, and boil until it becomes thick enough to drop from the spoon. Add a few drops of lemon and turn into a mould. When ready to use, turn out, and slice as you would bread.

Orange Conserves.

Cut the peel in long, thin strips and stew in water until all bitterness has disappeared, changing the water several times. Drain and throw in cold water while you prepare a syrup. Allow 1 pound of sugar to every pound of peel before it has been cooked. Add 1 gill of water for each pound, and stew to a syrup, then throw in the peel and cook until thick. This makes a delicious seasoning for cake and cake sauce.

Preserved Orange Peel.

Weigh oranges whole and allow pound for pound, if it is a sour orange. Peel them very thin, and stew the rind in water until it is tender. Throw this water away, and squeeze the strained juice over the sugar, and let it come to a boil; put in the peel and boil 20 minutes. If you don't use the juice, water can be substituted, but it does not make it half as good as the juice.

Peach Marmalade.

Boil 12 pounds of soft peaches, cut from the stone, in their own juice until they can be mashed to a pulp. Run through a colander and add 1/2 pound of sugar for every pound of fruit. Boil until thick. When the peaches are first put on the stove, put a teacup of water in the kettle to prevent burning.

Sweetmeats.

After the rind has been carved, or cut in blocks, cover with a strong brine and a layer of grape leaves, and set away for 4 days. Soak in clear water, changing the water several times, until all taste of salt is gone. Take 1 gallon of water and add 4 tablespoons of pulverized alum, and cover the rind with it, strewing over the top a handful of grape leaves. Simmer until they turn a good green, then soak out all the alum, changing the water several times to make them brittle. Boil the rind in a weak ginger tea, and throw in cold water again. Scrape and slice 1/2 pound of white ginger root, and boil in 3 waters until tender. Mix with the rind and add 3 sliced lemons. Prepare a syrup of 1 pound of sugar to every pound of rind, and mix with 1 pint of water, a stick of cinnamon and a few cloves. Cook until the rind is clear and lift out, leaving the juice to boil down until thick.

Pineapple Preserves.

Peel and core the fruit as for use; slice, weigh and pack down in sugar overnight. Next morning put the kettle on and bring to a boil, cooking slowly until the pineapple is soft enough to pierce with a straw. Cook the juice a little longer, and then seal in air-tight jars.

Preserved Quinces.

Take large, ripe quinces; pare, core and quarter them. Lay in scalding water and boil until tender. Put parings, cores and seed in a kettle, and cover with the water in which the quinces have been boiled; boil one hour. To every pint of liquor dissolve 1 pound of white sugar; boil well, and when the scum has ceased to rise drop in the fruit and boil until they begin to break. Keep the kettle well covered to preserve their color. When tender, strain out and put in jars; boil the juice once more and pour over the quinces.