Preserved Pear Chips (Hard Pears)

Cut eight pounds of pears in small thin slices across the seeded centres; slice four lemons with peel and two without peel; add five pounds of sugar and half a pound of preserved ginger. Let it stand in the kettle twenty-four hours; then cook slowly till the fruit is transparent and retains its shape. This tastes like an East Indian preserve.

Date Jam

Put in a porcelain kettle two pounds of dates (stoned) and two cups of water; when well heated, add two cups of granulated sugar, a piece of butter, and a little nutmeg. Cook till quite thick, pour into tumblers, and cover. The advantage of this preserve is that it can be made at almost any time of the year.

Barberries And Raisins

Preserve the barberries in sugar, pound for pound, and add as many raisins as desired. Boil the raisins without sugar in enough water to cover them; add the barberries and sugar and cook till done.

Barberry Sauce

To three pounds of sugar add one and a half cups of water, bring the syrup to a boil, add two quarts of barberries, and one pound of seeded raisins. Cook slowly one hour.

Watermelon preserve - old-fashioned rule.

(Watermelons are ripe and ready during the summer months, coming from the South as early as June.) Cut the hard rind into dice or small pieces; stand all night in salted water; then drain the next day and cook till tender. Cover the melon with boiling water, add one lemon sliced, and half as much sugar as melon. Cook ten minutes, and it is ready to serve; or put away in sealed jars. A good syrup for this is one cup of water, two cups or one pound of sugar, to one pound of fruit.

Peach Jam

Pare and quarter the peaches; cook till tender and mash; allow three quarters of a pound of sugar and one cup of water to each pound of fruit. Cook, stirring constantly, for fifteen or twenty minutes.

Quinces are the last fruit for the housekeeper to preserve; they are not in season till October, and are sometimes not in condition to use till November.

Quince Marmalade (1)

Grate or grind the peeled and cored quinces fine; to one cup of quince add two of water, and two and a half cups of sugar. Boil one hour, stirring often, and pour into jelly glasses.

Quince Marmalade (2)

Peel, core, and cut the fruit; boil till very tender in water enough to cover. Drain and rub the quinces through a colander, or mash till smooth. Weigh and add the drained juice and sugar, allowing half a pound of sugar to one pound of quince. Boil till thick and clear.

Quince Preserve (A Very Old Rule)

Peel, cut in quarters or eighths, and core the quinces; cover with cold water and cook slowly till almost tender, a part of the fruit at a time; if too tender it will get mushy, and the sections will lose their shape. Weigh, and for each pound of fruit use three quarters of a pound of sugar; mix with water the quinces were boiled in, add the fruit, and cook slowly till red.

Quince Jelly

Boil the quince parings (not the cores), with water enough to cover, for one hour; drain, and use a cup of sugar to a cup of juice. When the juice boils, add the sugar and boil twenty minutes; then pour into hot jelly tumblers.

Tomato Figs (A Very Old Rule)

Wash, cut in halves, and stem (but do not peel) green tomatoes. Add to them, in the kettle, molasses till it can be seen, and sliced unpeeled lemon, allowing one lemon to two quarts of tomatoes. Cook slowly until the tomatoes are easily pierced.

Grape Conserve

Take seven pounds of grapes, four pounds of sugar, three pounds of raisins, two pounds of English walnuts. Pulp the grapes and cook till tender; put through a sieve to remove the seeds; then add to this a cup of water, the cooked skins, the sugar, and whole seeded raisins, and the walnuts chopped coarsely. Boil two hours very slowly. If the rule is too large, half of it can be made. It is delicious for sandwiches, or to eat with cold meats, and will keep two years.

Rhubarb Conserve

Take seven pounds of rhubarb, cut in inch pieces, six pounds of sugar, grated rind and juice of one lemon or sour orange, one pound of figs cut in pieces. Boil together slowly one hour, or till thick like marmalade.

Currant Conserve

Three quarts of currants, three oranges, three pounds of sugar, one pound of raisins. Squeeze the juice of the oranges, cut the skin of one orange in very small pieces or shreds, and cook a while in water; then put all ingredients together and cook till it jellies.