Fine Pine-Apple Marmalade

Take pineapples of large size, and as ripe as possible. Having removed the green leaves, cut each pine-apple (without paring) into four quarters; and then, with a large coarse tin grater, grate them down as near the rind as you can go. Do this in a large dish, carefully saving the juice. Then weigh the grated pine-apple, and to every pound allow three large quarters of a pound of the best double-refined loaf-sugar, finely powdered. Too much sugar will, after boiling, cause the marmalade to candy in the jars. Mix with the sugar the pine-apple and all its juice, and put them into a preserving kettle over a moderate, but very clear, fire. Boil them slowly together, skimming them when necessary, and frequently stirring them up from the bottom with a silver spoon. Let them boil till they become a very thick smooth mass, of a fine gold colour. Put the marmalade warm into glass jars. Lay upon the surface a double tissue paper, cut circular, and fitting exactly; then cover the jars, and tie a piece of bladder over each.

Instead of grating the pine-apple, you may pare, core, and cut it into small thin pieces; but it will require a longer time to boil, and will be less smooth and beautiful. With a coarse grater the trouble is not much.

Melon Marmalade

Take fine large citron melons, and cut them into quarters, having removed the seeds. Weigh the pieces, and to every pound allow a pound of the best double-refined loaf-sugar. To every three pounds of melon allow two lemons, and a tea-spoonful of ground white ginger. Then grate the melon slices on a coarse grater, but not too close to the rind. Grate off the yellow rind of the lemons, and add it with the ginger to the sugar, which must be finely powdered. Then mix the whole with the grated melons in a preserving kettle. Set it over a moderate fire, and boil, skim, and stir it till it is a very thick smooth jam. Put it warm into glass jars, or large tumblers; lay a double round of tissue paper on the surface of the marmalade; cover the jars ulosely, and tie a piece of bladder over each.

Pumpkin marmalade may be made in the above man ner, omitting the ginger.

Tomato Makmalade

Take large fully-ripe tomatoes, and scald them in hot water, so that the skins can be easily peeled off. Weigh the tomatoes; and to every pound, allow a pound of the best sugar; to every three pounds, two lemons and a small tea-spoonful of ground ginger. Grate off the yellow rind of the lemons, and mix it with the sugar and ginger; then add their juice. Put the tomatoes into a preserving kettle, and mash them with the back of a wooden ladle. Then mix in the sugar, etc, stirring the whole very hard. Set the kettle over a moderate fire, and boil it very slowly for three hours, till it is a smooth mass, skimming it well; and stirring it to the bottom after each skimming.

This is an excellent sweet-meat; and as the lemon must on no account be omitted, it should be made when lemons are plenty. The best time is the month of August, as lemons are then to be had in abundance, and the tomatoes are less watery than in the autumn months. For children it may be made with brown sugar, and with less lemon and more ginger. Like all preparations of tomato it is very wholesome.