Tutti-Frutti Preserve (Without Boiling)

Begin to make this preserve with the first fruit that comes, and put in some of every kind in its season, until fall, being sure to use one pound of black cherries, for they improve the color of the preserve.

Do not wash berries. Prepare other fruit as for preserving, removing peels, cores and stones. Quarter the large fruits. Use as much or as little of any kind of fruit as you like. The idea is to blend the flavor of all. The fruit must be sound and ripe, and perfectly dry. "Weigh what you put in each time, and allow to one pound of fruit three quarters of a pound of granulated sugar. Use a two gallon stone jar with a cover. Put in it one quart of white brandy, or Arrac de Batavia. Keep the jar in a cool, dry place, taking care to cover it every time after putting in the fruit. The fruit is not to be cooked, but merely dropped into the brandy with the sugar, and stirred well with a wooden spoon.

The whole must be stirred thoroughly every day to dissolve the sugar, and ensure the success of the preserve.

Ready for use within a week after the last fruit is put in. It will keep a year, and is very rich and delicious.

Preserved Peaches

Pare, stone, and weigh the fruit. The skins may be removed by scalding, like tomatoes; there is then less waste than if a knife is used. Allow one pound of sugar to each pound of peaches. Put half the sugar at the bottom of the kettle, then the fruit and the rest of the sugar, with half a cupful of water to every four pounds. Heat slowly, and boil steadily and gently until the fruit is clear and tender (about an hour and a half). Take out thd pieces with a skimmer, and spread on platters to cool. Boil the syrup fifteen minutes longer fast; stir it and take off the scum. Fill the jars two thirds full of peaches. Pour on the boiling syrup, and when cold, seal. (Three and three fourths pounds peaches fill two quart jars.) If any syrup is left add one cupful sugar to a quart, and boil down to a jelly.

Preserved Citron

Peel the citron, and cut into thin slices. To each pound of citron put one pound of sugar. Put alternate layers of citron and sugar in a deep bowl, and let it stand over night. In the morning the bowl will be full of syrup. Put the syrup on the stove. When boiling hot, add the citron and let it boil gently half a day, or until it is transparent. Add a few slices of lemon, and seal in jars.

Preserved Watermelon Rind

Pare off thin the green outside, and cut away the white soft part inside. Then cut into various shapes, and soak in salt and water over night. Line your kettle with grape leaves. Boil in clear water three times, putting a piece of alum into the second water, and keeping the rind covered closely with grape-leaves all the time. After each boiling, throw it immediately into cold water, in which let it remain until it becomes cool. When it can be pierced with a straw it is sufficiently done.

To every pound of rind (weighed before boiling) allow one and a quarter pounds of sugar and two cupfuls of water. Have a syrup prepared of the sugar and water. Drain the rind after the last boiling through a colander, and throw it into the syrup with lemon peel cut into thin strips, using also the juice. Let it boil slowly (two hours, or more probably) until transparent. A few pieces of root ginger boiled with it is an improvement.

The rind of one medium-sized melon fills two quart jars.