Green Citron Preserve

Pare the citron, and cut it into small or fancy pieces; take out the seed and use the pulp and rind. To twelve pounds fruit add one pound green ginger, four lemons, sliced thin, and with the seeds taken out. To each pound of fruit use one and a quarter pounds sugar, and one pint water. Boil it three or four hours. Do not put the lemon in till the citron is nearly ready to take up. Put the ginger in the sugar and make the syrup. Let the rind lie in cold water all night.

Hodge-Podge

To each pound of fruit put three-quarters pound of Havana sugar, or half a pound loaf sugar. Do not pare any of the fruit except peaches. The fruit must be cut as thin as possible in slices. Peaches, pears, apples, or quinces, and half ripe cantaloupe can be used. Mix all well together, and let it stand twelve or fourteen hours, or till it floats in juice, then put it in the skillet and let it boil until it looks clear. It takes double the time to boil that any other preserve does. Add ginger and lemon peel.

Preserved Figs

Scrape out the insides and boil them in clear water till you can run a straw through them. The water must be changed two or three times. When they are sufficiently boiled lay them on a coarse cloth to dry. Make a syrup of an equal quantity of sugar with the fruit, and boil them in it, some time, putting in some ginger. In two weeks boil them again.

Cantaloupe Preserve

Cut a green cantaloupe into any shape you choose, pare off the outside rind, and take out the soft inside. Let the rind stand an hour in cold water. To the rind put a lump of alum the size of a nutmeg, and place grape leaves in the bottom of the skillet, and put in the rind and alum, with as much water as will cover them. Put on more leaves, and let them boil slowly till you can run a straw through them, then take them out and lay them on a dish. When cold put the rind in strong ginger tea, and let them stand one night. Make a syrup of ginger tea. To each pound of rind allow one pound of sugar, and boil all together as you do watermelon rind.

Preserved Strawberries

Take one pound sugar, sprinkle it over one pound of strawberries, let it stand a short time to make a syrup. Add to each pound one gill of currant juice, or a few drops of lemon. . Very little time will boil them. Let them cool in a dish before putting them in jars.

Preserved Pineapple

Cut the fruit in slices and lay it in a dish; strew fine sugar over it to make a syrup. When sufficient juice has been extracted let it boil till clear and tender. Allow one pound of sugar to each pound of fruit.

Currant Jelly

Gather the currants when just ripe. Pick them carefully from the stem; press them thoroughly with the hands, and strain (without squeezing) through a flannel bag. One pound sugar to one pint juice. Put the juice into the kettle, and let it come almost to a boil; skim several times, and then put in the sugar. Boil rapidly a few minutes. This makes the fairest jelly, but the quantity is not so great as when the cur--rants are heated before straining.