Pare, slice, and cut in fancy shapes. Take some ginger-root, an ounce to 8 or 10 pounds of fruit; boil in sufficient water to extract the flavor. Throw the root away. Put the sugar into this water and make a rich syrup. For citron preserves, allow 1 1/4 pounds sugar for each pound of citron. Skim very thoroughly. Put in the citron, and boil until transparent. Skim out. If the juice is not thick enough, cook still longer. Pour over, and then slice in some lemons. One lemon to every 2 pounds citron is about right.
Core the crab-apples with a sharp pen-knife, leaving the stems on. Allow pound for pound of sugar. Put in just water enough to help dissolve the sugar. Let it boil up and skim. Put in the apples and boil till they look clear and tender. Skim out. Boil the syrup down and pour over the fruit.
Weigh the fruit after it is cored, and allow an equal weight of sugar. Dissolve the sugar in just water enough to melt. Add the apples. Bring to a boil. Take off, set in a cool place until the following morning. Bring to a boil again, and repeat another morning. Then omit 3 mornings. Then bring to a boil for 3 more successive mornings, and on the last one seal them up in glass jars.
Weigh the berries; take an equal amount of sugar. Put over to cook together, with just water enough to dissolve the sugar. Boil till the fruit is well cooked. This will be found a very delicious preserve.
Weigh the fruit and sugar pound for pound, and put in layers in a stone crock. Set in the oven moderately heated, and cook for three hours. The result is a very rich flavor and the fruit but little broken.
Press the pulp from the fruit. Put the pulp over to boil in a little water. Then press through a colander to remove the seeds. Then put juice, pulp and skins together; add a pound of sugar to a pint, and boil down thick.
Mrs. Elliott Durand, Chicago.
Peel the peaches and remove the pits carefully, keeping the fruit unbroken as much as possible. Take an equal weight of sugar. Make a syrup, using 1/2 cup of water to each pound of sugar. Blanch about 3 peach-pits for each pound of preserves, and put into the syrup and let remain. Boil 15 minutes, skimming until perfectly clean. Put in the peaches and cook until clear. It will take 15 or 20 minutes. Remove, and drain on a sieve, and let get perfectly cold, meanwhile boiling the syrup down until it is as thick as molasses. Put the peaches in jars and pour the syrup over hot. Seal up.
Pare, cut in two, remove the cores, and to each pound allow 3/4 pound sugar. Clarify the sugar, or, if preferred, make a syrup without clarifying. After skimming, add the pears and boil until they are clear. Skim out; add more fruit, and continue until all are cooked. Then if the syrup is not thick enough, boil it down and pour hot over the pears in cans or jars, and seal up.