Citron Preserve. Dutch

Scrape the rind, cut in halves, take out the pulp, lay them in a basin of hot water to which a handful of salt was added; change the water the next day, then leave for two days longer in water; after that, boil them in clean water till soft enough to put a reed through. Press all the water out carefully, laying on a cloth to cool. For each pound of fruit take two of sugar; make a syrup of the sugar (one cup of water for a cup of sugar), clarify with an egg. Boil for two days on a slow fire. Keep well corked in glass bottles.

"Hottentot Fig," Or "Sour Fig" Preserve

Lay the "figs" in boiling water till the hard skin is soft and will peel off easily. Take the weight of fruit in sugar, and boil a syrup. Put the fruit (after carefully peeling and cutting off the hard part at the bottom) into the syrup, and preserve slowly.

(The Hottentot fig is the fruit of a kind of mesem-bryanthemum which grows wild at the Cape.)

Seville Or Bitter Orange Preserve

Scrape the rind with a blunt knife or piece of glass. Cut four small incisions at the bottom; put them in water for four days, changing the water daily. Boil the oranges until soft, putting them into boiling water. Squeeze them out well. Have ready the syrup - for twelve pounds of fruit eighteen pounds of sugar. Let the oranges lie for a night in syrup before preserving. (Similar to recipe for "Naartje Comfyt")

Water Melon Peel Preserve

Cut the water melon peel in pieces; cut off the outer green peel and all the soft inside, cutting away all the red part; then cut into square pieces or shapes, prick well with a fork; lay the pieces in an earthen basin in lime water - two spoonfuls of lime to four quarts of water. Put a plate on the top to keep it under water; leave all night; wash well in cold water next morning; put in some cold water; let it boil till you can put a stick into it; now drain. Having previously weighed the peel, take the same weight in sugar; set it on the fire in a saucepan, a layer of peel and a layer of sugar, a few sticks of cinnamon, two or three cups of water; close the lid of the stewpan; let it simmer till the sugar is melted, then preserve gently (take the lid off if there is a good quantity of syrup). If the water melon was an "American Ice Cream," it will preserve in two or three hours, and be beautifully crisp and soft, almost melting in your mouth. Four or six cloves to be put into the preserve.