To Preserve Strawberries

Strawberries, raspberries, and all soft fruits are preserved in the same way as cherries, except use equal parts of sugar and fruit where it is more acid than cherries.

To Preserve Pears and Peaches

In preserving firm fruits, as some peaches and pears, put them into boiling water and cook slowly and covered until easily pierced with a toothpick, then remove, and drain; add sugar to the juice or liquid in which the fruit was cooked, and, when thick, put the fruit into it, let boil up, and put carefully into the glasses. Peaches have a better flavor when a portion of the pits are cracked and cooked with them, and pears are improved by the addition of a little ginger root or cinnamon bark boiled with them. Use a piece an inch long to each glass. The liquid must be thick before taking from the fire.

To Preserve Sweet Apples

Use a sliced lemon to every dozen apples, and cook with the apples to give flavor. Pare, core, and quarter the apples, and put them and the sliced lemon in sufficient boiling water to cover them. Let cook, covered, until the apples can be easily pierced with a toothpick or broom straw, then pour off most of the liquid, and set the kettle where the contents will boil slowly. Measure the liquid poured off, and add nearly as much sugar. Cook the syrup thus formed until nearly as thick as honey, then pour over the fruit in kettle, cook ten minutes longer, or until the syrup is again thick as honey, and pour out into glasses.

Quince and Apple Preserves

Use two parts apple and one part quince. Cook as sweet-apple preserves, except cook the quince until tender before adding the apples.

Tomato Preserves

Use a small tomato, - the peach tomato is good. Take equal parts of tomato and sugar. Use one and one-hali tablespoonfuls of ginger to each gallon of preserves. Make a syrup with the sugar, ginger, and a little water. When it boils up well, put in the tomatoes and cook until they are done, then skim the tomatoes into jars, boil the syrup until thick as honey, and pour over the tomatoes. After three days, drain the syrup off and boil again.

Peach Preserves

Prepare the peaches in the same way as for marmalade (page 160), but be careful not to break them. Cook in a syrup made of equal parts of sugar and water. Put in only a few peaches at a time and keep them whole. Put peaches into glasses, boil syrup down until as thick as honey, and pour over them.

Preserved Pineapple

Pare the pineapples, and with a sharp-pointed knife dig out the eyes, cut the pineapple in slices an eighth of an inch thick, cover with hot water, and cook slowly until tender, then remove the pineapple, and add as much sugar as juice (the juice should evaporate one-half),let boil until the sugar is dissolved, then add the pineapple again, and let cook until the pineapple is transparent, and the syrup thick as honey. Put into glasses and cover with paraffine.

Watermelon-Rind Preserves

Select rind from a thick-rind melon, remove the red inner portion, and pare off the green outer part, cut into small pieces, and cook in boiling water until transparent, then skim out and put into a syrup, and add, for each' pint of the syrup and melon together, one sliced lemon. Cook until the lemon is tender and the syrup is thick as honey. Put into a jar and tie a paper over, or cover with paraffine.

Preserved Citron

Proceed in same way as for watermelon-rind preserves, except parboil and drain them.

Preserved Plums

Prick the skins, to prevent breaking, or scald and remove them if desired. Make a syrup of equal parts of water and sugar, and when boiling put in a few plums and let cook until heated through, skim out, and put in a jar. When all are cooked, set aside until next day, then tie a piece of cheesecloth over the jar, drain off the juice, and boil this down a little, and pour over the fruit. Repeat this three times or more, and the last time empty the jar, and put the plums in the syrup, and let boil up, then put into the jar again very carefully, and pour the boiling liquid over them.

Candied Orange and Lemon Peel

Cut the peels into eighths, if convenient. Cook in boiling water until transparent. Skim from the water into syrup made with equal parts of water and sugar, and cook until the syrup is thick as honey, remove the peel, and dry on a plate. Use both peel and syrup for flavoring desserts.