lly. Put the
fruit into it and bring to a boil, being careful to remove all the scum.
Then put up in small jars.

9. Citron Preserves.--Select sound fruit, pare it and divide into
quarters, (carefully take out the seeds) and cut in very small pieces, any
shape you desire, and weigh it. To every pound of fruit allow a half pound
of loaf sugar; put the citron on to cook until it is quite clear, then
remove it from the kettle where it can drain, and pour out the water it
was cooked in. Then put on the sugar you have weighed, with water enough
to wet it through; let it boil until very clear, and before putting in the
citron again add to the syrup two large lemons sliced, and a small piece
of ginger root, to give it a fine flavor; then add the citron and let all
cook together about fifteen minutes; fill the jars with citron and pour
over the hot syrup, then seal up.

10. Citron and Quince Preserves.--Pare and cut the citron into inch
pieces; boil hard in a medium strong alum water thirty minutes; drain and
boil in fresh water till the color is changed and they are tender; wash
the quinces carefully, pare, quarter, core and halve the quarters; boil
the cores and parings in water to cover them, an hour and a half; remove
them and add the prepared juice to the liquid; boil, and when they begin
to be tender, add the citron and three-fourths of a pound of white sugar
to every pound of the fruit. These are delicious.

11. Preserved Pears.--Have a pan of cold water ready to drop pears into
after they are pared, halved and the cores removed. This will prevent them
from turning black. Select smooth, sweet pears of a kind which will not
break when cooked. Put a little over one quart of granulated sugar into
your preserving kettle; add just water enough to moisten the sugar; when
warm put into this two quarts of pears; let them cook very slowly several
hours; when the syrup is thick put your fruit in jars.

12. Pineapple Preserves.--Pare and slice the pineapple. Then weigh the
fruit and allow a pound of sugar to a pound of fruit; then put a layer of
the slices in a jar and cover them with a layer of sugar; do this until
the apples and sugar are used up; let them stand over night. The next
morning take the apples out of the syrup, cook the syrup until it
thickens, replace the apples and boil fifteen minutes; remove the
pineapple from the syrup and let them cool, then put in jars and pour the
syrup over them. A few pieces of g