kettle closely covered. When soft strain the pulp through a fine wire
sieve. Measure the juice and add an equal quantity of sugar. Set it on
to boil again and let it boil very fast for about ten minutes--but it
must boil steadily all the time. Wet a mold with cold water, turn the
jelly into it and set it away to cool, when firm turn it into a glass
salver.

*PRESERVED FRUIT*

PRESERVED FIGS

Lay fresh figs in water overnight. Then simmer in water enough to cover
them until tender, and spread upon dishes to cool. Make a syrup of a
pound of sugar to every pound of fruit. Allow a small teacup of water to
a pound of sugar. Boil until a very clear syrup; remove every particle
of scum; put in the figs and boil slowly for ten minutes. Take them out
and spread upon dishes, and set them in the hot sun. Add the juice of as
many lemons as you have pounds of sugar, and a few small pieces of
ginger. Boil this syrup until thick. Boil the figs in this syrup for
fifteen minutes longer. Then fill in glass jars three-quarters full,
fill up with boiling syrup and cover. When cold, screw air-tight or
seal.

PRESERVED CHERRIES

The sour red cherries, or "Morellas," are the best for preserves. Never
use sweet ones for this purpose. Stone them, preserving every drop of
juice, then weigh the cherries, and for every pound take three-quarters
of a pound of sugar. Set the sugar and juice of the cherries on to boil,
also a handful of the cherry stones pounded and tied in a thin muslin
bag. Let this boil about fifteen minutes. Skim off the scum that rises.
Now put in the cherries, and boil until the syrup begins to thicken like
jelly. Remove from the fire, fill in pint jars, and when cold, cover
with brandied paper and screw on the cover tight.

PRESERVED PEACHES

Weigh one pound of sugar for each pound of fruit. After weighing them
brush each peach with a stiff whiskbroom. This should be done in putting
up peaches in any way. After brushing them peel the peaches very thin
with a sharp silver knife. Do not use a knife with a steel blade, as it
discolors the fruit. As fast as the peaches are peeled lay them on
porcelain platters. Put the peelings in the preserving kettle with
enough water to keep from sticking. Stand the kettle over rather a quick
fire and let the peelings boil with the kettle covered until very soft.
Then drain them through a colander and pour the juice strained back into
the kettle. Add sugar to this and let it si