JELLIES, MARMALADES, PRESERVES

Des Confitures, des Marmalades et des Conserves.

In making jellies, marmalades or preserves, use only perfectly sound arid fresh fruit. Do not cook them long" enough to destroy their natu- ral flavor, and seal them while boil- ing hot in airtight jars, and be care- ful to All these even to overflowing, so as to preclude the possibility of the least air entering the bottle. Then seal quickly. Heat the jars before filling, and use a wide- mouthed funnel during the process of filling. The large-mouthed jars that now come with porcelain-lined glass tops are the best. When once the jars are filled, immediately screw on the tops, and put them in a dry, warm pl9.ce, where there is not the least possibility of the air striking them. After twenty-four hours turn the tops on still more tightly, so as to be sure to exclude ^the entrance of all air, and set them a"way in a cool, dark storeroom or closet. The room must not be cold. After six days examine the jars carefully. It there is not the least sign of any air bubbles on the surface, and the liq- uid seems to have settled perfectly, the fruit is keeping properly. If, on the contrary, there is the least sign of an air bubble, the fruit is begin- ning to ferment, and if the bottle is not opened immediately, it will burst shortly. Take out the fruit, recook it, and prepare the jars again, and return the fruit to them, taking ex- tra precautions to prevent the en- trance of any particle of air. In preserving large fruits, always throw them into cold water as soon as they have been pared. Then have ready a pot of clear, boiling syrup and proceed as directed below.

Use all surplus juices that exude from berries to make jellies.

Never make preserves on a damp, rainy day, and never use fruits that are overripe, or that have been picked in wet weather. They will sour.

Always have the jars exposed sev- eral days in the air in a dry place, so that they may be perfectly dry.

In all cases the jars must be en- tirely full, so as to leave no room

for air, and must be sealed as hot as possible.

Set the jar in warm water before filling, and let them gradually heat before introducing the hot preserves else they will crack.

Let all bubbles rise to the top, Vnd if you see any in the lower part of the jar, insert a silver fork, which will cause them to rush to the top. Then have ready a strong piece of muslin, large enough to tie over the mouths, and with a spoon spread over a thick coat \>f cement made of one pound of rosin and two ounces of mutton suet, well-mixed and taelted. Take up the cover quickly, Jilace it on .the jar, with the cement side downward, and press it down blosely over the sides. Tie it down with twine, and finish with a good coat of cement over the whole. Set the jars in a- large pan of hot water, to cool gradually, on no account at- tempting to cool them out of the water or they will crack. When they are cold, the tops will be found sunken in. This may be taken as an evidence that all the air has been excluded most effectually. The reg- ular fruit jars, made for preserving do not require any muslin, as the lids are tight-fltting. But pour the cement around the groove in the top, so as to seal tightly.

If tin cans are used, it will be ne- cessary to have a man ready at hand to solder up the can as soon as full.

If open jars are used, cover first with brandied paper, and then with white paper, fastened on with a thick flour paste. Label and set the jars a"n^ay.

These directions for sealing will hold in making all preserves, mar- malades and jellies. Fruit put up in this manner will rarely spoil. The one great thing to be remembered Is to expel all air.

Apple Jelly. Gel6e de Pomnies.

1 Pound of Sugar to Every Pint of Juice. Take pippins or other tart apples, pare them and cut into quarters, put

Into a preserving- kettle, cover with water, and add the grated rind of a lemon, and let them tioil to a mar- malade. Then strain. the juice, with- out squeezing, through a clean Jelly bag made of flannel, and for every pint of juice add one pound of fine sugar. If the apples are not very tart, add the juice also.

Apricot Jelly.

Gel^e d'Abrioots.

To Every Pint of Fruit Juice 1 Pound of Suirar.

Choose apricots that are just ripe, and no more. Pare and cut in two, and take out the stones. Boil them in water sufficient to cover well, strain through a hair sieve, and pour the decoction into earthen dishes. To every pint of liquid add a pound of sugar. Set on the fire, let it boil twenty minutes, skimming while on the fire. Pour immediately into cups glasses or preserve jars, and proceed to seal as directed above. This jelly has a most exquisite fiavor if the grated rind of an orange is added.

To make apricot juice, after press- ing out the juice, put Into glass bottles, and add one pound of pow- dered sugar to every pound of juice, and a little cinnamon. Shake the bottle well, until the sugar is melted. Let it stand eight days. Then filter the juice, pour it into bottles, fasten securely, and keep in a cool place.-

Cherry juice and all fruit juices are prepared in the same manner.

Blsckberry Jelly.

GelSe de MQres.

1 Pound of Strawberries. 1 Pound of Sugar.

To every pound of strawberries al- low a ,half pound of sugar. Put the berries in a porcelain-lined kettle, and cover them with the sugar and let them stand for two hours. Then set over a moderate fire and bring the mixture to the boiling point. Skim while boiling; pour immed- iately into cups and glasses, and cover tightly and place in a cool, dry place.

For Strawberry and Blackberry Jelly combined, allow equal parts of the fruits and proceed as above.

Blu<> "Itun and Damson Jelly.

Gel6e de Prunes.

1 Pound of Fruit. % of a Pound of Sugar.

Stone the fruit, whether damsons or plums, and allow three-quarters of a pound of sugar to every potind of fruit. Proceed in exactly the aame manner as for Blackberry Jelly.

Calf's Foot Jelly.

GelSe de Pieds de Veau.

See recipe under chapter on Comr potes.

Clierry Jelly.

GelSe de Cerises.

1 Pound of Cherries. % Pound of Sugar.

Stone the cherries and allow haif a pound of sugar to every pound of cherries if the cherries are ripe and sour, and a quarter of a pound otherwise". Set over the fire until the heat causes the juice to flov freely, and proceed in exactly the same manner as for Strawberry or Blackberry Jelly.

' Currant Jelly.

I Gelfie de Groseilles.

To Every Pint of Juice 1 Pound of Sugar.

Take currants that are fully ripe; clean, pick, wash and boil. To every pint of juice add one pound of fine white sugar. Let it boil for twenty minutes, always skimming it while on the fire. Do. not let it remain longer than twenty minutes, or it will grow dark. Pour immediately into cups.

Some boil the currants without the sugar, and then, for every pint of juice, after taking off the fire, they add the sugar in the proportions given, stirring briskly till all is ab- sorbed and dissolved; then the jars are filled as quickly as possible, for the preparation jellies at once.

Jellies made in this way are of a much lighter color than When the sugar is boiled into them.

Currant anil Raspberry Jelly.

Gelfie de Groseilles FramboisSe.

1 Pound of Sugar. 1 Pint of Fruit Juice.

Take equal parts of currants and raspberries and strain the juice, and -proceed as above, allowing one pound of sugar to every pint of berry juice.

To every quart of large red rasp- berries allow a half pint of currant juice; place in a kettle, add the .su- gar and bring to a boil, and proceed as directed above.

Lemon Jelly.

Gel6e de Citron. ■

4 Lemons. % Can of Gelatine. 1 Quart of Water.

Grate three or four lemons into a pound of refined sugar, and press out the juice. Then boil one-half a can of Gelatine — (see Calf's Foot Jelly) — in one quart of water, and, when reduced to one-half the quan- tity, add the juice and sugar; set all to boil on a very hot coal fire.

and then pour immediately into a glass or porcelain dish; fill the glasses and set in a cool place.

Orange Jelly.

GelSe de Citron.

6 Oraii£eB. a Can of Gelatinie, 1 Quart of Water. Proceed in exactly the same man- ner as for Lemon Jelly.

Orange Jelly, Creole Style.

Gelfee a, rOrange a la Creole.

6 Louisiana Oran^^s.

^ Box of Oelatine. H GiU ot Ooracoa.

Sugar to Taste.

Extract the Juice of the oranges, Soak the gelatine, if prepared, and set the bowl in boiling water till the gelatine melts. Then add the juice of the orange, and add sugar to taste. Add a wineglassful of the best Curagoa, and strain tljie jelly through a coarse piece of swig?. Set In a mold to harden.

The Creoles have a pretty way of making baskets out of the oranges and serving the jelly in them: Ev- ery little Creole child knows Jiow to make these baskets. With a sharp knife they trace out a basket in the? skin of the orange, and then gradu- ally loosening the pulp, they cut out the orange, without breaKing the skin. The orange meat is then used for the jelly, and the baskets are thrown into ice water for an hour. This makes them stiff. When the jelly is hard, it is cut into little squares, and gradually made to fit, like blocks, into the baskets. These baskets are placed in a dish, beauti- fully garnished with delicate buds and greenery, and the effect is very charming. Again, the oranges are cut open in this manner. The peel is marked off Into eighths and pulled from th? upper end of the stem, without separating the orange peels, which open like a beautiful flower. The jelly is piled into this when cool, whipped cream is heaped on the top, a few luscious strawber- ries are placed in the cream, and this is not only a most beautiful picture on the table, but a delicious des- sert. Try it.

Peach JeJIly.

Gel§e de PSches.

1 Pound of Sugar to Every Pint of Fruit Juice.

■Choose peaches that are just ripe, arid no more. Pare and cut in two, and take out the stone. Boil them in water sufficient to cover w^ell, strain through a hair sieve, and pour the decoction into earthen dishes. To every pint of liquid add a pound of sugar. Set on the Are, let it boil twenty minutes, skimming while on

the fire. Pour immediately Into cups, glasses or preserve jars, and pro- ceed as directed above.

Pear Jelly.

Gel6e de Poires.

1 Pound of Sugar to Ereiy Pint of LlQuld.

Choose pears that are just ripe, ■and no more. Pare and cut in two, land take out the stones. Boil them ■in water sufficient to , cover well, /strain through a hair sieve, and pour the decoction into earthen dishes. To every pint of liquid add a pound of sugar. Set on the Are, let it boll twenty minutes, skim- ming while on the flre. Pour im- 'raediately into cups, glasses or pre- serve jars, and proceed as directed.

Pineapple Jelly.

Gel6e d'Ananas.

% of a Jound of White Sugar to Every Ponnd ot Grated Pineapsle. Pare the pineapple, take out the eyes and grate carefully, or pick into fine pieces. To every pound of (pineapple allow three-quarters of a pound of white sugar. Put the pine- apple and the sugar to boil in a por- celain-lined kettle and cook over a moderate flre for ten or flfteen min- utes, as directed above. Then pro- ceed to pour into jelly glasses or jars, cover tightly, and set in a cool place.

Q,ulnce Jelly.

Gel6e de Goings. ,

1 Found of Suf;ar to Every Pint of Fruit Liquid. Pare and core the quinces, and cut into slices. Boil until well done, which may be determined by running a fork through them. Then strain the liquor through a flarinel bag, and measure it, allowing one pound of white sugar to every pint of juice. Place the whole on a fire in the pre- serving kettle, and watch closely. Do not let it boil over. Try occa- sionally on a saucer. When It be- gins to grow solid it is done. Then proceed to bottle as directed above.

Raspberry Jelly.

Gelfie de Framboises.

To Every Pound of Berries 1 Poond cf of Suisar.

To every pound of raspberries al- low a half of a pound of sugar. Put the berries in a porcelain-lined ketf tie, and cover them with the sugaf 'and let them stand for two hours. Then set over a moderate flre and bring the mixture to a boiling point. Skim while boiling; pour Im- mediately into cups and glasses, and cover tightly and place in a cool dry place.

strawberry Jelly.

Gelfie de 'Fraises.

To Every Pound of Berries a Half Pound of Susar.

To every pound of strawberries al- Ipw a half of a pound of sugar. Put the berries In a porcelalil-ll'ned ket- tle, and cover them with the sugar and let them stand for two hours. Then set over a moderate flre and bring the mixture to a boiling point. Skim while boiling; pour immediate- ly into cups and glasses, and cover tightly and place in a cool, dry place. JAMS. Des Marmelades.

Marmalades are a mixture of fruits that have been reduced to a paste of such consistency that they may be preserved. Ripe fruits, which cannot bear the process of blanching required in preserving whole fruits are used for this purpose. The beauty and the taste of a marmalade will depend on the fruits that are used and the quality of sugar, as also the care bestowed on the preparation. The Creoles, like their French an- cestors, are noted for their delightful preparations of marmalades.

Directions for Making: a Marmalade.

Always choose ripe, beautiful, luscious fruit. Cut the fruit into small pieces, and then add' the sugar and fruit in alternate layers in the preserving kettle, with a layer of fruit on the bottom. Set the kettle over the fire. If the fruit is not very Juicy add a small quantity of water to set it to boiling and to extract the Juices. As the fruit boils, shake the kettle occasionally by lifting it from the fire, and turn the whole briskly to prevent it froni burning at the bottom. Never stir with a spoon, as It will be sure to burn. When the whole mixture begins to look very clear, and you see, by testing a portion on a plate, that it is growing thick, it is done. Then take from the fire and put into Jars at once. This mode of cooking distinguishes the marmalade from preserves and Jellies.

Follow these directions implicitly in the subjoined recipes:

Apple Marmalade,

Marmelade de Pommes.

3% Pounds of Fruit to 2 Pounds of Sugar.

Peel the pears and cut them into quarters, extracting all the seeds. Then throw them Into frsh water, sufficient to half cover, and- set them on the fire. When they begin to grow soft, mash them with, a ivooden spoon; then add the sugar; add the grated rinds of several lemons; mix well, and then set all back upon the

fire. Stir the mixture while boiling until Tt is of the proper consistency, and then pour it into Jars or glasses. Allow three aifd a half pounds of fruit to two pounds of sugar.

Cherry Jam.

Marmelade de Cerises.

For Every Pound of Cherries % of a Pound of Sugar.

Select fine, ripe cherries. Stone them, but be careful not to allow them to lose h their. Juice. Allow three- fourths '.ubf a pound of sugar for every pound of fruit. Arrange in layers as directed above, set on the flre, and boil till the syrup is very clear and begins to form a Jelly when a portion is turned upon a plate. Then bottle as directed.

Orange Marmalade.

Marmelade d'Oranges.

To Every 6 Oranges Allow 2 Lemons.

To Every Found of Fruit % of a Found of

Select fine, ripe Louisiana oranges. Remove the rind, grate it, and grate the pulp, preserving carefully, every particle of Juice. Extract the seeds. To every six oranges and Juice, al- low the grated rind and Juice of two lemons. Then weigh the whole, and allow for every pound of fruit three- fourths of a pound of sugar. Cook the whole, adding, of course, the grated rind of the oranges, and when done turn into Jelly tumblers. Test by turning a portion on "a plate. When it begins to Jelly, which will be in about twenty-five minutes, the mixture is ready to be turned into the tumblers and sealed.

A marmalade of orange and lemon peel may be made by putting the rinds into a Jar of water, and letting them stand for several days. Then drain and grate or pound soft. Al- low a half pound of sugar for every pound of pulp. Mix a little water to start the boiling, and let all cook for three-quarters of an hour. Then proceed to turn into Jelly glasses. Pear Marmalade. Marmelade de Poires.

2 Founds of Sugar to H^ery S% Pounds of Fears. Peel the pears and cut them into quarters, extracting all the seeds. Then throw them into fresh water, sufficient to half cover, and set them on the flre. When they begin to grow soft, mash them with a wooden spoon; then add the sugar; add the grated rinds of "several lemons; mix well, and then set all back upon the flre. Stir the mixture while boiling till it is of the proper consistency, and then pour it into Jars or glasses. Allow three and a half pounds of fruit to two pounds of sugar.

Peach Afarmalade.

Marmelade de PSches.

To Every Pound of Peaches % of a Pound of Sugar;

Allow three-fourths o£ a pound of sugar for every pound of fruit. Take ripe fruit; pare and cut into small pieces, and place in the preserving kettle, with a layer of fruit and a layer of sugar, and so alternate till all is in. Cook over the Are as di- rected. Watch carefully that they ' do not burn. When they begin to form a jelly take off the fire and put away in stone jars or glasses. Apri- cot and Plum Marmalade are made in the same manner.

Pineapple Marmalade.

Marmelade d'Ananas.

To Every Pound of Pineapple % of a Pound of Sugar.

Pare the pineapple, and remove the 'eyes. ' Grate carefully, preserving the juice. Allow three-fourths of a pound of sugar to every pound of the grated fruit, and proceed as di- rected above.

Q.uinee Marmalade.

Marmelade de Goings.

For Every Pound of Quinces Add % nC 3. Pound of Sugar.

Take ripe quinces; out them into small pieces; stem them in sufficient water to cover them, and let them cook till they can be mashed with a wooden spoon. When well-mashed in the water, pour in "the ^gar. al- lowing three-fourths of a pound for every pound of fruit. Then pro- ceed to arrange in layers as directed above. Add the mixture; cook until it assumes a bright red color. Test by pouring on a saucer just sufficient to see if it will jelly; when it reaches this degree of consistency, proceed to run into jars or glasses. When cold it will be quite solid. Raspberry Jain. Ma*-melade de Framboises, To Every Pound of Raspberries 1 Pound of Sugar.

Select fine, rips fruit, and weigh, and allow equal weights of fruit and sugar. Proceed to boil as directed. When they begin to jelly, they are ready to be turned into glasses.

Raspberry Jam is very much im- proved by the addition of a glass of currant juice, cooking all to- gether.

Sfra^vberry Jam.

Earraelade de Fraises.

To Every Pound of eBrrles 1 Pound of Sugar.

Select fine, ripe strawberries, and weigh, and allow equal weights of

fruit and sugar, proceed to boil as directed. When they begin to jelly, they are ready to be turned into the jelly glasses.

Conserve of Grapes.

Marmelade de Raisins.

To Every Pint of Fruit Juice H Pound of Sugar.

Boil the grapes for one hour, and then press them through a sieve. Add a half pound of sugar to every pint of liquid, and proceed as di- rected above.

Orange Flo^ver and Rose Conserves. Conserve de Fleur d'Oranger et

8 Ounces of Base Water.

2 Ounces of Powdered Orange Petals.

1^ Pounds of Sugar.

This is a delicious and recherche Creole Conserve. Take two ounces of powdered orange flower petals, one and one-half pounds of sugar, and eight ounces of rose water. Steep the petals in distilled water, and then add the sugar, and set to heat over a moderate fire. Add the rose water. When it begins to jelly turn into a jelly glass.

Violet Conserve.

Conserve de Violettes.

2 Ounces of Freshly-Gathered Violet PetaU, VA Founds of Sugar.

This conserve is made by pound- ing two ounces of freshly-gathered violet petals, with great care, into a paste, after steeping in distilled water sufficient to make a paste. Then add the sugar, in proportion of one and a half pounds and boil to a flake.

PRESERVES.

Des Conserves.

General Directions for Making

Preserves.

Preserving fruits is very much on the same order as the making of Jellies, only in preserving equal quantities of fruit and sugar are used. Use only the best quality of sug4r.

Fruits .may be preserved, either whole or otherwise. In preserving fruits whole, it is best to prick such fruits as pears, plums and peaches with a jieedle, so as to give vent to the juice, which would otherwise- escape' and burSt !th'6 skin. This' mode of preserving ISoks very beau- tiful but' the best way is the old- fashioned one of paring the fruit carefully, either in halves or whole, simply removing the skins and cores. Then make a syrup of one pound of" white sugar to each pound of fruit. Set the kettle on the fire, and let the syrup boll till the fruit looks:

quite clear. Or make the syrup by putting it on tiie fire with water, allowing a half pint of fresh water to a pound of the best white .sugar. Stir well and bring to a boil. Let it boil five- minutes^, when it will be- gin to bubble and froth. As the froth rises ,the syrup will become clear. Skini and set to one side of the stove to settle, and it is now ready to receive the fruit.

If the former methed is used, take the fruit carefully out of the syrup as soon as possible, so as to take up as little of the syrup as can be helped, and then place the fruit in the jars. Let the syrup continue to boil till it becomes very thick, and inclined to run into a jelly. Then All the Jars up with it, and w^hen cool tie with muslin or paper around the mouth before sealing. But the new jars that conie with close-flttlng covers are the best, as well as the most economical finally.

Use in preference a porcelain- lined kettle. If you use a copper kettle, never allow the preserves, jams or marmalades to cool in the kettle, on account of the verdigris which will be sure to form.

Examine the preserves from time to time, and change the paper covers when they are discolored.

If the slightest sign of air bubbles Is detected, open the Jars immedi- ately and boil the fruit again, but this will also destroy some of the flavor and excellent quality.

It is absolutely necessary to keep all preserves, marmalades and jel- lies in a cool (not cold) place, that Is, pertectly free from dampness or possibility of heat. Heat will ex- cite fermentation, and the preserves will quickly sour. Dampness will cause them to decompose and mold.

Follow implicitly the above direc- tions, and you will be sure to suc- ceed in making preserves, etc.

Fig Preserves.

Take the weight in sugar of the quantity of figs to be preserved; the figs must be ripe. Cover the figs with cold water for twelve hours; then simmer in water enough to gover them until tender, and spread (Stit upon a sieve to cool and harden. Make a syrup o fthe sugar, a cup of cold water being allowed for every pound. Boil until clear of scum, put in the figs, and simmer for ten min- utes Take them out and spread upon the dishes in the sun. Add the lemons and the ginger; boil the sy- rup thick, give the figs another boil of rifteen minutes and fill the jars three-quarters of the way up to the top. Then, fill up with boiling sy- rup, cover, and, when cold, seal up.

Lemon Preserves.

Conserve de Citron.

1 Pound of Sugar for Every Found of Lemons.

Tlie Juice of 1 Lemon for Every Found

A Tablespoonful of Alum for Every Quart of

Cut the lemon in halves, after paring, and remove the seeds. Then cut it up into a number of thir» slices, and put them into a vessel with cold water, adding a table- spoonful of alum to every quart of water, or a little salt. After sev- eral hours put the lemon into cool, fresh water, and le't it remain an hour, and drain. Then put it into a kettle and cover with two quarts of boiling water. Add the rinds of the lemon or citron, and a few pieces of ginger root. Let all boll till per- fectly clear. Then take' "out the fruit and drain dry. Then prepare a syrup, allowing one pound of sugar for every pound of fruit, and add the juice of a lemon for each pound' of fruit. Put the citron or lemon in without the ginger, and allow it to boil for three-quarters of an hour. It will become a, beautiful, clear am- ber color. Proceed to bottle or seal in jars immediately.

Peach Preserves.

Conserves de Pgches.

To Every Pound of Fruit One Pound of Sugar.

Prepare the syrup as above di- rected. Then peel the peaches and cut them into halves, removing the stories. Skim the syrup, and drop- in the peaches, one at a time, and let them boil till tender, from fif- teen to twenty minutes. They should be so tender that they may -bo pierced with a broom straw. This is- the test. Then remove the kettle from the fire, carefully drain out the peaches and put them in th3 jars. Then boil the syrup twenty minutes longer, or until it forms a thick syrup, removing the scum as it rises. Pour off any remains of thin syrup that may have adhered to the peaches in the jar, and fill in with the syrup, and set aside to cool. "When cold, screw the tops of the jars on. Label and set away.

Fruit Preserves.

Conserves de Fruits.

To Every Pound of Fruit Allow 1 Pound of Sujar.

Apple, Plum, Damson, Grape, Strawberry, Raspberry, Currant, pcuppernong, Muscadine, Pumpkin, Sweet Potato and other preserves are prepared in the same manner as in the directions given for Peach Preserves, only the berries, such as Strawberries, Blackberries and

Raspberries, do not require much coolcing. Preserve Cherries whole, stoning and stemming.

Pineapple Preserves.

Conserves d'Ananas. To Eyeiy Pound of Fruit One Pound of Sugar.

Pare the pineapple and remove the eyes. Then slice it nicely and ■weigh it. Allow equal quantities of fine, powdered sugar. Place the fruit in a deep dish and then sprinkle the sugar over It, between the slices, in alternate layers, and let It remain overnight. Brain off the syrup in the morning, and put it in a kettle, and when it gets verj*i hot put in the fruit. Let it cook slowly till the slices look very clear, and then skim them out and put them in the jars. Fill to overflow- ing, and then seal.

Q.uince Preserves.

Conserve de Goings. To Erery Pound of Fruit One Pound of Sugar, Pare the ripe quinces, and then cut them into slices or rings. Weigh them and put them into the preserv- ing kettle and cover with water. When they are quite tender, pour off the superfluous water, leaving about half a pint to every pound of fruit, and adding sugar, pound for pound. Let the whole boil till the fruit is tender. Then carefully drain out the fruit and lay it in the jars. Now return the kettle to the fire, and let the syrup boil to a jelly. Then fill the jars with it. The jelly will grow clearer and brighter as time goes on, and quinces preserved in this way will keep for years.

Orange Preserves.

Conserve d'Orange. To Every Pound of Oranges 1 Pound of Sugar, Peel the oranges. Then slice nice- ly and weigh. Allow equal quanti- ties of fine white powdered sugar. Place the fruit in a deep dish, and then sprinkle the sugar over it, be- tween the slices, in alternate layers, and let it remain over night. Drain off the syrup in the morning, and put it in a kettle, and when it gets vecy hot put in the fruit. Let it cook slowly till the slices look very clear, and then skim them out and put them in the jars. Pill to over- flowing and then seal.

Small Oranges Preserved Wlole.

Conserves d'Oranges. To Every Pound of Oranges 1 Found of Sugar.

Take small, green, sweet oranges, and pierce them several times with a penknife till very soft. Let them stand for three days in water, which must be renewed fresh every ■ day. Put them in a dish after the third day, pour thin clarified sugar over them, and then prepare a syrup as above directed. Add the oranges when it begins to boil, cook till they are tender, and proceed in the usual way. Or the oranges may be taken out, placed on a sieve after the first ebullition of the syrup, and drained and glazed or candied, as crystallized fruit.

Watermelon Rind Preserves.

Conserve d'fi:corce de Melon d'Bau.

To Every Pound of Watermelon Rind 1 Pound of Sugar,

Cut the watermelon rind into thin slices, and throw into a bucket of fresh water, into which you have dissolved a teaspoonful of alum for every quart of water. Let it remain for several hours, until they grow crisp, and then proceed in exactly the same manner as in the recipe for Citron preserves.

Brandy Peacbes.

Peches a. I'Eau de Vie.

Vi Pint of I'ruit Water to 1 Pound of Gran- ulated Sugar.

Equal Parts of Brandy and Sugar.

Select fine freestone peaches, yel- low or white, not overripe. Scald them with .boiling water, cover well, and let them boil till tender. Then take them out, and drain on a plat- ter, and put in the jars and cover with brandy, and let them stand one week. Then make a syrup, allow- ing a half pint of the water in which the peaches were boiled to one pound of granulated sugar. Take out the peaches, drain them, and put into glass jars. Let the syrup cool, and mix equal parts of this with equal parts of the brandy, in which the peaches were put up, pour over the peaches, and seal.

All brandied fruits are put up in the saine manner.