188 FEtJITS AND HOW TO USE TH EM. 



Orange Preserves.— Take any number of oranges, 

 with rather more than their weight in white sugar. Slight- 

 ly grate thf oranges and score them round with a knife, but 

 do not cut deep. Put thetn in cold water for three days, 

 changing the water two or three times a day. Tie them 

 up in a cloth, and boil until they are soft enough for a pin to 

 penetrate the skin. While they are boiUng place the sugar 

 on the fire, with rather more than half a pint of water to 

 each pound; let it boil for a minute or two, then strain it 

 through muslin. Put the oranges into the syrup till it jel- 

 lies and is of a yellow color. Try the syrup by putting some 

 to cool. It must not be too stiff. The syrup need not cover 

 the oranges but they must be turned, so that each pai t gets 

 thoroughly done. 



Preserved Orange Peel.— Weigh the oranges whole 

 and allow pound for pound. Peel the oranges neatly, and 

 cut the rind into narrow shreds. Boil until tender, chang- 

 ing the water twice, and replenishing with hot water from 

 the kettle. Squeeze the strained juice of the oranges over 

 the sugar, let this heat' to a boil, put in the shreds and boil 

 twenty minutes. 



Orange and Rhubarb Preserves.— Peel six large, 

 nice, thin skinned oranges, taking off all the white rind, 

 a,nd slice the oranges into a porcelain kettle. Take out all 

 the pits and cut half of the yellow rind inio small pieces and 

 put with it. Add two pounds of rhubarb stalks cut into 

 small pieces, a teacupful of water and three and a half cup- 

 fuls of sugar. Boil till the rhubarb is soft, and seal. 



Peacli Preserves, No. 1.— Pare the fruit and to each 

 pound add one pint of sugar. Make a syrup with one cup 

 of water to a pound of fruit, and when it boils drop in the 

 entire peaches. Simmer till they are tender, and seal; 

 Half a dozen kernels cooked with each pound of fruit im- 

 proves the flavor. 



Peach Preserves, No. 2. —Peel, and remove the pits, 

 allow pound for pound and put fruit and sugar ia layers in 



