184 FRUITS AOT) HOW TO USE THEM. 



it cdrefuUy. Put the pine-apple again in the kettle and boil 

 fifteen minutes, then take out and pack in ■wide-mouthed 

 jars. 



Pine-apple Preserves, Ifo. 3.— Peel the pine-apple, 

 and pick into small bits with a silver fork. To every pound 

 allow three -fourths as much sagar. Let it stand overnight, 

 and in the morning boil slowly ten or twelve minutes, then 

 seal. 



Pine-apple Preserves, N"o. 3.— Pare the pine -apple 

 anfi remove ever3- particle of skin or eyes, and slice thin. 

 To every pound of prepared fruit take a heaping pint of 

 sugar. In a large glass jar put a thick layer of dry sugar, 

 then a layer of the sliced fruit, and so continue to do till 

 the jar is full, leaving a thick layer of sugar last of all. 

 Cover closely with several layers of thin paperpasted tight- 

 ly on, or with bladder to keep out the air. If kept very cool 

 and dark it will not ferment, but have the flavor of the fresh 

 fruit. 



Plum Preserves. —Make a syrup of clean, brown sugar 

 and clarify it; when perfectly clear and boiling hot, pour it 

 over the plums. Let them remain in the syrup two days, 

 then drain it off; make it boiling hot, skim it, and pour it 

 over again; let them remain another day or two, then put 

 them in a preserving kettle over the fire, and simmer gen- 

 tly until the syrup is reduced, and thick or lich. Use one 

 pound of sugar to each pound of plums. 



Quince Preserves, Orange Flavor.— Peel and core 

 the quinces and to every quart of the fruit allow two oran- 

 ges thinly sliced. Mix these together and steam till tender, 

 while the cores and skins are simmering in enough water 

 to cover them. Cook about two hours, or until the water 

 thickens to a jelly, then strain and throw into it a pound 

 of sugar for every pound of the peeled and cored fruit. 

 Boil together to a .'syrup, and then drop into it the softened 

 quarters of quince, which, however, should not be soft 

 enough to drop to pieces. Let thom simmer, not boil, over 



