59° 



supplied me with the following H s t : — 



1. Buah Mangga 7. Buah Krendah 



2. „ Limau Perut 8. ., Binjei 



3. Aren (Kabung) 9. ,, Duku 



4. , Kambing-Kambing 10. ,, Rambutan 



5. Nangka 11. „ Tampang 



6. „ Rambei 12. „ Mata Kuching 

 Some of these are extremely difficult to make, some would not 



be at all appreciated by Europeans, and others are quite insipid in 

 flavour; variety, not quality being often preferred by the Chinese 

 and Malays. The former have always some of these preserves in 

 their houses, made either by their wives and daughters, or obtained 

 from Malay women with whom the industry really originates. The 

 best fruit preserves are said to be made in Java and the leading 

 Malays in Malacca always produce these delicacies on their feast 

 days The more the fruit is crystallized, the longer it keeps. The 

 Malays say it will not keep for more than 3 or 4 months in this 

 climate, but then they do not attempt or understand any method 

 for excluding air. Personally, I like the fruits that can be preserved 

 in thick syrup best, and always add a good dash of brandy at the 

 last minute. When much crystallized, they seem to lose their dis- 

 tinctive flavours and are hard to masticate. I do not profess to be 

 an expert in this matter, but perhaps these notes will encourage 

 other ladies to give their experiences. There are several delicious 

 jams and jellies, which can also be made from local fruits, but as 

 they do not come under the Malay category of "Halwa", I have 

 not mentioned them. Perhaps now some one else will be tempted 

 to do so. 



L. E. BLAND, 



The Residency, Malacca. 



RECIPES. 



1. Chermela, or Cher mei Preserve. 

 Proportions for 1 lb. of fruit. 



Rub the fruit in salt with the palm of your hand on a clean board, 

 taking care not to break the skins. 

 (This is to remove the acid.) 



Wash thoroughly in water till all salt is removed. 

 This will probably take six washings. 

 Dry the fruit in a cloth, and weigh. 

 Allow l o lb. of sugar to 1 lb. of fruit. 



Boil the sugar in about a tea-cupful of water to make a fairly 

 thick syrup. 



Drop in the fruit, and boil slowly, till fruit becomes a cherry red, 

 and the syrup a proper consistency. 

 Add a dash of brandy, and set to cool. 



NOTK. — It takes about two hours to preserve I lb. of this fruit. It 

 should not be boiled too fast. The larger and fresher the fruit 

 preserved the better. Bruised fruit cannot be used. This has quite 

 a flavour of its own, slightly acid. 



