I 
2 . 
3 - 
4 - 
5 
6 
supplied me with the following list : • 
t. Buah Mangga 7 - Buah Krendah 
2. „ Limau Perut 8. Binjei 
3. ,, Aren (Kabung) 9 - „ Duku 
f . Kambing-Kambing 10. ,, Rambutan 
x. ,, Nangka iu „ Tampan g 
5 .* „ 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 m 
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. 1 he 
best fruit preserves are said to be made in Java and the leading 
Malavs in Malacca always produce these delicacies on their feast 
days’' The more the fruit. is. crystallized, the longer it keeps. 1 he 
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. 1 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 “Ha wa , I have 
not mentioned them. Perhaps now some one else will be tempted 
to do so. 
L. E. BLAND, 
The Residency . Malacca. 
RECIPES 
i. Chermela , or Chermei 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. 
Drv the fruit in a cloth, and weigh. 
Allow i \ lb. of sugar to i lb. of fruit. 
Boil the "sugar in about a lea-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. 
Note.— -I t takes about two hours to preserve 1 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. 7 his has quite 
a flavour of its own, slightly acid. 
