How To Preserve Pineapple

Procure fine large pineapples, pare them, and pick out with a sharp-pointed knife all the black specks, which you will see after paring them; weigh the fruit, and allow three-quarters of a pound of sifted sugar to every pound of fruit; pick the pineapples to shreds with a fork, saving the juice as it drops; put all into the preserving-kettle together with the sugar, and boil gently for half an hour or longer until the fruit is perfectly clear, skimming well; then fill your jars and set them in a cool place until next day; then close them air-tight.

Green Gages

Wipe them, prick each one with a coarse carpet needle, weigh them, allow a pound of sugar for every pound of fruit, put them in the preserving-kettle alternate layers of sugar and fruit, set them back where they will warm but not cook until the sugar is dissolved, which it will soon do if the fruit is all pricked with the needle. When this is accomplished, set them over the fire, boil and skim until the fruit is clear, which will be in about three-quarters of an hour; fill your jars with the fruit, three parts full, boil the syrup five minutes longer, unless it has already thickened sufficiently, then pour over to fill the jars, set away in a cool place until next day, then cover closely.

Compote Of Oranges

Peel eight fine large tart oranges, remove all the pulp, and divide them at every separation without breaking the dividing skin; squeeze the juice from four more oranges, and put it in a preserving-kettle with three-quarters of a pound of sifted sugar, and the rind of one orange cut off in thin strips without a particle of pulp; lay the pieces of orange in the syrup, and boil them about six minutes, take them out, drain them on a sieve, boil the syrup until it begins to thicken, put the oranges into a deep dish, and pour the syrup over them. This is for filling a vol-au-vent.

Preserved Apple

Make a syrup of a quart of water and a pound of sifted sugar. Pare, core and cut in half ten large pippin or bellflower apples, bring the syrup to a boil, skim it, and lay the apples in and simmer them until clear; then add the juice of a lemon and the peel cut very thin without a particle of pulp, and a tumbler of Madeira wine; give a boil up, take out the apples and lay them in the dish you will serve them in, pour the syrup over, and serve cold.

Coddled Apples

Pare and core juicy tart apples, - pippins are best - make a syrup of a pound of sugar to a quart of water, lay the apples in, and simmer until tender; take them out, and lay them on a dish, and add the juice and rind (pared off very thin) of a large lemon, boil about three minutes, then strain the syrup through a fine cloth, put it back in the kettle, and add to it half a package of gelatine which has been soaked in a little cold water, give a boil up, and pour over the apples; serve cold. If you wish more of the lemon taste, strain the syrup before you add the lemon, then put the juice and peel in with the gelatine, give a boil up, and pour over the apples.