Damson Preserves

To four pounds of damsons use three pounds of sugar; prick each damson with a needle; dissolve the sugar with one-half pint of water, and put it on the fire; when it simmers put in as many damsons as will lie on the top; when they open take them out and lay them on a dish, and put others in, and so on until all have been in; then put them all in the kettle together and let them stew until done; put them in jars, and seal them.

Green Gage Preserves

When the fruit is ripe wipe them clean, and to one pound of fruit put one-quarter pound of sugar, which will make a fine syrup; boil the fruit until it is perfectly done in this syrup; then make a fresh syrup of one pound of fruit to one pound of sugar; moisten the sugar with water; when the syrup boils put in the fruit and leave for fifteen minutes; then put the fruit in jars; boil the syrup until thick, and when only milk-warm pour it over the fruit; tie the jars tightly, and keep in a warmplace.

Citron Preserves

Pare, core, and slice, or cut into fancy shapes; allow one pound of sugar to one pound of fruit; flavor with lemon and ginger root; slice the lemon and boil in water until clear; save the water, and put the lemon in cold water until needed; put the ginger root into water, and boil until the water is sufficiently flavored, and then remove; put the sugar into the ginger water and boil and skim very thoroughly; then put in the citron and juice of the lemons, and boil until transparent, when almost done add the lemon slices; skim out the citron carefully, and pour the syrup over them.

Grape Preserves

Press with the fingers the pulp from the fruit; put the pulp on the fire and boil; then press the whole through a colander or sieve to remove the seeds; put juice, pulp, and skins together, and to every pint add a pound of sugar, and boil until thick.

Nonpariel Preserves

Take cucumbers, as near uniform size as possible, about half grown, and lay in strong brine for six or seven days; wash and soak them twenty-four hours in clear water, changing it three or four times; take a metal kettle and line it with grape leaves, lay in the cucumbers with some alum sprinkled in, and cover with clear water and vine leaves; then cover the kettle close, and green them as for pickles, but not boil them; when greened put them in ice water; after they have become perfectly cold slit them open on one side, and with a small knife take out the seeds; then stuff them with a mixture of chopped citron and raisins, then sew up; weigh them, and for every pound of cucumbers allow a pound of sugar and a pint of water; let the water and sugar boil, and after thoroughly skimming it drop in the cucumbers; let them boil slowly for half an hour, and then take them out and put in the sun on a shallow dish, and allow the syrup to boil down, after which add some few slices of ginger root, put back the cucumbers and let all boil again about five minutes; take out, put in glass jars, and seal cold. These sweetmeats improve with age.

Pineapple Preserves

Pare and core and cut in small slices on a slaw-cutter; to a pound of pineapple put one pound of sugar; let it boil twenty minutes; put in jars, and cover with egg-papers.

Peak Preserves

Preserve as directed for quince preserves, and flavor with ginger root and lemon, or with a few cloves stuck into the fruit.

Peach Preserves

Pare the fruit carefully, and remove the pits; boil the pits in water until all the flavor is extracted, allowing one-half a pint for each pound of fruit; add more as it evaporates; add the sugar; skim carefully, and when clear add the peaches, a few at a time; cook gently for twelve minutes, and then skim out carefully, and add more until all are done; then pour the syrup over the whole; the next day drain off the syrup, and boil a few minutes, and pour again over the fruit; repeat this for three or four days in succession until the fruit is clear.

Plum Preserves

"Wash and prick the plums and lay in a stone jar; allow a pound of sugar to a pound of fruit; make a rich syrup, and pour, while hot, over the plums, and cover closely; drain off and boil the syrup for four successive days, and put altogether in the kettle and boil for half an hour.

Quince Preserves

Pare, core, and quarter the fruit; boil in clear water enough to cover until they are tender; make a syrup with two pounds of sugar and a pint of water; when boiling hot, add the quinces; allow three-quarters of a pound of sugar to a pound of fruit; use parings and cores for jelly.