Guava Jelly

Peel and cut into quarters about a hundred ripe guavas, plunge them into a bowl of water, wash thoroughly, place them in a saucepan with sufficient water to cover, and boil for two hours, or until they are perfectly tender and break easily when touched. Strain through a fine sieve, pressing the fruit so as to obtain as much as will come through easily, and allowing it to drip for a day or so if required. Pour the juice into a preserving-pan, and boil well, skimming often; add by degrees sufficient sugar to sweeten, boil for a few minutes, squeeze in the juice ot ten large limes, boil until all the scum is risen, and the jelly is clear, pour it while warm into jars, cover them over tightly, and let the jelly get cold. It is then ready for use.

Pineapple Jelly

Select pineapples that are perfectly ripe, pare them as thin as possible and remove the eyes; grate the pineapples, and to every breakfast cupful of the grated fruit add a quarter of a pound of white sugar, allowing it to stand for three hours. Place it then on the stove in a preserving-pan, and let it come slowly to a boil, and continue boiling very gently until the fruit is quite soft; then pour it while hot into a jelly-bag, and have the syrup drain through without squeezing into an earthenware basin, leaving it in the bag until the syrup has drained from it. Then to each breakfast cupful of syrup add a quarter of a pound of white sugar, and boil slowly, skimming at frequent intervals. After it has been boiling for about a quarter of an hour, take a small quantity of it up in a saucer to cool; if it is stiff the jelly is done, if not, continue the boiling operation for a time longer. When done, let it cool until it is lukewarm, then pour into glasses. When quite cold and set, cover the glasses with white paper wet with brandy, dip some more pieces of white paper into beaten white of egg, and fasten over the tops of the glasses to keep out the air. They should keep until wanted if carefully prepared in this manner.

Quince Jelly

Choose some fine ripe quinces; peel, core and cut them up and place them in a saucepan with just as much cold water as will cover them, and stew gently until tender but not red. Strain the juice from the quinces without pressing them, measure it, and for each cupful allow an equal quantity of crushed loaf sugar. Pour the juice into a preserving-pan, and boil it for twenty minutes, then add the sugar, and boil it until reduced to the consistency of jelly, stirring it well all the time. Skim the jelly and strain it through a jelly-bag. Pour it into small jars, and when quite cold, cover it with papers, and tie down.

Rhubarb Jelly

Select eight pounds of nice ripe red rhubarb, wipe the stalks, cut them into convenient lengths and put them in a stone or earthenware jar with the thinly-pared rinds of three large lemons. Cover the jar and place it in a moderate oven until the rhubarb is tender. When cooked strain the juice from the fruit into a lined saucepan, squeeze the juice of three lemons into it and boil very gently for half an hour. At the end of that time strain the juice through a jelly-bag and measure it and for every breakfast cupful allow one and one-fourth breakfast cupfuls of coarsely-crushed loaf sugar. Dissolve the sugar in the juice and boil the mixture for forty-five minutes, keeping it well stirred and skimmed all the time. Pour the jelly into jars and leave it until the following day; then put into each jar a round of paper that has been dipped in brandy and cover them with parchment, tying them down tightly. Keep the jelly in a dry store-cupboard.

Lemon Mixture For Puddings

Pare as thin as possible the rinds of four large lemons and mince them fine; squeeze the juice out of half a dozen lemons and strain it. Put one-half pound of butter into a saucepan to melt, then put in the peel and juice with two pounds of loaf sugar, the beaten whites of eight and the yolks of twelve eggs, stir the mixture over a very slow fire until thick; then pour it into a jar, mix in one wineglassful of whisky or brandy, cover with the parchment and tie down tightly.