em into halves,
or even slices, so that they can get done more quickly, and lose
nothing in appearance, either.

PINEAPPLE PRESERVES.

Twist off the top and bottom and pare off the rough outside of
pineapples; then weigh them and cut them in slices, chips or quarters,
or cut them in four or six and shape each piece like a whole
pineapple; to each pound of fruit, put a teacupful of water; put it in
a preserving kettle, cover it and set it over the fire and let them
boil gently until they are tender and clear; then take them from the
water, by sticking a fork in the centre of each slice, or with a
skimmer, into a dish.

Put to the water white sugar, a pound for each pound of fruit; stir it
until it is all dissolved; then put in the pineapple, cover the kettle
and boil them gently until transparent throughout; when it is so, take
it out, let it cool and put it in glass jars; let the syrup boil or
simmer gently until it is thick and rich and when nearly cool, pour it
over the fruit. The next day secure the jars, as before directed.

Pineapple done in this way is a beautiful and delicious preserve. The
usual manner of preserving it by putting it into the syrup without
first boiling it, makes it little better than sweetened leather.

TO PRESERVE WATERMELON RIND AND CITRON.

Pare off the green skin, cut the watermelon rind into pieces. Weigh
the pieces and allow to each pound a pound and a half of loaf sugar.
Line your kettle with green vine-leaves, and put in the pieces
_without_ the sugar. A layer of vine-leaves must cover each layer of
melon rind. Pour in water to cover the whole and place a thick cloth
over the kettle. Simmer the fruit for two hours, after scattering a
few bits of alum amongst it. Spread the melon rind on a dish to cool.
Melt the sugar, using a pint of water to a pound and a half of sugar,
and mix with it some beaten white of egg. Boil and skim the sugar.
When quite clear, put in the rind and let it boil two hours; take out
the rind, boil the syrup again, pour it over the rind, and let it
remain all night. The next morning, boil the syrup with lemon juice,
allowing one lemon to a quart of syrup. When it is thick enough to
hang in a drop from the point of a spoon, it is done. Put the rind in
jars and pour over it the syrup. It is not fit for use immediately.

Citrons may be preserved in the same manner, first paring off the
outer skin and cutting them into quarters. Also green limes.

TO PRE