SERVE AND DRY GREENGAGES.

To every pound of sugar allow one pound of fruit, one quarter pint of
water.

For this purpose, the fruit must be used before it is quite ripe and
part of the stalk must be left on. Weigh the fruit, rejecting all that
is in the least degree blemished, and put it into a lined saucepan
with the sugar and water, which should have been previously boiled
together to a rich syrup. Boil the fruit in this for ten minutes,
remove it from the fire, and drain the greengages. The next day boil
up the syrup and put in the fruit again, let it simmer for three
minutes, and drain the syrup away. Continue this process for five or
six days, and the last time place the greengages, when drained, on a
hair-sieve, and put them in an oven or warm spot to dry; keep them in
a box, with paper between each layer, in a place free from damp.

PRESERVED PUMPKINS.

To each pound of pumpkin allow one pound of roughly pounded loaf
sugar, one gill of lemon juice.

Obtain a good, sweet pumpkin; halve it, take out the seeds and pare
off the rind; cut it into neat slices. Weigh the pumpkin, put the
slices in a pan or deep dish in layers, with the sugar sprinkled
between them; pour the lemon juice over the top, and let the whole
remain for two or three days. Boil all together, adding half a pint of
water to every three pounds of sugar used until the pumpkin becomes
tender; then turn the whole into a pan, where let it remain for a
week; then drain off the syrup, boil it until it is quite thick, skim,
and pour it boiling over the pumpkin. A little bruised ginger and
lemon rind, thinly pared, may be boiled in the syrup to flavor the
pumpkin.

_A Southern Recipe._

PRESERVING FRUIT. (New Mode.)

Housekeepers who dislike the tedious, old-time fashion of clarifying
sugar and boiling the fruit, will appreciate, the following two
recipes, no fire being needed in their preparation. The first is for
"tutti frutti," and has been repeatedly tested with unvarying success.

Put one quart of white, preserving, fine Batavia brandy into a
two-gallon stone jar that has a tightly fitting top. Then for every
pound of fruit, in prime condition and perfectly dry, which you put in
the brandy, use three-quarters of a pound of granulated sugar; stir
every day so that the sugar will be dissolved, using a clean, wooden
spoon kept for the purpose. Every sort of fruit may be used, beginning
with strawberries and ending with plums. Be sure and