Put the parings and cores into a kettle
with sufficient water to cover them, and let them boil for a short
time. Then strain and pour the liquid over the quinces. Let the
quinces cook until they are soft before adding the sugar. The quinces
and syrup must be boiled until they become transparent and of a rich
color. The rule is one pound of sugar to a pound of fruit; a less
quantity of sugar will be sufficient if the fruit should be well
cooked and carefully sealed.
WATERMELON PRESERVES.
From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.
Take a thick rind of a ripe watermelon. Cut into small strips, or any
desirable fancy shapes; cut off all the red inside part and scrape off
all the hard outside shell. Boil the pieces in water with peach or
grape leaves and soda, in the proportion of a dozen leaves and a
teaspoonful of soda to two quarts of water. When tender, take them out
of the water and put them in cold water that has had half a large
spoonful of alum dissolved in it. They will then become brittle and
green. Let them soak in the alum water for an hour; then rinse in
clear, cold water, and boil in a syrup made of equal weight of white
sugar. Boil with them lemons cut in thin slices, allowing one lemon to
two pounds of rind.
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