To Preserve Whole Apricots. — Weigh equal quantities of fine apri cots and loaf sugar. Make a small opening at the stem of the apricot and push out the stones, place the apricots on a flat dish and scatter some sugar over them. Boil the remainder of the sugar to a sirup, after which put in the apricots and let them boil for three minutes. Remove the pan and cover closely. After letting the apri cots stand for two hours return them to the fire. Let them come to a boil for three minutes. Take off the pan, cover it and let the fruit again stand for two hours. Put it on the fire again and let it boil slowly for fifteen minutes. Blanch the kernels in a colander with boiling water and add them. Remove the scum before taking from the fire. Let the fruit stand for ten minutes before can ning it.
To Preserve Ripe Peaches.—Many prefer October peaches to any other for preserving because they are then older and larger. Put them into a preserving pan full of cold water with a slice or two of lemon. Set them on a slow fire. Have ready a sieve and a napkin. Some will be ready sooner than others. When they begin to soften they are done enough. Then drain them on the sieve, cover with the napkin, let them stand until cold, and put into glasses. Pound sugar candy very fine in a mortar, dissolve it in brandy, fill up the glasses with this mixture, cover with brandied papers and seal.
Peach Preserves.—Select nice white English peaches. Peel very thin, and cut into quarters. Use no bruised peaches, as they will cause the pre serves to darken. Weigh the fruit and sugar pound for pound. Place the sugar in a brass kettle with just enough water to dissolve it. Let it slowly come to a boil, stirring almost constantly to prevent the mixture from scorching. Let the sirup then continue to boil until it slightly thick ens. Drop the fruit into the boiling sirup, place the kettle on the back of the stove and let it simmer for three hours. Remove the fruit and place it upon large, flat dishes and set where the sun is hot to bleach.
After the fruit has remained in the sun for about one hour again drop it in the sirup (which should be kept at a boil) and allow it to remain for another hour, or until it can be pierced with a straw. Again remove the fruit to the flat dishes and place in the sun. Add to the boiling sirup the juice of one lemon, a bit of mace, and about half a dozen rose-geranium leaves. Let it continue to boil until it becomes quite thick, but not thick enough to jelly. The rose-geranium leaves will not only give to the preserves a pecu liarly delicate flavor, but also a de lightful fragrance.
When the sirup has thickened place the fruit in glass jars as full as they will hold. Pour the sirup over it while hot, being careful that every air bubble is expelled. Drop a gera nium leaf and slice of lemon into each jar, and let cool. Then cover with brandied papers and seal.
Cherry Preserves.—The best cherry preserves are made of sour cherries. The early Richmond is a good variety. First seed very carefully. Measure the fruit and sugar in equal quanti ties, sprinkle half the sugar over the fruit, let stand about an hour, pour into a preserving kettle, and boil slowly ten minutes. Many prefer a brass kettle for this purpose. But porcelain or graniteware is superior. Remove the fruit, add balance of sugar, boil, skim, and pour over the cherries. Let them stand until next day, drain off the sirup, boil, skim, if necessary, and add the cherries. Let them boil for twenty minutes and seal in small jars.
Or use for every pound of cherries about of EL pound of fine loaf sugar. Carefully stone the cherries and sprinkle them with sugar. Boil them fast with the remainder of the sugar until the fruit is clear and the sirup thick. Place in the cans ;while hot.
Watermelon Preserves.—Pare off the dark green rind and scrape the soft pulp from the inside of the melon. Cut in squares about 2 inches long and inches wide. Soak in brine overnight. Then rinse in clear water, and soak until the next morn ing in alum water. Again rinse and soak until the next morning in clear water. Weigh the melon and sugar pound for pound. Place the sugar with just enough water to dissolve it In a clean brass or porcelain kettle, and stir until it dissolves before plac ing on the fire. Then boil hard for fifteen minutes. Drop in the melon and boil for half an hour. Place the vessel on the back of the stove and boil slowly for three hours. Lift the squares on large dishes and place in the hot sunshine to bleach for half an hour. Again drop in the sirup and boil for half an hour and again place in the sunshine. This repeated plac ing in the sun keeps the melon bleached perfectly white. Again drop the melon in the boiling sirup to which has been added whole spiced cloves and the juice of a lemon. Boil until the pieces of melon become transparent, but not until they be come soft. Carefully lift again on the dishes, place in the sunshine, and while the sirup continues to boil add more lemon juice and slice one whole lemon into the sirup. Boil for ten minutes.