Do not under any circumstances allow the sirup to become dark. This will not happen if perfectly pure white sugar is used, and not too much spice. When the slices of lemon have become heated remove from the stove. Fill the jars with the preserves, pour the sirup over and seal while per fectly hot. There is nothing which makes a more delicate preserve than watermelon treated after this fash ion. Many allow the pieces of fruit to become dark and soft, but if treated in this manner they will be perfectly crisp and indeed almost like crystallized fruit. This is an old and favorite recipe of our grand mothers.
To Preserve Citron.—Pare and cut open the 'citron, clean all out except the rind. Boil it until soft. To every pound of citron add CL pound of sugar and one lemon to each pound. Put the sugar and lemon together and boil until it becomes a sirup, skimming as the scum rises. Then put the sirup and citron together and boil one hour.
Preserved Cranberries. — To each pound of cranberries allow 1 pound of loaf sugar dissolved in a very little water, about a pint to a pound. Place on the fire in a preserving ket tle. Boil about ten minutes, skim ming well. Then put in the cranber ries and boil slowly until quite soft, when they will be a clear red color. Place them in warm jars or glasses and when they have cooled tie up with brandied paper. These may be opened for use and tied up again. But this must be done quickly as ex posure to the air spoils them.
To Preserve Cueumbers.—The cu cumbers should be firm and ripe, taken as soon as they have turned yellow. Pare them, take out the seeds, cut in pieces 2 or 3 inches in length, and about 2 inches in width. Let them lie in salt water for eight hours, then prepare sirup of one gal lon of cider vinegar, 5 pounds of sugar, 1 ounce of mixed spices (not ground). After boiling twenty min utes, strain. Dry the cucumber with a soft cloth, drop into the sirup and boil until soft and transparent. Lift the pieces out carefully and drain on a colander. Boil the sirup to the consistency of molasses. Pour over the cucumber and keep it in a cool place.
To Preserve Currants.—The cur rants should be gathered upon a dry day. To every pound of currants al low for a pint of red currant juice and pounds of finely powdered loaf sugar. Clip off the heads and stalks with scissors. Put the juice,
currants and sugar into a preserving pan, stirring frequently until it boils. Remove the fruit carefully from the sides of the pan, and skim as the scum rises. Boil for ten or fifteen minutes. This makes an excellent preserve to eat with cream.
To Preserve Green Figs.—Gather the figs when they have got their growth and when they have just be gun to turn ripe but are not fully ripened. Put them in a sieve and pour boiling water over them. Let them stand about an hour. Weigh the sugar, allowing pound for pound. Place the sugar dissolved in a little water in a kettle, and after it comes to a boil drop in the figs. When they are almost done put them into dishes in the sun to bleach. Boil the sirup down, put the figs back, and let them boil until they are done, being care ful that they are thoroughly cooked. Half-done fig preserves have a rank, green taste.
To Preserve Ginger.—There is no better confection, perhaps, if prop erly made than preserved ginger. The young roots should be scalded until they become tender. Then peel them in cold water, changing the water frequently. Make a thin sirup, pour over the ginger roots, and let them sta.nd for five days. Then re move them to the jars and pour over the ginger a rich sirup highly spiced. The sirup should be hot when it is poured over the ginger.
To Preserve Gooseberries.— Take 10 pounds of rough red gooseberries. Prick each berry with a needle. Place in a preserving pan with 8 pounds of loaf sugar. Boil three quarters of an hour, skimming well. Place in jars and tie down.
To Preserve Green Grapes.—The grapes must not be too old. The best time to gather them is just before the seed begins to harden. Pick them over and free them from stems. Put into _bottles. Strong wine or cham pagne bottles are best. Fill with fresh, clear water. Place in a large kettle partially filled with cold water. Raise the temperature nearly to the boiling point. The water in the bot tles expands with the heat, which drives part of it out. When suffi ciently heated they are taken off, enough water poured out of each bottle to allow a well-fitting cork to be pressed in tightly. After being corked they are sealed with sealing wax or common beeswax. As the bottles cool a partial vacuum is left in each.