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Sweetmeat Preserves

Cut the rind in any shapes fancied (such as flowers, fruits, leaves, grapes, fish, etc.), put it in brine strong enough to float an egg, cover closely with grape leaves, and set away the jar. When ready to make the preserves, soak the rind in fresh water, changing it till all taste of salt is removed from the rind. Dissolve four tablespoonfuls pulverized alum in one gallon water. Lay the rind in this, covered closely with grape or cabbage leaves. Simmer till it becomes a pretty green, then soak out the alum by throwing the rind in soft water.

Pour boiling water on half a pound white ginger, and let it stand long enough to soften sufficiently to slice easily in thin pieces (retaining the shapes of the races as much as possible). Then boil it an hour in half a gallon water, and add one ounce mace and two pounds best cut sugar. This makes a thin syrup, in which boil the rind gently for half an hour, adding water to keep the rind covered with syrup.

Set the kettle away for four days and then boil again as before, adding two pounds sugar and more water, if necessary. Repeat the boiling six or seven times, till the syrup is rich and thick and sufficient to cover the rind. The quantity of seasoning given above is for three gallons rind. Allow two pounds sugar to each pound fruit. This sweetmeat keeps indefinitely and never ferments.--Mrs. F. M. C.