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Nectarines, Preserved

INGRE- DIENTS. - To every lb. of sugar allow pint of water, nectarines.

Divide the nectarines in two, take out the stones, and make a strong syrup with sugar and water in the above proportion.

Put in the nectarines, and boil them until they have thoroughly imbibed the sugar. turn it carefully into a pan. The next day Keep the fruit as whole as possible, and boil it again for a few minutes, take out the nectarines, put them into jars, boil the syrup quickly for 5 minutes, pour it over the fruit, and, when cold, cover the preserve down. The syrup and preserve must be carefully skimmed, or it will not be clear.

TIME.-10 minutes to boil the sugar and water; 20 minutes to boil the fruit the first time, ten minutes the second time; 5 minutes to boil the syrup.

SEASONABLE in August and September, but cheapest in September. 2 gallons.-1 lb. of raisins, 3 lemons, 2 lbs.

Nectar, Welsh. INGREDIENTS for of loaf sugar, 2 gallons of boiling water.

AVERAGE COST, 1s. 3d.

Cut the peel of the lemons very thin, NEGUS, TO MAKE. pour upon it the boiling water, and, when cool, add the strained juice of the lemons, the sugar and the raisins, stoned and chopped very fine. Let it stand 4 or 5 days, stirring it every day, then strain it through a jelly-bag and bottle it for present use.

TIME.- 4 or 5 days.