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Pineapple Preserve

Pare the pineapples, and with a sharp, pointed knife extract the eyes; then with a silver fork tear the fruit off the cores in pieces of moderate size. Weigh when all is stripped from the cores, and allow a pound of sugar to a pound of fruit; place in a kettle alternate layers of fruit and sugar until all is used, adding a scanty cup of water to every pound of sugar. Heat slowly to the boiling point, and when the fruit has been scalded three minutes, skim it and spread on a platter, returning to the kettle all the syrup that drains from the fruit. Boil the syrup half an hour, skimming frequently; then add the pineapple, and boil fifteen minutes, when it should be done. If the syrup is not as thick as you wish, skim out the fruit, again, and boil the syrup down to the desired consistency, cooling a little in a saucer to test its thickness, and always remembering that it will become much richer in color after it has been set away a short time. Return the fruit again for a final scalding, and set it away for use. PEACH PRESERVE, No. I-Weigh the peaches after they have been pared and pitted, and allow a pound of sugar to each pound of fruit. Save all the pits. Crack a quarter of them, cut the kernels in pieces, cover with water, and steep slowly in a covered vessel until the flavor is extracted-about ten minutes is sufficient. Place the fruit and sugar in alternate layers in the preserving-kettle, until all of both is used; then add the strained water from the kernels, and heat all very slowly to draw out the juice of the fruit; this is the only wetting required. Boil until the fruit is tender, stirring frequently to prevent burning, but being careful not to break the peaches. When boiled sufficiently, skim out the fruit and lay it on a platter, returning to the kettle the syrup that drains from it. Put the remaining pits in the syrup, and boil until it is as thick as desired, skimming off any froth that may appear. Skim out the pits and set them aside, and return the fruit to the syrup for a final heating; then place the peaches in glass jars, distributing the pits through them. The stones add much to the flavor and color, but they should, of course, be removed before the preserves are sent to the table. Twelve pounds of peaches will make eight quart jars of preserve.

PEACH PRESERVE, No. 2-For this variety of preserve use the clingstone peaches, paring them and leaving in the stones. Allow three-fourths of a pound of sugar to a pound of fruit. Place in the kettle a teacup of water for every four pounds of fruit and then the fruit and sugar in alternate layers. Boil until the peaches can be pierced with a steel fork, after which skim out the fruit and boil down the syrup to the same consistency as in the preceding recipe; then return the fruit for a final heating. This preserve should be kept in wide-mouthed glass jars or a small stone jar. *TOMATO PRESERVE-Select the little yellow tomatoes that are but little larger than small plums; pour boiling water over them and cover tightly for two minutes, then quickly drain and cover with cold water. This will generally loosen the skins. Peel the tomatoes, being careful not to break them; and if any are found with the skins still unloosened, set them aside, to be again treated with boiling water. Weigh the tomatoes, and allow a pound of sugar to each pound of fruit. Place the sugar and tomatoes in the preserving-kettle, in layers as previously directed, but do not add any water. Heat very slowly, and boil until the tomatoes look withered, being careful to keep them whole. Now skim them out lay them on a platter, and boil down the syrup to the desired thick-, ness. Return the fruit to the kettle; when scalded it is ready to be set away in glass jars. Have in readiness some thin slices of lemon cut crosswise of the fruit (do not peel the lemon nor remove. the seeds); place two of these slices in a jar, then a cup of preserve, then two more slices of lemon, and SO on until the jar is running over; then screw on the top. This preserve is remarkably piquant in flavor. Four quarts of tomatoes and at least five lemons will be needed to make two quarts and a pint of preserve.