The new practical housekeeping

Citron Preserves. — Peel and cut six pounds of rinds, boil them in strong alum water half an hour or until perfectly transparent, drain, and put them in a vessel of cold water, cover, and let remain overnight. Next morning tie in thin cloth half pound race ginger and boil in three pints water until strongly flavored. Break up six pounds loaf sugar in preserving kettle, pour ginger water over it, and when dissolved, set it over the fire, add juice and grated rinds of four lemons, and boil and skim till no scum rises ; put in the rinds and boil till clear. Skim out on dishes and set in a dry, cool, dark place, uncovered, two or three days, till the watery particles exhale ; then put into jars, gently pour in the syrup and seal. Made much handsomer by cutting the citron with fancy cutters made for the purpose, or use a vegetable cutter. CraV-apple Preserves. — Procure the red Siberian Crab selecting those that are nearly perfect, leaving the stems on, and put in preserving kettle with enough warm water to cover. Heat slowly to boiling, and simmer until skins break. Drain and skim them; then, with a pen-knife, extract the cores through the blossom ends. Weigh and allow a pound and a quarter of sugar and a cup water to every pound frmt. Boil water and sugar together until scum ■ ceases to rise, skimming well ; put in fruit, cover kettle, and simmer until the apples are a clear red and tender. Take out with a skimmer and spread upon dishes to cool and harden ; add to the syrup the juice of one lemon to three pounds fruit, and boil until clear and rich. Fill jars three-quarters full of apples, pour syrup in, and when cool tie up. IVanscendefit Crabs are preserved as follows : Wipe perfectly sound ripe fruit with a damp cloth, cut off the blossom end, but leave on the stems, weigh, and allow an equal weight in sugar; put fruit into steamer and cook until tender, watching carefully, as they cook very quickly. Make a syrup as directed in preface, put in the apples, boil gently until they begin to look clear, remove all scum that may rise; when the apples are clear skim them out of the syrup, put into glass jars and continue to boil and skim the syrup until it thickens when a little of it is cooled on a saucer; pour over the apples and seal the jars air-tight. Some peel, quarter and core fruit' and put with it an equal quantity of raisins, with half pound of sugar to each pound of the mixed fruit; make a syrup of sugar with a little water, put in the fruit and cook until tender. Put up as above. Peach Preserves, — Place in earthen dishes alternate layers of peaches and sugar and let stand overnight ; then boil over slow fire until transparent, pour into large dishes and stand in the sun until the syrup is almost a jelly. Put in jars and see that no bubbles of air are left in them ; place brandied paper on top and cover.