Quince Preserves

Step 1. cover them, and simmer until they are soft not broken. Take

Step 2. them out and spread on dishes. Add the parings, removing

Step 3. seeds and cores, to the water in which the quinces were boiled, stew, closely covered for an hour, strain through a jelly bag, and

Step 4. to a pint of this liquor, allow 1 pound of sugar; boil up and

Step 5. skim it, put in the fruit and boil 1/2 hour, and pour into jars. Watermelon Rind Preserves Peel the green rind from a melon and most of the pink, wash,

Step 6. weigh, put in a kettle and cover with cold water, set on the stove

Step 7. and bring slowly to a boil; simmer gently, until clear, lift from

Step 8. the water with a skimmer, add to the water as many pounds of

Step 9. sugar as you had fruit, and when the sugar has dissolved return

Step 10. the rind to the syrup, and cook until the rind is clear and red

Step 11. and the syrup rich, if the syrup boils away too much, before the

Step 12. rind is done, a little water may be added. If the flavor is hked,

Step 13. a lemon may be sliced and cooked with the preserves.