Lemon Marmalade
Is made as you would prepare orange—allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the grated peel.
Preserved Pineapple. ✠
Pare, cut into slices, take out the core of each one, and weigh, allowing pound for pound of sugar and fruit. Put in alternate layers in the kettle and pour in water, allowing a teacupful to each pound of sugar. Heat to a boil; take out the pineapple and spread upon dishes in the sun. Boil and skim the syrup half an hour. Return the pineapple to the kettle and boil fifteen minutes. Take it out, pack in wide-mouthed jars, pour on the scalding syrup; cover to keep in the heat, and, when cold, tie up, first putting brandied tissue-paper upon the top.