TO MAKE WATERMELON PRESERVES. Take the firm outside rind of the water✪ Fig Preservesmelon ; scrape ofï the green and eut ont the soft inside; eut the rind into any shapes you choose, stars, creseents, diamonds, etc. After they have been boiled in alum and leaves to green and harden, weigh them and make a syrup of a pound of sugar to a pound of fruit, with a cup of water to each pound. Boil the syrup clear, and put in the eut rinds, and boil them until transparent. Flavor with ginger for green color, and lemons for the yellow. If the rind is wanted yellow, you must boil it with f resh lemon skins and a little saffron before preservîng it. ANOTHER WATERMELON RIND PRESERVE. In a bucket of cold water, put a handful of lime, stir it in, and when it settles clear, pour it over the water- melon rind you in tend preserving; let it stay in the weak lime-water one day. Soak it a few hours, and get the taste of the lime from the rind, then put it in alum water and scald for ten minutes. Put grape- leaves in with the alum water while scalding ; they will make the rind green. Take the rind from the alum, and put it in cold water for a few hours, and when 21 « LA CUISINE CREOLE. cold, boil it in stroiig ginger tea until it is soft, and tastes of the ginger. Make the syrup of one and a half pounds of sugar, to each pound of rind, and a half pint of water to each pound of sugar✪ Watermelon Rind Preserve. Let it cook slowly, skim it, and when it looks clear, put in the rind, and let it cook slowly until clear and transparent. The rind should be eut into beautiful shapes, and preserved with care. This is a little trouble; but the housekeeper is amply repaid by the beauty of the préserve. TO MAKB ANY KIND OP FRUIT JBLLY. Wash and drain the fruit, put it in a stone jar, and put the jar into a kettle of water over the fire; let it boil, but see that none of the water gets into the fruit. When the fruit is tender, it will begin to break; pour it now into a flannel bag, but do not squeeze it — that will make the jelly cloudy. To each pint of juice strained, add one pound, or one pound and a quarter of white sugar, and the half of the beaten white of an ogg✪ Any Kind of Fruit Jelly. Boil this rapidly, skim, but do not stir the syrup, as stirrîng breaks its continuity and preventsHts jelly- îng. Boil it twenty minutes, and try a little in some eold water, to find out if it jellîes ; if it does not, boil it a little longer. Too much boilîng, or too slow boiling, injures jelly and makes it ropy. Too much sugar will cause jelly to grain; the quantity used must be in ac- cordance with the requirements of the fruit, acid fruit requiring more sugar and dead ripe fruit less. Red currants take more sugar than black currants; they also take more time to boil to a jelly. A little practice and a few mistakes will make any one who takes pleas- ure in cooking a good jelly-maker and préserver. L'A CUISINE CREOLE. 217 CRAB APPLE JBLLT. This îs the best of ail apple jellles. Wash the apples, eut them up, remove ail defects, remove the seeds and the blossom end; but do not pare them. Lay them in j our preservîng-kettle, and cover them with water ; then boil them untîl they are soft, but do not let them mash up from too much boîlîng. Drain off ail the water, and mash the apples with the back of a silver spoon. Put this in a jelly bag, and place a deep dish under it to coUect the juice.. To every pînt of the juice allow a pint of loaf sugar✪ Crab Apple Jelly; boil it and skim it. It will be ready to dip ont into tumblers in half an hour, if you hâve complied with thèse directions. Always dip jelly ont with a silver spoon, as any other kind darkens fruit. I hâve seen préserves rendered very dark by putting in them a new-tinned dipper. You must be careful of thèse things if you désire your confections to be élégant. LBMON JELLY. A BBAUTIFUL DISH. ✪ Lemon Jelly

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TO MAKE WATERMELON PRESERVES. Take the firm outside rind of the watermelon ; scrape ofï the green and eut ont the soft inside; eut the rind into any shapes you choose, stars, creseents, diamonds, etc. After they have been boiled in alum and leaves to green and harden, weigh them and make a syrup of a pound of sugar to a pound of fruit, with a cup of water to each pound. Boil the syrup clear, and put in the eut rinds, and boil them until transparent. Flavor with ginger for green color, and lemons for the yellow. If the rind is wanted yellow, you must boil it with f resh lemon skins and a little saffron before preservîng it. ANOTHER WATERMELON RIND PRESERVE. In a bucket of cold water, put a handful of lime, stir it in, and when it settles clear, pour it over the water- melon rind you in tend preserving; let it stay in the weak lime-water one day. Soak it a few hours, and get the taste of the lime from the rind, then put it in alum water and scald for ten minutes. Put grape- leaves in with the alum water while scalding ; they will make the rind green. Take the rind from the alum, and put it in cold water for a few hours, and when 21 « LA CUISINE CREOLE. cold, boil it in stroiig ginger tea until it is soft, and tastes of the ginger. Make the syrup of one and a half pounds of sugar, to each pound of rind, and a half pint of water to each pound of sugar. Let it cook slowly, skim it, and when it looks clear, put in the rind, and let it cook slowly until clear and transparent. The rind should be eut into beautiful shapes, and preserved with care. This is a little trouble; but the housekeeper is amply repaid by the beauty of the préserve. TO MAKB ANY KIND OP FRUIT JBLLY. Wash and drain the fruit, put it in a stone jar, and put the jar into a kettle of water over the fire; let it boil, but see that none of the water gets into the fruit. When the fruit is tender, it will begin to break; pour it now into a flannel bag, but do not squeeze it — that will make the jelly cloudy. To each pint of juice strained, add one pound, or one pound and a quarter of white sugar, and the half of the beaten white of an ogg. Boil this rapidly, skim, but do not stir the syrup, as stirrîng breaks its continuity and preventsHts jelly- îng. Boil it twenty minutes, and try a little in some eold water, to find out if it jellîes ; if it does not, boil it a little longer. Too much boilîng, or too slow boiling, injures jelly and makes it ropy. Too much sugar will cause jelly to grain; the quantity used must be in ac- cordance with the requirements of the fruit, acid fruit requiring more sugar and dead ripe fruit less. Red currants take more sugar than black currants; they also take more time to boil to a jelly. A little practice and a few mistakes will make any one who takes pleas- ure in cooking a good jelly-maker and préserver. L'A CUISINE CREOLE. 217 CRAB APPLE JBLLT. This îs the best of ail apple jellles. Wash the apples, eut them up, remove ail defects, remove the seeds and the blossom end; but do not pare them. Lay them in j our preservîng-kettle, and cover them with water ; then boil them untîl they are soft, but do not let them mash up from too much boîlîng. Drain off ail the water, and mash the apples with the back of a silver spoon. Put this in a jelly bag, and place a deep dish under it to coUect the juice.. To every pînt of the juice allow a pint of loaf sugar; boil it and skim it. It will be ready to dip ont into tumblers in half an hour, if you hâve complied with thèse directions. Always dip jelly ont with a silver spoon, as any other kind darkens fruit. I hâve seen préserves rendered very dark by putting in them a new-tinned dipper. You must be careful of thèse things if you désire your confections to be élégant. LBMON JELLY. A BBAUTIFUL DISH.

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