Four pounds of cherries, three pounds of sugar, one pint of white-currant juice. Let the cherries be as clear and as transparent as possible, and perfectly ripe; pick off the stalks, and remove the stones, damaging the fruit as little as you can. Make a syrup with the above proportion of sugar, mix the cherries with it, and boil them for about fifteen minutes, carefully skimming them; turn them gently into a pan, and let them remain till the next day; then drain the cherries on a sieve, and put the syrup and white-currant juice into the preserving-pan again. Boil these together until the syrup is somewhat reduced and rather thick; then put in the cherries, and let them boil for about five minutes; take them off the fire, skim the syrup, put the cherries into small pots or wide-mouthed bottles; pour the syrup over, and when quite cold, tie them down carefully, so that the air is quite excluded.

To every pound of fruit allow one pound of loaf sugar, one quarter pint of water. Boil the sugar and water together for about ten minutes; divide the greengages, take out the stones, put the fruit into the syrup, and let it simmer gently until nearly tender. Take it off the fire, put it into a large pan, and, the next day, boil it up again for about ten minutes with the kernels from the stones, which should be blanched. Put the fruit carefully into jars. pour over it the syrup, and, when cold, cover down, so that the air is quite excluded. Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear.

Make a syrup of clean brown sugar, clarify it as directed in these receipts; when perfectly clear and boiling hot, pour it over the plums, having picked out all unsound ones, and stems; let them remain in the syrup two days, then drain it off; make it boiling hot, skim it and pour it over again; let them remain another day or two, then put them in a preserving kettle over the fire, and simmer gently until the syrup is reduced and thick or rich. One pound of sugar for each pound of plums. Small damsons are very fine, preserved as cherries or any other ripe fruit; clarify the syrup and when boiling hot put in the plums; let them boil very gently until they are cooked and the syrup rich. Put them in pots or jars; the next day secure as directed.

Pour boiling water over large egg or magnum bonum plums, cover them until it is cold, then pull off the skins. Make a syrup of a pound of sugar and a teacup of water for each pound of fruit, make it boiling hot, and pour it over; let them remain for a day or two, then drain it off and boil again; skim it clear and pour it hot over plums; let them remain until the next day, then put them over the fire in the syrup, boil them very gently until clear; take them from the syrup with a skimmer into the pots or jars; boil the syrup until rich and thick, take off any scum which may rise, then let it cool and settle, and pour it over the plums. If brown sugar is used which is quite as good except for greengages, clarify it as directed.

One quart cranberries, 1 cup raisins, 2 oranges, same amount of sugar as fruit, 1/2 pint water, 1/2 pound English walnuts. Cut cranberries and raisins in half, boil 1/2 hour. Cut up meats and add last. Do not cook meats.

One pineapple, 5 pints strawberries and 5 cups sugar. Cut pineapple rather fine and cook in a little water till clear. Add berries and sugar and let stand over night. Cook till it is thick enough.

Three oranges, 1 1/2 lemons, 12 teacups water. Slice oranges and lemons fine and soak in the water 24 hours. Boil 45 minutes. Set away 24 hours longer. Add 1 1/2 cups sugar to 1 cup of juice and boil 45 minutes.

Five pounds grapes (off stems), 4 pounds sugar, 2 oranges, juice of 1 lemon, 1 pound chopped raisins, 1/2 pound English walnut meats. Cook grapes, put through colander. Then add rest and cook slowly.

Six large bowls of sliced peaches, 6 large bowls sugar, 4 lemons and 4 oranges. Cut oranges and lemons in small pieces, discarding the white pulp, and cook till soft; 1 pound raisins, whole; 1/2 pound English walnuts, broken in pieces. Cook all together till thick and put in jelly glasses, and when cold cover with parafine.

One quart of currants, mashed; 2 oranges (all except seeds), ground fine. Add 2 pounds sugar, 1 cup water. Boil 15 minutes.