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night in water, then drain and boil in
fresh warer, until quite tender.
Prepare syrup as for fig£ and let
simmer until quite transparent.
It takes several hours.
LEMON PRESERVE
Same as for orange. Large lemons
are used.
GRAPE FRUIT PRESERVE
Same as orange.
PINEAPPLE JELLY
Grate two pineapples, and extract
the juice, pressing through a tine sieve.
Take half as many cups of sugar as
you have of fruit juice. Boil until syrupy.
Add three egg yollt.s ; stir in carefully
to avoid curdling; cook without boiling
a few minutes. Have a tablespoonful
of granulated gelatine soaked in a cup
of water. Disolve in the pineapple
mixture and pour in wet mold.
Set on ice.
ORANGE JELLY.
Same process.
Half as many cups of sugar as of