Pare your pine-apples, and cut them in thick slices. Weigh the slices and to each pound allow a pound of loaf-sugar. Dissolve the sugar in a very small quantity of water, stir it, and set it over the fire in a preserving-kettle. Boil it ten minutes, skimming it well. Then put in it the pine-apple slices, and boil them till they are clear and soft, but not till they break. About half an hour (or perhaps less time) will suffice. Let them cool in a large dish or pan, before you put them into your jars, which you must do carefully, lest they break. Pour the syrup over them. Tie them up with brandy paper.
RASPBERRY JAM.
Allow a pound of sugar to a pound of fruit. Mash the raspberries and put them with the sugar into your preserving kettle. Boll it slowly for an hour skimming it well. Tie it up with brandy paper.
All jams are made in the same manner.
APPENDIX.
MISCELLANEOUS RECEIPTS.
CONTENTS.
A-la-mode Beef
Chicken Pudding
A boned Turkey
Collared Pork
Spiced Oysters
Stewed Oysters
Oyster Soup
Fried Oysters
Baked Oysters
Oyster Patties
Oyster Sauce
Pickled Oysters
Chicken Salad
Lobster Salad
Stewed Mushrooms
Peach Cordial
Cherry Bounce
Raspberry Cordial
Blackberry Cordial
Ginger Beer
Jelly Cake
Rice Cakes for Breakfast
Ground Rice Pudding
Tomata Ketchup
Yeast
A-LA-MODE BEEF
A pound of fresh beef weighing from eighteen to twenty pounds.
A pound of the fat of bacon or corned pork.
The marrow from the bone of the beef, \ chopped together
A quarter of a pound of beef-suet, /
Two bundles of pot herbs, parsley, thyme, small onions, &c.
chopped fine.
Two large bunches of sweet marjoram,\sufficient when powdered to make
Two bunches of sweet basil, /make four table-spoonfuls of each.
Two large nutmegs, \
Half an ounce of cloves } beaten to a powder.
Half an ounce of mace, /
One table-spoonful of salt.
One table-spoonful of pepper.
Two glasses of madeira wine.