Directions for Cookery, in its Various Branches

hours. Then proceed to make your syrup. Melt the sugar in clear spring or pump water, allowing a pint of water to a pound and a half of sugar, and mixing in with it some white of egg beaten to a stiff froth. The white of one egg will be enough for four pounds of sugar. Boil and skim it; and when the scum ceases to rise, put in the melon-rind, and let it simmer an hour. Take it out and spread it to cool on dishes return it to the syrup, and simmer it another hour. After this take it out, and put it into a tureen. Boil up the syrup again, and pour it over the melon-rind. Cover it, and let it stand all night. Next morning give the syrup another boil; adding to It some lemon-juice, allowing the juice of one lemon to a quart of the syrup. When you find it so thick as to hang in a drop on the point of the spoon, it is sufficiently done. Then put the rind into glass jars, pour in the syrup, and secure the sweetmeats closely from the air with paper dipped in brandy, and a leather outer cover. This, if carefully done and well greened, is a very nice sweetmeat, and may be used to ornament the top of creams, jellies, jams, &c. laying it round in rings or wreaths. Citrons may be preserved green in the same manner, first paring off the outer skin and cutting them into quarters. Also green limes. PRESERVED PEPPERS. For this purpose take the small round peppers while they are green. With a sharp penknife extract the seeds and cores; and then put the outsides into a kettle with vine leaves, and a little alum to give them firmness, and assist in keeping them green. Proceed precisely as directed for the water-melon rind, in the above receipt. PUMPKIN CHIPS. It is best to defer making this sweetmeat (which will be found very fine) till late in the season when lemons are ripe and are to be had in plenty. Pumpkins