Cherry Conserve
| 4 Pounds of Cherries | 8 Oranges |
| 4 Pounds of Sugar | 1 Lemon |
Wash and stone the cherries. Wash and remove seeds from oranges and lemon. Put them through the meat-grinder or chop fine. Cook all together twenty minutes, or until thick. Put into tumblers and cover with paraffine.
Preserved Citron
| 4 Pounds of Citron | 3 Gills of Water |
| 3 Pounds of Sugar | 3 Lemons |
Pare the citron and cut into pieces one inch square. Cover with cold water, adding a pinch of salt. Next day throw off this water and cover with fresh water, this time adding a pinch of alum. Slice the lemons, removing every seed, and boil until tender. Boil the sugar and water together, skim, then put into the syrup citron and lemon. Boil until it looks rich and transparent. Skim out the fruit into jars or tumblers, boil down the syrup for ten or fifteen minutes, and pour over the fruit. If jars are used, fill to the brim and seal while hot. This can be made in the summer from watermelon-rind. Cut off all the pink of the melon, pare, and prepare as you would citron. It is really very nice.
