Next day transfer the pumpkin, sugar, and lemon-juice to n preserving kettle, and boil it slowly three quarters of an hour, or till the pumpkin becomes all through tender, crisp, and transparent; but it must not be over the fire long enough to break and lose its form. You must skim it thoroughly. Some very small pieces of the lemon-paring may be boiled with it. When you think it is done, take up the pumpkin chips in a perforated skimmer that the syrup may drain through the holes back into the kettle. Spread the chips to cool on large dishes, and pass the syrup through a flannel bag that has been first dipped in hot water. When the chips are cold, put them into glass jars or tumblers, pour in the syrup, and lay on the top white paper dipped in brandy. Then tie up the jars with leather, or with covers of thick white paper. If you find that when cold the chips are not perfectly clear, crisp, and tender, give them another boil in the syrup before you put them up. This, if well made, is a handsome and excellent sweetmeat It need not be eaten with cream, the syrup being so delicious as to require nothing to improve it. Shells of puff-paste first baked empty, and then filled with, pumpkin chips, will be found very nice. Musk-melon chips may be done in the same manner. TO PRESERVE PINE-APPLES. Take fine large pine-apples; pare them, and cut off a small round piece from the bottom, of each; let the freshest and. best of the top leaves remain on. Have ready on a slow fire, a large preserving kettle with a thin syrup barely sufficient to cover the fruit. In making this syrup allow a pound of fine loaf-sugar to every quart of water, and half the white of a beaten egg; all to be mixed before it goes on the fire. Then boil and skim it, and when the scum ceases to rise, put in the pine-apples, and simmer them slowly an hour. Then take them out to cool, cover them carefully and pat them away till next day; saving the syrup in another vessel. Next day, put them into the same syrup, and simmer them again an hour. On the third day, repeat the process. The fourth day, make a strong fresh syrup, allowing but a pint of water to each pound of sugar, and to every three pounds the beaten white of one egg. When this syrup has boiled, and is completely skimmed, put in the pine-apples, and simmer them half an hour. Then take them out to cool, and set them aside till next morning. Boil them again, half an hour in the same syrup, and repeat this for seven or eight days, or till you can pierce through the pine-apple with a straw from a corn-broom. At the last of these boilings enrich the syrup by allowing to each pound of sugar a quarter of a pound more; and, having boiled and skimmed it, put in the pine apples for half an hour. Then take them out, and when quite cold put each into a separate glass jar, and fill up with the syrup.