Citrons, Preserved.--Put them in strong salt and water in a jar, with a cabbage leaf to keep them down; tie a paper over them, set them in a warm place till they are yellow, take them out, and set them over the fire in fresh water, with a little salt and a fresh cabbage leaf; take care they do not boil; if they are not a good green change the water (and even fresh leaves will help to green them), and make hot and cover them as before; when they are a good green take them off the fire, let them stand till they are cold, then cut them in two or make a hole at the end, to take out the seeds and soft part, and put them in cold water. Let them stand 2 days, but change the water twice each day to take out the salt, then make a syrup, and put it cold to them; boil it once in 2 days for 3 weeks. For the syrup: 1 lb. loaf sugar, ½ pint water; set over the fire; when well boiled and looking clear, take it up; when cold, throw it over the citron. Crab-Apple Jam.--To every lb. of fruit put the same quantity of preserving sugar. Having melted it with a little light wine, put it on the fire and let it boil well; when it has been skimmed clear and is boiling, put in the fruit with a few cloves; let all simmer together till the fruit begins to break, when it is done. The fruit should be rubbed dry and the stalks removed before it is put into the sugar. Crab-Apple Jelly.--Remove the stalks from the apples and cut them in half, put them into a preserving pan, and boil till the fruit is perfectly soft; do not stir it. When soft, pour off the water, and to every pint allow 1 lb. sugar. Put it into another pan, and let it boil slowly for ½ hour, taking off all the scum that rises. It should by this time be clear. Fill your glasses or jars with it. Now take the fruit and mash it; rub it through a coarse tammy; to every lb. allow 1 lb. sugar and ½ pint water. Let it boil slowly till it thickens, then put it into bowls. When used cut it in slices.