Pineapple Jelly.--Take a tin of preserved pineapple, pound the contents in a mortar, add 6 oz. sugar and ½ pint water; boil the whole for ¼ hour, then strain through a napkin, add the juice of a lemon and 1 pint clarified calves’-foot jelly. Pour into a mould, and when set turn it out by dipping the mould in warm water. Pieces of pineapple may be put in the jelly. Pineapple Preserve.--To every lb. of fruit, weighed after being pared, allow 1 lb. loaf sugar and ¼ pint water. The pines should be perfectly sound, but ripe. Cut them into rather thick slices, as the fruit shrinks very much in boiling; pare off the rind carefully, that none of the pine be wasted, and in doing so notch it in and out, as the edge cannot be smoothly cut without great waste. Dissolve a portion of the sugar in a preserving-pan with ¼ pint water; when this is melted, gradually add the remainder of the sugar, and boil until it forms a clear syrup, skimming well. As soon as this is done, put in the pieces of pine, and boil well for at least ½ hour, or until it looks nearly transparent. Put it into pots, cover down when cold, and store away in a dry place. Plums, Bottled.--Take care to gather them on a dry day. They should be quite ripe, but not over ripe, and any which are bruised must be rejected. The following manner of preserving applies also to damsons and bullaces. Fill wide-necked bottles with the fruit, pack it closely, leaving only room enough in each bottle to put over the fruit ¼ lb. castor sugar. Tie a piece of moistened bladder tightly over each bottle, and place them standing upright in a fish-kettle: put a little hay between each and all round them, so as to keep them from touching each other and the sides of the kettle. Folded cloths should be placed beneath the bottles. Fill the kettle with cold water just high enough to cover the shoulders of the bottles; let them boil at the side of the fire, which must not be a very fierce one, until the fruit has sunk considerably, and appears done enough. Then take the kettle from the fire, but let the bottles remain in it until the water becomes perfectly cold. They must then be taken out, wiped dry with a cloth, and set in a cool, dry place to keep. The bladders must be constantly moistened while on the fire, or they will burst. Should any of them burst, the first piece of bladder must instantly be replaced by a fresh piece, duly moistened. When required for use the whole bottle must be taken, for, after once being exposed to the air the fruit will not keep. One bottle will make a moderately-sized tart. Bottling without sugar is not recommended.