When it boils skim well and put in the cooked fruit.

Then skim well and add two quarts of fresh tomatoes, strained.

Then add stock, herbs, whole peppers, cloves, and salt, boil and skim well.

In the morning, boil slowly in preserving kettle one hour and three-fourths; skim well.

Boil the vinegar, sugar and spices together and skim well.

As soon as it boils, skim well, and then simmer for one and one-half hours.

When they come to a boil skim well.

Place vessel on the fire and let it boil slowly for 10 minutes, and skim well while boiling.

Bring to the boil, and skim well; then boil steadily for an hour, or longer if the eels are large.

Let boil, and skim well for ten or fifteen minutes; then put in the quinces; cook until the syrup begins to jell.

Put it in a kettle with plenty of cold water and after it boils cook seven hours, skim well and always replenish with boiling water.

Skim well while boiling, and put into jars as directed.

Skim well, and simmer very gently for four hours, or until the tails are tender.

Keep them boiling an hour and a half after they begin to boil, skimming well all the while.

Put it into a pot with water enough to cover it, and boil gently from two to three hours, skimming well.

You may make the gravy of the bones and trimmings, stewed in a little water, skimmed well, and strained when sufficiently stewed.