1
Wipe and pare the fruit.
2
Pare the fruit clean; then grate it on a coarse grater, rejecting the cores.
3
Pare the fruit, leave it whole and put on to boil with sweetened water.
4
Pare the fruit, and be sure you take out all the eyes and discolored parts.
5
Apricot Preserves.- Parethe fruit very thin and stone it.
6
Pare the fruit, leaving on the stems, and stew in sugar and a very little water.
7
Preserved Pears.- Parethe fruit and drop into a bowl of cold water to preserve the color.
8
Pare the fruit and cut in halves.
9
Pare the fruit, leaving the stems on.
10
Pare the fruit, cut out the cores, squeeze lemon juice over them, which will prevent their discoloration.
11
Pare the fruit, removing the white skin as well as the yellow; slice the oranges; remove all seeds.
