Citron Preserves

Prepare rind into any form you desire, boil very hard 30 or 40 minutes in alum-water, tolerably strong; take from alum water and put into clear cold water; allow them to stand over night; in morning change water and put them to boil; let cook until they have entirely changed color and are quite soft; then make syrup, allowing 1 1/2 pounds white sugar to 1 pound fruit; then add fruit, which needs but little more cooking. Mace, ginger or lemon
flavors nicely.