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Classic
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page 219
EGG BUTTER.
Boil a pint of molasses slowly about fifteen or twenty minutes, stirring to
prevent burning, add three eggs well beaten, stirring them in as fast as
possible, boil a few minutes longer, partially cool, and flavor to taste with
lemon.--Mrs. Colbert, Braodway.
LEMON BUTTER.
Juice and grated rind of one lemon, tea-cup white sugar, yolks of two eggs,
butter the size of two eggs; boil ten minutes. This may be made up in quantity,
kept for a long time in bottles or jars, used as needed for filling tarts, etc.
ORANGE MARMALADE.
Take equal weights of oranges and granulated sugar; quarter and peel the
oranges, removing carefully all the thick inner skin from the peel, boil in
clear water until tender, changing the water once, and renewing with hot. This
takes off some of the rank, bitter taste. Prepare the pulp by dividing, removing
the seeds and white stringy part and cutting fine; when the peel is done (so as
to be easily pierced with a broom-straw), drain for a few moments in a colander,
and cut into fine shreds with a sharp knife or pair of scissors; place the pulps
to boil with a little water, and after it has boiled a few moments, add the
sugar and shredded peel, and boil twenty minutes longer, stirring often and
watching carefully to prevent burning. Put up in small jars with one paper
pressed down on the fruit, and another tied closely over top of jar; or use
jelly glasses.--Mrs. J. H. Shearer.
ORANGE MARMALADE.
Twelve pounds sour oranges, twelve pounds crushed sugar; wash the oranges and
pare them as you would apples; put the peel in a porcelain-lined kettle with
twice its bulk or more of cold water; keep it covered, and boil until perfectly
tender; if the water boils away, add more; the peel is generally very hard, and
requires several hours boiling; cut the oranges in two crosswise, and squeeze
out the juice and the soft pulp, have a pitcher with a strainer in the top,
place in a two-quart bowl, squeeze the thin juice and seeds in the strainer, and
the rest with the pulp in the bowl, drawing the skin as you squeeze it over the
edge of the tin
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