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Classic
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page 220
strainer, to scrape off the pulp, then pour all the juice and pulp on the sugar;
the white skins must be covered with three quarts of cold water, and boiled half
an hour, drain the water on the sugar, put the white skins in the colander, four
or five together, and pound off the soft part, of which there must be in all two
pounds and four ounces, put this with the sugar and juice; when the peel is
tender drain it from the water, and choose either of these three modes: Pound it
in a mortar, chop it in a bowl, or cut it in delicate shreds with a pair of
scissors.
There is still another way, which saves the necessity of handling the peel after
it is boiled; it is to grate the yellow rind from the orange, then tie it in a
muslin bag, and boil until soft, which you can tell by rubbing a little of it
between the thumb and finger; it is then ready for the other ingredients, put
the whole in a porcelain kettle, or in a bright tin preserving-pan, and boil
about an hour; when it begins to thicken it must be tried occasionally, by
letting a little cool in a spoon laid on ice.
To prevent its burning, pass the spoon often over the bottom of the kettle; when
it is thick as desired put it in tumblers and cover with paper.--Mrs. Elizabeth
S. Miller, in "In the Kitchen."
PEACH MARMALADE.
Choose ripe, well-flavored fruit, and it is well to make with preserves,
reserving for marmalade those that are too soft. The flavor is improved by first
boiling the pits in the water with which the syrup is to be made. Quarter the
peaches and boil thirty minutes before adding sugar, stirring almost constantly
from the time the peaches begin to be tender; add sugar in the proportion of
three-fourths pound sugar to one pound fruit, continue to boil and stir for an
hour longer, and put up in jars, pressing paper over them as directed for
jellies.
QUINCE MARMALADE.
Pare, quarter and core quinces, cut in little squares, measure and allow an
equal amount of sugar; place the fruit in a porcelain kettle with just water
enough to cover, boil till tender, and skim out carefully; make a syrup of the
sugar and the water in which the quinces were boiled, let come to boiling point,
skim well, and
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