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Classic
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page 139
ANOTHER WAY.
Pare and quarter the peaches, and to eight pounds of peaches, allow five pounds
of sugar; put them on, sugar and peaches at once, mixing them through; let them
stew slowly until a syrup forms, when they may cook pretty fast for several
hours, without once stirring; then take them up, and mash them well; if the
marmalade is not thick enough, spread it on dishes, and dry in your oven after
the bread is taken out.
Quinces and apples may be done in the same way.
Quince Marmalade.
Pare the quinces and cut them up fine; put the parings and cores to boil; then
strain them; put in the quinces, and let them boil till soft--when mash them
fine, and put in three-quarters of a pound of sugar to a pound of fruit; let
them cook gently for two hours, and take them up in pint bowls; when cold, put
brandy papers on the top of each, and paste them over; they will turn out whole
to put on table.
Marmalade of Mixed Fruits.
Pare equal quantities of peaches, apples, pears and quinces; cut them fine, and
put them to boil with a pint of water to six pounds of fruit; let them cook
thoroughly, but do not let them burn; take them out, and mash them well; clean
the kettle, and put them back, with half their weight in sugar; let them cook
very slowly for two hours.
Lemon Marmalade.
Soak the peel of lemons that have been left after making lemonade, changing the
water twice a day for three days, to extract the bitter; boil them till
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