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Classic
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page 253
time while boiling. When the marmelade begins to appear clear and thick put some
of it on a plate, and if it then hardens like jelly and permits cutting it is
ready. Put it now in jars before it cools, when it becomes too stiff.
Lemon marmelade.
Five pounds fresh, nice and yellow lemons with thick rinds and eight pounds of
sugar are to be treated like bitter orange marmelade. See next number.
Bitter orange marmelade.
Five pounds of ripe oranges are cut right across as fine as possible, cored, and
boiled in a quart of water until the pieces yield readily to the pressure of the
finger; then add ten pounds of sugar. Boil over low fire until the marmelade is
perfectly clear; them pour up and let cool, later to be put in jars. This
marmelade will keep long, and is especially agreeable on coffee and tea tables.
Sweet orange marmelade.
Is prepared like bitter orange marmelade.
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