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Classic
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page 220
MARMALADE
This jam can be made of any ripe fruit, boiled to a pulp with a little water;
the best are peaches, quinces, apples, oranges and cranberries. It is usual to
crush the fruit. Put in three quarters of a pound of sugar to a pound of fruit,
add a little water (half a cup to a pound), and boil until it is a jellied mass.
When done, put it in glass or white earthenware.
TO CANDY FRUIT
After peaches, quinces, plums, or citron, have been preserved, take them from
the syrup, and drain them on a sieve. To a pound of loaf sugar, put a small cup
of water, and when it is dissolved, set it over a moderate fire, and let it
boil; when it boils, put in the fruit to be candied, and stir continually until
the sugar granulates over the fruit; then take it up, and dry it in a warm oven.
If not sufficiently candied, repeat the operation.
CANDIED PUMPKIN
Peel a piece of pumpkin, and cut it in thin slices. Make a nice, thick syrup of
brown sugar and water, and put the pumpkin into it, with a little of the juice
of the lemon. Boil this until the pumpkin is nicely candied. Mace, or other
spices, may be used for flavoring instead of lemon, if preferred. It may be
eaten hot with meats at dinner, and is equally nice, when cold, for supper or
lunch.
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