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Classic
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page 386
PEACH JELLY.
Pare the peaches, take out the stones, then slice them; add to them about a
quarter of the kernels. Place them in a kettle with enough water to cover them.
Stir them often until the fruit is well cooked, then strain, and to every pint
of the juice add the juice of a lemon; measure again, allowing a pound of sugar
to each pint of juice; heat the sugar very hot, and add when the juice has
boiled twenty minutes; let it come to a boil, and take instantly from the fire.
ORANGE SYRUP.
Pare the oranges, squeeze and strain the juice from the pulp. To one pint of
juice allow one pound and three-quarters of loaf sugar. Put the juice and sugar
together, boil and skim it until it is cream; then strain it through a flannel
bag, and let it stand until it becomes cool, then put in bottles and cork tight.
Lemon syrup is made in the same way, except that you scald the lemons, and
squeeze out the juice, allowing rather more sugar.
ORANGE MARMALADE.
Allow pound for pound. Pare half the oranges, and cut the rind into shreds. Boil
in three waters until tender, and set aside. Grate the rind of the remaining
oranges; take off, and throw away every bit of the thick white inner skin;
quarter all the oranges and take out the seeds. Chop, or cut them into small
pieces; drain all the juice that will come away, without pressing them, over the
sugar; heat this, stirring until the sugar is dissolved, adding a very little
water, unless the oranges are very juicy. Boil and skim five or six minutes; put
in the boiled shreds, and cook ten minutes; then the chopped fruit and grated
peel, and boil twenty minutes longer. When cold, put into small jars, tied up
with bladder or paper next the fruit, cloths dipped in wax over all. A nicer way
still is to put away in tumblers with self-adjusting metal tops. Press brandied
tissue paper down closely to the fruit.
LEMON MARMALADE.
Is made as you would prepare orange--allowing a pound and a quarter of sugar to
a pound of the fruit, and using but half the grated peel.
RAISINS. (A French Marmalade.)
This recipe is particularly valuable at seasons when fruit is scarce. Take six
fine large cooking apples, peel them, put them over a slow fire, together with a
wineglassful of Madeira wine, and half a pound of sugar. When well stewed, split
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