Mrs. Maclurcan's cookery book

Juice of 1 lemon Rind of a lemon \ pt. water. Mode. — Cut the fruit in half, put it into a large basin, cover it with the sugar and allow it to stand for a couple of hours, then put it into the preserving pan with the lemon juice, rind and water. Allow it to simmer for four hours or until it jellies, then strain through a towel tied to a chair, or a felt jelly bag. When nearly cold put into the jars, and when quite cold fasten it up securely. Jams and Preserves, 763— MARMALADE. To every lb. of Seville oranges add 1 qt. of water, 1 lemon and 1^ lbs. sugar. Mode. — Cut up the oranges very fine, and the lemon, put them into a basin with the water and allow them to soak for twenty-four hours, then boil until tender. Allow one and a half pounds of sugar to every pound of pulp and boil for another half an hour ; put into preserve jars. 764— ORANGE MARMALADE. 6 lbs. Seville oranges 8 lbs. of sugar Mode. — Cut the peel of the oranges into strips so that they will come off in even pieces ; put the peel into a stewpan with a quantity of water and boil for two hours, then strain, cut the peel into long narrow strips. Squeeze the orange through a sieve, do not allow any of the seeds or the white skin to go through. Put the sugar, juice and the peel into a preserving pan and boil them from threequarters of an hour to an hour, being very careful to remove the scum as it rises and stirring all the time. Put them into jam pots or preserving jars, cover with brandy paper and tie closely over. 765— ORANGE MARMALADE (Another Way). 6 lbs. Seville oranges 8 lbs. sugar. Mode. — Take six pounds of oranges ; cut the peel so as to make it come off in four pieces. Put all the peels on the fire in a preserving pan with a large quantity of water and boil them for two hours, then cut them in very thin slices. While they are boiling, press the insides of the oranges through a sieve fine enough to prevent the seeds and skin from going through. When this is done and the peels cut into the thinnest shreds ; put the whole on the fire in a copper or brass pan with eight pounds of loaf sugar broken small. Boil it all together for ten minutes, it may then be taken off the fire and put into preserving jars. Jams and Preserves. 766— CANNED CUMQUATS. 1 lb. fruit 1 lb. sugar i pt. water. Mode. — Put the sugar into the preserving pan with the water, allow it to boil for half an hour ; while boiling put in the cumquats and boil for another half an hour, then put into preserve jars and fasten down securely. 767— PRESERVED CUMQUATS. 1 lb. fruit 1 J lb. sugar 2 tablespoonfuls salt. Mode. — The cumquats should be pierced through in a couple of places with a hat pin. Well cover them with water, and to every quart of water allow a teaspoonful of salt, boil for half an hour and then strain them. Put fresh water on the cumquats and boil till soft enough to receive the head of a pin, then pour away half the water and make up the quantity of fluid required. Allow a liberal pound and a half of sugar to every pound of fruit and fluid and the faster it boils after putting in the sugar the better. The success of this recipe is that the fruit boils as fast as possible ; the faster it boils the better colour the jelly will be. Keep skimming with a strainer as so many pips boil out.