Vegetarian cookery

Cut a few apples as for jelly, boil and strain them. Allow half a pint of apple-juice and two pounds and a half of sugar to each pint of orange-juice ; put all together into the pan, adding the rinds, minced small, and boil quarter of an hour, or twenty minutes. No. 652. — Peach Marmalade. Pare ripe peaches, and cut them in halves, taking out the stones. To each pound of fruit allow half a pound of loaf sugar. Mash the peaches with the pounded sugar, put them in a preserving pan, and let them boil slowly about three quarters of an hour, stirring frequently ; when sufficiently boiled, add a few drops of almond flavour, and pour the marmalade into small moulds. No. 653. — Pine-Apple Marmalade. Pare, and cut into small pieces, several small pine-apples, and to a quart thus cut add one pound of powdered sugar ; boil half an hour, and pour into sweetmeat-pots. No. 654. — Pomello Marmalade. Boil the fruit as the oranges in No. 649, allowing three quarters of an hour boiling in the second water ; when quite tender, drain the water from them through a hair sieve ; when cold, cut them in quarters, and take out the inside ; chop the rinds in a wooden bowl till quite fine, or pound them till they become smooth as paste ; rub the pulp through a hair sieve with a wooden spoon, for the syrup ; allow one pound of fruit, and one pint of water in which the fruit was first boiled, to two pounds of sugar ; dissolve the sugar in the water ; set it on the fire, and boil till clear, taking off the scum ; then add the fruit, stirring it till well mixed ; let it boil three quarters of an hour ; try a few drops on a plate, and if it will set, it is sufficiently done. No. 655. — Quince Marmalade. Pare, core, and quarter the quinces, boil them gently, uncovered, in water till they begin to soften ; strain through a hair sieve, and beat them in a mortar or wooden bowl to a pulp ; allow to each pound of fruit throe quarters of a pound of fine sugar ; boil till the marmalade is stiff, and then put it in pots. No. 656. — Vegetable-Marrow Marmalade. Peel the marrows, and grate them. To six pounds of fruit put six pounds of broken loaf sugar, and the juice and grated rinds of two lemons ; boil it half an hour over a moderate fire, stirring it frequently, and pour it into small moulds. No. 657. — Fruit for Tarts, &c. Lay cherries, apricots, or plums of any kind, when nearly ripe, into jars that will hold a pound each ; strew over them six ounces of poimded loaf sugar ; cover mth two papers, separately tied down ; then set the jars in a large pan of cold water nearly up to the rim ; simmer gently three quarters of an hour ; when taken off the fire, let them remain in the water till cold ; cover the jars in the same way as directed in No. 603, and keep them in a dry, cool place. No. 658. — To Boitle Cranberries. Pick the cranberries quite clean, and put them in clean bottles ; fill the bottles with cold water that has previously been boiled ; cement the corks, or cover them with thin paper, rubbed over with white of egg,* and keep them in a cool, dry place. American cranberries are kept in the same way, also clusterberries. * Betts’s capsules are best adapted for covering the corks of bottles containing either fruit or pickles.