[Modern cookery, in all its branches

Strip the fruit from the stems, wash it in spring-water, drain, bruise it slightly, and put it into a clean stone jar, with no more liquid than the drops which hang about it. Place the jar in a pan of water, and steam the fruit until it is quite tender : this will be in from thirty minutes to an hour. Pour off the clear juice, strain, weigh, and boil it quickly from five to seven minutes, with eighteen ounces of sugar to every pound. For the marmalade, rub the barberries through a sieve with a wooden spoon, and boil them quickly for the same time, and with the same proportion of sugar as the jelly. Barberries boiled in water-bath until tender; to each pound of juice, 1 lb. 2 oz. sugar : 5 minutes. Pulp of fruit to each pound, 18 oz. sugar : 5 minutes. Obs. — We have always had these preserves made with very ripe fruit, and have found them extremely good ; but more sugar may be needed to sweeten them sufficiently when the barberries have hung less time upon the trees. ORANGE MARMALADE. (A Portuguese Receipt .) Rasp very slightly on a fine and delicately clean grater the rinds of some sound Seville oranges ; cut them into quarters, and separate the flesh from the rinds ; then with the small end of a tea, or eggspoon, clear it entirely from the pips, and from the loose inner skin and film. Put the rinds into a large quantity of cold water, and change it when they have boiled about twenty minutes. As soon as they are perfectly tender lift them out, and drain them on a sieve ; slice them thin, and add eight ounces of them to each pound of the pulp and juice, with a pound and a half of highly-refined sugar in fine powder ; boil the marmalade quickly for half an hour, skim it well, and turn it into the jars. The preserve thus made will not have a very powerful flavoui of the orange rind. When more of this is liked, either [chap. XXlV. leave a portion of the fruit unrasped, or mix with the preserve some of the zest which has been grated off, allowing for it its weight of sugar. Or proceed thus : allow to a dozen Seville oranges two tine juicy lemons, and the w'eight of the whole in sifted sugar, of excellent quality. With a sharp knife cut through the rinds just deep enough to allow them to be stripped off in quarters with the end of a spoon, and throw them for a night into plenty of cold spring-water ; on the following morning boil them sufficiently tender to allow the head of a pin to pierce them easily ; then drain them well, let them cool, and scrape out the white part of the rind, and cut the remainder into thin chips. In the mean time have the pulp of the fruit quite cleared from the pips and film ; put it with the chips into a preserving pan, heat them slowly, boil them for ten minutes, draw the pan from the fire, and stir gradually in, and dissolve the remainder of the sugar, and boil the preserve more quickly for twenty minutes, or until it thickens and appears ready to jelly. This mode, though it gives a little additional trouble, will prevent the orange-chips from becoming hard, which they will sometimes be if much sugar be added to them at first. The sugar first broken into large lumps, is sometimes made into a very thick syrup, with so much water only as will just dissolve it ; the pulp and juice are in that case boiled in it quickly for ten minutes before the chips are added ; and a part of th