Tried favourites cookery book

To i pints gooseberries give 3 pints water (always 1 pint less water than gooseberries) ; boil to a mash, then strain through cheesecloth. Take 1 lb. sugar to every pint of juice, but keep out a little sugar to throw in about 7 minutes before taking it off ; this improves the colour wonderfully. Boil J hour, then flavour with essence of lemon. Marmalade. 30 Seville Oranges, Sugar, 2 Lemons. Cut oranges and lemons right through, peel and all, into thin slices, removing seeds. Cut with a knife and fork the rind of the slices just roughly to make chips, and weigh fruit thus out, and to every lb. add 3 pints cold water. Put in earthenware vessel, and let stand for 24 hours. Then boil till rind is just tender and a chip will crush between your fingers. Let stand till next day. Then weigh, and to every pint put 1 ' lb. lump sugar, and boil slowly till rind is transparent and syrup jellies. From this strain some for marmalade jelly. This is delicious, and has further advantage of making marmalade thicker. The great thing is slow boiling, otherwise you waste half. Close range best. Quite an hour to boil when sugar is boiled with it, and about 20 minutes the first time, previous day. Use all oranges, tie pips in muslin, and boil with them for 1 hour. Economical Marmalade. 1 lb. Marmalade Oranges, 1 Lemon, 6 lb. Sugar, 9 tumblers Cold Water. _ Cut the oranges and lemon in eight, lengthwise. Take away the pips. Slice as thinly as possible through both skin and pulp. Put in large basin and cover with the cold water, and set aside for 24 hours Tlien put on in jelly pan and boil 1 hour, or till the skins are tender, keeping always filled up with boiling water to the same quantity, as it evaporates while cooking. Set aside till cold, then add the sugar, and after it boils remove scum and boil 4 hour, or till it jellies. Costs from 1½d to 1¾d per lb. Household Marmalade. 4 lb. Seville Oranges, 2 lb. Sweet Do., 2 lb. Lemons. Slice the oranges and lemons without peeling them, removing all pips. To every lb. of fruit add 3 pints cold water, and let it stand 24 hours. Slowly boil 3 or 4 hours till the peel is quite tender. Let it stand till next day ; then weigh it, and to every lb. of fruit add 1 lb. of crystallised sugar. Boil the whole till the syrup jellies and the peel is quite transparent (from ^ hour to 1 hour). Lemon Marmalade. Take any number of lemons; slice very thin ; remove only the seeds. To each lb. of sliced fruit, add 3 pints of cold water ; let stand 24 hours ; then boil it until the chips are tender, pour it into an earthenware bowl, and let it stand till next day. Now weigh it, and to every lb. of boiled pulp add 1½ lb. of lump sugar ; boil all together till the syrup jellies and the chips are rather transparent. In taking out the pips, be careful to leave in all the white pith, as this goes towards making the syrup. Good Marmalade Jelly. 4 lb. Seville Oranges, 4 Lemons, 5 lb. Crystallised Sugar.