The household cook book

TUTTI FRUTTI JELLY — Use equal quantities of red currants, red raspberries, strawberries and morello cherries; stone the latter carefully saving all the juice; mix together all the fruit and squeeze it well; after straining through the jelly bag, allow 2 lbs. sugar to each pint of juice, and finish like other jelly. MARMALADES. These are made from the pulp of fruit boiled with sugar. If marmalade is made at the same time with jelly, the pulp left from the jelly can be used and waste prevented. Rub the pulp through a sieve, and for acid fruits the rule is to allow equal weights of sugar and pulp; sweet fruits need a little less. If too much sugar is used the sides and tops of the vessels containing the marmalade will be covered with a coating of sugar, and it will candy or crystallize; fermentation will take place if too little sugar is used, or the boiling is insufficient. The rule is to boil slowly -^ to | hour, with frequent stirring to prevent burning. To Test Both Marmalade and Jam let a spoon of it cool on a plate,- it will be done if it looks glittering and dry, and neither moisture nor juice collects on it. MARMALADES If the sugar is not added until the fruit is mashed and cooked, less boiling will be needed, and the marmalade will be better and smoother. When done, put it in glasses as explained in the proceeding " General Suggestions." Keep in a cool, dry place. The term marmalade is derived from the Portuguese marmelo, meaning a quince, to which it was first applied; but it has come to be applied to similar preparations of any fruit Marmalades are very wholesome, and serve to stimulate the appetite, GRAPE MARMALADE.— Pulp the grapes, but put the skins and pulp together into the preserving kettle and let boil. When the skins are tender let cool until you can work the mass through a fine colander. Wash the kettle and return the strained grapes, set over the fire, and add the same measure of sugar as there is of the grape. Let boil 5 minutes, and put hot into jelly tumblers. If the grapes are not quite ripe the marmalade will be more firm. ORANGE MARMALADE Pare the yellow rind carefully off the oranges; remove the thick white rind and squeeze the pulp through a sieve; add | cup of water to 4 lbs. fruit, and set on to boil; add the yellow parings of the rind, cut into pieces, and boil ^ hour, or until the rind is soft; the juice, pulp and yellow peel of a lemon can be added if liked; add 1 lb. sugar to 1 lb. pulp, boil a few minutes and put into jelly glasses. Rhubarb can be added instead of the lemon if desired; use 1 quai't of sliced rhubarb for 6 oranges and boil with them. It makes a fine combination and gives a variety. PEACH MARMALADE — Choose fine, ripe peaches; pare, stone and cut them up; add a very little water and cook in the farina boiler until reduced to a pulp; pass through a colander and allow | lb. sugar to each lb. of pulp; put it on the stove and boil until it will jelly, or until it will drop from the spoon in clots. Stir it from the bottom with a wooden spoon all the time it is on the fire to prevent burning. When done, seal in jars. Apricots, Apples, Pears, Quinces, and other Fruits can be prepared in the same way. 'S2 GONOOBD GEAPES. 498 MAKMALADES