The household cook book

PLUM MARMALADE.— Stone the plums, and put in the kettle with a very little water, boil till the fruit softens, and then mash to a pulp with a wooden pestle; do not take it from the stove, but add 1 lb. sugar to 1 lb. of pulp, and boil 15 or 20 minutes longer; then put it in jars. QUINCE MARMALADE.— Pare, core and slice the quinces; put the seeds, cores and skins in the kettle, add barely enough water to cover them, and boil slowly 1/2 hour; strain through cloth, and when nearly cold add it to the quinces in the farina boiler and boil until it is reduced to a smooth paste, mashing and stirring the quinces with a wooden spoon; if the flavor is desired the juice of 2 oranges can be added to each 3 lbs of pulp; now add f lb. sugar to each pound of fruit, and boil 10 minutes longer, stirring continually. Then put in jars. No. 2 — Quinces which are not good enough to be utilized in other ways can be used; wash, core, but do not pare them, and cut into pieces; add 1 teacup of water to each pound of fruit, and boil slowly, mashing and stirring with a wooden spoon until soft; add | lb. sugar to 1 lb. pulp; boil them together for 5 or 10 minutes, strain through a colander and jjut in jelly glasses. Sour Apples or Crab Apples can be put up in like manner. The Quince is a native of India, whence it was introduced to Greece. The ancients preserved it in honey, or sweet wine reduced by boiling. It makes a fine marmalade and a little added to apple pie improves the flavor. RASPBERRY MARMALADE.— Either use the raspberries alone, or add 1 cup of red currant juice to each 2 lbs. fruit; boil 30 minutes, mashing and stirring well with a wooden spoon; add | lb. sugar to every pound of fruit, and cook 20 minutes more. Blackberry Marmalade can be made the same way, but without any currant juice. RHUBARB MARMALADE— Cut the rhubarb into pieces 1 or 2 inches long; to each 1^ lbs. of rhubarb allow 1 lb. sugar, -^ of a lemon peel cut thin, and ^ oz. of bitter almonds blanched and divided. Boil all well together and put up like other marmalades. STRAWBERRY MARMALADE OR JAM. -Allow 5 lbs. sugar and 1 lb. currants to 6 lbs. strawberries; mash the currants in the preserving pan with 1 cup water, put it on the stove and boil; then FRUIT CHEESES add the strawberries (which should be picked over), then press and rub them into an earthenware pan through a fine sieve. Let the sugar boil to the consistency of thick molasses, add the fruit pulp, and boil briskly, with constant stirring, for 20 minutes. Skim it, and put into jars. TOMATO MARMALADE.— First scald, peel and slice the tomatoes; allow 2 lbs. sugar to 1 lb. tomatoes, and boil them down together until well thickened; then add 1 tablespoon powdered ginger, and the juice and peel of 2 lemons, for every 3 lbs. of tomatoes. Boil about 3 hours, skimming off the froth that rises; when very thick put in jars. VEGETABLE MARROW MARMALADE — Pare and core the marrow, cut in thin slices, add 12 oz. of sugar for each pound of marrow and let stand all night; then bring to a boil, stirring constantly, and cook till almost soft; turn into a bowl and when cold add 2 good tablespoons of orange or lemon marmalade for every pound of marrow used; put back on stove, stir to the boil and simmer until it sets. VEGETABLE MAEEOW