Royal Victoria cook book

in slices, across the grain, as thin as possible, using every part except the pips. To every pint of cut up fruit add 23 pints of cold water. Let this stand all night, next day boil it quickly for an hour, and put back in the crock. The following day weigh the whole (liquid and all). To every pound add 14 pounds of granulated sugar, then boil. [illustration: LOMA RAOUL, Wee Mrs. STEVENSON.] LEMON MARMALADE.—Six lemons, 6 apples, 7 pounds sugar. Slice lemons and boil in 5 pints of water till tender, then add the apples peeled and quartered, also sugar, and simmer 14 hours, or until you think it is thick enough. Mrs. STEVENSON, ORANGE MARMALADE.—Twelve oranges, 12 pints boiling water, 12 pounds granulated sugar. Cover oranges with cold water and let stand 36 hours. Pour off water and add sugar and 12 pints water; boil until it becomes soft and jellies. | Mrs. THOMPSON, JELLIED ORANGE MARMALADE.—Two lemons, 4 pounds bitter oranges, 5 pounds crystallized sugar, water. Wipe the oranges with a hard cloth and pare the yellow part off the rind very thinly and cut it up in the juice of the lemons in extremely slender chips, then put them on in a small saucepan with 2 breakfast-cups water to boil very slowly $ an hour. Remove all the skin from the oranges, break the pulp up a good deal and put it in a jelly pan with 5 breakfast cups water to boil gently for ¾ an hour, stirring ; then pour all these into a pointed flannel bag and let it drain thoroughly. Put all the liquids thus obtained, the chips, the liquid in which they boiled, and 5 pounds sugar on in a clean jelly pan, allow it to boil for nearly an hour, then skim and pot. Mrs. VANSITTART. CANNED PINEAPPLE.—For 6 pounds of fruit when shredded and ready for use, make a syrup with 24 pounds of sugar and 3 pints of water, Boil the syrup 5 minutes, skim or strain if necessary, then add the fruit. Let it boil up for about 5 minutes, have the jars hot, fill and close as quickly as possible; as the jars cool keep tightening them. Be careful not to boil the fruit too long after adding to the syrup or it will turn dark. Mrs. 8. M. WELLS. PINEAPPLE MARMALADE.—Peel the fruit and remove all the eyes, then grate. Allow ? pound sugar to 1 pound fruit. Let stand over night to extract juice, then boil slowly till fruit is transparent. GERMAN SWEETMEAT.—One quart white brandy, 6 pounds loaf sugar. Put in a stone jar with a tight cover, add raw fruit as it comes in season, bananas sliced, oranges quartered, peaches, plums, cherries, etc. Put in as much fruit as you wish, leaving enough syrup to make a preserve, or if more fruit this can be cut in slices and used with ice cream, etc. PEAR MARMALADE.—Ten pounds pears, 10 pounds sugar, 1 pound preserved ginger, 1 ounce root ginger, 4 lemons. Peel pears and cut in thin slices, add sugar, and preserved ginger, cut in small pieces. Boil all together, with the root ginger, tied in a muslin bag, for 1 hour, then take out the root ginger, add lemons thinly sliced and boil 1 hour longer. Mrs. PLUMMER. BEST OF APPLE SAUCE.—Pare and quarter apples (juicy ones), add sugar to taste. Cover closely and set on back of the stove, cook slowly and you will never add water again. Mrs. Mooptre. RASPBERRY JELLY.—Never fails. Put the berries on a slow fire, simmer a little while, press with a wooden spoon, strain clear. For every 4 pounds of juice allow 34 pounds sugar. Boil the juice over a quick tire 20 minutes. Heat the sugar in the oven until hot, not brown (stir occasionally), add the sugar to the juice, boil 15 minutes longer quickly ; skim; stir constantly. Pour into pots or glasses. Cover and keep in a dry, cool place. Mrs. Moopte. GRAPE MARMALADE.—Pick off stems, put water on to almost cover. Cook until seeds separate, strain through colander. To 1 pound pulp put # pound sugar, and cook about 20 minutes. Mrs. STEVENSON.