Wholesome cookery

9 ounces of carbonate of soda, 8 ounces of tartaric acid, 16 ounces of ground rice. Lay aU separately before the fire for some minutes, then mix the in- gredients thoroughly together, and keep it in a very dry place. 554. — Simple Orange Marmalade. 24 Seville oranges ; slice them very thin ; remove the seeds and pith into a bason, and pour over them 2 quarts of boiling water, and leave them to stand all night. Pour 12 quarts of cold water on the above sliced oranges, and leave them also to stand all night. Next day boil the fruit in the water in which it has stood, for 2 hours ; then strain the seeds and pith from the water they were soaking in, and add the water to the above fruit. Now add 20 pounds of preserving sugar, and boil all together for 1 hour. The marmalade ought by this time to be quite thick. Place it in jars, and cover in the usual manner. This quantity will make about 30 jars of 1 pound each. 555. — Marmalade Jelly. 6 pounds of Seville oranges. Cut in thin slices; take out the pips; boil in 6 quarts of water; strain through a thin cotton bag. To each pint of juice put 1 pound of sugar ; boil for half an hour ; the jelly ought then to set thick when cold ; if it does not set thick, then continue boiling it until it does. 556. — Black Currant Jelly. Boil 2 pounds of black currants for half an hour ; press the juice out completely. There will be about 1½ pint of juice if the fruit was fine and ripe. Put this juice to boil with 3 ounces of loaf sugar ; let it boil for 2 hours ; pour it into a mould, and when set, turn it out, and serve with Devonshire or whipped cream. This jelly is better if not used the same day it is made ; on the other hand, it can be kept many weeks if the fruit was very ripe, and you cover the moulds tightly as you would pots of jam. 557. — Apple Jelly. Peel and core the apples, and cut them into thin slices, and throw them into cold water as you prepare them, so that they do not become yellow. Place them on the fire with sufficient water to cover them, and add the juice of 2 or 3 lemons to each 50 apples. When the apples are quite soft, press all through a jelly bag or a very fine sieve. Then weigh the juice, and add an equal quantity of sugar in small lumps. Place this on the fire, and let it simmer until thick, and you will find it set firm when cold. Place in pots, and cover in the usual manner. N.B. — The apple pulp that remains can be stewed down with some sugar (three-quarters of a pound of sugar to 1 pound of apple), to make into jam. 558. — Pear Jelly. Proceed exactly as for apple jelly. 559.— Iced Coffee. 1 pint of coffee (426), 1 pint of boiling milk, half a pint of cream, sugar to taste. Sweeten the milk, then add the coffee ; let it get nearly cold, then stir in the cream ; put the jug to stand for 7 or 8 hours in a bucket of ice and salt. It is better to keep the jug standing in the salt and ice, and ladle the coffee from there as you require it. 560.— Cocoa, made from Trinidad Nibs. Put 3 heaped-up tablespoonfuls of cocoa nibs in three-quarters of a pint of water. Simmer for 2 hours. Be careful it does not boil, or the cocoa will be muddy. Use with cold or hot milk as preferred. A RECIPE Aiguehelle Fritters Almond Butter (Savoury) „ „ (Sweet) ... „ Cakes 547a