The Dudley book of cookery and household recipes

the peels have boiled till they are sufficiently tender to admit of a fork being stuck into them, scrape away all the pith from the inside of them. Lay them in folds and cut them into thin slices of about an inch long. Clarify the sugar, then throw the peels and pulp into it, stir it well and let it boil for half an hour. Then remove it from the fire and when it becomes cool put it by in pots, covering the tops with bladder. Marmalade should be made at the end of March or at the beginning of April as Seville oranges are then in their best state. ¥ APPLE MARMALADE PEEL and core two pounds of sub-acid apples (Wellingtons are excellent for the purpose) and put them in an enamelled saucepan with half a pint of white wine and one pound of crushed sugar, or with one pint of sweet cider. Cook them by a gentle heat for three hours or longer until the fruit is very soft, then squeeze it first through a colander and then through a sieve. If not sufficiently sweet add powdered sugar to taste. Put away in jars made air-tight and covered with a piece of wet bladder. BLACKBERRY JAM TO six pounds of blackberries add one pound of apples, peeled, cored, and sliced very thin. Use one pound of lump sugar to each pound of the fruit. Boil from three-quarters of an hour to a good hour. Let it get cold, put in pots and cover. ¥ APPLE JELLY Half a bushel of good-looking apples, pare and core. Cover them with cold water and put on to simmer till cooked. Then pass through a jelly bag, and to each pint of juice allow three-quarters of a pound of crushed white sugar. Boil up well from threequarters of an hour to an hour until it jellies. GREEN GOOSEBERRY JAM SEVEN pounds of green gooseberries, eight pounds of sugar, two good pints of red currant juice. Make this juice by stewing three or four pounds of red currants in about one and a half pint of water. Strain it through a sieve, add it to the gooseberries and sugar and boil it well for about an hour, stirring it well all the time. THE DUDLEY RECIPES HIP JAM r 1 1 AKE some hips, split them and take out the seeds, wash the hips in cold water, and put them on a sieve to drain. Take some apple jelly. According to above recipe, allow the jelly to boil until it dissolves, then add a pound of hips to the pound of sugar. If you have ten pounds of apple jelly in your pan add other five pounds of hips, ditto of sugar. Boil for ten minutes and then pot. ¥ CRAB APPLE JELLY WASH the crab apples and drain them (you need not peel or core). Cover with cold water, and let them gently boil until they break, but do not allow them to become pulpy,” then pass the juice through a jelly bag. To each pint of juice allow one pound of sugar. Boil quickly until it jellies. It should be clear and red in colour. This is good for sore throats. ¥ JAM MADE OF WHOLE STRAW- BERRIES PICK the best firm strawberries not over ripe, and make for them a very good syrup by allowing \hree-quarters of a pound of sugar to three- quarters of 2 36 a pound of fruit, and just enough water to cover the sugar. Clear this syrup with white of egg, then drop in the strawberries without crushing them and boil quickly till they are done, so as to leave the berries whole. RED CURRANT JELLY