Pare the rind very thin from 6 of the largest oranges and out into slender chips, and boil slowly for hour in a pint of water. Take away rind, white, and pips from the other oranges and lemons. Break up the pulp with your hands into 3 pints of water and boil gently ^ hour. Then strain through a bag. Put the chips and water they were boiled m to this liquid into the pan, with the sugar, and boil 30 minutes. Remove all scum. Test it on a plate to see if it sets as a jelly, before removing it from fire. Pour into pots and cover down hot. Orangfc-Jelly Marmalade. Wash 5 lb. of the best Seville oranges, peel them. Put the finest and thinnest skins in a pot of cold water with a pinch of salt✪ Orange-Jelly Marmalade. Bring to the boil, and draw to the side of the fire. Place a hair sieve in. a basin ; cut the oranges crosswise, remove the pips with a silver s^oon, and strain the juice on to the hair sieve through a wooden lemon squeezer. (No need to boil the juice twice when once will do.) Pull the pulp to pieces and put it into a preserving pan with (say) 4 quarts of water. Boil fast for 1 hour. Strain through a jelly bag without squeezing, and add to' the orange juice. Allow lb. sugar to each pint of liquid, and place on the fire to boil for f hour. By the time the pan is on the fire, the skins, which have been boiling, ought to be TRIED FAVOURITES COOKERY BOOK. 201 tender. Pull a table up to the fii-e (so that you can beep one eye on the jelly), get a friend to help you if you can, and start cutting the skins with clean scissors, again choosing the finest and thinnest, and cutting them as finely as possible. 10 minutes before the jelly is done, throw in as many or as few of the chips as you like. It is equally good without any chips at all. Best made in March or April. Parsley Jelly. Take a quantity of fresh parsley, well washed. Put in jelly-pan, cover with cold water, and press down lightly. Boil gently for about ^ hour, and pour it twice thix)ugh a jelly-bag. To each pint of juice add 1 lb. sugar✪ Parsley Jelly. Boil for about 20 minutes pretty smartly. Preserved Magrium Bonum Plums. 4 lb. Plutna, 4 lb. Sugar, 4 teacups Water✪ Preserved Magrium Bonum Plums. Pour boiling water over plums. Cover till cold, then skim. Boil water and sugar 5 minutes. Put plums in deep basin, and pour boil- ing syrup over. Stand 24 hours. Pour syrup off into pan, and boil a few minutes, and pour over plums once more. Stand again 24 hours. Boil syrup once more. Put in plmns and boil gently 20 or 30 minutes till clear and tender. Take plums up into dish with skimmer. Let syrup boil thick and rich looking, probably 10' minutes longer. Pour over plums and keep for use. Length of time syrup ne^s to boil depends a little on fire and nature of plums. Raspberry Jam. Mash rasps to a pulp in a basin. Add sugar, weight for weight✪ Raspberry Jam. Boil 5 minutes. Cover when hot. To Preserve Raspberries. To 1 lb. of fruit quite ripe add 1 lb. finely-sifted sugar✪ To Preserve Raspberries. Make the sugar as hot as possible without scorching, put it to the fruit, and stir till every particle of sugar is dissolved. Put it in jars, and tie down with bladder. It will keep for a year, and looks just like fresh raspberries crushed with sugar. Red Currant Jelly. Heat berries in pan at side of range and squeeze juice. Add 1 lb. sugar to every pint of juice and merely bring right through the boil. Red Currant Jelly. 4 lb. Currants, 1 lb. Easps. ✪ Red Currant Jelly

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Pare the rind very thin from 6 of the largest oranges and out into slender chips, and boil slowly for hour in a pint of water. Take away rind, white, and pips from the other oranges and lemons. Break up the pulp with your hands into 3 pints of water and boil gently ^ hour. Then strain through a bag. Put the chips and water they were boiled m to this liquid into the pan, with the sugar, and boil 30 minutes. Remove all scum. Test it on a plate to see if it sets as a jelly, before removing it from fire. Pour into pots and cover down hot. Orangfc-Jelly Marmalade. Wash 5 lb. of the best Seville oranges, peel them. Put the finest and thinnest skins in a pot of cold water with a pinch of salt. Bring to the boil, and draw to the side of the fire. Place a hair sieve in. a basin ; cut the oranges crosswise, remove the pips with a silver s^oon, and strain the juice on to the hair sieve through a wooden lemon squeezer. (No need to boil the juice twice when once will do.) Pull the pulp to pieces and put it into a preserving pan with (say) 4 quarts of water. Boil fast for 1 hour. Strain through a jelly bag without squeezing, and add to' the orange juice. Allow lb. sugar to each pint of liquid, and place on the fire to boil for f hour. By the time the pan is on the fire, the skins, which have been boiling, ought to be TRIED FAVOURITES COOKERY BOOK. 201 tender. Pull a table up to the fii-e (so that you can beep one eye on the jelly), get a friend to help you if you can, and start cutting the skins with clean scissors, again choosing the finest and thinnest, and cutting them as finely as possible. 10 minutes before the jelly is done, throw in as many or as few of the chips as you like. It is equally good without any chips at all. Best made in March or April. Parsley Jelly. Take a quantity of fresh parsley, well washed. Put in jelly-pan, cover with cold water, and press down lightly. Boil gently for about ^ hour, and pour it twice thix)ugh a jelly-bag. To each pint of juice add 1 lb. sugar. Boil for about 20 minutes pretty smartly. Preserved Magrium Bonum Plums. 4 lb. Plutna, 4 lb. Sugar, 4 teacups Water. Pour boiling water over plums. Cover till cold, then skim. Boil water and sugar 5 minutes. Put plums in deep basin, and pour boil- ing syrup over. Stand 24 hours. Pour syrup off into pan, and boil a few minutes, and pour over plums once more. Stand again 24 hours. Boil syrup once more. Put in plmns and boil gently 20 or 30 minutes till clear and tender. Take plums up into dish with skimmer. Let syrup boil thick and rich looking, probably 10' minutes longer. Pour over plums and keep for use. Length of time syrup ne^s to boil depends a little on fire and nature of plums. Raspberry Jam. Mash rasps to a pulp in a basin. Add sugar, weight for weight. Boil 5 minutes. Cover when hot. To Preserve Raspberries. To 1 lb. of fruit quite ripe add 1 lb. finely-sifted sugar. Make the sugar as hot as possible without scorching, put it to the fruit, and stir till every particle of sugar is dissolved. Put it in jars, and tie down with bladder. It will keep for a year, and looks just like fresh raspberries crushed with sugar. Red Currant Jelly. Heat berries in pan at side of range and squeeze juice. Add 1 lb. sugar to every pint of juice and merely bring right through the boil. Red Currant Jelly. 4 lb. Currants, 1 lb. Easps.

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