Evans' recipe cookery book

Sugar (as below). Water (as below). Method. Cut oranges into fine small pieces ; to each pound of fruit add three pints of water ; stand all night ; boil for one hour ; leave another day ; weigh, and to every pound add a pound and a half of sugar ; boil forty minutes. Put pips in basin in pint of water ; let stand till last boiling ; strain and add. MARMALADE (No. 2). Ingredients. 3 Lbs. Seville Oranges. 3 Lemons. 3 Sweet Oranges. 6 Lbs. Sugar. 3 Quarts Water. Method. Cut the oranges and lemons into quarters ; remove the pulp ; remove part of white of skins ; cut the rind very fine ; place rind in muslin bag. Place pulp in pan with the water, and the bag with rind ; boil quickly for two hours ; strain ; put juice into pan with sugar ; empty rind therein ; boil for thirty to forty minutes ; cover for use when cold. APPLE MARMALADE. 6 Lbs. Baking Apples. Sugar (as below). Ginger (as below). Method. Peel and core apples and cut them into small pieces ; drop them into basin of cold water to keep colour ; lift them out and weigh ; turn them quickly into deep dish ; cover with equal weight of sugar ; to each three pounds of apples add one tablespoonful of ground ginger ; let them stand for three days. Put cores and skins into preserving pan ; cover with water and boil for thirty minutes ; strain and set aside till wanted. Strain syrup from apples into preserving pan ; add juice from skins ; boil for ten minutes ; add apples ; boil from thirty to forty-five minutes, till they look transparent. Put in jars and cover for use. APPLE JELLY. Ingredients. 4 Lbs. Apples. Sugar (as below). Method. Pare and cut the apples ; cover with water and boil till quite soft , strain through jelly-bag ; to each pint of juice add three-quarters of a pound of sugar ; boil for one hour. CUSTARD (COLD). ingredients. i Pint Milk. 4 Eggs (Yolks only). 3 Ozs. Lump Sugar. Flavouring to taste. Method. Put milk in pan with sugar and flavouring ; make quite hot ; beat yolks of eggs in jug ; pour milk over eggs, stirring all the time ; put jug in pan of boiling water, and stir one way carefully until it thickens. RASPBERRY PRESERVE (Not Boiled). Ingredients. Raspberi les. Sugar Water. Method. To every pound of fruit allow a pound and a quarter of lump sugar and a teacupful of water ; boil to a syrup ; beat the fruit to a pulp in a bowl ; stir into the syrup ; put the pan over a slow fire till it is thoroughly heated, stirring all the time ; take off fire to cool ; then replace, not to boil or even simmer, but just to heat through. Pour into jars and cover. VEGETABLE MARROW JAM. Ingredients. i Large Marrow. Sugar (as below). Lemons and Ginger (as below). Method. Cut the marrow into strips ; remove the pulp and seeds ; weigh, and to each pound of marrow add one pound of lump sugar ; lay marrow and sugar in pan all night ; add, to every five pounds of marrow, two ounces ginger (cut fine) and three lemons (the thin peel cut into strips and juice strained) ; put into preserving pan ; boil gently for four hours. Take care not to let it boil fast, or it will crystallise. TOMATO JAM, Ingredients. 4 Lbs. Tomatoes. 1 Lemon. 3i Lbs. Apples. Sugar (as below).