Orange Marmalade. — Boil small oranges in water until they can be easily pierced with a straw, and then cut in quarters. Allow half a pound of sugar to a pound of fruit, and make a clear syrup ; put in the fruit and cook over a slow fire until the fruit is clear; then stir in an ounce of isinglass and let it boil again; first take out the oranges and strain the jelly over them. IX. Jam of Apples and Other Fruits. The apples should be ripe and of the best eating sort. Pare and quarter, put into a pan with just water enough to cover them, and boil until they can be reduced to a mash. Then for each pound of the pared apples, a pound of sifted sugar is added, sprinkled over the boiling mixture. Boil and stir it well until reduced to a PRESERVING. DRYING AND CANNING FRUIT. 59 juiii. Then put it into pots. The above is the simple way of making. To have it of the best possible clearness, make a thick syrup with three pounds of sugar to each pint of water and clarify it with an egg. Then add one pint of this syrup for every three pounds of apples, and boil the jam to a proper thickness. This recipe will answer for all the pip fruits. Sour stone fruits require up to half a pound of sugar to a pound of fruit, according to taste. Gooseberry Jam.— Boil the fruit until perfectly tender, then add three-quar- ters of a pound of white sugar to every pound of fruit, and cook an hour. Spiced Jam. — A nice relish for cold meats is as follows: Take five pounds of gooseberries, or other acid fruit, three pounds of sugar, well-cooked. Add a tea- spoonful of salt, one of pepper, one of cloves, one of cinnamon, one of allspice and a little mace, if you like it; cook as above. Strawberry or Raspberry Jam. — To one pound of berries allow one and one-quarter pounds of sugar; heat an earthen bowl hot on the stove, then remove it from the stove and put into it the berries and sugar, and beat them hard with a wooden spoon for as much as an hour and a half; do not cook at all, but put in jars with egg papers. X. Jellies. Jelly making is not difficult. It simply requires exactness and care. 1. The fruit for jellies requires to be ripe, but not dead ripe, for if much over- ripe the juice is not so rich. 2. The fruit must be gathered when dry; it must not be wet with rain and dew. 3. It should not lie long in bulk after being picked. Here is where those who raise their own fruit have the advantage, for any purpose, over those who buy their fruit: it is always fresh. 4. Weigh the fruit, if currants without removing the stems, and allow half a pound of loaf or pure gran- ulated sugar to each pound of fruit 5. If the fruit requires rinsing do so quickly and let the fruit dry again. 6. Use only a porcelain-lined kettle for preserving. There is really no objection to a brass kettle but it must be thoroughly cleaned both Ijefore and after using. 7. In making jelly, pound a portion of the fruit, to get some juice for the bottom of the kettle, to prevent burning. Then add the remainder and boil freely for twenty minutes or more, stirring often enough to pre- vent burning. 8. Let your straining-bag be three-cornered and of strong material and long, so it may be properly twisted to get pressure. Strain the juice into a porcelain-lined pan. FKUIT AND JELLY PRESS. 60 TWENTIETH CENTURY HOME COOK BOOK. 9. Keturn the liquid to the kettle, and when it has boiled up add the sugar, previously weighed. 10. When the sugar has thoroughlj^ dissolved, the jelly will be done, and should be put into the jelly-glasses or forms. If you have j)roperly observed the directions, it will coagulate upon the side of the dipper as it is taken out. So there can be no doubt of the result.

AI-modernized reading of the original text

Orange Marmalade. — Boil small oranges in water until they can be easily pierced with a straw, and then cut in quarters. Allow half a pound of sugar to a pound of fruit, and make a clear syrup ; put in the fruit and cook over a slow fire until the fruit is clear; then stir in an ounce of isinglass and let it boil again; first take out the oranges and strain the jelly over them. IX. Jam of Apples and Other Fruits. The apples should be ripe and of the best eating sort. Pare and quarter, put into a pan with just water enough to cover them, and boil until they can be reduced to a mash. Then for each pound of the pared apples, a pound of sifted sugar is added, sprinkled over the boiling mixture. Boil and stir it well until reduced to a PRESERVING. DRYING AND CANNING FRUIT. jam. Then put it into pots. The above is the simple way of making. To have it of the best possible clearness, make a thick syrup with three pounds of sugar to each pint of water and clarify it with an egg. Then add one pint of this syrup for every three pounds of apples, and boil the jam to a proper thickness. This recipe will answer for all the pip fruits. Sour stone fruits require up to half a pound of sugar to a pound of fruit, according to taste. Gooseberry Jam.— Boil the fruit until perfectly tender, then add three-quarters of a pound of white sugar to every pound of fruit, and cook an hour. Spiced Jam. — A nice relish for cold meats is as follows: Take five pounds of gooseberries, or other acid fruit, three pounds of sugar, well-cooked. Add a teaspoonful of salt, one of pepper, one of cloves, one of cinnamon, one of allspice and a little mace, if you like it; cook as above. Strawberry or Raspberry Jam. — To one pound of berries allow one and one-quarter pounds of sugar; heat an earthen bowl hot on the stove, then remove it from the stove and put into it the berries and sugar, and beat them hard with a wooden spoon for as much as an hour and a half; do not cook at all, but put in jars with egg papers. X. Jellies. Jelly making is not difficult. It simply requires exactness and care. 1. The fruit for jellies requires to be ripe, but not dead ripe, for if much overripe the juice is not so rich. 2. The fruit must be gathered when dry; it must not be wet with rain and dew. 3. It should not lie long in bulk after being picked. Here is where those who raise their own fruit have the advantage, for any purpose, over those who buy their fruit: it is always fresh. 4. Weigh the fruit, if currants without removing the stems, and allow half a pound of loaf or pure granulated sugar to each pound of fruit 5. If the fruit requires rinsing do so quickly and let the fruit dry again. 6. Use only a porcelain-lined kettle for preserving. There is really no objection to a brass kettle but it must be thoroughly cleaned both before and after using. 7. In making jelly, pound a portion of the fruit, to get some juice for the bottom of the kettle, to prevent burning. Then add the remainder and boil freely for twenty minutes or more, stirring often enough to prevent burning. 8. Let your straining-bag be three-cornered and of strong material and long, so it may be properly twisted to get pressure. Strain the juice into a porcelain-lined pan. FKUIT AND JELLY PRESS. 9. Return the liquid to the kettle, and when it has boiled up add the sugar, previously weighed. 10. When the sugar has thoroughly dissolved, the jelly will be done, and should be put into the jelly-glasses or forms. If you have properly observed the directions, it will coagulate upon the side of the dipper as it is taken out. So there can be no doubt of the result.

Twentieth century home cook book