The Ocklye cookery book

slowly till they become quite a soft pulp; then strain them through a jelly bag till clear. They will be a long time dropping, but they must not be pressed. To every pint of juice' put eleven ounces of sugar. Boil it carefully for two hours and a half; it must be watched all the time lest the colour be injured. It is very like guava jelly in appearance and taste. ORANGE MARMALADE Ingredients Twelve Seville oranges. One quart of boiling water. Five quarts of cold water. Eight pounds of preserving sugar. Slice the oranges thinly and remove the pips; pour the cold v/ater over the oranges, put the pips into a separate basin and pour the boiling water over them; let all stand for twenty-four hours; then boil the fruit and water very fast for two hours, allowing it to reduce a great deal; strain the juice and jelly from the pips, add it to the fruit with the sugar, and boil all together for an hour and a quarter; the juice of a dozen sweet oranges is a great improvement. ORANGE MARMALADE JELLY Ingredients Twelve Seville oranges. Twelve sweet oranges. Five quarts of cold water. Six pounds of preserving sugar. One quart of boiling water. Cut the oranges into rough pieces, taking out all the pips; put the oranges into a basin with the five quarts of cold water; put the pips into another basin, and pour the quart of boiling water over them; let them all stand for twenty-four hours; then put the oranges into a preserving pan and boil well for two hours; strain them through a fine hair sieve, put the juice back into the preserving pan, add the sugar, and strain the water and jelly from the pips into the pan; then add the strained juice of the sweet oranges and boil well for one hour and ten minutes, taking off all the scum as it rises. It should be perfectly clear. RASPBERRY JAM Ingredients Raspberries. Castor sugar. To one pound of raspberries allow one pound and a half of sugar. Mash the fruit thoroughly with a silver fork; put it on the stove or in the oven till thoroughly hot all through, but not boiling. Proceed in exactly the same manner with the sugar in a separate pan, and when both are perfectly hot (without boiling) mix thoroughly, put it into hot jars and tie them down immediately. N.B. — Castor sugar must be used. This proportion makes it very sweet, but the jam will keep for two years. For immediate use one pound and a quarter of sugar is better. Strawberry jam made in the same way is delicious, but they should not be mashed. RASPBERRY JAM (another way) One pound of sugar to one pound of fruit. Boil it hard for five minutes, no longer; do not skim it. RED CURRANT JELLY Ingredients One pound of loaf sugar to one pint of juice. Strip the currants and put them in a pan over the fire to draw the juice from them; after the juice is all strained, measure it and put it on the fire. Just before it comes to the boil, add the required quantity of loaf sugar, which should first have been made hot in the oven, and then boil it rather quickly for a quarter of an hour or twenty minutes, stirring it all the time and skimming it carefully. Half red currants and half white makes the best colour. RED CURRANT JELLY (made without any fire) Squeeze your raw currants; to every pint of juice add one pound of castor sugar; stir it for twenty minutes, and put it in jars. Cane sugar must be used. WHORTLEBERRY JAM Ingredients Wliortleberries. Sugar. To each pound of fruit add three-quarters of a pound of sugar; boil for one hour, taking off the scum as it rises.