Pare the quinces and put them into the preserving pan, three-paris covered with cold water (if they should float while the water is being poured on them, press them down witha plate until you have gauged the exact height of the water); take out the quinces, measure the water and add the sugar. Let this boil rapidly in the preserving pan for five minutes, and then put in the quinces. The syrup should not cover them at first, but when they are half-cooked it will then amply cover the fruit. Boil the quinces rapidly, until soft enough for a knitting- needle to pierce them easily, which should be in an hour anda half, reckoning from the first boiling up. Take the quinces © out carefully, so as not to break them and lay them on dishes to cool. Run the syrup through a jelly bag or a piece of new flannel, put in a gravy strainer : this frees it of all odd little bits that may boil from the outside of the quinces, and makes it clearer. Put the syrup back in the preserving-pan, and boil it rapidly until it will jelly when dropped on a plate; put the guinces into the boiling syrup, and let them simmer gently for ten minutes. Place each quince carefully in wide-necked jars, pour the hot syrup over them, and when cold cover in the usual way. i ; “ PRESERVES. 231 821. Preserved Cranges —Ingredients—Any nun.ber of oranges, with rather more than their weisht in sugar, allow rather more thaa half a pint of water✪ Preserved Oranges to each pound of sugar. Slightly grate and score the oranges round and round with a knife, but not very deeply. Put them into cold water for three days, changing the water twice each day. Tie them up in a cloth and boil them until they are quite soft, that is, soft enough to be penetrated by the head of a pin. Whnie they ar~ boiling place the sugar on the fire with the water, tet it boil for a few minutes, then strain it through muslin. Put the oranges into the syrup and boil till it jellies and is of a yellow color. Try the syrup by putting some to cool, it should not be too stiff, The syrup need not cover the oranzes completely, but they must*be’turned_so that each part gets thoroughly done. Place the oranges in pots, cover with syrup, and tie down with brandied papers. This an excellent way of preserving oranges or shaddocks whole. Only they should be looked at now and then, and boiled up again in fresh syrup, if what they are in has become too hard, which, however, if they have been pro- perly done, will not be the case. They form a nice dish for dessert or for serving, filled with whipped cream or custard, either cold or gently warmed through in the syrup in a stewpan. 822. Quince Marmalade—Ingredients—Quinces, to every 1b. of pulp allow 2 lbs. of sugar✪ Quince Marmalade. Rub off all the down from the quinces and cut off the tops and stalks. Put the quinces in a preserving pan with plenty of water and boil till they are soft ; then remove thim from the fire, and pass the «xmp through a hair sieve and beat it till it is soft and white ; put the sugar on the fire with water, and let it boil till it is thick, and will fall from the spoon in flakes, com- _ monly called feather point. Take the pan off the fire and mix in the pulp; it is best to put a little of the sugar to the pulp, and keep on adding by degrees till it is tolerably thin, when it will mix more readily with the larger quantity ot sugar: when all is well mixed, return the pan to the fire and let the mixture get thoroughly warm, but do not allow it to boil, and stir all the time or it will get burnt. Put the jam into jars and allow them to stand in the sun for two or three days, when there ought to be a thick crust on the top. 823. Orange Marmalade—Ingredients—-Twelve fair-sized Seville oranges, some spring water, juice of 3 or 4 oranges, to every lb, of peel and juice allow 1% lbs. of white sugar, allow to this amount of sugar, 1}4 pts, of water✪ Orange Marmalade. ~ ae Boake Tae Dominton Cook Book.

AI-modernized reading of the original text

Pare the quinces and put them into the preserving pan, three-paris covered with cold water (if they should float while the water is being poured on them, press them down witha plate until you have gauged the exact height of the water); take out the quinces, measure the water and add the sugar. Let this boil rapidly in the preserving pan for five minutes, and then put in the quinces. The syrup should not cover them at first, but when they are half-cooked it will then amply cover the fruit. Boil the quinces rapidly, until soft enough for a knittingneedle to pierce them easily, which should be in an hour anda half, reckoning from the first boiling up. Take the quinces © out carefully, so as not to break them and lay them on dishes to cool. Run the syrup through a jelly bag or a piece of new flannel, put in a gravy strainer : this frees it of all odd little bits that may boil from the outside of the quinces, and makes it clearer. Put the syrup back in the preserving-pan, and boil it rapidly until it will jelly when dropped on a plate; put the guinces into the boiling syrup, and let them simmer gently for ten minutes. Place each quince carefully in wide-necked jars, pour the hot syrup over them, and when cold cover in the usual way. i ; “ PRESERVES. 231 821. Preserved Oranges—Ingredients—Any number of oranges, with rather more than their weight in sugar, allow rather more thaa half a pint of water to each pound of sugar. Slightly grate and score the oranges round and round with a knife, but not very deeply. Put them into cold water for three days, changing the water twice each day. Tie them up in a cloth and boil them until they are quite soft, that is, soft enough to be penetrated by the head of a pin. While they are boiling place the sugar on the fire with the water, tet it boil for a few minutes, then strain it through muslin. Put the oranges into the syrup and boil till it jellies and is of a yellow color. Try the syrup by putting some to cool, it should not be too stiff, The syrup need not cover the oranges completely, but they must be turned so that each part gets thoroughly done. Place the oranges in pots, cover with syrup, and tie down with brandied papers. This an excellent way of preserving oranges or shaddocks whole. Only they should be looked at now and then, and boiled up again in fresh syrup, if what they are in has become too hard, which, however, if they have been properly done, will not be the case. They form a nice dish for dessert or for serving, filled with whipped cream or custard, either cold or gently warmed through in the syrup in a stewpan. 822. Quince Marmalade—Ingredients—Quinces, to every lb. of pulp allow 2 lbs. of sugar. Rub off all the down from the quinces and cut off the tops and stalks. Put the quinces in a preserving pan with plenty of water and boil till they are soft ; then remove them from the fire, and pass the pulp through a hair sieve and beat it till it is soft and white ; put the sugar on the fire with water, and let it boil till it is thick, and will fall from the spoon in flakes, com- _ monly called feather point. Take the pan off the fire and mix in the pulp; it is best to put a little of the sugar to the pulp, and keep on adding by degrees till it is tolerably thin, when it will mix more readily with the larger quantity ot sugar: when all is well mixed, return the pan to the fire and let the mixture get thoroughly warm, but do not allow it to boil, and stir all the time or it will get burnt. Put the jam into jars and allow them to stand in the sun for two or three days, when there ought to be a thick crust on the top. 823. Orange Marmalade—Ingredients—Twelve fair-sized Seville oranges, some spring water, juice of 3 or 4 oranges, to every lb, of peel and juice allow 1% lbs. of white sugar, allow to this amount of sugar, 1}4 pts, of water. ~ ae Boake Tae Dominton Cook Book.

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