Soyer's standard cookery

Follow recipe for raspberry jam, using blackberries in place of raspberries. Grape Marmalade. Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to boiling-point, and cook slowly until seeds separate from pulp; then rub through a hair sieve. Return to kettle with skins, add an equal measure of sugar, and cook slowly thirty minutes, occasionally stirring to prevent burning. Put in a stone jar or tumblers. Quince Marmalade. Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces. Put into a preserving kettle, and add enough water to nearly cover. Cook slowly for twenty minutes, stirring occasionally to prevent burning. Orange Marmalade. To every dozen Seville oranges use two lemons. Take a cloth and rub each fruit to remove all dirt, then divide into quarters. Take pulp and juice (leaving the peel quite free) and put into a bowl. In doing this remove all pips. Then cut the peel very finely into shreds and put with pulp and juice. After all are cut, weigh, and to every pound of shreds, pulp and juice put three pints of cold water. Let this stand for twenty-four hours, then boil it till shreds of peel become soft and almost transparent. Generally an hour's good boiling will be sufficient. Then let it stand another twenty-four hours, after which weigh again, and to every pound use one and a quarter pounds of sugar. Then boil for about half an hour after it has boiled up, stirring to prevent burning. It is better to boil quickly as color and -flavor are thereby preserved. If not certain as to the marmalade being sufficiently boiled, take a little on a plate and set to cool. If it jellies then it is done. Take pan from the stove and pour marmalade into pots and tie down securely. Orange Marmalade. (Another Method.) Select sour, smooth-skinned oranges, usually at their best at end of January and during February. Weigh oranges and allow three-fourths their weight in cut sugar. Remove peel from oranges in quarters. Cook peel until soft in enough boiling water to cover; drain, remove white part from peel by scraping it with a spoon. Cut this yellow rind in strips, using a sharp knife. This is more quickly accomplished by cutting through two or three pieces at a time. Divide oranges in sections, remove seeds and tough part of the skin. Put into a preserving kettle and heat to boiling-point, add sugar gradually, and cook slowly one hour; add rind, and cook one hour longer. Turn into glasses. Orange Marmalade. (Another Method.) Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put in a preserving kettle with four quarts water. Cover, and let stand thirtysix hours; then boil for two hours, add eight pounds sugar, and boil one hour longer. Orange and Rhubarb Marmalade. Remove peel in quarters from eight oranges and prepare as for orange marmalade. Divide oranges in sections, remove seeds and tough part of skin. Put into a preserving kettle, add five pounds rhubarb, skinned and cut in one-half inch pieces. Heat to boiling-point, and boil one-half hour; then add four pounds cut sugar and cut rind. Cook slowly two hours. Turn into glasses. Quince Honey. Pare and grate five large quinces. To one pint boiling water add five pounds sugar. Stir over fire until sugar is