Apple Marmalade

Ingredients

• a small quantity of tart apples
• Cover with water
• the juice of a lemon
• equal weights of sugar and apples

Method

1. 1

   Peel and core apples, boil until tender, press through a fruit press, and cook with equal weight of sugar until jelly consistency.

2. 2

   Add lemon juice and seal in jars.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 60. The excerpt below is the record exactly as published.

cover with water, press down with a plate to keep it under water, and cook until easily pierced with a fork. Drain in fresh water, and cook in syrup prepared in the following man- ner: Bruise and tie in a muslin bag four ounces of ginger root; boil in one quart or more of water. Boil also three or four lemons in a small quantity of water. Take the water from the ginger and lemons, add enough sugar to make a rich syrup, and put in the watermelon with slices of lemon. Cook from thirty to forty minutes. Caw NBER KR Y= J REY Add one teacup water to one quart cranberries, and put on the fire. Cook ten minutes, rub through a colander, add two heaping cups sugar, and cook about ten minutes longer. Pour into “a porcelain: or china moulde>Lurn “outeasa jelly. AP PIS Rene MAL ADEs Peel. and core a small quantity of tart apples. Cover wirh water, and boil till tender. Put through a fruit press, and take equal weights of sugar and apples. Cook, stirring constantly, until of the consistency of jelly. Add the juice of a lemon. Seal an) jars. CURRAN TA HIYs Prepare the fruit by carefully cleaning and thoroughly bruis- ing, as mashing it before cooking prevents it from becoming hard; boil eight or ten minutes, add one coffee cup of sugar to every pint mashed fruit, and let boil ten minutes longer; pour in cans, let stand five minutes, and seal. Entrée Dishes, Ramikins, Soufilé Dishes, LU! French Fire Game Pie Dishes, t gg Poachers, Fish Entrée nm Bakers, French Filter Coffee Pots. Proo a Ghina 10 per cent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre Dame St. and 2341 St. Catherine St. 145 ee ‘soot Lyman’s Fluid Coffee »»sMADE IN A MOMENT... No Pot Required. No Crounds. In ¥% 1b., % |b, and 1 Ib. bottles at 25 cts., 50 cts. and go cts, OUINCE, JELLY: Rub the quinces with a cloth until they are perfectly smooth, cut in small pieces, pack tight in your kettle, pour on cold water until level with the fruit, boil until very soft; make a three-cornered flannel bag, pour fruit in, and hang up to drain, eccasionally pressing on the top and sides to make the juice run more freely, taking care not to press hard enough to expel the pulp. To every pint of juice add a pint of sugar, and boil fifteen minutes or until it is jelly. Pour into tumblers or bowls and finish according to general directions. If quinces are scarce, the parings and cores of quinces with good tart apples boiled and strained as above make excellent jelly, and the quinces may be saved for preserves. LEMON JELLY. Take a paper ‘of gelatine, and let it soak ina pint of cold water over night. Then add-to it a quart of. boiling water, the juice of four lemons, and a pint and a half of sugar. Stir well and strain into moulds to cool. Sr RAW BERRY -JELEEY. Sprinkle three pounds of sugar over two quarts of berries, let them stand an hour, mash, and boil twenty minutes. ORANGE MARMALADE. Oranges will soon be at their prime, and should then be used for preserving, as they soon become stringy. Both sweet and bitter oranges can be used, although the bitter oranges have FAMILY WASHING OUR SPECIALTY @aundry Dept.) The MONTREAL TOILET SUPPLY CO, 589 DORCHESTER STREET. Telephone 1807 10 146 Ladies Say Baby’s Own Soap Is unsurpassed . for the Complexion. the finer flavor. In preparing fruit for marmalade the pulp and rinds should be boiled separately. The rind should be cut into quarters with a knife, and then peeled off the orange, and cut into thin chips. When cut the chips should be boiled in water for an hour or so. When tender they can be strained off, and are ‘ready for, (use. GRAPE MARMALADE,

Cook this with the app: pantry check, scaling, and the assistant.