392 Missouri State Horticultural Society. 



tents to boil rapidly, and this is essential to the better preservation 

 of the flavor and color. After the sugar has been added the fruit 

 must be stirred frequently with a wooden spoon to prevent sticking. 

 If such an accident should occur the jam must be turned into an- 

 other vessel and the kettle scoured with sand soap, and every parti- 

 cle adhering to the surface removed. The jam may then be poured 

 back and the boiling process resumed with more watchfulness than 

 before, for when the kettle has been scorched once it is more apt to 

 catch again. As the scum rises it should be faithfully taken off, 

 and, if there is much of it, strained through a fine piece of muslin 

 that the syrup may run clear back into the kettle. 



For peach jam choose the yellow, soft kind, that the jam may 

 be of that beautiful golden color so much admired. The white 

 variety is not as good. Peel and cut the fruit into small pieces and 

 weigh it, scald it, and then allow three-quarters of a pound of 

 granulated sugar to a pound of peaches. Crack a few stones and 

 blanch the kernels and scatter them through the jam. Boil until 

 they look clear, and the syrup turns to jelly when cool. Seal when 

 cold. 



Pineapple jam is very delicious. Grate the pines on a coarse 

 grater, rejecting the core. Scald and proceed as in other kinds. 

 Some receipts for this recommend pound for pound ; but less will 

 answer quite as well. 



Green gooseberries preserved make the most delicious of all 

 tarts, and it is worth while to secure them for this purpose if for 

 nothing else. Eiib off the dried blossoms and stems, and allow 

 pound for pound of sugar ; but the gooseberries must be well boiled 

 before the sugar is added or they will not be of the right consist- 

 ency. 



For orange marmalade take of high-flavored, sour oranges, half 

 their weight in sugar. Squeeze the juice through a sieve coarse 

 enough to allow some of the pulp to pass through as well, but 

 none of the seeds or white inner skin. Grate in as much of the 

 yellow rind as will flavor the marmalade richly, and if, after you 

 have mixed the sugar with the fruit, it seems insipid, add the juice 

 of lemon until j^roper tartness is acquired. Cook for two liours, 

 stirring constantly, and put away in glasses or shallow wooden 

 boxes lined with thin white paper. 



The small pieces rejected from your quince preserves of 

 inferior finish will answer for marmalade. Parboil them, pour oft' 

 nearly all the water, work u]o to a jam, and cook over a gentle fire 

 several hours, stirring all the time. When nearly stiff, add the 



