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of powdered loaf-sugar, which will gradually penetrate 

 the fruit, while the fluid parts of the syrup gently evapo- 

 rate. They should be dried in a stove or oven, on a sieve, 

 and turned every six or eight hours, fresh powdered sugar 

 being sifted over them every time they are turned. Af- 

 terward, they are to be kept in a dry situation in drawers 

 or boxes. Currants and cherries preserved whole in this 

 manner, in bunches, are extremely elegant, and have a 

 fine flavor. In this way it is also that orange and lemon 

 chips are preserved. 



Marmalades, jams, and fruit pastes. The preserves 

 which bear these names are of the same nature, and are 

 now in very general request : they are prepared without 

 difficulty, by attending to a few directions ; they are little 

 expensive, and they may be kept without spoiling for a 

 considerable time. 



Marmalades and jams differ a little from each other : 

 they are preserves of a half liquid consistence, made by 

 boiling the pulp of fruits, and sometimes part of the rinds, 

 with sugar. The appellation of marmalade is applied to 

 those confects which are composed of the firmer fruits, 

 as pine apples, or the rinds of oranges ; whereas jams are 

 made of the more juicy berries, such as strawberries, 

 raspberries, currants, mulberries, etc. Fruit pastes area 

 kind of marmalades, consisting of the pulp of fruits first 

 evaporated to a proper consistence, and afterward boiled 

 with sugar. ThJe mixture is then poured into a mould, 

 or spread out on sheets of tin, and subsequently dried in 

 the oven or stove, till it has acquired the state of a paste. 

 From a sheet of this paste, strips may be cut and formed 

 into any shape that may be desired ; as knots, rings, etc. 



In more juicy fruits, the pulp is boiled till much of 

 the aqueous part is evaporated, before the sugar is added. 

 This is best performed in broad shallow vessels ; but 

 when the pulpy matter begins to get thick, great care is 



