466 



Scotch orange-chip marmalade, according to Meg Dods. 

 Take equal weight of fine loaf-sugar and Seville oranges ; 

 wipe and grate the oranges, but not too much. (The outer 

 grate, boiled up with sugar, will make an excellent 

 conserve for rice, custard, or batter puddings.) Cut the 

 oranges the cross way, and squeeze out the juice through 

 a small sieve ; scrape off the pulp from the inner skins, 

 and pick out the seeds ; boi*l the skins perfectly tender, 

 changing the water to take off part of the bitter. When 

 cool, scrape the coarse, white, thready part from the skins, 

 and trussing three or four skins together for dispatch, cut 

 them into narrow chips ; clarify the sugar, and put the 

 chips, pulp, and juice to it ; add, when boiled for ten 

 minutes, the juice and grate of two lemons to every dozen 

 of oranges. Skim and boil for twenty minutes ; pot, and 

 cover when cold. 



Quince marmalade. Boil some ripe quinces in a small 

 quantity of water till they are tender ; pare the skins off, 

 cut them into quarters, and take out the cores ; stew the 

 parings and cores in some water ; strain this, and add the 

 water to the quartered quinces. Put the whole into a pre- 

 serving pan, with as much sugar as the weight of the 

 quinces. Boil this till it is of the proper consistence for 

 a marmalade, bruising it with a wooden spatula. 



A marmalade may be made in the same manner by 

 using pears, apricots, peaches, pine-apples, or any other 

 fruit of a pulpy nature. 



Jams require the same care and attention in the boiling 

 as marmalade ; the slightest degree of burning communi- 

 cates a disagreeable empyreumatic taste, and if they are 

 not boiled sufficiently they will not keep. That they may 

 keep, it is necessary not to be sparing of sugar. 



Raspberry jam. Pick a sufficient quantity of fresh ripe 

 raspberries, gathered on a dry day ; mash them, and pass 

 them through a wicker sieve ; t one pint of the pulp add 



