^ BEST FOODS METHODS OF PKEPARIXG. 131 



sago, and tapioca puddings. And it is healthy and 

 toothsome if spread on children's bread in place of butter. 



The fruit for marmalades must be fresh and well 

 ripened. Plums and other pulpy fruits must be stewed 

 in a little water, and then sifted through a colander. 

 Peaches, apples and quinces must be pared and sliced. 

 To every pound of pulp allow half a pound of coffee- 

 sugar, and set it to boil gradually, that it may not be 

 ruined by scorching. From half to three-quarters of an 

 hour is usually long enough to boil the marmalade, but 

 it is not done until it looks transparent and becomes 

 quite firm and thick when cooled in a saucer. 



Apple marmalade is sometimes improved by a little 

 ginger-root pounded and .tied in a thin muslin cloth, and 

 boiled with it. 



Small bowls are nice for storing marmalades and jellies, 

 which can be poured into them while hot, and when 

 wanted for the table they come out in good form. 



All marmalades, jellies, and jams should be first cooled 

 in the bowls or glasses, and then covered with papers, cut 

 out to fit, dipped in brandy and placed directly on the 

 fruit. Then paper should be placed over the top and 

 pasted down at the sides while mother's little boy or 

 girl will be proud to write labels for them. 



Currant Jelly. Have just-ripe fruit fresh from the 

 bushes. It is not necessary to remove it from the stems, 

 but look it over carefully. Place about a pint of the 

 fruit, at a time, in a stout cloth, squeeze out the juice, 

 and strain it through a flannel bag. Have ready some 

 white sugar, measured in pints or quarts, boiling and 

 clarified, in the preserving kettle. Then for every pint 

 of sugar pour in a pint of the strained juice, and allow it 

 to boil until it will drop in a lumpy way from the spoon. 



Twenty minutes is given as a rule, but it often becomes 

 jelly in less time. 



