JELLIES 645 



Orange marmalade. Ingredients : 1 Ib. orange, 3 pints water, 3 Ib. 

 sugar. Mode : Halve and quarter the oranges, take out core and seeds, then 

 slice very thinly and let stand in water for 24 hours ; boil in that water until 

 marmalade is as clear as amber. When it has boiled for twenty minutes, add 

 the sugar and let boiling continue till it jellies. 



JELLIES : 



Cape Gooseberry or Tippari jelly : Boil and strain the fruit, put 

 the juice on tire to simmer; skim it and add sugar in the proportion of three 

 or four parts to one part juice ( or to taste ), and cook till it jellies. See also 

 under jams. 



Guava jelly: After thoroughly washing the fruit, put in an ena- 

 melled saucepan with sufficient water just to cover it ; boil until all the fruit is 

 broken, then strain ; to one breakfast cupful of juice add the same quantity of 

 sugar or slightly more ( say 6 cupfuls juice to 6 of sugar ), and boil very slow- 

 ly. A little lime-juice may be added after the sugar is put in. 



Lovi-lovi jelly : Boil the fruits thoroughly and take off the scum as it 

 comes up. Then strain, and boil with refined sugar (two to one) till it forms a 

 jelly. 



Nutmeg jelly : Take 3 Ib. nutmeg skins and 4 Ib. sugar. Peel the skins 

 and put into water for 12 hours; then take them out and place in enough-water 

 just to cover them and boil until quite mashed : strain off the juice, add the 

 sugar, and boil slowly till it jellies. 



Another recipe : Put the rinds of ripe nutmegs into a preserving pan, 

 with just enough water to cover them ; boil until the fruit is almost a pulp or 

 very soft ; then strain through a flannel jelly bag. To every pint of juice add 

 1 Ib. sugar, and boil until jelly is formed. 



Rozelle jelly : Place the roxelle sepals in a basin and barely cover with 

 water ; let them soak all night, and in the morning slightly squeeze them : put 

 the whole (sepals and water) into a preserving pan and boil until quite soft and 

 pulpy. Then let the juice drip slowly through a jelly bag. Allow 1 Ib. sugar 

 to 1 pint juice; boil all slowly for 15 or 20 minutes, or until a jelly is formed. 



PRESERVES, FRUIT SALADS, ETC: 



Billing preserve : Prick the fruits with a fork and put them in water 

 for a few hours ; then squeeze out the fruits, wash them with hot water and 

 dry with a clean towel. Sugar ( in the proportion of H Ib. to 1 Ib. fruit ) should 

 be boiled separately and refined as for nelli preserve; add the fruits to the sugar 

 and boil till the latter comes to a thick syrup. See Jams. 



Camaranga preserve : Cut off the ends and sharp ridges of the fruit ; 

 prick with a fork and put in cold water for a few hours. Squeeze out and pass 

 through hot water before putting the fruits in the sugar syrup, and boil as other 

 preserves. Proportion of sugar, two parts to one of fruit. 



Cashew-nut toffee : Take 2 Ib. sugar, 150 cashew-nuts (skin these like 

 almonds, in hot water), and chop up with a knife or mincing machine. Make 

 a syrup first of the sugar with 2 tumblers of water, then add nuts and cook till 

 it crystalizes; put on to a buttered plate, and when set cut into squares or dia- 

 mond shapes. 



