44 FRUIT RECIPES 



are, stems, cores, and skin. Place the parboiled ' fruit 

 in syrup prepared for apple preserves. Cook carefully 

 a few minutes that the fruit may not fall to pieces. Pro- 

 ceed as with apple preserves. A little lemon or ginger 

 flavouring will be an improvement or one-third part of 

 orange, pineapple, barberry, or almost any berry or citrus 

 preserve. 



CRAB APPLE MARMALADE 



Cook crab apples and sweet or wild plums separately 

 till soft, when rub through colander and measure. To 

 each three quarts of crab apple allow one quart of the 

 plum. Mix and weigh and allow one pound sugar to each 

 of fruit. Cook slowly and very carefully, that this may 

 not burn, till smooth and thick. Place in marmalade pots 

 and when cold seal as for jelly. 



Crab apple and apple, or crabs and quinces may be used 

 together for marmalade or any of the berries, citrus, or 

 other distinctively flavoured fruits. They may be put up 

 at different seasons and combined later. 



APPLE AND QUINCE MARMALADE 



See Quince Marmalade No. 2. 



APPLE AND BLACK CURRANT MARMALADE 



Use equal parts of currants and apples, cooking separ- 

 ately, when soft putting through colander and mixing 

 pulp. Cook the pulp and juice (strained off) till thick, 

 when add equal weight of sugar and cook till of desired 

 consistency. 



LEMON AND APPLE MARMALADE 



See Lemon Marmalade. Cook the lemon and apple 

 separately and allow equal parts of lemon and apple. 



