234 FRUIT RECIPES 



GENERAL REMARKS ON POMELO MARMALADE 



Many people soak the rind in salt and water over night 

 or longer before bringing to a boil but it seems proven by 

 experience to be unnecessary trouble. On the other hand 

 some housekeepers do not soak the rind at all but prefer 

 to have the whole fruit sliced across, rind and all, removing 

 only seeds, and then cooking till tender, changing the water 

 perhaps once. By the latter method a trace of the bitter 

 principle remains, as with the Seville orange peel, when it 

 is preferred. 



GRAPE FRUIT JELLY 



Proceed as for marmalade until fruit is soft and trans- 

 lucent, then strain off the juice; heat it again to boiling 

 point; boil down for five minutes or until thick, then add 

 hot sugar, a pint and a half to each pint of juice. This 

 should jell within ten minutes. 



GRAPE FRUIT JELLY No. 2 



Soak rind over night in brine. In morning place in 

 fresh water, replacing until all bitterness is remove?!. 

 Slice the fruit-pulp, after cutting off with sharp knife 

 the white tissue, and place with rind in jelly kettle. In 

 proportion to one grape-fruit use one quart of cold water 

 and cook down to one-third pint of juice. Strain and add 

 sugar in proportion of a little more than measure for 

 measure. 



GRAPE FRUIT DROPS (A Confection) 



Make as for Jelly No. 2, using fruit not yet matured and 

 when strained adding to the juice twice as much sugar. 

 Stir until it begins to grain, when drop on sheets 

 of buttered paper. This may be kept in jars for flavouring 

 or for grape-fruitade. 



