151 F3-JIT8 AND HOW TO USE THEM. 



Grape Jelly.— Select fruit that is hardly ripe: the wild 

 grape may be used while green. Mash with a wooden 

 spoon, throw into a preserving kettle, and cook fifteen min- 

 utes. Strain through a jelly-bag, boil up the juice, skim- 

 ming it well, then add a pint of hot pulverized sugar to 

 every pint of juice. Boil ten minutes and seal. This is the 

 usiml formula in regard to sugar, but a third less sugar 

 keeps equally well and 's fully as palatable. 



Orange Marmalade, No. 1. — (Mrs. Todd in Good 

 Housekeeping.) Grate tiie outer yellow rind, which con- 

 tains the essential oil, frojn the fruit used for marmalade 

 and pour over it enough boiling water to soften it. Then 

 peel the skins off all the fruit, taking care to remove all the 

 white inner rind, and cut the fruit in pieces. Remove all 

 the seeds and save the juice. Pour cold water over the 

 skins and let them boil tiil they are thoroughly ten- 

 der, tlien take them out, strain them, i nd scrape the 

 strings from the inner side with a knife. This done, cut 

 them into very thin, even strips. While this is being done 

 the syrup must be preparing in this manner: The weight 

 of the oranges in jump sugar is put in a porcelain kettle 

 with one pint of water to every two pounds of sugar and 

 the well-beaten white of one egg. Let it come to a boil 

 slowly, skim, pour in a little cold water, and as the scum 

 rises skim a^ain. Let the skimmings drain through a hair 

 sieve and return the dripping syrup to the kettle. Into 

 this clarified syrup throw the thin strips of orange peel and 

 simmer till they are transparent Then add juice and pulp 

 and the water strainea from the grated peeling. Let it 

 boil till it jellies liy trying with a spoonful dropped into a 

 cool plate. Then turn into moulds or glasses, and let them 

 stand till the next day. Cover with thin paper wet with al- 

 cohol, and over that tie another soaked in white of egg. 

 This is called chip marmalade. 



Orange Marmalade,. No. 2.— (Smooth.) This is made 

 like the "chip" except that the rinds are boiled very soft 

 and pounded in a mortar. Mix them by degrees into the 

 syrup with a spoon till they are thoroughly incorporated, 



