156 FRUITS AND HOW TO USE THEM. 



Peach Marmalade.— Saleet rich juicy fruit, pare, stones 

 and weigh, and heat slowly, using no water but its own juic- 

 es. Crack the kernels of one third of the pits, cut tiie n 

 up and stew in a pint of watt-r for half an hour, then strain 

 out the liquor, which is to be added to the peaches after 

 they have been boiling three-quarters of an hour and have 

 been reduced to a smooth jam by the heat and by mashing. 

 At the same time add thres-fourths of a pouid of sugnr to 

 every pound of peaclies and the juice of a lemon to every 

 four pounds of jam. Boil ten minutes, skim and seal. 



Peacli Jelly. —Peel and stone the peaches, crack- 

 ing a dozen pita out of a measure in ordfr to flavor the 

 fruit with the kernels. Slice the fruit fine and cooli until 

 the whole is reduced to a pulp. A teaeupful of water must 

 be added to every four quarts of fruit. Express the juice as 

 in other jellies, adding the juice of one le;non and two or- 

 anges to every pint. Proceed as in other recipes. It is 

 much better to make peaches into marmalade, since it is 

 almost impossible to separate much juice from the pulp. 

 Plum jelly is made like the peach except that the pits are 

 not needed as flavoring. 



Pear Jelly. — Peel and quarter juicy ripe pears 

 and stew with a very little water, taki ng care to prevent burn- 

 ing. If cooked in a double boiler the addition of water 

 will not be needed. Wiien reduced toa pulp strain througli 

 a sieve ao as to leave only the juice, taking care to squeeze 

 out none of the i)ulp. Boil twenty minutes, add sugar, 

 heated and measured as in other jellies, heat till it thickens 

 and pour into jelly tumblers. This is obviously not a fruit 

 will calculated for jelly 



Pear aiarmalade.— Proceed as for pear jelly but press 

 the pulp througli a coarser sieve. Put over the fire again 

 and stir constantly to prevent burning. When it becomes 

 quite thick add a pound of sugar for every pint of pulp, 

 measured befoie it has boiled the second time, simmer gen 

 ^\y, and put in jars of glass or stone. 



