1903 The still-room by C. Roundell

Preserves

have been soaked to every three-quarters of a pound of the sugar. The reason for steeping the pips is that they yield a glutinous substance, w^hich adds richness to the marmalade. Boil the syrup for twenty minutes, allowing three-quarters of a pound of sugar and one pint of water to every pound of orange pulp. Put the pulp and juice into the syrup, and boil for half an hour, carefully skimming off the scum as it rises. During the last five minutes add the shreds of orange-peel. Put the marmalade into pots, and tie them down next day. Clear Orange Marmalade, — In this marmalade there are no shreds of orange-peel. Cut the oranges in half after they are peeled and freed from the white skin. Boil them for three-quarters of an hour, allowing one pint of water to twelve oranges. Strain off the juice, and boil it up sharp for ten minutes. Allow three-quarters of a pound of sugar to every pint of juice. Boil for twenty or five-and- twenty minutes till it jellies. Four oranges make a pound pot of marmalade. It is an improvement if half the peel taken from the oranges is grated finely, and boiled with the oranges. Quince Marmalade, — Scald the quinces, pare, core, and quarter them. To four pounds of fruit add three pounds and a half of sugar. Take three pints of the water the quinces were scalded in, and boil in it both the parings and the cores. Strain the water, and add it to the quinces and the sugar. Let it stand all night. Next day set the quinces over a 51