The Art of Cookery Made Easy and Refined

through a tamis cloth till the almonds are quite dry, and add to the liquor more water to make it of a proper consistence for drinking; after which sweeten with clarified sugar, or sugarcandy, or capillaire; then put it into a decanter, and when it is to be used shake it together. _Orange Marmalade._ TAKE seville oranges when in season, which is generally at the beginning of March; cut them into halves, and the halves again into thin slices, which put with the juice, but not too much of the core, and take away the pips. To every pound weight of orange add two pounds of sifted sugar and a gill of water; then put them into a preserving pan, set the pan over a quick fire, and when the mixture boils keep stirring and skimming till it becomes of a proper stiffness, which may be known by putting a little into a saucer and setting it in cold water. Then fill the pots with the marmalade, and when cold put over white paper dipped in brandy; after which cover the pots with paper and white leather, and preserve them in a dry place for use. N. B. In the same way try the proper stiffness of other jellies or jams, and cover them in like manner. _Raspberry Jam._ TO every pound weight of ripe picked raspberries, add fourteen ounces of sifted sugar and half a gill of currant juice; put them into a preserving pan, set them over a brisk fire, and when it boils skim it well and let it simmer till it becomes of a good consistence. N. B. The raspberries may be mashed with a spoon previous to adding the sugar, or rubbed through a wicker sieve. _Quince Jam._ PARE ripe quinces, cut them into thin slices, put them into a stewpan with a sufficient quantity of water to cover them, let them boil gently till tender close covered, and rub them through a large hair sieve; add to a pound of the pulp a pound and a half of sifted sugar and half a gill