The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

bottle, cork closely, and keep in a warm dry place. * * * * * QUINCE MARMALADE. Peel, cut into quarters, and core two pounds of sharp apples, and the same quantity of quinces; put them into a jar, with one pound of white sugar powdered and sprinkled over them; cover them with half a pint of water, and put in also a little bruised cochineal tied in a muslin. Set them in a slack oven till tender, take out the cochineal, and pulp the fruit to a marmalade. Some cooks prefer boiling the sugar and water first and scalding the fruit till tender, and then adding them to the syrup. * * * * * DAMSON MARMALADE. Is made in the same manner as quince, as also apricot marmalade, which is very fine; the fruit must be stoned, and some of the kernels put in with the fruit, which are peeled, and apricots are cut in pieces; they should be carefully pulped through a clean sieve. * * * * * PRESERVED APRICOTS. Halve and pare ripe apricots, or if not quite ripe, boil them till the skin can easily be removed. Lay them in a dish hollow downwards, sift over them their own weight of white sugar, let them lay for some hours, then put the fruit, with the sugar and juice into a preserving pan, and simmer till the fruit is clear, take it out, put it carefully into pots, and pour over the syrup. This receipt will serve as a guide for preserved nectarines, peaches, plums, gages, &c. A few of the kernels should always be put in with the fruit, as they improve the flavor of the preserve. * * * * * STRAWBERRIES PRESERVED WHOLE. Weigh an equal quantity of fruit and white sugar powdered, sift all the sugar over the fruit, so that half of it shall equally be covered, let it lay till the next day, when boil the remainder with red currant juice, in which simmer the strawberries until the jelly hangs about them. Put the strawberries into pots, taking care