Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

done at any time through the fall, or winter, pare the apples, cut them up, and put them to boil, with some water and green ginger scraped, and tied up in a bag, after they have boiled an hour, take out the ginger, and put in half a pound of sugar to one of fruit, let it cook an hour longer. Peach Marmalade. Take soft yellow peaches, pare them, and cut them in quarters, give them their weight in sugar, put the peaches in the preserving kettle with a pint of water, without the sugar, and let them boil till they are well cooked, covered over with a plate, when done, mash them in the kettle till very fine, and stir in the sugar, let them cook slowly an hour, or they may be finished in a stone jar in the oven, or set in a stove boiler, and the water kept boiling all the time, they are not then so likely to burn as when finished over the fire, they will do with less sugar, if they are dried in the sun two days previous to preserving. Another Way. Pare and quarter the peaches, and to eight pounds of peaches, allow five pounds of sugar, put them on, sugar and peaches at once, mixing them through, let them stew slowly until a syrup forms, when they may cook pretty fast for several hours, without once stirring, then take them up, and mash them well, if the marmalade is not thick enough, spread it on dishes, and dry in your oven after the bread is taken out. Quinces and apples may be done in the same way. Quince Marmalade. Pare the quinces and cut them up fine, put the parings and cores to boil, then strain them, put in the quinces, and let them boil till soft-when mash them fine, and put in three-quarters of a pound of sugar to a pound of fruit, let them cook gently for two hours, and take them up in pint bowls; when cold, put brandy papers on the top of each, and paste