The Boston cooking-school cook book

heated sugar. Cook slowly forty-five minutes. Put in a stone jar or tumblers. Blackberry Jam Follow recipe for Raspberry Jam, using blackberries in place of raspberries. MARMALADES Marmalades are made of the pulp and juice of fruits with sugar. Grape Marmalade Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to boiling-point, and cook slowly until seeds separate from pulp; then rub through a hair sieve. Return to kettle with skins, add an equal measure of sugar, and cook slowly thirty minutes, occasionally stirring to prevent burning. Put in a stone jar or tumblers. Quince Marmalade Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces. Put into a preserving kettle, and add enough water to nearly cover. Cook slowly until soft. Rub through a hair sieve, and add three-fourths its measure of heated sugar. Cook slowly twenty minutes, stirring occasionally to prevent burning. Put in tumblers. Orange Marmalade I Select sour, smooth-skinned oranges. Weigh oranges, and allow three-fourths their weight in cut sugar. Remove peel from oranges in quarters. Cook peel until soft in enough boiling water to cover; drain, remove white part from peel by scraping it with a spoon. Cut thin yellow rind in strips, using a pair of scissors. This is more quickly accomplished by cutting through two or three pieces at a time. Divide oranges in sections, remove seeds and tough part of the skin. Put into a preserving kettle and heat to boiling-point, add sugar gradually, and cook slowly one hour; add rind, and cook one hour longer. Turn into glasses. Orange Marmalade II Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put in a preserving kettle with four quarts water. Cover, and let stand thirty-six hours; then boil for two hours, add eight pounds sugar, and boil one hour longer. [Illustration: UTENSILS NECESSARY FOR CANNING.—_Page 577._ ] [Illustration: CANNED FRUITS.—_Page 579._ ] [Illustration: RED PEPPERS BEING PREPARED FOR CANNING.—_Page 581._ ] [Illustration: PICKLES READY FOR SERVING (_Page 584_).