Take large fine oranges with thin dark-colored skins. Weigh them, and allow to each pound of oranges one pound of sifted sugar ; pare off the yellow outside rind from half of the oranges as thin as possible, put these rinds in a pan with plenty of cold water, cover it closely, and boil slowly till they are so soft that the head of a pin will pierce them. In the meantime grate the rind from the remainder of the oranges, and put the rind aside ; quarter the oranges and take out all the pulp, removing the seeds and core. Put the sugar in the preserving-kettle with a half-pint of water to each pound of fruit; when the sugar is all dissolved, put the kettle on the fire and boil and skim till the syrup is quite clear and thick. Next take the boiled parings, cut them in small pieces, half an inch long; put them in the sugar and boil ten minutes. Then put in the pulp and juice, and the grated rind ; boil together twenty minutes, till a transparent mass is formed. When cold put in glass jars, laying brandied paper on top.
Lemon marmalade can be made in the same way, using a pound and a half of sugar.
To seven pounds of pared peaches use four pounds of sugar, half-pint of vinegar, spices to taste. Make the syrup, and when warm put the peaches in it and let them simmer, and then take them out. Next day repeat.
Five quarts or seven pounds of blue plums, three pounds of sugar, one quart of vinegar, one ounce of whole cloves, and a stick of cinnamon. Put all together in a preserving kettle and boil until done.
Scald smoothly pared peaches in an ordinary syrup, until soft enough to run a straw in ; place them in a jar ; make a fresh rich syrup ; to one pint of syrup add one pint and a half of the best whisky or brandy. Pour this over the peaches and let it stand over night; if the syrup looks thin, boil it over again and add more sugar.
half-gallon of peach brandy, four pounds of sugar, and eight pounds of peaches. Dissolve the sugar in the brandy.
Boil the peaches in clear water until you can run a straw through them easily ; then drop them into the brandy while hot. Do not cook the brandy, the fruit will cook it enough. Seal up at once.
Wash, but do not stem the currants, mash them and strain through a jelly strainer. Take a pound of sugar for each pint of juice, and put the juice in the preserving-kettle and put it on the range alone. When it begins to boil, stir the sugar in gradually; let it boil, after all the sugar is in, five minutes ; take it from the fire and fill tumblers, and paste white paper, with whites of eggs, over them.
On one box of gelatine pour one pint of cold water; on two pounds of white sugar pour three pints of boiling water; grate the rind of three lemons in the syrup, and add the juice. Let the gelatine stand for a half-hour, then pour it on the sugar and water, add a pint of wine; then strain it through book muslin.
Whites of two eggs, eight sweet oranges, two lemons, quarter-pound of sugar, one ounce of gelatine, and one gill of cold water; grate the rinds of the oranges and lemons; melt the sugar in a small saucepan with half-gill of water ; when melted add the juice and rind of the oranges and lemons.
Soak the gelatine for ten minutes with half a gill of cold water ; then add to the other ingredients. Whip the eggs slightly and pour them into the saucepan ; whisk all together until it boils; then put on the lid of the saucepan and allow it to simmer for twenty minutes. Pour through a flannel bag, and then pour it in the mould. D.
Boil a pint of new milk, sweeten to taste, and throw in a wine-glassful of sherry, As soon as the curd forms, strain the whey through muslin.
On three pounds of brown sugar, two and a half tablespoonfuls of the best ginger, and two fresh lemons, thinly sliced, pour two gallons of boiling water, and stir in two teaspoonfuls of cream-tartar ; mix all well together; when cool strain, and when quite cold add one pint of yeast, then bottle and cork tight, and in twenty-four hours it is fit for use.
Wash berries and strain them the same as for jelly. Then for every quart of juice put one pound of white sugar and boil the whole about half an hour until it becomes slightly thick. Bottle it while hot.
Put half a cake of chocolate in a porcelain kettle, then add two cupfuls of sugar, a half-cupful of New Orleans molasses, one cupful of good sweet milk, and a quarter of a pound of butter; then put the kettle on the range to boil; put a little to cool on a plate ; if it is stiff, then stir in two tablespoonfuls of vanilla, then pour the whole into flat greased pans. When the caramels are getting cold take a knife and mark them in squares.
" The peel of the orange preserved in sugar is one of the most delightful confections which a family can use. The peel should of course be clean, and should be cut in long strips and thin. Stew it in water till all the bitterness is extracted. Throw away the water and stew again for half an hour in a thick syrup, made of a pound of sugar to one pound of peel, with just wrater enough. Put away in a cool place for flavoring puddings, pies, etc. For this purpose it should be chopped very fine".