New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-07-24
MARMAIADES.
lAKE THEM-pTAcH. PINEAPPLE, QUl

HOW To MAKE THEM-PFACH. PINEAPPLE, OUNCE
AND APPLE MARMAIADEs.
The general directions for marmaladcs are the
for al preserves and ielles Select the fruit
when the weather is dry and only the best
quality. Flcshy fruits like ounces, apples and
peaches the best adapted for marmalades. Bcr-
too juicy and of too little substance for this
purpose 1t is wise to delay all preserving late
as possible in the summer, though it is unwise 10
use fruit which is more than just ripe Over
rpencss is always a stage toward delay and though
the fruit in this State is more luscious when eaten
fresh 1t rs thoroughly unfit for the preserving kettle
Fruit which is preserved in summer requires strict
watching through the warm weather especially
during the sullry dog days of August. 4 soft vel
Nc-ke Mould over the top OF marina ladies' and other
preserves Is sure guarantee that all is right be-
meath IT. But If The mould appears i'm specks
through the preserves as II may in warm. damp
weather SET the jars ~ pan of hot wafer and let
ii boil around them till they thoroughly scalded
10 maize marmaade. boil the fruit slowly and
carefully only INST long enough TO make il suih-
SIchtly thlck 100 long boiling makes the MARINA
Iade tasteless. inns Is the most delicious way of
preserving pineappes. Select large. firm sugar-loaf
pneapples peel them. and after taking out the hard
core IN the centre chop them fne. BE careful 10
hold the pineapple over disc, TO catch the Juice
that dTips from it while peeling. Add this 10 the
chopped pineapple, and 10 each pound of fruit add
pound OF sugar, and place IL all in porcelanlined
saucepan. Let il simmer hour. After 1t boils
skim as the troth rises till il Is clear. amber
cool some of it, aud if it is not thick enough to cut,
boil half an hour longer. II should be stirred very
often. Pineapple mamalade is usually the first
made in the season. as sugar-loaf pineapples are
cheapest and best during June and Jrly Wben the
nannaade is done pour il into earthern jars, which
can he procured at any china store and LET Them
stand on a shelf in drv cool cellar In two or
three days cover them with branded papers and seal
them up.
For peach mamalade use the large late peaches
either Morris whites or the huge freestones which
have a snow-white flesh and in market about
the same time. Cut them in half, remove the pits
ana crack two-imrds OF the kernels Blanch them
ana cut them IN lcngthwlse sinps. Put the peach
IN kettle over the fire with three quarters of a
pound ol sugar 30 "A pound of fruit. Place the pre-
serving kettle where the sugar viii melt slowly. and
silr well with wooden spoon. When the MARINA
ade begins To boil, stir continually and let il cook
from twenty minutes to half an hour Five min
utes before removing from he fire add the blanshed
kernels. Put IN Jars and seal up in the way as
pineapple marnaiade. AprcotS are prepared in
the same way, adding half the Kernel OF the pit in
stead OF olhirds and cooking only twenty minutes
Ounce and cIabapple narIalade are both made
III the following manner: ltub the fIut well with "A
rough coii, cut out the stems and Hover end and
quarter the iint without removing The core OF skin;
stew II o. the ire with very little iill soft
enough To fup through a selVe. strain the pulp and
auu a p"unu OF sugar 30 pound oi irult; SCI The
mixture on The ire and cook IL slowly TIL done.
which should be ilitccn or twenty minutes longer.
Apple hafinalade d "a simple and excellent pre-
serve, and oilers "a change from the ever present
cider apple sauce and >tewcd apples seen many
country tea tables. Take seven pounds # late tail
plppn and stew them IN pint of wafer. Put them
through "A >eive, and The iuice and grated yellow
rind of three lemons Boil alnut one hour: len MIN
ucs before II L. done add three ounces of ginger root
lhl> may bc made of onc-third ounces and Two
thirds apples. when the ginger root and lemons
The best known preserve Of this kind is the ccle-
hratcd orange marmalade of scotland. Bitter Dun
dee marina adc, though made of an exotic fruit Is
purely national dish in that land.
The following Is the recipe OF excellent Scottish
housewife: lake as many Olttcr or seville oranges
as You please and press the juice of Them Then
put the oranges into jelly pan with "a good quantity
OF water and boil I'LL quite soft adding water a. II
bolls down. When well boiled pour the oranges and
water into a flannel bag and squeeze the iuicr al
ont and NIX II with The Juce tahen from the oranges
before boiling. Measure the juice. ard 10 every
mutchhin "a Scotch measure holding about pint
and a halfl put pound and half OF sugar Boil
ion hall an hour. Then take a icaspoomiul ont and
push your finger through it; If II cuIl before the
finger ii is done. Then take il on the fire aud MI
small eartben Jelly with IT, Let the cans stand
over night before covering with paper. Tins mar
maladc Should be sealed up in The same way aS the
other ma nualadeS. and should OF course be made IN
winter When oranges are in season.