The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1881-08-06
MARMALADES.
How to Make Then-Feach. Pire Apple
Ounce, and Apple Marmalades.

Ounce, and Apple Marmalades.
To THE EDITOR OF THE WKIG-Dcal
Sir:-Noticing in your last issue that you
proposed to open column for cOntribu-
tons Of Il domestic character, intended
to disseminate useful information as to
the best methods of preparing household
contributions to the coming Agricultural
Fair, send you the inclosed article, which
/ think is amply worth republication.
The fruit season is now at hand and the
methods suggested herein think excel
lent.
The general directions for marmalades
are the same as for all preserves and ,el-
lies. Select the fruit when the weather
is dry, and use only the best quality.
Fleshy fruits like ounces, apples, and
peaches are the best adapted for MARINA
ladies'. Berries are too juicy and of too
little substance for this purpose. 1t is
wise to delay all preserving as late as
possible in the summer. though it is I'M
wise to use fruit which is more than just
ripe. Over ripeuess is always Il stage
this State is more luscious when eaten
fresh, it is thoroughly unfit for the pre-
serving kettle. Fruit which is preserved
i'll summer requires strict watching dur
ing the warm weather, especially the sui
try dog-dayS of August. a soft velvet
like mould over the top of marmalades
and other preserves is a sure guarantee
that all is right beneath it. But if the
=,
serves as it may in warm, damp weather.
set the jars i'll pan of hot water and let
il boil around them till they are thor
oughy scalded.
To make marmalade boil the fruit care
fully and SLOWLY. only .iust long enough
to make it sufficiently thick. Too long
boiling makes the marmalade taSteless.
This is the most delicious way of pre-
serving pine-apples. Select large. firm,
sugar-loaf pine apples, peel them, and
after taking out the hard core in the CEN
ter, chop them fine. Be careful to hold
the pineapple over a dish. To catch the
juice that drips from it while peeling.
Add this to the chopped pineapple. and
to each pound of fruit add pound of
sugar, and place it all in a porcelain
lined saucepan. Let it simmer one hour.
After it boils skin as the froth rises till
it is a clear, amber-colored paste. At
the end of an hour cool some of it, and
if it is not thick enough to cut. boil half
an hour longer. 1t should he stirred very
often. Pineapple marmalade is usually
the first made in the season, as sugar
loaf pine-apples are cheapest and best
during June and July. When the mar
mal:lde is done. pour it into earthen Jars,
which can be procured at any china store,
and let them stand on e shelf in Il dry,
cool cellar. In two or three days cover
them with branded papers and seal them
up.
For peach marmalade use the large late
peaches, either Morris whites OF the huge
ireestones which have snow white flesh
and are in market about the same time.
Cut them in half, remove the pits, and
crack two-thirds of the kernels. Blauch
them i'll len.thwise strips. Always put
the peaches in kettle over the ire with
three quarters of pound of sugar to
pound OF fruit Place the preserving ket-
tie where the sugar will melt slowly. and
stir well with a wooden spoon. When
the marmalade begins to boil, stir con-
tinually, and let it cook from twenty min
utes to half an hour. Five minutes be-
fore removing from the fire add the
blanched kernels. Put in iars and seal
up i'll the same way as pineapple MARINA
lade. Apricots are prepared in the same
way. adding half the kernel of the nit
instead of two-thirls and COOKING only
twenty minutes.
Ounce and orab-appIe marnalade are
both made in the following manner: Rub
the fruit well with a rough cloth, cut ont
the stems and flower end and quarter the
fruit without removing the core or skin;
stew it on the fire with 2 Very little water
till soft enough 20 rub througha sieve
Strain the pulp and add pound of sugar
to pound Of fruit; set the mixture on
the fire and cook it slowly till done, which
should be about twenty minutes longer
Apple marlnaladc is Il simple and excel
lent preserve, and offers a change from
the ever present cider apple sauce and
stewcd apples seen Oh so many ,oautry
tea tables. Take seyTa,, pouniis vi late
fa., Eip.nl anu stew them in pint of
water. Put them through a sieve, and
the juice and grated yellow rind of three
lemons. Boil about one hour: ten mill
utes before it is done add three ow:;as
of ginger root. This mHJy 40 made of
one-third GEinpes and tWo-Thirds apples,
when tie Ginger root and lenons should
be left out
The best known preserve Of ti,,s A,hd
is the eelchra,c,s GSa;,gs Inarmalade of
ScotlanA. bitrer Dundee marmalade.
though made OF an exotic fruit, is pure
~ national dish in that land.
The following is the recipe Ct az ex-
cellent Scottish housewife. Take a.; many
bitter or Seville oranges as You please
and press the Juice out of them. Then
put the oranges into q Jelly I'M, With a
good quantity of water aud hoiltiH quite
soft, adding watqs ~ ii hoils down
When veil hoiied pour the oranges and
water into flannel bag and squeeze the
juice all out and mix it with the ;,iae
taken from the oranges before bci,ing.
Measure the Juice. :;"d to every mutcl,-
kin Ga S22atfh meeasRre ho4dins about
pint and half put 4 poT.,a and a hail
of sugar. Boil f4y halt an AoNr, Then
take q tea-spaoAfl,l oHs aud push your
finger ts;GHAh 1T ii it curl before the
finger it Ia dono. Then take it off the
fire and fill small earthen Jelly cans with
it. Let the cans stand over night befcra
covering with paper. This ,,,;,.analade
should be sealed up il .t,a same way as
the other lnaaTIr.,naades, and should, of
coFr4e, ~ made In winter. when ORANGES
are i'll Season