Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1881-08-01
gaaies' Column.
MARMALADES-HOW TO
MAKE THEM.

The general directions for marmalades
are the same for all preserves and jel-
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 mar
malades. 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
unwise to use fruit which is more than
just ripe. Over-ripeness is always
step toward decay and though the fruit
IN this state is more luscious when ca
ten fresh, it is thoroughly unfit for the
preserving kettle. Fruit which is pre-
served in summer requires strict watch
ing through the warm weather especial
ly during the sultry dog days of August
A soft velvet-like mould over the top of
marmalades and other preserves is
sure guarantee that all is right beneath
it. But if the mould appear in specks
through the preserves as it may in warm,
damp weather, set the jars in pan of
hot water and let it boil around them
till they are thoroughly scalded.
To make marmalade, boil the fruit
slowly and carefully only just long
enough to make it sufficiently thick.
Too long boiling makes the marmalade
tasteless. This is the most delicious
way of preserving pineapples. Select
large. firm. sugar-loaf pineapplcs, peel
them, and after taking out the hard core
in the centre, chop it fine. Be careful
to hold the pineapple over a dish, to
catch the juice that drips from it while
peellng. Add this to the chopped pine
apple, and to each pound of fruit add a
pound of sugar, and place it all in a
pOrcelain-lined saucepan. Let it sim
u6T Oue uOuEs A1CGT IL UVllS SkiU ds
the froth rises till it is clear, amber
colored paste. At the end of an hour
cool some of it, and if it is not thicl
enough to cut, boil half an hour longer
1t should be stirred very often. Wher
the marmalade is done, pour it int
earthern jars, which can be procured a
any china store, and let them stand Of
shelf in dry, cool cellar, In two o
three days cover them with branded pa
pers and seal them up.
For peach marmalade use the larg
late peaches, either Morris whites or tn
huge freestones which have snow-whit
flesh and in market about the same time
Cut them in half, remove the pits an
crack two-thirds of the kernels. Blanc
them and cut them in lengthwlse strips
Put the peaches in kettle over the fiji
with three quarters of pound of suga
to pound of fruit. Place the preser,
ing kettle where the sugar will me
slowly, and stir well with a woode
spoon. When the marmalade begins
boil, stir continually and let it coo
from twenty minutes to half an hou
Five minutes before removing from ii
fire add the blanched kernels, Put
jars and seal up in the same way
pineapple marmalade.
Ounce and crabapple marmalade a
both made in the following manner
Rub the fruit well with rough clot
cut out stems and flower end and qua
ter the fruit without removing the co
or skin; stew it on the fire with We
little water till soft enough to r,
through sieve. Strain the pulp al
add pound of sugar to a pound
fruit set the mixture on the fire al
cook it slowly till done, which shou
be fifteen or twenty minutes longer.
Apple marmalade is a simple and e
cellent preserve, and offers a chan
from the ever present cider apple sau
and stewed apple seen on so ma
country tea tables. Take seven poun
of late fall pippin and stew them il
pint of water. Put them through
sieve, and the juice and grated yell
rind of three lemons. Boil about q
hour ten minutes before it is done a
three ounces Of ginger root. This m
be made of one-third ounces and tV
thirds apples, when the root. and lemC
should be left out.