Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-01-03
PECAN BREAKFAST ROLLS.
Marmalades.
APPLE MARMALADE

Wipe six pounds of apples, pare and
core them; put the skins and cores into
saucepan, cover with two cupfuls OF
cold water and boil quickly for ten
minutes. Drain away the juice, pressing
the apple skins to get as much OF them
as possible. Crate the rinds of four
lemons, add to it four and one-hali
pounds of sugar. Now put the cut-up
apples into a wide jar, strain the lemon
Juice among the water in which the
apple skins were boiled, and pour over
the sugar. Let it just melt and pour II
over the apples. Cover the jar closely,
and put it in the oven until the fruit is
tender, then turn into a saucepan and
boil from half an hour to three-quarters.
Stir almost constantly, and when the
mixture is coming away from the pan
divide into small jars or cups. Ii these
are brushed over with olive oil the mar.
malade will turn out whole. A handful
of blanched and shredded almonds added
at the last gives the marmalade a nice
appearance.
ORANGE MARMALADE.
Wipe four pounds of oranges and two
lemons, then pare off very thinly the vel,
low part of the rind and cut it up into
extremely slender chips; then put these
chips in small saucepan with two cup
fuls of cold water and boil slowly for
one hour. Remove all the white skin
from the oranges and lemons; break up
the pulp a good deal and put 1t In clean
saucepan with five cupfuls of cold water
to boil very gently for one hour, stirring
occasionally; then pour all this through
a hot Jelly bag and let 1t drain thorough
". Put all the liquid thus obtained, the
chips, the liquid in which they we're boil
ed, and one and one-half pounds of sugar
into clean saucepan; stir, and allow to
boil for half an hour, then skim and pot.
pRUNE NARMALADE.
Select, wash and soak two and one
half pounds of prunes over night In cold
water. Steam or stew gently until ten.
der, using enough water to cover. Set
aside until cool enough to handle; re-
move the pits. Return to the fire, add
six large apples pared, cored and sliced,
one-half pound Of sugar, strained juice
Of one lemon and one orange and cook to
marmalade, stirring occasionally that
the mixture may be smooth. Can at
once.
CRANBERRY MARMALADE.
It Is not generally recognized what ex-
cellent tonic properties are contained In
cranberries. Pick over the berries, and
to every quart of fruit add two cupfuls
of water and cook for one hour, stirring
occasionally. Draw the saucepan to the
side of the stove, and to every quart of
the cranberries add one-half teaspoonful
of carbonate of soda. Stir we'll and
carefully remove all scum as 1t rises.
Then rub through fine sieve, and to
every cupful Of the puree add one cupful
of sugar. Return to the pan and cook
gently for half an hour.
FIG MARMALADE.
Take one pound of figs, three pounds
of rhubarb, three pounds OF sugar, the
Juice and grated rind of one lemon.
Wash and dry the figs and rhubarb, then
cut them into small pieces, put them
into basin with the sugar and lemon.
Mix and allow to stand over night. Cook
slowly until 1t looks clear. 1t usually
takes about half an hour. It can be
sealed while hot or put into jelly glasses
and covered with melted paraffine.
PINEAPPLE MARMALADE.
Pare the fruit and remove the eyes;
then CRATE the pineapple, preserving the
Juice. Allow three.fourths Of pound
Of sugar to each pound Of grated fruit.
Boil till 1t jellies, pour into glass jars
and seal.