APPLE MARMALADE.--Scald apples till they will pulp from the core; take
an equal weight of sugar in large lumps, and boil it in just water
enough to dip the lumps well, until it can be skimmed, and is a thick
syrup; mix this with the apple pulp, and simmer it on a quick fire for
fifteen minutes. Keep it in pots covered with paper dipped in brandy.
QUINCE MARMALADE.--To two pounds of quince put three quarters of a
pound of nice sugar, and a pint of spring water. Boil them till they
are tender; then take them up and bruise them; again put them in the
liquor, and let them boil three quarters of an hour, then put it into
jars, covered as mentioned above. Those who like things very sweet put
an equal quantity of quince and sugar; but I think the flavor is less
delicious.
RASPBERRY JAM.--Take an equal quantity of fruit and sugar. Put the
raspberries into a pan, boil and stir them constantly till juicy and
well broken; add as much sugar, boil and skim it till it is reduced to
a fine jam. Put it away in the same manner as other preserves.
BLANC-MANGER.--Boil two ounces of isinglass in one pint and a half of
new milk; strain it into one pint of thick cream.
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