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Peach Marmalade (Pare and stone the peaches)

Pare and stone the peaches, cutting the pulp in small pieces. Add a few of the kernels from the stones and let cook until soft; add an equal weight of sugar and stir occasionally while cooking, about fifteen minutes. Marmalade is often made of imperfect shapes of halved fruit, left over when putting up canned or preserved peaches. Quince Marmalade No. I Use pieces of quince not perfect enough in shape to put up as preserves. Cut the fruit in small pieces. Weigh or measure and take the same quantity of sugar. Set the fruit over the fire with just enough boiling water to cover and boil until tender; skim from the liquid. Add the sugar to the liquid, skim when boiling, then drop in the pieces of cooked quince and let boil about fifteen minutes, or until the syrup is jellylike when tested on a cold saucer. Store in glasses.

Quince Marmalade No. 2 Cook the skins of the quinces in boiling water nearly an hour, drain, and pour over the quinces prepared for marmalade, let cook until the quinces are very tender, then press through a porcelain colander or a fine sieve if preferred.

Measure and allow three fourths a cup of sugar to each cup of juice. Let the quince cook twenty minutes, stirring often, then add the sugar made hot in the oven and let cook till thick, stirring constantly.

Orange Marmalade without Peel Pull the peeling (colored and white) from six oranges and three lemons; cut the fruit in thin slices, discarding the seeds; chop the peel rather coarse. Tie the peel loosely in a piece of new cheesecloth. Weigh the peel and pulp.

Take three pints of cold water for each pound of material. Let the prepared orange and lemon stand over night in the cold water, then cook until the peel is tender. Let cool over night. Take out the peel and gently press all the liquid from it. Measure and take a cup of sugar for each cup of material. Heat the orange to the boiling point, add the sugar, and let boil till the liquid drops in beads from the spoon.

Store in glasses. The liquid pressed from the peel is added to the pulp and water.