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Marmalade and Jelly

The marmalade (from the dark, non-astringent fruit) should be cooked in double-boiler with no water. Add instead, a little orange juice (about half a pint to two quarts of pulp), and when cooked down thick stir in three-fourths the quantity of sugar (heated) that there is pulp, and cook till stiff as one's taste indicates. Jelly may also be made with orange juice and orange-pulp added, or the pulp of pie-melon, half melon and half persimmon; but, while the jelly is pretty and delicate it has not much individuality and can scarcely be said to pay for the trouble. The persimmon makes excellent vinegar, beer, and wine and may be preserved, dried, somewhat after the manner of figs.