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Apple Marmalade

Take the apples to be used after cutting them into quarters and peeling them, and place them in a stewpan with a little water and powdered sugar. Leave them over a slow fire until reduced to a pulp; then still further reduce by simmering until the marmalade clings to the spoon. Cool and serve in a compote-dish or store away in jars to keep. If required for immediate use, sprinkle some sugar over the top and glaze with a hot salamander.