Quince Marmalade

Pare the fruit, core it, cut it in small pieces and weigh it; put it in a preserving-kettle and cover it with cold water; set it over the fire and boil gently until quite tender, then add half a pound of sifted sugar to every pound of fruit, and boil until clear and quite thick; put it in moulds or jars, lay a piece of fair letter-paper, cut to fit the inside, on the top of every mould, then paste up with thick white paper. This must not be done until the next day.

Peach Marmalade, No. 1

Peel the peaches, cut them in half and take out the stones; weigh them and allow half their weight in sugar. Mash the peaches with a potato-masher, and put them with the sugar over a slow fire and cook them until perfectly smooth and clear. This will require three or four hours. Stir them frequently, and towards the last almost all the time. Blanch about one-third of the kernels and cook with the peaches. When the marmalade is done, put it in jars and let it stand until next day; then close them tightly.

Peach Marmalade, No. 2

Take ripe yellow peaches, pare and quarter them, allow half their weight in sugar; put them over the fire in a preserving kettle, with a pint of water for every ten pounds of fruit; when they commence to cook, mash them with a potato-masher; cover and cook them until they are soft, then add the sugar and boil steadily for an hour, or they may be finished by putting them when soft into a stone jar, and set them in a boiler of water, which keep boiling for two or three hours, or until perfectly clear.

Marmalade

Half a peck of pippin apples, a quarter of a peck of pears, half a peck of peaches, a quarter peck of quinces, two quarts of water, and the peel of a large orange grated and added with the juice half an hour before the marmalade is done. Put the parings and cores of the quinces in the water and boil a short time, closely covered to prevent evaporation. Strain them out and put the water on the quinces and pears, all cut small; boil them for one hour, then add the other fruit and five pounds of sugar, boil gently two hours, stirring often to prevent burning; add the juice and rind of the orange, and boil half an hour longer.