Apple Marmalade

Twelve pounds of apples, three pounds of brown sugar, three lemons; boil slowly; mash well.

Orange Marmalade

Separate the pulp from the skin; boil the skins until very tender, then chop fine; separate as much as possible the white part from the yellow - using only the yellow - then to every pound of pulp and skins add one pound of sugar, and boil twenty minutes.

2. Allow three-fourths of a pound of sugar to a pound of fruit; peel and quarter the oranges; remove carefully the inner skin from the peels, and boil in a large quantity of water for two hours, changing the water, and renewing with hot; then cut into fine shreds; press the inside of oranges through a sieve; put into the preserving kettle with a little water, and after it has boiled a few moments, add the sugar and shredded peel, and boil twenty minutes; the rind and juice of lemons in the proportion of one to five is an improvement.

Peach Marmalade

Use three-fourths of a pound of sugar to a pound of fruit; boil the pits until the water is well flavored; peel and quarter the peaches, and add to the water boiling, half an hour before adding the sugar; stir constantly; boil an hour after adding the sugar.

Quince Marmalade

Ten pounds of ripe, yellow quinces, wash clean, pare, and core them, and cut them into small pieces. To each pound of quinces, allow half a pound of white sugar; put the parings and cores into a kettle, with enough water to cover them; boil slowly until quite soft; then having put the quinces with the sugar into a porcelain kettle, strain over them, through a cloth, the liquid from the parings, and cover; boil the whole over a clear fire until it becomes quite smooth and thick, keeping it covered except when you are skimming it, and watching and stirring closely to prevent sticking at the bottom; when cold, put in glass jars.

Creamated Apples

Choose apples that will cook nicely, that is, will cook without breaking into pieces; pare and core them whole; make a syrup with a pound of sugar and a pint of water; put in the apples and boil gently until about three-fourths done; skim them out, and place them for a few minutes in a quick oven; boil down the syrup, and when the apples are taken from the oven and are still hot, fill the center with marmalade, and roll each apple in the syrup; put them on a dish in the form of a dome, or as you may desire, and pour over them a meringue of eggs and sugar, and set into the oven to brown.

Pie Plant

Cut in pieces, put into a baking-dish in layers, with an equal weight of sugar; cover closely and bake.