Wet up six tablespoonfuls of flour to a thin paste, with cold milk, and stir it into a pint of boiling milk. Flavor with lemon peel, or peach leaves boiled in the milk. Add a pinch of salt, cool it in a mould, and eat with sweetened cream and sweetmeats.
Orange Marmelade.
Take two lemons, and a dozen oranges; grate the yellow part of all the oranges but five, and set it aside. Make a clear syrup of an equal weight of sugar. Clear the oranges of rind and seeds, and put them with the grated rinds into the syrup, and boil about twenty minutes, till it is a transparent mass.
A Simple Lemon Jelly (easily made).
One ounce of cooper’s isinglass. A pound and a half of loaf sugar. Three lemons, pulp, skin, and juice, grated.
Pour a quart of boiling water on to the isinglass, add the rest, mix and strain it, then add a glass of wine, and pour it to cool in some regular form. If the lemons are not fresh, add a little cream of tartar, or tartaric acid. _American gelatine_ is used for this.
Cranberry.
Pour boiling water on them, and then you can easily separate the good and the bad. Boil them in a very little water till soft, then sweeten to your taste. If you wish a jelly, take a portion and strain through a fine sieve.
Fruits Preserved without Cooking.
Pineapples peeled and cut in thin slices, with layers of sugar under and over each slice, will keep without cooking, and the flavor is fully preserved. Use a pound and a half of sugar for each pound of fruit.