When cold, put it up in glass jars. If you wish to use it soon, put it warm into moulds, and when it is cold, set the moulds in luke-warm water, and the marmalade will turn out easily.
QUINCE CHEESE.—
Have fine ripe quinces, and pare and core them. Cut them into pieces, and weigh them; and to each pound of the cut quinces, allow half a pound of the best brown sugar. Put the cores and parings into a kettle with water enough to cover them, keeping the lid of the kettle closed. When you find that they are all boiled to pieces and quite soft, strain off the water over the sugar, and when it is entirely dissolved, put it over the fire and boil it to a thick syrup, skimming it well. When no more scum rises, put in the quinces, cover them closely, and boil them all day over a slow fire, stirring them and mashing them down with a spoon till they are a thick smooth paste. Then take it out, and put it into buttered tin pans or deep dishes. Let it set to get cold. It will then turn out so firm that you may cut it into slices like cheese. Keep it in a dry place in broad stone pots. It is intended for the tea-table.
PRESERVED APPLES.
Take fine ripe pippin or bell-flower apples. Pare and core them, and either leave them whole, or cut them into quarters. Weigh them, and to each pound of apples allow a pound of loaf-sugar. Put the apples into a stew-pan with just water enough to cover them, and let them boil slowly for about half an hour. They must be only parboiled. Then strain the apple water over the sugar into a preserving kettle, and when the sugar is melted put it on the fire with the yellow rind of some lemons pared thin, allowing two lemons to a dozen apples. Boil the syrup till clear and thick, skimming it carefully; then put in the apples, and after they have boiled slowly a quarter of an hour, add the juice of the lemons. Let it boil about fifteen minutes longer, or till the apples are tender and clear, but not till they break. When they are cold, put them into jars, and covering them closely, let them set a week. At the end of that time give them another boil in the same syrup; apples being more difficult to keep than any other fruit.
You may colour them red by adding, when you boil them in the syrup, a little cochineal.
BAKED APPLES.—
Take a dozen fine large juicy apples, and pare and core them, but do not cut them in pieces. Put them side by side into a large baking-pan, and fill up with white sugar the holes from whence you have extracted the cores. Pour into each a little lemon-juice, or a few drops of essence of lemon, and stick in every one a long piece of lemon-peel evenly cut. Into the bottom of the pan put a very little water, just enough to prevent the apples from burning. Bake them about an hour, or till they are tender all through, but not till they break. When done, set them away to get cold.
If closely covered they will keep two days. They may be eaten at tea with cream. Or at dinner with a boiled custard poured over them. Or you may cover them with sweetened cream flavoured with a little essence of lemon, and whipped to a froth. Heap the froth over every apple so as to conceal them entirely.