Scotch Orange Marmalade.
Weigh the oranges, and take an equal weight of sugar; wipe the fruit with a wet cloth; grate them, cut them across, and squeeze them through a hair sieve. Boil the skins tender, so that the head of a pin will easily pierce them; take them off the fire, squeeze out the water, scrape the pulp from them, cut the skins into very thin chips, and let them boil until they are very transparent. Then put in the juice and so much of the gratings as you choose; let it all boil together till it will jelly, which you will know by letting a little of it cool in a saucer.
Red Quince Marmalade. No. 1.
Take one pound and a half of quinces, two pounds of sugar, a pint of water, and a quarter of a pint of the juice of quinces; boil it tender, and skim it well. When done enough, put into it a quarter of a pint of the juice of barberries. Skim it clear as long as any thing rises.
Red Quince Marmalade. No. 2.
Scald as many fine large quinces as you would use, and grate as many small ones as will make a quart of juice, or according to the quantity you want. Let this settle; after you have pressed it through a coarse cloth, strain it through a jelly-bag, that what you use may be perfectly clear. To every pint of this liquor put a pound and a half of sugar, and a pound and a half of the scalded quinces, which must be pared and cored before they are weighed. Set it at first on a pretty brisk fire; when it begins to boil, slacken the fire; and when it begins to turn red cover it close. As soon as it is of a fine bright red, take it off, as it turns of a blackish muddy colour in a moment if not carefully watched. A small bit of cochineal, tied up in a bit of rag and boiled with it, gives it a beautiful colour. Before you have finished boiling, add barberry juice, to your judgment, which improves the flavour.
Red Quince Marmalade. No. 3.
Pare the quinces, quarter them, and cut out all the hard part; to a pound of quinces put a pound and a half of sugar and half a pound of the juice of barberries, boiled with water, as you do jelly or other fruit, boiling it very fast, and break it very small; when it is all to pieces and jellied, it is enough. If you wish the marmalade to be of a green colour, put a few black bullaces to the barberries when you make the jelly.
White Quince Marmalade.
Pare and quarter the quinces, and put as much water as will cover them; boil them all to pieces to make jelly, and run it through a jelly-bag. Take a pound of quinces, quarter them, and cut out all the hard parts; pare them, and to a pound of fruit put a pound and a half of finely beaten sugar and half a pint of water. Let it boil till very clear; keep stirring it, and it will break as you wish it. When the sugar is boiled very thick, almost to a candy, put in half a pint of jelly, and let it boil very fast till it becomes a jelly. Take it off the fire, and put in juice of lemon; skim it well, and put it into pots or glasses.