The simple precaution of covering jellies, jams, and marmalade with brandied tissue-paper, will save the housekeeper much annoyance and inconvenience by protecting the conserve from mould. Should the fungus form inside the upper cover, the inner will effectually shield the precious sweet. I have seen the space left by the shrinking of the cooled jelly between it and the metallic, or paper cover of the glass, or jar, completely filled with blue-gray mould—a miniature forest that might appear well under the microscope, but was hideous to housewifely eyes. Yet, when the tissue-paper was carefully removed, the jelly was seen to be bright, firm, and unharmed in flavor as in appearance.
Pear and Quince Marmalade.
2 dozen juicy pears.
10 fine, ripe quinces.
Juice of 3 lemons.
¾ pound of sugar to every pound of fruit after it is ready for cooking.
A little cold water.
Pare and core the fruit, and throw it into cold water while you stew parings and cores in a little water to make the syrup. When they have boiled to pieces strain off the liquid; when cold, put in the sliced fruit and bring to a fast boil. It should be thick and smooth before the sugar and lemon-juice go in. Cook steadily an hour longer, working with a wooden spoon to a rich jelly. When done, put into small jars while warm, but do not cover until cold.