and boil gently until the marmalade sets quickly when tested on a cold plate. Pour into pots, cover at once with paper brushed over on both sides with white of egg, and store in a cool, dry place.
Time.—About 3 hours. Average Cost, from 7d. to 8d. per lb.
2557.—MANGOES, TO PRESERVE.
Ingredients.—Mangoes, syrup (see To Clarify Sugar for Syrup, No. 2599), lime water.
Method.—Let the mangoes lie for a few hours in cold water, then peel them thinly and remove the stones. Cover with weak lime water, and at the end of 1 hour drain well and place them in a preserving pan. Barely cover with cold water, boil gently for 10 minutes, and drain well. Replace the mangoes in the pan, cover with syrup, boil gently until the sugar begins to crystallise, and, when cool, transfer carefully into jars or wide-necked bottles. During the first month the syrup must be examined from time to time, and if it appears at all thin it should be reboiled. It may be necessary to repeat this process two or three times before finally corking down.
2558.—MANGOES, TO PRESERVE. (Another Method.)
Ingredients.—Green mangoes, pounded ginger, turmeric, cayenne, salt.
Method.—Peel and quarter the mangoes, and sprinkle them well with salt. Let them dry in the sun until they begin to curl up, then rub them with a mixture of salt, turmeric and cayenne. As soon as the mangoes are completely dried up, place them in bottles, and cork securely.
2559.—MORELLA CHERRIES, TO PRESERVE. (See Cherries, To Preserve, No. 2519, and Cherries, Dried, No. 2517.)
2560.—MULBERRIES PRESERVED.
Ingredients.—Ripe mulberries, preserving sugar.
Method.—Put half the fruit into a jar, cover closely, place it on the stove in a large saucepan of cold water, and cook slowly until the juice is extracted. Strain, measure the juice, and put it into a preserving-pan or large stewpan with the addition of 2 lbs. of sugar to each pint of juice. Bring to boiling point, skim well, add the remainder of the fruit, and boil until it is half cooked. Turn the whole into an earthenware vessel, unless the preserving-pan be lined with enamel, in which case they may remain in the pan. On the following day boil until the juice sets quickly when tested on a cold plate. Turn into pots, cover closely, and store in a cool, dry place.
