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and boil for about half an hour. Fill into dry jars, and when cold cover them with parchment.

Note.—Before removing the marmalade from the fire, pour a little on a plate which should set like jelly when cold, if not, reduce it a little longer.


Ingredients.—To 2 lb. of loaf sugar allow 1 pint of water and the white of 1 egg.

Method.—Put the sugar, white of egg and water into a stewpan; when the sugar is dissolved place the stewpan by the side of the fire, and bring the contents slowly to boiling point. When quite boiling add a teacupful of cold water, and again bring to boiling point. Now draw the pan aside, simmer gently for a few minutes, skimming meanwhile, and when quite clear use as required.

2600.—TOMATO JAM. (See Tomato Marmalade, No. 2601, and Tomatoes, Preserve of, No. 2602.)


Ingredients.—7 lbs. of ripe tomatoes, 8 lbs. of loaf sugar, 6 lemons, 1 pint of water.

Method.—Blanch and skin the tomatoes and cut them in halves. Remove the rinds and all the white pith of the lemons, and slice the fruit thinly. Boil the sugar and water to a thin syrup, add the prepared tomatoes and lemons, and bring to boiling point. Stir and skim frequently, and continue to boil gently until the marmalade quickly jellies when tested on a cold plate. Pour into pots or glasses, and store in a cool, dry place.

Time.—About 1¼ hours. Average Cost, 6d. to 8d. per lb.


Ingredients.—7 lbs. of firm ripe tomatoes, 3½ lbs. of sugar, 1 oz. each of cloves, allspice and cinnamon, 1 pint of vinegar.

Method.—Scald, drain and peel the tomatoes. Tie the spices in muslin, boil them for 5 minutes with the sugar in the vinegar, then add the tomatoes, and simmer very gently for ½ an hour. Keep closely covered in a dry, cool place.

Time.—To cook the tomatoes, ½ an hour. Average Cost, 4d. to 6d. per lb. Seasonable in August, September and October.


Ingredients.—To each lb. of marrow allow 1 lb. of preserving sugar, 2 tablespoonfuls of lemon-juice, the finely-grated rind of 1 lemon, and ½ a teaspoonful of ground ginger.