t through a jelly-bag: what is strained
first must be poured into the bag again, until it is as bright and
clear as distilled water; then put the jelly in moulds, to be cold and
firm; if the weather is too warm, it requires some ice or some of
Nelson's gelatine.

If required to be very stiff, half an ounce of isinglass may be added
when the wine is put in. It may be flavoured by the juice of various
fruits and spices, &c., and coloured with saffron, cochineal, the
juice of beetroot, spinach juice, claret, &c. It is sometimes made
with cherry brandy, red noyeau, curacao, or essence of punch.

2133. Orange Marmalade.

Select the largest Seville oranges, as they usually contain the
greatest quantity of juice, and take those that have clear skins, as
the skins form the largest part of the marmalade. Weigh the oranges,
and weigh also an equal quantity of loaf sugar. Peel the oranges,
dividing the peel of each into quarters, and put them into a
preserving-pan; cover them well with water, and set them on the fire
to boil. In the meantime prepare your oranges; divide them into gores,
then scrape with a teaspoon all the pulp from the white skin; or,
instead of peeling the oranges, cut a hole in the orange and scoop out
the pulp: remove carefully all the pips, of which there are
innumerable small ones in the Seville orange, which will escape
observation unless they are very minutely examined. Have a large basin
near you with some cold water in it, to throw the pips and peels
into--a pint is sufficient for a dozen oranges.

Boil these in the water, and having strained off the glutinous matter
which comes from them, add it to the other parts. When the peels have
boiled till they are sufficiently tender to admit of a fork being
stuck into them, scrape away all the pith from the inside of them; lay
them in folds, and cut them into thin slices of about an inch long.
Clarify the sugar; then throw the peels and pulp into it, stir it
well, and let it boil for half an hour. Then remove it from the fire,
and when it becomes cool, put it by in pots. Marmalade should be made
at the end of March, or at the beginning of April, as Seville oranges
are then in their best state.

2134. Apple Marmalade.

Peel and core two pounds of sub-acid apples--Wellingtons are excellent
for the purpose--and put them in an enamelled saucepan with one pint
of sweet cider, or half a