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Red Quince Marmalade No 2

(Confectionary.) - (The Lady's Own Cookery Book)

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.

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