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 a paper. To make a juice, pare the quinces, or pippins, cut them from the core, beat them in a stone mortar, strain the juice through a thin cloth; to every half pint, put more than a pound of sugar; let it stand at least four hours before it is used.

Pick out some very pale Seville oranges, cut them in quarters, take out the pulp, and put it into a bason, pick the skins and seeds out, put the peels in a little salt and water, and let them stand all night; boil them in a good quantity of spring water till they are tend, then cut them in very thin slices, and put them to the pulp; to every pound of marmalade put a pound and a half of double refined sugar beat fine; boil them together gently for twenty minutes; if it is not clear and transparent, boil it five or six minutes longer; keep stirring it gently all the time, and take care you do not break the slices; when it is cold, put it into jelly or sweetmeat glasses; tie them down with brandy-papers. They are pretty for a dessert of any kind.

Scald some apples in water, and when tender, drain through a sieve; put three quarters of a pound of sugar to a pound of apples; put them into the preserving pan, and let them simmer over a gentle fire, keep skimming them all the time; when they are of a proper thickness, put them into pots or glasses. JELLIES.