Pear Marmalade

Take large fine juicy pears. Pare, core, and cut them up into small pieces. Weigh the pieces; and to every two pounds allow a pound and a half of sugar, and the grated peel and juice of a large orange or lemon, adding a tea-spoonful of powdered ginger. Put the whole into a preserving-kettle and boil it over a moderate fire, till it becomes a very thick, smooth marmalade, stirring it up from the bottom frequently, and skimming the surface before each stirring. When quite done, put it warm into jars - and cover it.

For children, or for common family use, it may be made with large pound pears and brown sugar; but it always requires the acid of orange or lemon to make it palatable; pears, when cooked, having no acid of their own.

Pig Marmalade

Take fine fresh figs that are perfectly ripe, such as can only be obtained in countries where they are cultivated in abundance. Weigh them, and to every two pounds of figs allow a pound and a half of sugar, and the yellow rind of a large orange or lemon, pared very thin. Cut up the figs, and put them into a preserving-kettle with the sugar, and orange or lemon-rind, adding the juice. Boil them till the whole is reduced to a thick, smooth mass, frequently stirring it up from the bottom. When done, put it warm into jars, and cover it closely.

Tomata Marmalade

This is the best sort of tomata sweetmeat. Take ripe tomatas in the height of the season. In autumn they become watery, and insipid. Weigh them; and to every pound of tomatas allow a pound of sugar. Put the tomatas into a large pan, or a small tub, and scald them with boiling water, so as to make the skin peel off easily. When you have entirely removed the skins, put the tomatas (without any water) into a preserving-kettle, mash them, and add the sugar, with spoonfuls of ground ginger to your taste; also fresh lemon-peel finely grated, and sufficient lemon-juice to give it a fine flavour. Stir up the whole together, and set it over a moderate fire. Boil it gently for two or three hours, till the whole becomes a thick, smooth mass - skimming it well, and stirring it to the bottom after every skimming. When done, put it warm into jars; cover it tightly, (pasting paper over the lids,) and keep it in a dry place. This will be found a very fine sweetmeat. There should be enough of ginger and lemon to overpower the tomata flavour.

For children, this sweetmeat is better than any other; and it may be made for them very economically with good brown sugar, (always allowing a pound of sugar to a pound of tomatas,) and with no other flavouring than ginger. The natural taste of the tomatas must not be perceptible, it is their substance only that is wanted, and their wholesome properties.