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1
1036
Enquire within upon everything
·
Robert Kemp Philp
725
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
pint
of
pure
wine,
and
one
pound
of
crushed
sugar.
Cook
them
by
a
gentle
heat
three
hours,
or
longer,
until
the
fruit
is
very
soft,
then
squeeze
it
first
through
a
cullender
and
then
through
a
sieve.
If
not
sufficiently
sweet,
add
powdered
sugar
to
taste,
and
put
away
in
jars
made
air-tight
by
covering
them
with
a
piece
of
wet
bladder.
2135.
Plum,
Green-gage,
or
Apricot
Jam
After
taking
away
the
stones
from
the
fruit,
and
cutting
out
any
blemishes,
put
them
over
a
slow
fire,
in
a
clean
stewpan,
with
half
a
pint
of
water,
and
when
scalded,
rub
them
through
a
hair
sieve.
To
every
pound
of
pulp
put
one
pound
of
sifted
loaf
sugar,
put
it
into
a
preserving
pan
over
a
brisk
fire,
and
when
it
boils
skim
it
well,
and
throw
in
the
kernels
of
the
apricots
and
half
an
ounce
of
bitter
almonds,
blanched.
Then
boil
it
fast
for
a
quarter
of
an
hour
longer,
stirring
it
all
the
time.
Store
away
in
pots
in
the
usual
manner.
2136.
Almond
Flavour.
(ESSENCE
OF
PEACH
KERNELS--QUINTESSENCE
OF
NOYEAU.)--Dissolve
one
ounce
of
essential
oil
of
bitter
almonds
in
one
pint
of
spirit
of
wine.
Use
it
as
flavouring
for
cordials
and
pastry.
In
large
quantities
is
exceedingly
poisonous.
A
few
drops
only
should
be
used
to
several
pounds
of
syrups,
pastry,
&c.
This
and
other
flavourings
may
be
bought
in
small
bottles,
ready
for
use,
of
grocers
or
oilmen.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
