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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.