Читать книгу A Little Preserving Book for a Little Girl - Waterman Amy Harlow (Lane) - Страница 4

Adelaide found this marmalade much more simple to make. The oranges and sticks of rhubarb were thoroughly washed, the oranges then cut into quarters lengthwise, and all seeds and tough centers removed. After this, they were put through the meat chopper and the rhubarb was skinned and cut into one-half inch pieces.

Putting these together, Adelaide measured them to see how many cups of fruit she had and emptied each cup in the saucepan. To each cup of fruit she added one-fourth cup of cold water, then placed them on the stove in the saucepan to boil. When the boiling point was reached, Adelaide noted the time and let them boil slowly for one half-hour. Removing the saucepan from the fire, Adelaide again measured the contents and to each cup she added three-fourths of a cup of sugar. These were all put back in the saucepan and boiled slowly until thick, then poured at once into the sterilized tumblers, which Adelaide had previously made ready. When cool, there followed the usual wiping with a clean cloth dipped in hot water, to remove any spillings while filling, and the paraffin was melted and poured over the top.

Adelaide never forgot to shake each tumbler gently while the paraffin was still soft, as it sealed the marmalade much more securely from all air. Next came the labels and the removal of tumblers to preserve closet.