Grape Marmalade

Take 10 lbs. of nice ripe grapes and wash them carefully; squeeze the pulps into one dish and throw the skins into another, put the pulps through a colander to remove seeds, then put pulps and skins together with 3/4 lb. sugar to 1 lb. of fruit and cook thoroughly until jellied.

Quince Marmalade

Four lbs. peeled and thinly sliced quinces in 2 quarts acidulated water, 2 lbs. peeled, cored and sliced apples, 3 lbs, sugar.

Place the fruit on the fire to boil until soft; then add the sugar, and stir the marmalade with a clean wooden spoon over a brisk fire until reduced to a rather thick paste-running rather slowly off the spoon when lifted out of the pan; the marmalade must then be immediately removed from the fire and poured into pots.