pound fruit.
Put the fruit in the pan with a little of the sugar, and when this boils,
add the rest. Boil rather quickly for an hour. Keep well skimmed. Pour
into hot, dry jars, and cover.

1. FRUIT NUT FILLING.

For small, open tarts, the following mixture is a good substitute for the
lemon curd that goes to make cheese cakes. Peel, core and quarter some
juicy apples. Put in a double saucepan (or covered jar) with some strips
of lemon peel (yellow part only) and cane sugar to taste. Cook slowly to a
pulp and, when cold, remove the lemon rind. Grate finely, or mill some
Brazil nuts. Mix apple pulp and ground nut together in such proportions as
to make a mixture of the consistency of stiff jam. Fill tarts with mixture
and sprinkle top with ground nut. It must be used the same day as made.

2. JAM WITHOUT SUGAR.

To every pound of fresh fruit allow 1/2 lb. dates. Wash the fruit, put it
in the preserving pan, and heat slowly, stirring well to draw out the
juice. Wash and stone the dates. Add to the fruit, and simmer very gently
for 45 minutes. Put immediately into clean, hot, dry jars, and tie on
parchment covers at once.

3. LEMON CURD.

1 lb. lump sugar, 3 lemons (the rinds of 2 grated), yolks of 6 eggs, 1/4
lb. butter.

Put the butter into a clean saucepan; melt, but do not let it boil. Add
the sugar, and stir until it is dissolved. Then add the beaten yolks, and,
lastly, the grated lemon rind and juice. Stir over a slow fire until the
mixture looks like honey and becomes thick. Put into jars, cover, and tie
down as for jam.

4. MARMALADE.

To 1 large Seville orange (if small, count 3 as 2) allow 3/4 lb. cane
sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel
into fine shreds (better still, put through a mincer). Put all to soak in
the water for 24 hours. Boil until rinds are soft. Stand another 24 hours.
Add the sugar, and boil until marmalade jellies. If preferred, half sweet
and half Seville oranges may be used.

5. VEGETABLE MARROW JAM.

Peel the marrow, remove seeds, and cut into dice. To each pound of marrow
allow 1 lb. cane sugar; to every 3 lbs. of marrow allow the juice and
grated yellow part of rind of 1 lemon and 1/2 a level teaspoon ground
ginger. Put the marrow into the preserving pan, sprinkle well with some of
the sugar, and stand for 12 hours. Add the rest of the sugar, and boil
slowly for 2 hours. Add the lemon juice, rind, and ginger at the end of
1-1/2 ho