SCOTCH MARMALADE.

Take some bitter oranges, and double their weight of sugar ;
cut the rind of the fruit into quarters and peel it off, and if the
marmalade be not wanted very thick, take off some of the spongy
white skin inside the rind. Cut the chips as thin as possible,
and about half an inch long, and divide the pulp into small bits,
removing carefully the seeds, which may be steeped in part of
the water that is to make the marmalade, and which must be in
the proportion of one quart to one pound of fruit. Put the chips
and pulp into a deep earthen dish, and pour the water boiling
over them ; let them remain for twelve or fourteen hours, and
then turn the whole into the preserving pan, and boil it until the
chips are perfectly tender. When they are so, add by degrees
the sugar (which should be previously pounded), and boil the
marmalade until it jellies. The water in which the seeds have
been steeped, and which must be taken from the quantity appor-
tioned to the whole of the preserve, should be poured into a
hair sieve, and the seeds well worked into it with the back of a
spoon ; a strong, clear jelly will be obtained by these means,
which must be washed off them by pouring their own liquor
through the sieve in small portions over them. This must be
added to the fruit when it is first set on the fire.

SPANISH FRITTERS.

Spanish fritters are a simple and generally popular sweet with
young people, and most inexpensive. Take a two-penny roll and
cut it into six rounds. Soak in as much milk as they will ab-
sorb about half a pint ; brush each round over with whipped
egg one is sufficient and fry them a bright brown in just as
much butter as will cook them without burning. Spread jam
of any kind you happen to have, sandwich fashion; between
each two rounds sift ground white sugar very lightly over the
top. Arrange in any fanciful shape, and serve on a small napkin.

POT CHEESE.

One pound of cheese must be well beaten in a mortar, and to
it must be added two ounces of liquid butter, one glass of sherry
and a very small quantity of cayenne pepper, mace and salt. All
should be well beaten together and be put into a pretty shaped
glass potting-jar, with a layer of butter at the top. It makes a
delicious relish for bread or toast.

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