p. 120

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121
Apple Marmalade.
Scald the apples till they will
pulp from the core; take an equal
weight with the pulp, of loaf sugar
in large lumps - dip them into
water, put them into the preserving
jam to boil till the syrup is thick and
well skimmed; then put in the
apple pulp, witha little grated
lemon peel. let it simmer over
a quick fire for rather more
than a quarter of an hour -
The summer Nonsuch is the
best apple. Miss Barber.

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