Take ripe apricots, cut them into pieces, and remove the stones; mash the fruit in a marble mortar, to form it into a smooth pulp; heat it over the fire, and when nearly boiling hot, rub it through a splinter sieve; add to one pint, by measure, of the pulp, one pound of powdered sugar; stir the mixture together, and suffer it to simmer over the fire till it comes clear from the bottom of the pan, taking care to stir the mixture all the time. ORANGE MARMALADE. Marmalades scarcely differ from jams. This name is applied to those comfitures which are composed of the firmer fruits, such as quinces, pine-apples, &c.; whereas jams are made of the more juicy, esculent berries, such as strawberries, currants, mulberries, &c. Cut the oranges into pieces, remove the pulp, squeeze it through a sieve, and measure it. Boil the rind in water till it is quite soft, then clear it from the interior side of the white pulpy mass, so that nothing but the thin outer yellow rind is left. To every pint of the pulpy juice add three-quarters of a pound of coarsely powdered loaf sugar, and add also the rind of the yellow orange, cut into thin slips. Let the whole simmer, till a sample, when taken out of the saucepan, and suffered to cool on a plate, exhibits the consistence of a semi-fluid mass. PEACH MARMALADE. Peel the peaches and take out the stones, simmer them till half done, then drain them, reduce them to a pulp, and squeeze the mass through a coarse splinter sieve. Weigh the pulp, and to every pound add twelve ounces of powdered loaf sugar; simmer the mass till it has acquired a stiff pasty consistence. PINE APPLE MARMALADE. Cut the fruit into small pieces, pound it in a mortar, and pass the mass through a coarse splinter sieve; weigh the pulp, and add to every pound three-quarters of a pound of powdered loaf sugar, and six ounces of water, and simmer it as before described. APRICOT MARMALADE. Boil ripe apricots in water till they can be crushed between the fingers, then take them out, extract the stones, reduce the fruit to a pulp, and pass the mass through a sieve; weigh the pulp, and to every pound take three-quarters of a pound of loaf sugar; simmer it till it hangs on the spoon, like a stiff jelly. Quince marmalade may be prepared in a like manner. FRUIT JELLIES Are compounds of the juices of fruits combined with sugar, concentrated by boiling to such a consistence, that the liquid, upon cooling, assumes the form of a tremulous glue. In the preparation of jellies, care must be taken not to boil it too long, as it looses by this means the property of gelatinising, and assumes the form of mucilage, the danger of this is greatest when the quantity of sugar is too small to absorb the water of the juice. Fruit jellies should not be kept in glazed earthenware pots, because they act, or dissolve a portion of the glaze. They should (and all other comfitures) be covered with paper dipped in brandy, and the pots should be tied over with paper.