79. TRANSPARENT MARMALADE. Cut very pale Seville oranges into quarters; take out the pulp, put it into a basin, and pick out the skins and seeds. Put the peels into a little salt and water, and let them stand all night, then boil them in a good quantity of spring water until they are tender: cut them in very thin slices, and put them into the pulp. To every pound of marmalade put one pound and a half of double refined beaten sugar; boil them together gently for 20 minutes; if they are not transparent, boil them a few minutes longer. Stir it gently all the time, and take care not to break the slices. When it is cold, put it into jelly and sweetmeat glasses tied down tight. 80. BARBERRY MARMALADE. Mash the barberries in a little water, on a warm stove; pass them through a hair sieve with a paddle; weigh the pulp and put it back on the fire; reduce it to one half, clarify a pound of sugar and boil it well; put in the pulp and boil it together for a few minutes. 81. QUINCE MARMALADE. Take quinces that are quite ripe, pare and cut them in quarters, take out the cores, put them in a stew-pan with spring water, nearly enough to cover them, keep them closely covered, and let them stew gently till they are quite soft and red, then mash and rub them through a hair sieve. Put them in a pan over a gentle fire, with as much thick clarified sugar as the weight of the quinces; boil them an hour and stir the whole time with a wooden spoon to prevent its sticking; put it into pots, and when cold tie them down. 82. SCOTCH MARMALADE. Take of the juice of Seville oranges, 2 pints, yellow honey, 2 lbs. Boil to a proper consistence. 83. HARTSHORN JELLY. Boil half a pound of hartshorn in three quarts of water, over a gentle fire, till it becomes a jelly; when a little hangs on a spoon it is done enough. Strain it hot, put it into a well-tinned saucepan, and add to it half a pint of Rhenish wine, and a quarter of a pound of loaf sugar. Beat the whites of four eggs or more to a froth, stir it sufficiently for the whites to mix well with the jelly, and pour it in as if cooling it. Boil it two or three minutes, then put in the juice of four lemons, and let it boil two minutes longer. When it is finely curdled and of a pure white, pour it into a swan-skin jelly bag over a China basin, and pour it back again until it becomes as clear as rock water; set a very clean China basin under, fill the glasses, put some thin lemon rind into the basin, and when the jelly is all run out of the bag, with a clean spoon fill the rest of the glasses, and they will look of a fine amber colour. Put in lemon and sugar agreeable to the palate. 84. WHIPT CREAM.