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Lemon Jelly for Jelly Cake.
Take 6 large lemons, grate the yellow rind and squeeze out the juice. Mix with them thoroughly, 2 lbs. of sugar. Take 12 eggs, retain the whites of 4, and beat the others thoroughly; then put all together into a saucepan, which place in a pan of boiling water, and boil 15 minutes, stirring constantly. This is very nice to lay up jelly cakes with. The whites retained come in for frosting the cakes, using powdered sugar to-make pretty thick if you wish it hard. The less sugar the softer the frosting. At least-1 table-spoonful of sugar to the white of each egg.
Quince Marmalade or Jam. —Pare, core, slice, and weigh the fruit, stewing the skins and cores in a dish by themselves, with water enough to just cover. When the parings are tender, turn into a cloth bag, and squeeze out every drop of juice; put the quinces into the kettle, pour over the juice, cover, and let cook slowly, stirring and mashing with a wooden spoon (or potato masher, if very tough, ) until the pieces have become a smooth paste. Now add 3/4 lb. of white sugar to each pound of the fruit, boil 10 minutes longer, stirring constantly. Remove from the fire, turn into jelly jars and tie down.
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