Modern cookery, in all its branches

ese are pounded and stirred into the preserve with the others. March is the proper month for making this preserve, the Seville oranges being then in perfection. For lemon marmalade proceed exactly in the same manner as for this. Rinds of Seville oranges, lightly rasped and boiled tender, 2 lbs. ; pulp and juice, 4 lbs. ; sugar, 6 lbs : £ hour. Or, weight of oranges, first taken in sugar, and added, with all the rinds, to the pulp after the whole has been properly prepared. GENUINE 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 a quart to a 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 it until it jellies. The water in which the seeds have been steeped, and which must be taken from the quantity apportioned to the whole of the preserve, should be poured into a hair-sieve, and the seeds well worked in it with the back of a spoon ; a strong clear jelly will be obtained by this means, which must be washed otf 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 lire.”' Oranges, 3 lbs. ; water, 3 quarts ; sugar, G lbs. Ob. ?. — This receipt, which we have not tried ourselves, is guaranteed as an excellent one by the Scottish lady from whom it was procured. CLEAR ORANGE MARMALADE. ( Authors Receipt.') This, especially for persons in delicate health, is far more wholesome than the marmalade which contains chips of the orange-rinds. The fruit must be prepared in the same manner, and the pulp very carefully cleared from the pips and skin. The rinds taken off in quarters (after having been washed and wiped quite clean from the black soil which is sometimes found on them), must be boiled extrerqely tender in a large quantity of water, into which they may be thrown when it boils. They should be well drained upon a large hair sieve reversed, so soon as the head of a pin will pierce them easily ; and the white skin and fibres should be scraped entirely from them while they are still warm. They should then be pounded to a paste, and \fell blended with the pulp and juice, these being added to them by degrees, that they may not remain in lumps. A quarter of a pint of water, in which the seeds have been immersed for an hour or two, well worked up with them, and then passed through a net strainer* or coarse sieve, will soften the flavour of the marmalade, and assist its jellying at the same time.