Take any well-flavoured apples or pears, peel and core them smoothly, leaving the stalks on the pears, and throw into salt and water for 24 hours. Wash them out of it and let them ENGLAND AND IRELAND The Company’s New and Powerful Steamers, having Splendid Passenger Accommodation, Electrically-lighted throughout, sail regularly from GLASGOW and GREENOCK to LONDON and the South of England, CORK. WATERFORD. LIMERICK, and the South of Ireland, affording unsurpassed facilities, at very reasonable cost, for a great variety of COASTING TOURS. Through Tickets issued during the Season to Lakes of Killarniy, Channel Islands, &c. Also Circular Tickets from Glasgow to London, by West Coast Route, and returning by the East Coast Route to Leith, Granton, Grangemouth, Dundee, or Aberdeen. Fo - further particulars and Illustrated Guide Booh apply to the Company's Office. CLYDE SHIPPING COMPANY, Ltd., 21 Carlton Place, Glasgow. remain a few hours more in cold fresh water. Take out and wipe very dry. Have the syrup made of sugar, water, and rind and juice of the lemon, and when pretty thick put one row of fruit at a time and do them very slowly until quite clear. They may be done in slices, and look very beautiful either dried or served in the syrup. A. H., Langside. TO PRESERVE ORANGES WHOLE. Seville oranges. | Sugar. Cut round the oranges as far round the rind as you can without touching the pulp, sliding the knife aslant and making the cut- tings as close as possible. When cut put into cold water for two days, changing the water twice a day. Then boil them in two or three different waters until they are quite soft. Make a syrup of f pint cf water to i lb. of sugar✪ To Preserve Oranges Whole, allowing that quantity for each orange. Let them boil slowly for about half an hour two different times. Put each orange in a separate pot, with sticks across to keep them under the syrup. “ Samaritan.” ANOTHER WAY TO PRESERVE ORANGES WHOLE. Cut the rind in strips, cutting narrow strips out, taking care not to cut too deep, as the whites should be well cut into only not through to the juice. Thick skinned oranges are best. Put oranges in cold water for two days, changing the water twice a day, then boil them in plenty of water, changing it several times until tender, say 2 hours or so. Drain off water and boil them in the syrup for half an hour. Let them stand a week, and boil again for half an hour or even less if the syrup is a good colour and not very watery. Syrup. — 4J lbs. loaf sugar, 3 pints of water to each six oranges✪ Another Way to Preserve Oranges Whole. Boil a few minutes, and skim before putting in oranges. Miss Frew, Langside. ADDITIONAL RECIPES. ADDITIONAL RECIPES. r ADDITIONAL RECIPES. ADDITIONAL RECIPES . . Shopping a Pleasure! AS WELL AS A PROFIT! . . . AT . . . The BONANZA 173 to 185 ARGYLE STREET, . . . AND . . . 8 to 12 ST. ENOCH SQUARE, GLASGOW’S POPULAR UP-TO-DATE WAREHOUSE. TO Ladies who desire to combine Economy with Elegance in Dress, the BONANZA offers Special Attractions. A Visit of Inspection will prove that for Elegant and Beautiful Gar- ments of all kinds, yet at Comparatively Inexpensive Prices, the BONANZA is Unequalled in Scotland. TASTEFUL MILLINERY. THE DASH AND ORIGINALITY OF OUR STYLES, AND THE VERSATILITY OF OUR FASHIONS, COUPLED WITH OUR “ QUICK SELLING ” PRICES, PUT US FAR IN THE LEAD FOR MILLINERY. LADIES’ WEDDING OUTFITS, A SPECIALITY AT THE BONANZA.

AI-modernized reading of the original text

Take any well-flavoured apples or pears, peel and core them smoothly, leaving the stalks on the pears, and throw into salt and water for 24 hours. Wash them out of it and let them ENGLAND AND IRELAND The Company’s New and Powerful Steamers, having Splendid Passenger Accommodation, Electrically-lighted throughout, sail regularly from GLASGOW and GREENOCK to LONDON and the South of England, CORK. WATERFORD. LIMERICK, and the South of Ireland, affording unsurpassed facilities, at very reasonable cost, for a great variety of COASTING TOURS. Through Tickets issued during the Season to Lakes of Killarniy, Channel Islands, &c. Also Circular Tickets from Glasgow to London, by West Coast Route, and returning by the East Coast Route to Leith, Granton, Grangemouth, Dundee, or Aberdeen. Fo - further particulars and Illustrated Guide Booh apply to the Company's Office. CLYDE SHIPPING COMPANY, Ltd., 21 Carlton Place, Glasgow. remain a few hours more in cold fresh water. Take out and wipe very dry. Have the syrup made of sugar, water, and rind and juice of the lemon, and when pretty thick put one row of fruit at a time and do them very slowly until quite clear. They may be done in slices, and look very beautiful either dried or served in the syrup. A. H., Langside. TO PRESERVE ORANGES WHOLE. Seville oranges. | Sugar. Cut round the oranges as far round the rind as you can without touching the pulp, sliding the knife aslant and making the cuttings as close as possible. When cut put into cold water for two days, changing the water twice a day. Then boil them in two or three different waters until they are quite soft. Make a syrup of f pint cf water to i lb. of sugar, allowing that quantity for each orange. Let them boil slowly for about half an hour two different times. Put each orange in a separate pot, with sticks across to keep them under the syrup. “ Samaritan.” ANOTHER WAY TO PRESERVE ORANGES WHOLE. Cut the rind in strips, cutting narrow strips out, taking care not to cut too deep, as the whites should be well cut into only not through to the juice. Thick skinned oranges are best. Put oranges in cold water for two days, changing the water twice a day, then boil them in plenty of water, changing it several times until tender, say 2 hours or so. Drain off water and boil them in the syrup for half an hour. Let them stand a week, and boil again for half an hour or even less if the syrup is a good colour and not very watery. Syrup. — 4J lbs. loaf sugar, 3 pints of water to each six oranges. Boil a few minutes, and skim before putting in oranges. Miss Frew, Langside. r . . Shopping a Pleasure! AS WELL AS A PROFIT! . . . AT . . . The BONANZA 173 to 185 ARGYLE STREET, . . . AND . . . 8 to 12 ST. ENOCH SQUARE, GLASGOW’S POPULAR UP-TO-DATE WAREHOUSE. TO Ladies who desire to combine Economy with Elegance in Dress, the BONANZA offers Special Attractions. A Visit of Inspection will prove that for Elegant and Beautiful Garments of all kinds, yet at Comparatively Inexpensive Prices, the BONANZA is Unequalled in Scotland. TASTEFUL MILLINERY. THE DASH AND ORIGINALITY OF OUR STYLES, AND THE VERSATILITY OF OUR FASHIONS, COUPLED WITH OUR “ QUICK SELLING ” PRICES, PUT US FAR IN THE LEAD FOR MILLINERY. LADIES’ WEDDING OUTFITS, A SPECIALITY AT THE BONANZA.

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To Preserve Oranges WholeAnother Way to Preserve Oranges Whole

The Samaritan cookery book