The Swedish, French, American cook book

Orange Marmalade ( Marmelade d’ Oranges) Select twelve nice seedless oranges. Wash and wipe well. Cut in halves, scoop out without breaking the oranges. Then peel the inside from the outer skin, leaving just a thin shell of the outside. Cut in narrow shreds the rinds from five oranges, put in water and boil; then set them aside. Grate the rinds from four oranges — take care not to go too deep into the white part as that would make the marmalade very bitter. Remove the white skin from the meat of the oranges and chop fine. Weigh it. To each pound of the meat add one pound of granulated sugar. Strain the water from the rind, and add; then add also the grated rind — not too much, lest it make the marmalade bitter; if the outside only is taken, it gives a delicious flavor, but the other part, as men¬ tioned above, would make it very bitter. Let come slowly to a boil, stir until the sugar is dissolved — keep skimming all the time as long as any scum comes to the surface. Try on a cold plate — if it jellies it is thick enough to put in glasses. Pour in jars or glasses while hot. Have ready some round pieces of white writing paper (that has been dipped in any kind of liquor). Put the paper on top, put the cover on and screw tightly, turn the jars or glasses upside down. If no covers are available, seal with wax or put dou¬ bled wax paper over the top. Leave upside down until cold, then put in a dark place and leave there until ready to use. Apple Marmalade ( Marmelade de Pommes ) Select three quarts sour red apples, cut in quarters and core, then cut in small pieces. Put in a preserving kettle, add one quart water, and cook — stir, so as not to let them burn — then put in a fine strainer and press through; weigh the juice. To one pound juice take one pound of granulated sugar, put in a preserv¬ ing kettle, stir until the sugar is melted (otherwise it would burn), put in a bark of cinnamon, let cook about one hour — keep skim¬ ming during that time. As soon as no scum comes to the surface, try the marmalade on a plate and, when it is thick enough to jelly, have ready glasses and fill. Put on the top a piece of white writing paper (large enough to cover it) that has been dipped in brandy. Put around the glasses rubbers that have been left in hot water, screw the cover on, turn upside down, leave until cold. When cold, tighten the covers still tighter, put away in a cold place. If the glasses have no tops they can be sealed with writing paper and wax. Peach Marmalade ( Marmelade de Peches ) Is made in the same way. [See preceding recipe: Apple Mar¬ malade.] Preserved Quinces (Conserve de Coings ) Pare, core, and quarter the quinces then weigh it and allow an equal quantity of white sugar. Put the parings and cores in a preserving kettle, cover them with water and boil for half an hour; then strain through a sieve; put the juice back into the kettle, and boil the quinces in it a little at a time until they are tender. As they are done lift out with a drainer and lay on a dish. If the