The Times cook book, no. 2

NO. 4. OLD DUNDEE SCOTCH MARMALADE. Mrs. John H. Putnam, 676 Echandia street, Los Angeles, Cal. — Wash and wipe dry fourteen large oranges; select seven of the largest and with a sharp knife peel very thin, taking care not to remove any white part; put into a deep kettle and saucepan and add five pints of clear cold water; let it stand thirty-six hours, charging the water twice. The second morning put the soaked peelings with the last water over the fire to cook. Then peel the other seven oranges, throwing away thin skins; slice the whole fourteen and cover with four pounds of loaf or granulated sugar; add the juice of two large lemons and turn all into the boiling peelings and cook two hours or until clear and thick, stirring often to keep from burning. When partly cooled, pour into jars or glasses and you will have a delicious sweetness that will keep for years or until eaten. NO. 5, ORANGE AND GRAPEFRUIT MARMALADE. Mrs. Robert Y. McBride, 942 Westlake avenue, Los Angeles, Cal.— Take six large sized navel oranges, three grapefruit and juice of six lemons. Boil the fruit whole (separately) until soft enough to pierce readily with fork. Let remain oyer night in water in which it was boiled. In morning cut in halves and from the grapefruit scoop out pulp and press through colander to remove seeds; cut the rind fine with a sharp knife. Do the same with oranges, only these may be cut through pulp and ail, as there are no seeds to reject. Save every drop of juice from both fruits. To the shaved skins and pulp add two quarts cold water. Measure and add one and one-half the quantity of sugar, having both sugar and juice hot; add juice of lemons; boil until like thick syrup, pour into glasses, and let remain unsealed for a day or so when it will have set into a beautiful amber jelly; seal with paraffine. Do not think that this is a bitter marmalade on account of the grapefruit, on the contrary it is more delicious than plain orange. Avoid making on a cloudy day; it will take longer to thicken and will be darker in color.. (This recipe once tried is always used again.) NO. 6. ORANGE MARMALADE OR JEL- LY. Bessie A. Taylor, 1225 South Los Angeles street, Los Angeles, Cal.— Slice very thin nine oranges and one lemon, the juice of two lemons strained. Weigh, and to each pound of fruit add one quart of cold water, Let this stand over night. In the morning boil fifteen minutes. Let stand until next morning. Weigh and add one pound of sugar to each pound of fruit and juice. Boil rapidly about twenty minutes. Do not stir more than necessary. If these directions are carefully followed the product will be clear and jelly-like, and most delicate and delicious. It at all ropey or syrupy you have failed in some particular and should try again. It is well worth while, for the perfect product is beyond comparison. NO. 7. PEACH AND ORANGE MARMA- LADE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles, Cal. — Soak two pounds of