The Times cook book, no. 2

NO. 23. ORANGE MARMALADE. Mrs. Linda Howard, 265 Henrietta Court, Pasadena, Cal. — Twelve oranges, four lemons; cut all fine; cover with four quarts of cold water; let it stand for thirty hours; boil for two hours; then add eight pounds of white sugar; then boil one hour and stir well. NO. 24. ORANGE MARMALADE. Mrs. E. M. Smith, Hotel Granada, 419 South Grand avenue, Los Angeles, Cal.— Take twelve large navel oranges, peel half of them, shave all up thin; six large lemons, peeled and sliced; cover with eight pints of cold water. Let set twenty-four hours. Boil for one hour; throw in half teaspoon soda after cooking thirty minutes, and take off all the yellow foam. Then add eight pounds of granulated sugar, cooking slowly for two hours. This will keep fine for all time to come. NO. 25. ORANGE MARMALADE. Mrs. M. E, Kloeckner, 709 Locust street, Pasadena, Cal. — Take twelve oranges, eight of them freed from skin and all the white, and four whole oranges, all cut across the orange in very thin slices, especially those with the skin on them; allow one lemon cut same way to twelve oranges and three cups of water to each cup of pulp. Let stand over night; then cook hard, being careful it does not scorch, two or three hours or until quite thicK. Measure and allow one cup of sugar to each cup of orange. Boil fifteen or twenty minutes. Put in jars or glasses, thick layer of sugar or wax on top to prevent mold. NO. 26. ORANGE MARMALADE. Mrs. E. M. McKinley, Cahuenga P. O., Los Angeles county, Cal.— Take twelve firm navel oranges, wash clean and cut crosswise in thin slices; put enough cold water to cover them; let stand twenty-four hours; then cook in the water they are soaked in, until the peel is tender; then measure all and add the same amount of sugar and cook until the juice becomes jellied, then add the juice of six lemons and cook fifteen minutes more. When cool put in cans or glasses and make air tight. NO. 27. ORANGE MARMALADE. Mrs. Mary Boylston, 131 West Twenty-seventn street, Los Angeles, Cal.— Slice one dozen oranges, skins and all, very thin. Weigh the sliced fruit, and to each pound of fruit add one and one-half pints of water and boil for three-quarters of an hour. Then let it stand for twenty-four hours; weigh again and to each pound add one and one-half pounds of sugar and the juice of one lemon, and boil for twenty-five minutes, not longer. You can use common sour oranges taking out the seeds as you slice them. This recipe is delicious, and very easy to make. NO. 28. ORANGE MARMALADE. Mrs. Nettie V. Hanna, 594 Comer avenue, Riverside, Cal. — Take twelve oranges and six lemons. Peel the fruit and run through a food cutter or chop with a hash knife fine. Seed the lemons; the juice of two oranges additional improves it. Pour over the fruit two quarts of water and let stand over night. In the morning measure the fruit and water, put on the fire and cook until tender. Then add the same measure of sugar and cook until clear.