The Times cook book, no. 2

NO. 63. ORANGE MARMALADE. Mrs. A. R. Smith, Orange, Cal.— After trying various recipes for making orange marmalade, I have evolved the following: With a small sharp knife peel twelve or thirteen oranges and one lemon very deep, not leaving a particle of white showing. Then cut in gently and lift out each section from its tough white lining, and drop in a preserving kettle, squeezing all the remaining juice into the kettle. Put on the stove over a hot fire. Peel one orange very thin, using only the extreme yellow rind, as thin as can be peeled. Put into a separate granite pan and cook until tender, changing the water twice. Then cut up in small pieces and add to the orange pulp which should have been cooking about half an hour. Add two cups granulated sugar and cook about twenty-five minutes. It only makes a small quantity, which may Test by putting some in small dish in cold water. When sufficiently jellied, pour in jelly glasses. It will not have a trace of bitter taste, and is of a beautiful color, be enlarged in proportion, though a small quantity made at a time will be lighter in color and more delicate. NO. 64. ORANGE MARMALADE. Mrs. L. M. Alliot, 1720 West Eighth street, Los Angeles, Cal. — To six oranges allow equal their weight of sugar, Grate the yellow rind from one of the oranges; cut another, peel and all, into thin chips. Cut the five whole ones In two at the equator, and scoop out the pulp with a spoon; drain off all the juice possible, and put it with the sugar to boll, adding the juice of half a lemon. Let boil slowly for twenty minutes, without stirring, then add the grated rind, chips, and orange pulp, and boil slowly for half an hour, stirring frequently to prevent sticking or scorching. This should make about four large jelly glasses of marmalade. I find it better to make a small quantity at a time, as it is easier to handle properly. NO. 65. ORANGE MARMALADE. Mrs. H. B. Gurley, 433 West Twenty-eighth street. Los Angeles, Cal.— Take seven or eight oranges, one pomelo, two lemons. In the evening quarter the fruit, remove pips and slice as thin as possible. To each pound sliced fruit add one quart cold water. Let stand twenty-four hours. Then boil until slices are tender (about forty-five minutes.) Following morning weigh the boiled pulp and for every pound add one pound of sugar. Boil forty-five minutes, removing scum. Try small amount on cold plate and if it jellies, it is done. Properly made will form a firm jelly. Malta Blood oranges produce best results. Month of March is best time. NO. 66. ORANGE MARMALADE. Mrs. J. T. Crampton, 2528 Pennsylvania avenue, Los Angeles, Cal. — Take ten oranges and two lemons; cut them in halves; take out the juice and pulps, and melt out the seeds. Boil the rinds in as much water as will cover them, till tender. When cold, shred the peeling fine, then add the juice, pulps, and one pint of water. Weigh all these ingredients, and add one pound of white sugar to each pound of same, and boil till transparent. If you prefer it more bitter, some of the seeds may be boiled with it, in a little sack, and then taken out.