The Times cook book, no. 2

NO. 72. ORANGE MARMALADE. Mrs. Antony, 154 S. Anderson street, Los Angeles. Take twelve oranges; peel and boil the peel in two waters, then proceed as follows: Squeeze out the juice of the oranges, two cups; add white sugar, two cups; orange peel, previously boiled, one cup. If preferred cut the peel in strips. Boil all together one hour. If this recipe is followed out to the letter you will have the genuine article. Do not skim until it is ready to pour in glasses. NO. 73. ORANGE MARMALADE. S. A. Bullis, Dolgeville, Cal. Slice two oranges and two lemons very thin; add three pints of water; boil three-quarters of an hour hard; then take equal parts of sugar and fruit and cook until it jells. NO. 74. ORANGE MARMALADE. Mrs. F. S., Los Angeles — Fruit will jelly more satisfactorily if made in small quantities. I never make more than the following at one time and I have excellent results: Take three oranges (not quite ripe) and one lemon. Slice very thin, discarding the blossom end, and the thick seed end. Place in a bowl and pour over it three pints of cold water; lie stand for twenty-four hours. Then boil in a porcelain kettle until very tender (one and one-half hours.) Let stand for twenty-four hours. Then to every cup of fruit and liquid add one cup of best cane sugar and boil briskly for about one hour. Try a little before removing from fire, and the minute it jells, remove and fill glasses dry and hot. Let stand for 2 days before sealing. This is delicious and of a light amber color. NO. 75. ORANGE MARMALADE. Mrs. I. S. Goldman, 207 East Twenty-Seventh street, Los Angeles, Cal. — Take twelve navel oranges, peel and save half of peelings; add peeling of one lemon; parboil peelings, throwing off water three times. In third water boil until tender, drain and chop fine. Crush fruit fine, removing hard, pulpy substance and add juice of one lemon; place in preserving kettle with peelings; waigh and add double the amount of granulated sugar. Boil half hour. NO. 76. ORANGE MARMALADE. Lizzie A. Graves, Ontario, Cal. — Take fine navel oranges and one lemon, cut off the thick end of oranges, then cut in thin slices. Then to each pound of sliced fruit add three pints of cold water. Let it stand uncovered twenty-four hours; then put over a hot fire and boil rapidly forty-five minutes. Take off and let stand another twenty-four hours. Now again weigh and add to each pound, one and ona-half pounds sugar and juice of one lemon; then boil rapidly forty-five minutes, then it is ready to put in glasses. NO. 77. ORANGE MARMALADE. Anna Healton, Covina, Cal.— Take six oranges and one lemon; slice very thin; to each pound sliced fruit add three parts cold water and let stand twenty-four hours. Then boil forty-five minutes briskly. Let stand twenty-four hours longer, Now weigh and to each pound add one and one-half pounds sugar; add juice of one lemon, then boil forty-five minutes very hard. NO. 78. ORANGE MARMALADE. Mrs. George Huckaly, 261 Hilton avenue, Redlands, Cal.— Take one dozen oranges, wash and with a sharp knife slice off and throw away each end of the orange, down to the pulp, so as to have as little peeling as possible. Cut lengthwise into quarters; cut out white center; re-