move all seeds; then slice crosswise as thin as possible; be careful to save all the orange juice. Add two lemons treated the same as the oranges, also the sliced pulp of three lemons. To each pound of sliced fruit add two pints of cold water; cover carefully and set away twenty-four hours; then cook all together until tender; set away twenty-four hours. On third day weigh and to each five pounds add three pounds sugar✪ Orange Marmalade; cook until it jellies; if cooked too long makes fruit dark and stiff. One dozen oranges and five lemons make about six quarts. NO. 79. ORANGE MARMALADE. M. F. H., Redlands, Cal.— Take five oranges and one lemon; remove and chop all peel from or- anges and lemon. Slice or cut up fruit. To each pound fruit (chopped peel included,) add three pints water; let stand uncovered twenty- four hours; boil forty-five minutes. Stand again twenty-four hours. Add juice of sec- ond lemon; weigh and to each pound of fruit add one and a half pounds sugar. Boil forty- five minutes. (No bitter taste, but delicately jellied.) NO. 80. ORANGE MARMALADE. Mrs. A. P. Ellis, San Dimas, Cal.— Take twelve or- anges and two lemons. Slice the fruit very thin with sharp knife, rejecting the ends; to each pint of fruit add one quart of cold wa- ter; let it stand twenty-four hours. On sec- ond day boil until all is very tender; let it stand another twenty-four hours. On third day to each pint of boiling fruit add oni pound sugar; boil until transparent, or three- quarters of an hour. NO. 81. ORANGE MARMALADE. S. A lie* La Rue, 294 Riverside avenue, Riverside. Cal. — Washington navels are the best for marmalade, and firm fruit, of medium siz* should be selected. Slice six oranges and two lemons, let stand over night m two quarts of water. (The slicing is an important part; use a very sharp knife, slice off the thick ends and discard, then cut in halves lonei tudinally; by resting the flat side on a plat" each half may be held and easily sliced, mak- ing half circle pieces which are very prettv in the finished marmalade.) In the morning boil the fruit and water forty minutes, then add five pounds sugar, previously warmed, and boil rapidly twenty minutes longer, a little longer or less time boiled will make it stiff or thin as preferred. When oranges are very ripe an improvement is made by using the juice of two more oranges and that or six lemons. NO. 67. CANNED PEACHES. Mrs. Charles P. Hays, Long Beach, Cal.— Fill clean glass jars with peeled and stoned medium-sized peaches. (They pack to better advantage pit side down.) Put rubbers on jars, then lay an extra half peach on the top. Pack the fruit in tightly to allow for shrinkage. Pour into the jar a syrup made by bringing to the boiling point sugar and water in proportion of two cups water to one cup sugar✪ Canned Peaches. Lay the tops on jars; set jars into dry dripping pan and set pan In a moderately warm oven; cook until tiny bubbles are rolling up all around inside the jar. Seal tops on tightly. NO. 71. CHERRY MARMALADE. Miss C. Hernstein, 2302 Budlong avenue, Los An- geles—To three pounds sweet and one pound sour cherries allow two pounds sugar. Weigh the cherries when stemmed and pitted. Make a syrup of the sugar, add cinnamon bark and cloves; put in the sweet cherries first, adding the sour ones half hour after, boil down thick, cover with brandied paper.

AI-modernized reading of the original text

move all seeds; then slice crosswise as thin as possible; be careful to save all the orange juice. Add two lemons treated the same as the oranges, also the sliced pulp of three lemons. To each pound of sliced fruit add two pints of cold water; cover carefully and set away twenty-four hours; then cook all together until tender; set away twenty-four hours. On third day weigh and to each five pounds add three pounds sugar; cook until it jellies; if cooked too long makes fruit dark and stiff. One dozen oranges and five lemons make about six quarts. NO. 79. ORANGE MARMALADE. M. F. H., Redlands, Cal.— Take five oranges and one lemon; remove and chop all peel from oranges and lemon. Slice or cut up fruit. To each pound fruit (chopped peel included,) add three pints water; let stand uncovered twentyfour hours; boil forty-five minutes. Stand again twenty-four hours. Add juice of second lemon; weigh and to each pound of fruit add one and a half pounds sugar. Boil forty-five minutes. (No bitter taste, but delicately jellied.) NO. 80. ORANGE MARMALADE. Mrs. A. P. Ellis, San Dimas, Cal.— Take twelve oranges and two lemons. Slice the fruit very thin with sharp knife, rejecting the ends; to each pint of fruit add one quart of cold water; let it stand twenty-four hours. On second day boil until all is very tender; let it stand another twenty-four hours. On third day to each pint of boiling fruit add one pound sugar; boil until transparent, or three-quarters of an hour. NO. 81. ORANGE MARMALADE. S. A. Lie La Rue, 294 Riverside avenue, Riverside, Cal. — Washington navels are the best for marmalade, and firm fruit, of medium size should be selected. Slice six oranges and two lemons, let stand over night m two quarts of water. (The slicing is an important part; use a very sharp knife, slice off the thick ends and discard, then cut in halves lonei tudinally; by resting the flat side on a plate, each half may be held and easily sliced, making half circle pieces which are very pretty in the finished marmalade.) In the morning boil the fruit and water forty minutes, then add five pounds sugar, previously warmed, and boil rapidly twenty minutes longer, a little longer or less time boiled will make it stiff or thin as preferred. When oranges are very ripe an improvement is made by using the juice of two more oranges and that or six lemons. NO. 67. CANNED PEACHES. Mrs. Charles P. Hays, Long Beach, Cal.— Fill clean glass jars with peeled and stoned medium-sized peaches. (They pack to better advantage pit side down.) Put rubbers on jars, then lay an extra half peach on the top. Pack the fruit in tightly to allow for shrinkage. Pour into the jar a syrup made by bringing to the boiling point sugar and water in proportion of two cups water to one cup sugar. Lay the tops on jars; set jars into dry dripping pan and set pan In a moderately warm oven; cook until tiny bubbles are rolling up all around inside the jar. Seal tops on tightly. NO. 71. CHERRY MARMALADE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles—To three pounds sweet and one pound sour cherries allow two pounds sugar. Weigh the cherries when stemmed and pitted. Make a syrup of the sugar, add cinnamon bark and cloves; put in the sweet cherries first, adding the sour ones half hour after, boil down thick, cover with brandied paper.

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Orange MarmaladeCanned Peaches

The Times cook book, no. 2