The Montgomery advertiser., 1902-01-05
M1Dw1NTER PRESERVING.
Delicious Marraalades That May be
 Made in February.

There ts certain variety of preserving that can be done in February better than month the seedless. red skinned oranges come from California, and take the place of the Valencia, from Spain. to considerable extent. some seedless sary characteristic of the variety. The best sesdless oranges have the delicious sweet, reddish orange peels as well as the juicy pulp of Spanish Valencia fruit. as we'll as for orange extract, which is made exclusively from the peel. Supe- rior lemons are also sent from Cali fornia in the latter part of winter. % and sina lemon. of which they are probably Q variety.
 Prepare, if possible. all preserves of peel or lemon peel during the last month of winter. March. however, Is not toe late. and the quiet of Lent can be used for making these confections.
 For orange marmalade, select juicy fruit with a rich colored skin. Remove the thin, yellow peel; put 1t to soak over night in a light brine made by mixing a cupful of salt with gallon of cold water. In the morning drain the orange peel, wash it well, cut 1t in fine strips, and boil 1t for twenty minutes in water. Drain 1t and repeat the boiling, and rinse t has boiled. cook until 1t is tender. Drain the peel carefully third time in cold water Squeeze the juice from the oranges from which the peel was taken. pint of juice. Put the sugar, juice and strips of peel. which have been cooked until tender. in a porcelain kettle, ana boil the syrup until it becomes a jelly. 1t has boiled steadily. but not too rap- idly, for an hour. If 1t then curls be- fore the finger thrust against 1t. 1t Is ready to put in: Place in earthen mar. Ala ia cal i is cold, after covering the top of each with paper dipped in alcohol Paranine paper is excellent, and enectuallyi Keeps off the coating of mould which is so apt to cover any preserve placed away with out & cover of alcohol paper.
 Axmarmalade of hitter oranges can be made in the same way as sweet orange marmalade, but a pound and half of sugar must be allowed to a pint of juice.
 A lemon preserve in which is used the thin, yellow peel of the lemon with its orange peel and juice in the above re- cipes, Is sometimes much liked. Allow 8 pound and a half of sugar to a pint of
 To prepare orange or lemon extract, fill bottle having large neck with strips of the thin outer peel of the fruit as 1t Is obtained, and cover 1t with 90 per cent. alcohol. When the bottle is full cork 1t and set 1t away for at least six months. At the end of this time strain the extract off and throw away the peel. When oranges are cut up for supper the peel should always be saved for extract or for candied orange peel.
 For the latter soak the peel over night in weak brine and cook 1t three times in exactly the same way as 1t was cooked for marmalade. When 1t Is done allow a pound of sugar to every pound of peel. Make a heavy syrup of the sugar. using some of the last water n which the peel was boiled. Cook the peel down in this syrup, and when it is nearly ,ab- sorbed take it from the fire and add dry sugar. to absorb the moisture. Let the peel dry on a lightly buttered platter.
 The English housewives, as well as the Scotch, use to a large extent the bitter Seville orange in sauces for game and in desserts and candies. This is a variety of the same orange which is called a sour orange in Florida. It is simply the wild orange.
 To make 6 Seville or sour orange pud- ding, grate the peel from half an orange, beat the yolks of three eggs and a cup of sugar until frothy. add two table spoonfuls of butter melted and the juice of half an orange. Bake the mixture in c crust. Have ready the whites of three eggs beaten very stiff. Add three table spoonfuls of sugar and the juice of half an orange. Spread over the pie and