Los Angeles herald., 1908-04-19
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minutes, then take out a teaspoonful
and try on a cold plate. If 1t curls up
when the spoon is pushed through IT
the marmalade is ready. Take at once
from the fire, pour into small Jars and
let stand over night before covering.
This makes a transparent Jelly ike
malmalade, not often seen in this
country,
Florida Seville Marmalade
Wash and quarter the oranges, pull
off the skin and soak in brine over
night. The next morning drain. put in
fresh water and bring 1t to boil. II
too salty or too bitter, replace with a
second fresh water and bring again to
scald Now scrape the white pulp
from the yellow rind, using spoon,
then chop fine the skins and cook in
preserving kettle until tender. Mean
time have the pulp and juice cooking
in a second kettle. When the peel Is
tender all to the pulp and juice and
cook until transparent. Measure, allow
a pound of sugar to each pint OF the
cooked fruit, cook few moments to-
gether. then turn into jars or glasses:
Sweet and sour oranges may be used
half and half in this recipe.
A good housekeeper in Pasadena
makes an excellent marmalade after
this recipe: Take a dozen fresh navel
yellow rind, then take off the white
pith and throw away. Take sharp
knife and small board and cut into
straws. Cut the pulp of oranges ana
lemons into small pieces, mix together,
measure and add an equal quantity of
water. Let this stand over night. In
the morning cook fast for twenty min
utes measure, then add while hot an
equal quantity of sugar measured cup
for cup. Cook thirty minutes in shall
low can, stirring constantly with
wooden paddle, then pack in small jars,
covering with paper when cold.
Orange and Peach Marmalade
Orange combines we'll with many
other fruits when made into MARINA
lade. For instance, soak two pounds
eVaporated peaches over night in cold
water. In the morning drain, barely
cover with fresh cold water and SIM
mer gently in a porcelain pan until
tender. Meantime CRATE the yellow
rind from half a dozen nice oranges,
rejecting all the white pith: Cut the
sections into pieces and add with the
Juice and grated rind to the peaches.
Simmer gently for two hours, then add
a pound of sugar and cook twenty MIN
utes longer. Stir frequently ana pro-
tect from scorch by using an asbestos
mat under the saucepan. Pack in jelly
licious additions to orange marmalaue
are pie plant grape fruit, pear, fig mar
malade or steWed citron.
Preserved Oranges
Preserved oranges are made or the
halves or whole fruit and furnish a
delicious dessert filled with whipped
cream or custard. They may be served
cold or be gently warmed through in
their own syrup. They may also be
varied like marmalade by the addition
of other citrous fruits or cranberry or
barberry syrup.
AS made at Riverside, any num-
ber of oranges are taken and weighed.
Rather more than their weight in su-
gar is then allowed with cup of wa
ter to each pound of sugar. Wash the
oranges, then slightly CRATE and score
the rinds round and round with sharp
knife taking care not to cut very deep.
Put in cold water for three days.
changing the water twice a day. Tie
the oranges up in cloth and cook
until soft enough to be pierced easily
with a skewer. While they are cooking
put the sugar over the fire with the
water, cook for a few moments, then
skim and strain through muslin. Put