Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-27
by MRS. NJ. A. WILSON

Copyright, 1921. by Mrs. n. a. Wilson. Al
rights reserved.
y,ARLY in the fall the first crop Of
IL oranges is usually reasonably
priced. These oranges are small and
very Juicy and thus make splendid mar
malades.
Dundee Orange Marmalade
Crate the yellow rind from fifteen
small oranges and then place il a pre- .
serving kettle and add two pints ot
water. Let stand overnight and in the
morning bring to boi Place on the
ei,nmering burner and boil for two
hours. Remove the white rithy part oi
the peel and add just sufficient cold
water to barely cover. Let stand for
twenty four hours and then boil for one
hour and strain.
Chop the pulp Of orange coarsciy and
remove the pithy segment Mt the core
Now measure the grated rind and water
In which It was cooked. the water
drained from white pithy parts md the
orange pulp. Place in the preserving
kettle and boil for one hour. Now add
Too thirds cup Of sugar for crcry
CUP Of Nurture.
IS Stir to dissolve the sugar and then
cook very slowly until thick. Fill into
sterlizcd jars or crooks and when cold
cover with melted parawax.
California Orange and Raisin Marina &.
lade
Wash a dozen small oranges and then
pare the yellow rinds very thiny and
shred this fine. Cover with one pint OF
cold water. Cook slowly for one hour,
Drain and then add this water to the
prepared shredded orange peel. Place
In "a preserving kettle and add the
orange pulp; cut in thin slices. each
slice cut in quarters; cook slowly for
three hours. Measure and return to
! kettle and add
Too thirds Of a cup of sugar for
each cup Of the Nurture,
One package Of seeded roisirs.
Stir to dissolve the sugar and bring
to a boil. Then cook until very thick.
Store in the usual manner for jellies
and marmalades.
Hawaiian Dainty
Wash and then cut one dozen small
oranges in half and then slice in paper
thin slices. Add one large lemon pre-
pared in the same manner. Cover with
FIVE pints of cold water and let stand
overnight. The next morning cook until
the orange skins are very soft. This is
best done by bringing the mixture In
the preserving kettle to n boil and then
placing on the simmering burner and
cooking very slowly for three hours
Measure and return to the preserving
kettle and add
Too thirds NJ cup Of sugar
Sir tart apples. pared, cut in qUdr-
tiers and sliced rcry thin.
One package Of seeded -1iSins,
Ono cup Of clndied pineapple. cut in
tiny bits.
One cup Of n,drdSchino cherries, cut
n tiny bits,
One csp Of preserved ginger. cut ia
tiny bits,
One cup Of sbeUcd Almonds; cut
each nut in halt aud pGrboil until
nearly tender.
Stir to dissolve the sugar and mix II
the fruits and then cook very slowly
until thick like jam. This dainty il
Athen filled into the small two -orfnc
liquor glasses that have been dippe,
in boiling water and when CoH az
covered with parafin. Cut picrcs o
cardboard to fl the tops and S~rure i
place with inch wide strips of papc
covered on one side with librayy paste
This dainty makes a splendid Christ
mas gift and il is also served on CHINA
mon toast and tiny pieces of cake TO
afternoon tea.
Orange and QrAnce
Prepare one dozen orcnges as for III