ORANGE, 539 
jar as she passed, which was labelled in large letters ORANGE 
MARMALADE ; but to her great disappointment it was empty. 
She did not like to drop the jar for fear of killing somebody 
underneath, so managed to put it into one of the cupboards as 
she fell past it.” For making Orange Marmalade: “ To sixteen 
bitter (Seville) Oranges allow five lemons, cutting these into 
thin slices, and removing the pips; put them into a basin, and 
cover with water. To each pound of fruit put three pints of 
water, and set it aside until the next day; then boil until the 
peel can be easily crushed with the fingers, and put it away 
again until the third day, when to every pound of fruit, and 
liquor, add one pound of loaf sugar; boil briskly for from three- 
quarters to one hour, or until it sets when tried upon a plate.” 
This is a reliable recipe which has proved highly successful, 
and the Marmalade will keep good for years. Pepys (March 9th, 
1669), when at his ‘“‘cozen Turner’s house, drank (which he 
never did before) a glass of a pint, I believe, at one draught of 
the juice of Oranges, of whose peel they make comfits; and 
here they drink the juice as wine, with sugar; and it is very 
fine drink, but, it being new, I was doubtiul whether it might 
not do me hurt.” 
Mandarin, or Tangerine Orange Preserve, may be prepared 
thus, after a Dutch recipe: ‘Take two pounds more sugar 
than the weight of the (Tangerine) Oranges; rasp the peel 
with a piece of glass (which prevents it from tasting of steel), 
or with a blunt knife; cut two slits across the bottom of each 
Orange; lay them in water for two, or three days, changing 
the water each day; boil the syrup, and pour it when tepid 
over the fruit; then leave it for a night; let it simmer slowly 
on the second, and third days; then bottle, and cork well.” 
For Orange jelly, only to be made when Oranges are in season, 
so as to be juicy, and of proper flavour, (“‘ La gelée d’Oranges 
& Angleterre): ‘‘ For one mould take eight good Oranges, and 
two lemons; peel three of the Oranges very finely indeed ; 
Tinse the peel in cold water, and steep it in a small quantity of 
warm syrup, (three pounds of white sugar to a quart of water, 
boiled gently for five minutes, and strained, make a very useful 
Syrup); now cut the Oranges into halves, and squeeze out all 
the juice, but do not make the juice too cloudy by hurrying the 
process ; add the juice of two lemons, and the syrup to taste, 
with a tumblerful of cold water, and a small quantity of gelatine 
