14 FLORIDA FRUITS HOW TO USE THEM. 



cording to judgment ; let it stand until vinegar is formed, 

 then strain and bottle or place in casks. 



Orange Marmalade, No. 1. Forty sour oranges; peel 

 and set pulp aside till next day ; soak peels in water (rain 

 water preferred) for twenty-four hours, changing the water 

 four times ; then boil peels in a porcelain-lined kettle till 

 tender, changing water three times, using boiling water 

 each time, and keeping the last used water for use as fol- 

 lows : Take out the peels, drain and spread out on a flat 

 dish or waiter ; put into the kettle the orange pulp, squeez- 

 ing each piece in the hand ; add three pints of the water 

 saved from the peels, and boil for one hour. While this 

 is boiling scrape off all the white from the peels, then shred 

 or chop the yellow portion into fine pieces ; next, strain 

 the contents of the kettle several times till it is as clear as 

 amber (there should be about seven and a half pints of 

 juice, if there is not, add enough of the water the peels 

 were boiled in to make up the difference). To this quan- 

 tity of juice add ten pounds of white sugar ; let it come 

 to a boil, then add the shredded peels, about five pints ; 

 let it boil all together for about one hour and a quarter, 

 or until it begins to jelly. 



Orange Marmalade, No. 2. Of oranges and sugar allow 

 pound for pound. Pare half the oranges and cut the rind 

 into shreds ; boil in three waters until tender, and set aside ; 

 grate the rind of the remaining oranges, take off and 

 throw away every bit of the white inner skin ; quarter all 

 the oranges, and take out the seeds, chop or cut them into 

 small pieces ; drain all the juice that will come away with- 

 out pressing them over the sugar ; heat this, stirring until 

 the sugar is dissolved, adding a very little water if the 

 oranges are not very juicy ; boil and skim five or six min- 

 utes ; put in the boiled shreds and cook ten minutes, then 

 the chopped fruit and grated peel, and boil twenty minutes 



