2o6 FRUIT RECIPES 



varying degrees of acidity. Several individual and dis- 

 tinctive methods of usage are the following: 



RECIPES 

 SCOTCH ORANGE MARMALADE No. i 



The juice and grated rind of one lemon must be used to 

 every four pounds of oranges and the juice of two sweet 

 oranges to every pound of bitter or Seville oranges. Pare 

 the fruit as thin as possible and cut the peel into very 

 small strips. Then quarter the oranges, removing seeds, 

 and place in the preserving kettle with only suflScient water 

 to cover them. Squeeze with the hand until the heat is too 

 great, then press with a wooden spoon through a fine sieve. 

 Add the chipped rind and a pound of sugar to each pint of 

 juice. 



SCOTCH ORANGE MARMALADE No. 2 



To two pints of chopped Seville oranges (pulp, rind, and 

 juice) , add two pounds of yellow honey and cook down to 

 proper consistency. 



WILD ORANGE MARMALADE (Florida Recipe No. i) 

 Peel and cut up the oranges and place in fresh water for 

 twenty-four hours, then in salt water for the same time and 

 again in fresh water, changing the water several times during 

 the last twenty-four hours to remove all trace of the bitter 

 tone. (If the bitterness is liked soak only as long as de- 

 sired.) Use equal weight of sugar and fruit with only 

 sufficient water to keep from burning when placed on the 

 fire. Cook until rind is soft before adding sugar, then cook 

 down as desired and place in heated jars. Seal. 



WILD ORANGE MARMALADE (Florida Recipe No. 2) 



Wash and quarter the oranges, then pull off the peel and 

 soak the latter in brine over night. In the morning place in 



