THE WILD "SOUR," OR SEVILLE ORANGE 207 



fresh water and bring to a boil, pouring off the water and 

 replacing with fresh if still too salt or bitter. Remove white 

 pulp with a spoon, shred fine or chop the yellow shells re- 

 maining and cook in preserving kettle. In separate vessels 

 have the pulp and juice cooking. When peel is tender cook 

 the two portions in one kettle and when perfectly trans- 

 lucent add sugar, pound for pound. A few moments only 

 will be necessary to cook to proper consistency after this 

 preparation. Sweet and sour oranges may be used half 

 and half. 



ORANGE AND LEMON MARMALADE 



Take equal parts lemon and Seville and sweet oranges, 

 proceeding as for Florida Recipe No. 2 with the exception 

 that the water will not have to be replaced after bringing 

 to a boil and pouring off the first time. 



PRESERVED SEVILLE ORANGE 



Peel the yellow rind from the fruit then halve crosswise 

 and seed. Sprinkle the halves thickly with salt and boil 

 fruit in soda water for at least fifteen minutes (a heaping 

 teaspoon of soda to each quart of water) . Drain and pour 

 over the oranges fresh hot water and repeat. If the rind 

 is not soft boil it until it is. Make a syrup of a pint of 

 water to a pound of sugar (a pound of sugar for each pound 

 of fruit) and when thickening well add the fruit, cooking 

 it till translucent. Remove oranges, place in hot jars, and 

 when syrup has cooked down till quite thick pour over the 

 fruit while the syrup is at boiling point, filling jars pretty 

 full. Seal well. 



SEVILLE ORANGE JELLY 



Make as for Scotch Orange Marmalade No. i, omitting 

 the chipped rind. Boil the. juice with the rind of two sweet 

 oranges and two lemons, removing them when the juice 



