2 20 FRUIT RECIPES 



together into a syrup. When the peel is ready drain it 

 and place in the syrup, boiling gently until the syrup thickens 

 and becomes hard (like candy) when dropped into cold 

 water. At this stage lift the chips singly and carefully 

 from the syrup, placing them on oiled paper on trays, to 

 drain and dry, setting trays in the sun. In twenty-four 

 hours remove the strips to fresh paper but leave trays in 

 the sun until all moisture has evaporated from the peel. 

 This may take weeks. A fruit-dryer will facilitate matters 

 if a slow, gentle heat is used. The process will be shorter 

 for mandarin and tangerine peel. 



SWEET ORANGE MARMALADE No. i 



Wash the fruit and with a knife point cut the rind 

 through to the pulp lengthwise and around (in the middle) 

 so that the rind may readily be taken off either in halves 

 or quarters. Put this rind (including yello-vlr and white) 

 on the stove in a vessel of cold water and let come to a boil, 

 continuing till the rind is thoroughly tender. Cut then into 

 fine strips. Meantime have the pulp prepared by halv- 

 ing, seeding, and removing the heaviest rag at the core, 

 only then slicing it. Put to boil in separate saucepan and 

 cook till tender, then set back till rind is soft and clear. 

 At this stage add the pulp to the rind, measuring, and 

 stirring in equal measure of heated sugar. It will 

 take but about twenty minutes to cook down sufficiently 

 thick after this; then seal. 



SWEET ORANGE MARMALADE No. 2 



Cook the juice of twenty oranges till it is transparent, 

 then add five pounds of sugar and the grated or very fine 

 minced rind of the oranges. Boil until translucent and 

 very thick, then seal. 



Either formula for the marmalade admits of variation 



