THE ORANGE 221 



by the addition of other fruit. When thipk and still hot 

 apple, pear, pieplant, or fig marmalade or the stewed citron- 

 melon may be added in equal quantity, the tT)?Q cooked 

 down together and put up as usual. 



SWEET ORANGE PRESERVES 



Preserves are sometimes made of the halved fruit, with 

 the rind. In this case the oranges should be halved and 

 cored sufficiently to remove seeds and the heaviest rag. It 

 is sometimes considered necessary to let the fruit remain 

 in weak brine over night, in the morning draining, placing 

 in fresh water, bringing to a boil and repeating the process. 

 At other times the prepared fruit is at once put on in fresh 

 water and boiled till tender, replacing the water once. 

 When translucent add equal quantity of hot sugar and 

 cook till sufficiently thick. Still another form is to re- 

 move entirely the yellow rind, cooking the halved or 

 quartered fruit till tender, then adding sugar ; or to prepare 

 as a compote, placing the prepared fruit in hot syrup and 

 cooking down till ready to seal. 



Orange Preserves may be varied as is the marmalade 

 or by the addition of other citrus fruits, or barberry or 

 cranberry syrup. 



ORANGE JELLY 



To five ripe sweet oranges add one tangerine or mandarin, 

 with rind and pulp of seventh orange. Slice fruit whole, 

 removing seeds as far as possible. Add one-half pint cold 

 water and cook until juice and water have simmered down 

 to one scant half-pint, when strain. Heat again and when 

 boiling add heaping half-pint of • sugar to each scant half- 

 pint of juice. 



