MISCELLAIJEOUS. 153 



which must be done before the boili.ig begins again. 

 When they are wel! blended stir in the juice and pulp, re- 

 turn to the Are and boil till it becomes one mass, which is 

 ■when the color is clear and the mass heavier in stirring. 

 Then, after the grated peel is pounded in a mortar the 

 marmalade is taken off the fire and the grated peel stirred 

 in. - Return to the fire and boil up again. In using bitter 

 oranges keep out a portion of the grated peel, unless it is 

 desired very bitter. Manufacturers generally use about 

 one-third of the peel. 



Orange Marmalade, No. 3.— Quarter some large, ripe 

 fruit; remove the rind, seeds, and ^laments, taking care to 

 save the juice. Put the pulp and juice into a porcelain 

 kettle, and mix with an e.qual quantity of strained honey, 

 adding sufficient powdered sugar to make it sweet, as the 

 honey will not sweeten it enough. Boil and skim till very 

 thick, smooth, and clear. When cold put it in jars. 



Orange Marmalade, No. 4.— Grate the yellow rind 

 and carefully pare off the tough white skin. Remove pits 

 and stringy portions and cut the soft pulp fine. JPor every 

 pound of pulp and grated peel take a pound of white lump 

 sugar and half a eup of water. Make it into a syrup and 

 skim, then stir in iiie oranges and boil half an hrur. Turn 

 into glasses and set in the sun. Seal or tie when hard. 



Orange Marmalade, No. 5.— Make a thick rich apple- 

 marmalade out of sour, tender fruit, using a pound of sugar 

 to each pound of fruit; while still hot stir into it the pulp 

 and juice of oranges, prepared as in No. 4, except that the 

 oranges need not be quite as sweet as pound for pound. 

 Simmer and stir till the fruit is very thick, then tie up in 

 jars or cans. The proportion of apple to orange may vai-y 

 according to taste; one-fourth as much orange as apple will 

 make a good marmalade. 



Orange Jam.— (The Home Maker.) Cut twelve oranges 

 in very thin slices and seed them. Add to them six pints 

 cold water, leaving it standing all night. Then add six 

 pounds of sugar and boil till it thickens into jam. 



