MARMALADE-MAKING ay 
preserving pan and boil till tender. Grate the rind of 
the remaining thirty oranges, peel off all the white inner 
skin, and cut the remaining pulp into small pieces, 
removing all pips. Now take the boiled and grated rind 
and weigh them together with the pulp, and to every 
pound of fruit allow I Ib. of loaf sugar. Put the sugar 
into a pan, and pour over it all the juice that has escaped 
from the fruit during the preparation. Add I pint of 
water and beat the sugar very gently till it comes to the 
boil. Skim it, and then add all the fruit and bring 
gently to the boil. Boil for twenty minutes from the 
time of starting. If the flavour of lemon is liked in 
the marmalade add lemons in proportion of two to 
every ten oranges, but do not use the pulp—only 
squeeze out the juice and grate the rinds. 
An Economical Recipe.—Cut the oranges in quarters 
and slice very thinly. Todo this successfully the knives 
must always be kept well sharpened. ‘Take out all pips. 
Weigh the fruit, and to every pound of sliced fruit allow 
one quart of cold water. Pour the water over the fruit, 
and let it stand for 24 hours; then put all into a pan and 
boil till the rind is tender. ‘The pips should be tied up 
in muslin bags and boiled with the oranges. Let all 
stand till next day, then to each pound of boiled fruit 
add 14 lb. of loaf sugar. Bring gently to boil, stirring 
constantly. Test in the usual manner. The grated 
rind and juice of two lemons will greatly improve the 
flavour if added at the last boiling. Tie down when 
quite cool. 
Rhubarb Marmalade—This is a _ delicious and 
economical preserve. The rhubarb should be young 
and quite fresh. Cut into lengths without peeling, 
weigh it, and allow ? lb. of sugar to every pound of 
rhubarb. Put all together in a preserving pan, and 
bring gently tothe boil. Boil for three-quarters of an 
hour, stirring constantly. 
