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Preserves
have been
soaked
to
every
three-quarters
of
a
pound
of
the
sugar.
The
reason
for
steeping
the
pips
is
that
they
yield
a
glutinous
substance,
w^hich
adds
richness
to
the
marmalade.
Boil
the
syrup
for
twenty
minutes,
allowing
three-quarters
of
a
pound
of
sugar
and
one
pint
of
water
to
every
pound
of
orange
pulp.
Put
the
pulp
and
juice
into
the
syrup,
and
boil
for
half
an
hour,
carefully
skimming
off
the
scum
as
it
rises.
During
the
last
five
minutes
add
the
shreds
of
orange-peel.
Put
the
marmalade
into
pots,
and
tie
them
down
next
day.
Clear
Orange
Marmalade,
—
In
this
marmalade
there
are
no
shreds
of
orange-peel.
Cut
the
oranges
in
half
after
they
are
peeled
and
freed
from
the
white
skin.
Boil
them
for
three-quarters
of
an
hour,
allowing
one
pint
of
water
to
twelve
oranges.
Strain
off
the
juice,
and
boil
it
up
sharp
for
ten
minutes.
Allow
three-quarters
of
a
pound
of
sugar
to
every
pint
of
juice.
Boil
for
twenty
or
five-and-
twenty
minutes
till
it
jellies.
Four
oranges
make
a
pound
pot
of
marmalade.
It
is
an
improvement
if
half
the
peel
taken
from
the
oranges
is
grated
finely,
and
boiled
with
the
oranges.
Quince
Marmalade,
—
Scald
the
quinces,
pare,
core,
and
quarter
them.
To
four
pounds
of
fruit
add
three
pounds
and
a
half
of
sugar.
Take
three
pints
of
the
water
the
quinces
were
scalded
in,
and
boil
in
it
both
the
parings
and
the
cores.
Strain
the
water,
and
add
it
to
the
quinces
and
the
sugar.
Let
it
stand
all
night.
Next
day
set
the
quinces
over
a
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