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Orange Marmalade

Boil small oranges in water until they can be easily pierced with a straw, and then cut in quarters. Allow half a pound of sugar to a pound of fruit, and make a clear syrup; put in the fruit and cook over a slow fire until the fruit is clear; then stir in an ounce of isinglass and let it boil again; first take out the oranges and strain the jelly over them. IX. Jam of Apples and Other Fruits.

THE apples should be ripe and of the best eating sort. Pare and quarter, put into a pan with just water enough to cover them, and boil until they can be reduced to a mash. Then for each pound of the pared apples, a pound of sifted sugar is added, sprinkled over the boiling mixture. Boil and stir it well until reduced to a jam. Then put it into pots. The above is the simple way of making. To have it of the best possible clearness, make a thick syrup with three pounds of sugar to each pint of water and clarify it with an egg. Then add one pint of this syrup for every three pounds of apples, and boil the jam to a proper thickness. This recipe will answer for all the pip fruits. Sour stone fruits require up to half a pound of sugar to a pound of fruit, according to taste.