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Orange Marmalade

Take any number of oranges, the small Messina oranges selling in the spring at eighteen for twenty-five cents are particularly good for marmalade. Allow one lemon to each four or five oranges. Wipe each fruit with a damp cloth, cut each in quarters, then cut each quarter through pulp and rind into very thin slices, discarding all seeds. Set the fruit on a board for slicing. Take three pints of cold water for each pound of prepared fruit. Let the fruit stand in the water twenty-four hours. Cook till the peel is very tender (about six hours).

Let stand again twenty-four hours. Weigh and add one pound of sugar for each pound of material, let cook until the syrup jellies on a cold dish, or to 218° F.