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Marmalade, Orange, Scotch

There are many ways of making this marmalade; but most agree in the proportion of sugar to fruit. We give the simplest and most economical way. Boil the oranges until they are tender, and can be easily pierced with the head of a pin. When this is done, cut them open, remove the seeds, separate the pulp from the rind, and clear off the coarse filmy parts from the orange, and some of the white inner part of the rind. Shred the rind, the finer the better, and some of it may even be pounded and added with the shreds to the pulp. Clarify the sugar, allowing one pound and a half of sugar to each pound of fruit. Boil the syrup for ten minutes. Throw in the pulp, juice, and rind, and let all boil together till the marmalade jellies. Sweet oranges are sometimes used for marmalade, and only a small portion of Seville or lemon pulp and rind is added to flavour. Time to boil the oranges, from three to four hours; marmalade, thirty to forty minutes. (See also ORANGE. MARMALADE.)