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Marmalade, Orange, Transparent

Squeeze out all the juice from a dozen oranges, or from twelve China and twelve Seville. Strain, steep the pulp after the juice has been expressed, in a little water, rinse it well in it, and pour the water through a muslin with the rest of the juice. Boil together with a pound and a half of sugar, clarified, to each pint of juice. Skim and boil for about twelve or fifteen minutes. The rind of a Seville orange, rubbed off on a few lumps of sugar, will improve the flavour of marmalade.