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ORANGE JELLY (another way)

Put the strained juice of four Seville oranges, and the thin rind of one, into an enamelled saucepan with a pint of water and eight sweet oranges--freed entirely from the rind and white pith, and cut into slices a quarter of an inch in thickness--and the pips of all the oranges. Simmer very gently for half an hour, then strain the liquid until it is quite clear. Weigh this, boil it for five minutes, put with it its weight in good loaf sugar, and boil again until it jellies. Put it into jars, cover it in the usual way, and store in a cool dry place. Time, altogether, about one hour. Probable cost of Seville oranges, 1s. per dozen.