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ORANGE MARMALADE (an easy method)

Take equal weights of oranges and loaf sugar. Put the oranges whole into a preserving-pan, cover them with cold water, and bring them to the point of boiling. Pour off the liquid, put fresh water with the fruit, and boil gently until the rinds of the oranges can be easily pierced with the head of a pin. Take out and drain the oranges, and cut them--skin, pulp, and everything--into very thin slices; remove the pips, and throw the fruit into a preserving-pan with half a pint of the water in which the oranges were last boiled to every pound of fruit, and half the sugar, which is to be used. Simmer gently for thirty minutes, then add the remainder of the sugar, and boil twenty minutes longer, or until the marmalade jellies. Pour it into jars, and when cold cover and store for use. Probable cost of Seville oranges, 5s. or 6s. per hundred.