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ORANGE MARMALADE (another way)

Weigh the oranges before boiling them, and allow two pounds of loaf sugar to every pound of fruit. Boil in plenty of water until they are so soft that the skins can be easily pierced, then drain, and peel them. Carefully remove the pulp with the back of a tea-spoon, and throw the pips and skins into cold water. Cut the rinds into thin strips. Rub a preserving-pan quickly round with a cut lemon, and boil the sugar to a syrup with a quarter of a pint of the strained water in which the pips were soaked to each pound. Throw in the fruit, let it boil, then draw it to the side of the fire, and simmer gently until the marmalade jellies. Put it into jars, cover closely, and store for use. Time, half an hour to simmer the marmalade. Probable cost of Seville oranges, 5s. or 6s. per hundred.