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ORANGE MARMALADE (Invalid Cookery)

Take the same proportion of bitter and sweet oranges that was recommended in the first "Orange Marmalade" recipe, and an equal weight of loaf sugar. Boil the rinds in two waters until they are quite soft, and preserve the liquid in which they were last boiled. Scrape the pulp out carefully, throw the white or inner skins of the oranges together with the pips into a basin of cold water, and let them infuse for an hour or two. Pound the rinds in a mortar; mix with them very gradually the pulp and juice, half the quantity of sugar which is to be used, and a quarter of a pint of liquid to each pound of pulp and juice. This liquid should consist of the strained water in which the pips were soaked and that in which the oranges were boiled. Simmer gently for twenty minutes, then add the remainder of the sugar, and boil again until the marmalade jellies. Time, about three-quarters of an hour to boil. Probable cost of Seville oranges, 5s. or 6s. per hundred.