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ORANGE MARMALADE (old-fashioned method)

Take the weight of the oranges in loaf sugar. Divide the rinds into quarters, put them into a preserving-pan with plenty of cold water, and let them boil until they can be easily pierced with the head of a pin. Whilst they are boiling, divide the fruit into sections, scrape out carefully all the pulp, and throw the skins and pips into a little cold water--a pint is sufficient for a dozen oranges. When the rinds are tender, drain them well, and preserve the water in which they were boiled. If it is wished to have the marmalade very clear, thin, and highly colored, the pith or inside of the rinds should be scraped out. The marmalade will then be more like preserve. It will be thicker and more economical if the pith be left in, but this is a matter of taste. Lay the rinds in folds, and cut them into thin shreds about an inch long. Allow a pint of water for every dozen oranges, using the strained liquid from the pips and skins and that in which the oranges were boiled, instead of fresh water. Put the pulp and the shreds into this, let them infuse for six hours, then boil them gently until the shreds are quite tender; add the proper proportion of pounded sugar, and boil again until the marmalade jellies. Put it into jars, and when cold cover in the usual way. Time, two hours to boil the rinds; six hours to infuse the pulp, etc., in the liquid. Probable cost of marmalade, 8d. per pound.