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Orange Jelly

To five ripe sweet oranges add one tangerine or mandarin, with rind and pulp of seventh orange. Slice fruit whole, removing seeds as far as possible. Add one-half pint cold water and cook until juice and water have simmered down to one scant half-pint, when strain. Heat again and when boiling add heaping half-pint of sugar to each scant halfpint of juice.