Recipes
SCOTCH ORANGE MARMALADE No. I The juice and grated rind of one lemon must be used to every four pounds of oranges and the juice of two sweet oranges to every pound of bitter or Seville oranges. Pare the fruit as thin as possible and cut the peel into very small strips. Then quarter the oranges, removing seeds, and place in the preserving kettle with only sufficient water to cover them. Squeeze with the hand until the heat is too great, then press with a wooden spoon through a fine sieve. Add the chipped rind and a pound of sugar to each pint of juice.
SCOTCH ORANGE MARMALADE No. 2 To two pints of chopped Seville oranges (pulp, rind, and juice), add two pounds of yellow honey and cook down to proper consistency.
WILD ORANGE MARMALADE (Florida Recipe No. 1) Peel and cut up the oranges and place in fresh water for twenty-four hours, then in salt water for the same time and again in fresh water, changing the water several times during the last twenty-four hours to remove all trace of the bitter tone. (If the bitterness is liked soak only as long as desired.) Use equal weight of sugar and fruit with only sufficient water to keep from burning when placed on the fire. Cook until rind is soft before adding sugar, then cook down as desired and place in heated jars. Seal.
WILD ORANGE MARMALADE (Florida Recipe No. 2) Wash and quarter the oranges, then pull off the peel and soak the latter in brine over night. In the morning place in THE WILD "SOUR," OR SEVILLE ORANGE 207 fresh water and bring to a boil, pouring off the water and replacing with fresh if still too salt or bitter. Remove white pulp with a spoon, shred fine or chop the yellow shells remaining and cook in preserving kettle. In separate vessels have the pulp and juice cooking. When peel is tender cook the two portions in one kettle and when perfectly translucent add sugar, pound for pound. A few moments only will be necessary to cook to proper consistency after this preparation. Sweet and sour oranges may be used half and half.