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Orange Marmalade

Peel the oranges, taking all the seed and tough skin out of them. Cut the peel in small pieces, put in cold water and boil till tender. Make a syrup, one pound sugar to one pint water. Put a pound of the oranges (mixed with the peel) to a pint of the syrup, and boil all for two hours.--Mrs. C. C. McP. Orange Marmalade.

The day before making, peel one dozen oranges (no matter how sour and indifferent). Throw the peel in a bucket of water, take out the seed, cut up the pulp fine with a pair of old scissors. Then take the peel, cut it in thin strips and throw it into fresh water. Pare and slice pippins (or any other nice apple). Weigh six pounds of them, stew with a little water till perfectly done, and set away. Next day, run this pulp through a covander into a preserving kettle. Add six pounds sugar and boil slowly, constantly scraping from the bottom.

Take the orange peel (which should have been left in soak all night), boil till perfectly soft and free from bitterness, changing the water three times while boiling. In another preserving kettle, simmer this with the orange pulp and two pounds sugar. When both are nearly done, turn the oranges into the apples and cook them very thick. Cool in a bowl, and then put in a glass jar with a screw top.--Mrs. S. T.