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Marmalades

HESE are really the same as jams, the only difference being that for marmalade only the larger fruits are used, while jam proper is always made of berries. Marmalade requires a little more cooking than jam, and will keep well in glasses or pots made for the purpose.

ORANGE MARMALADE No. 1-Rather sour oranges and those with thin, smooth skins, are the best for this purpose. Weigh the oranges and allow three-fourths their weight in sugar. Remove the peel in quarters. Cover the peel with boiling water and cook until tender. Drain, cool, and remove the inner white part of peel with a spoon. Cut this thin yellow rind into thin strips with a pair of sharp scissors. Divide the oranges into sections, remove the white skin and seeds, place in preserving kettle, and, when at the boiling point, commence adding the sugar gradually. Cook slowly for one hour. Add the bits of rind and cook one hour longer. Pour into glasses.

ORANGE MARMALADE, No. 2-The following recipe makes a small quantity and the proportions may be easily doubled. One grapefruit, one lemon, two oranges. Cut the fruit very thin, taking out all seeds. Cover with two and one-half quarts of cold water and let stand until next day. Then boil ten or fifteen minutes. The following day add two and one-half quarts of sugar (scant) and boil for one hour and a quarter. Put up in jelly glasses or small jars.