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Scotch Orange Marmalade

Weigh the oranges and set aside an equal weight of sugar. Put the fruit, whole, into cold water to cover, bring to a boil, pour off the water and add as much more, and simmer until the fruit can be easily pierced with a fork. Cut the fruit in thin slices, throw away all of the seeds, return to the water, add the sugar and cook until it jellies, about an hour or less. Put into jars for use. They can be cooked with the same amount of sugar, cutting the skin first into strips, discarding the pith and membrane and seeds, and adding the pulp to the water and sugar.

ROSE JELLY, to serve with Pork or Game. (England.) Collect the red seed pods of the rose when the frost has turned them, wash them, slit open, and take out the seeds. Add to every pint of pips 1/4 pint of white wine vinegar and 3/4 pound of sugar. Boil and stir rapidly, rub through a sieve, and cook for 1/2 hour longer. Cool and pack into tumblers, for use. Will keep in a cool place.