Around-the-world cook book

Wash and peel seven of the oranges, selecting the largest, taking care not to use any pithy membrane. Put the peelings into a deep kettle, with 21/^ quarts of cold water, let stand 36 hours, changing the water 2 or 3 times. The second morning put the soaked peelings with their last water over the fire. AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES Peel the other seven oranges, discarding the peelings, and slice all the fourteen peeled oranges, and add to them 4 pounds of granulated sugar, and the juice of 2 lemons. Turn this into the kettle together with the soaked peelings, and simmer for 2 hours, or until clear and thick, stirring often to prevent scorching ; and when partly cooled, pour into glass jars, but do not seal until cold. Lemon marmalade, and grape-fruit marmalade may be prepared in the same manner. CALIFORNIA ORANGE MARMALADE Oranges, 12, Lemons, 5, Sugar. Slice the oranges and lemons very thin, and cover with 8 quarts of cold water. Let it stand for 24 hours. Cook for 1 hour after the boiling-point has been reached, stirring constantly, and then put away for another 24 hours. Measure 1 cupful of sugar to each cupful of the orange mixture, and then cook for another hour. Put into jelly glasses, or pint jars. This receipt makes 2 dozen glasses. BAKED QUINCES Peel and core the fruit, and put into a deep earthen dish, and fill the cavities with sugar and a little grated lemon-rind. Add water in abundance, for the quince is a dry fruit. Cover closely, and bake in a moderate oven until tender and a fine red. This will take several hours. Serve cold, with whipped cream. BAKED PEARS Peel and cut the pears in halves, and pack as tightly as possible in an earthenware jar or casserole, with as much sugar as will be needed to sweeten them to desired taste, add half a teacup of water for each pound of pears, a few cloves, 2 or 3 bits of thinly peeled lemon-rind, and a little cochineal. Cover the dish carefully, and bake in a cool oven for at least 6 hours. Serve with whipped cream. SALTED ALMONDS Almonds, shelled and blanched, 1 pound, Olive oil, 3 tablespoons, Salt. Put the oil in a pan and let it get hot, then put in the nuts, sprinkled generously with salt. Toss them about lightly, until they are all a light brown. Take them from the pan, and place on paper, sprinkle again with salt, and put them in a warm (not hot) oven, for a few minutes to dry off. Take from the oven, wipe them with a dry cloth, and they are then ready for use. Almonds prepared in this way, if kept in a tin box, will remain fresh for some time and can be reheated at any time, to make them crisp. SALTED PEANUTS Peanuts, 1 pound. Butter, Salt. Buy the unroasted peanuts and shell, blanch by pouring boiling water over the shelled nuts, let them stand for a few minutes, when the brown inner hulls are easily removed. AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES Spread the blanched nuts on a platter to dry for several hours, having first dried them on a cloth. Heat a teaspoon of butter in a frying pan, on top of the stove, put the nuts in it, and then place the pan in the oven. Stir often until brown. Take from tlie oven and sprinkle plentifully with salt. Salted almonds may also be prepared in the same manner.