Cassell's dictionary of cookery

remove the pulp with the back of a tea-spoon, and throw the pips and skins into cold water. Cut the rinds into thin strips. Rub a preserving-pan quickly round with a cut lemon, and boil the sugar to a syrup with a quarter of a pint of the strained water in which the pips were soaked to each pound. Throw in the fruit, let it boil, then draw it to the side of the fire, and simmer gently until the marmalade jellies. Put it into jars, cover closely, and store for use. Time, half an hour to simmer the marmalade. Probable cost of Seville oranges, 5s. or 6s. per hundred. Orange Marmalade (another way).— See Marmalade, Orange. Orange Marmalade (Invalid Cookery).—Take the same proportion of bitter and sweet oranges that was recommended in the first "Orange Marmalade" article, and an equal weight of loaf sugar. Boil the rinds in two waters until they are quite soft, and preserve the liquid in which they were last boiled. Scrape the pulp out carefully, throw the inner skins of the oranges and the pips into a basin of cold water, and let them infuse for an hour or two. Pound the skins in a mortar ; mix with them very gradually the pulp and juice, half the quantity of sugar which is to be used, and a quarter of a pint of liquid to each pound of pulp and juice. This liquid should consist of the strained water in which the pips were soaked and that in which the oranges were boiled. Simmer gently for twenty minutes, then add the remainder of the sugar, and boil again until the marmalade jellies. Time, about three-quarters of an hour to boil. Probable cost of Seville oranges, 5s. or 6s. per hundred. Orange Marmalade (old - fashioned method). — -Take the weight of the oranges in loaf sugar. Divide the skins into quarters, put them into a preserving-pan with plenty of cold water, and let them boil until they can be easily pierced with the head of a pin. Whilst they are boiling, divide the fruit into sections, scrape out carefully all the pulp, and throw the skins and pips into a little cold water — a pint is sufficient for a dozen oranges. When the skins are tender, drain them well, and preserve the water in which they were boiled. If it is wished to have the marmalade very clear, thin, and highly coloured, the pith or inside of the skins should be scraped out. The marmalade will then be more like preserve. It will be thicker and more economical if the pith be left in, but this is a matter of taste. Lay the skins in folds, and cut them into thin shreds about an inch long. Allow a pint of water for every dozen oranges, using the strained liquid from the pips and skins and that in which the oranges were boiled, instead of fresh water. Put the pulp and the shreds into this, let them infuse for six hours, then boil them gently until the skins are quite tender ; add the proper proportion of pounded sugar, and boil again until the marmalade jellies. Put it into jars, and when cold cover in the usual way. Time, two hours to boil the skins ; six hours to infuse the pulp, &c., in the liquid. Probable test of marmalade, Sd. per pound. ORA (478) ORA