fresh-water and bring to a boil, pouring off the water and replacing with fresh if still too salt or bitter. Remove white pulp with a spoon, shred fine or chop the yellow shells re- maining and cook in preserving kettle. In separate vessels have the pulp and juice cooking. When peel is tender cook the two portions in one kettle and when perfectly trans- lucent add sugar, pound for pound. A few moments only .. will be necessary to cook to proper consistency after this preparation. Sweet and sour oranges may be used half and half. ORANGE AND LEMON MARMALADE Take equal parts lemon and Seville and sweet oranges✪ Orange and Lemon Marmalade, proceeding as for Florida Recipe No. 2 with the exception that the water will not have to be replaced after bringing to a boil and pouring off the first time. PRESERVED SEVILLE ORANGE Peel the yellow rind from the fruit then halve crosswise and seed. Sprinkle the halves thickly with salt and boil fruit in soda water for at least fifteen minutes (a heaping teaspoon of soda to each quart of water). Drain and pour over the oranges fresh hot water and repeat. If the rind is not soft boil it until it is. Make a syrup of a pint of water to a pound of sugar (a pound of sugar for each pound of fruit✪ Preserved Seville Orange) and when thickening well add the fruit, cooking it till translucent. Remove oranges, place in hot jars, and when syrup has cooked down till quite thick pour over the fruit while the syrup is at boiling point, filling jars pretty full. Seal well. SEVILLE ORANGE JELLY Make as for Scotch Orange Marmalade No. 1, omitting the chipped rind. Boil the juice with the rind of two sweet oranges and two lemons✪ Seville Orange Jelly, removing them when the juice 208 FRUIT RECIPES has cooked down rather thick, then strain and add sugar as directed. SEVILLE ORANGE WINE For each gallon of juice add two gallons of water, and three pounds of sugar✪ Seville Orange Wine to each gallon of the resulting liquid. Let this ferment, covering bung-hole with thin cotton cloth only. Fermentation will cease in two months or less, when rack off into another receptacle (preferably a good barrel each time), stop the bung and keep in a cool place. ORANGE BRANDY Place the thin-peeled rind of eight oranges with three- fourths pint of juice in stone receptacle and pour over this a half-gallon of best French brandy. Add after four days a pound and a quarter of sugar✪ Orange Brandy and stir up well. Let stand again, for twenty-four hours, when strain and cork. May be used in five weeks. DOMESTIC CURACOA No. 1 Prepare ten oranges as above but do not add juice. The dried rind will answer if the fresh is not convenient. Cover for four days with a gallon of brandy, then strain, add three pounds of sugar✪ Domestic Curacao No. 1, and proceed as above. DOMESTIC CURACOA No. 2 Take the rind of twelve oranges and pour over them a gallon of pure whisky. Proceed as above, adding a quarter to a half-pound more sugar✪ Domestic Curacao No. 2. PRESERVED ORANGE FLOWERS No. 1 Place alternate layers of orange flowers and salt in jars and screw on the covers well. There should be at least one-third the weight of the flowers in salt✪ Preserved Orange Flowers No. 1. THE WILD “SOUR,” OR SEVILLE ORANGE 209 PRESERVED ORANGE FLOWERS No. 2 Pack the full-blown flowers in a jar, close, but not to crush them, and when full within a half-inch of the top pour over them glycerine which has no odour✪ Preserved Orange Flowers No. 2 (but not necessarily chemically pure). This is according to Mr. C. R. Tich- borne’s successful experiments. (U. S. Dispensatory). ORANGE FLOWERS CANDIED ✪ Orange Flowers Candied

AI-modernized reading of the original text

fresh-water and bring to a boil, pouring off the water and replacing with fresh if still too salt or bitter. Remove white pulp with a spoon, shred fine or chop the yellow shells remaining and cook in preserving kettle. In separate vessels have the pulp and juice cooking. When peel is tender cook the two portions in one kettle and when perfectly translucent add sugar, pound for pound. A few moments only will be necessary to cook to proper consistency after this preparation. Sweet and sour oranges may be used half and half. ORANGE AND LEMON MARMALADE Take equal parts lemon and Seville and sweet oranges, proceeding as for Florida Recipe No. 2 with the exception that the water will not have to be replaced after bringing to a boil and pouring off the first time. PRESERVED SEVILLE ORANGE Peel the yellow rind from the fruit then halve crosswise and seed. Sprinkle the halves thickly with salt and boil fruit in soda water for at least fifteen minutes (a heaping teaspoon of soda to each quart of water). Drain and pour over the oranges fresh hot water and repeat. If the rind is not soft boil it until it is. Make a syrup of a pint of water to a pound of sugar (a pound of sugar for each pound of fruit) and when thickening well add the fruit, cooking it till translucent. Remove oranges, place in hot jars, and when syrup has cooked down till quite thick pour over the fruit while the syrup is at boiling point, filling jars pretty full. Seal well. SEVILLE ORANGE JELLY Make as for Scotch Orange Marmalade No. 1, omitting the chipped rind. Boil the juice with the rind of two sweet oranges and two lemons, removing them when the juice has cooked down rather thick, then strain and add sugar as directed. SEVILLE ORANGE WINE For each gallon of juice add two gallons of water, and three pounds of sugar to each gallon of the resulting liquid. Let this ferment, covering bung-hole with thin cotton cloth only. Fermentation will cease in two months or less, when rack off into another receptacle (preferably a good barrel each time), stop the bung and keep in a cool place. ORANGE BRANDY Place the thin-peeled rind of eight oranges with threefourths pint of juice in stone receptacle and pour over this a half-gallon of best French brandy. Add after four days a pound and a quarter of sugar and stir up well. Let stand again, for twenty-four hours, when strain and cork. May be used in five weeks. DOMESTIC CURACOA No. 1 Prepare ten oranges as above but do not add juice. The dried rind will answer if the fresh is not convenient. Cover for four days with a gallon of brandy, then strain, add three pounds of sugar, and proceed as above. DOMESTIC CURACOA No. 2 Take the rind of twelve oranges and pour over them a gallon of pure whisky. Proceed as above, adding a quarter to a half-pound more sugar. PRESERVED ORANGE FLOWERS No. 1 Place alternate layers of orange flowers and salt in jars and screw on the covers well. There should be at least one-third the weight of the flowers in salt. PRESERVED ORANGE FLOWERS No. 2 Pack the full-blown flowers in a jar, close, but not to crush them, and when full within a half-inch of the top pour over them glycerine which has no odour (but not necessarily chemically pure). This is according to Mr. C. R. Tichborne’s successful experiments. (U. S. Dispensatory). ORANGE FLOWERS CANDIED

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Orange and Lemon MarmaladePreserved Seville OrangeSeville Orange JellySeville Orange WineOrange BrandyDomestic Curacao No. 1Domestic Curacao No. 2Preserved Orange Flowers No. 1Preserved Orange Flowers No. 2Orange Flowers Candied

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