Fruit recipes

together into a syrup. When the peel is ready drain it and place in the syrup, boiling gently until the syrup thickens and becomes hard (like candy) when dropped into cold water. At this stage lift the chips singly and carefully from the syrup, placing them on oiled paper on trays, to drain and dry, setting trays in the sun. In twenty-four hours remove the strips to fresh paper but leave trays in the sun until all moisture has evaporated from the peel. This may take weeks. A fruit-dryer will facilitate matters if a slow, gentle heat is used. The process will be shorter for mandarin and tangerine peel. SWEET ORANGE MARMALADE No. 1 Wash the fruit and with a knife point cut the rind through to the pulp lengthwise and around (in the middle) so that the rind may readily be taken off either in halves or quarters. Put this rind (including yellow and white) on the stove in a vessel of cold water and let come to a boil, continuing till the rind is thoroughly tender. Cut then into fine strips. Meantime have the pulp prepared by halving, seeding, and removing the heaviest rag at the core, only then slicing it. Put to boil in separate saucepan and cook till tender, then set back till rind is soft and clear. At this stage add the pulp to the rind, measuring, and stirring in equal measure of heated sugar. It will take but about twenty minutes to cook down sufficiently thick after this; then seal. SWEET ORANGE MARMALADE No. 2 Cook the juice of twenty oranges till it is transparent, then add five pounds of sugar and the grated or very fine minced rind of the oranges. Boil until translucent and very thick, then seal. Either formula for the marmalade admits of variation by the addition of other fruit. When thick and still hot apple, pear, pieplant, or fig marmalade or the stewed citronmelon may be added in equal quantity, the two cooked down together and put up as usual. SWEET ORANGE PRESERVES Preserves are sometimes made of the halved fruit, with the rind. In this case the oranges should be halved and cored sufficiently to remove seeds and the heaviest rag. It is sometimes considered necessary to let the fruit remain in weak brine over night, in the morning draining, placing in fresh water, bringing to a boil and repeating the process. At other times the prepared fruit is at once put on in fresh water and boiled till tender, replacing the water once. When translucent add equal quantity of hot sugar and cook till sufficiently thick. Still another form is to remove entirely the yellow rind, cooking the halved or quartered fruit till tender, then adding sugar; or to prepare as a compote, placing the prepared fruit in hot syrup and cooking down till ready to seal. Orange Preserves may be varied as is the marmalade or by the addition of other citrus fruits, or barberry or cranberry syrup. ‘ ORANGE JELLY To five ripe sweet oranges add one tangerine or mandarin, with rind and pulp of seventh orange. Slice fruit whole, removing seeds as far as possible. Add one-half pint cold water and cook until juice and water have simmered down to one scant half-pint, when strain. Heat again and when boiling add heaping half-pint of sugar to each scant halfpint of juice. ORANGE SYRUP To each pint of sweet, strained, orange juice add one pound of sugar and a little of the grated peel. The peel and juice of one lemon may also be added if desired, to give piquancy. Boil for fifteen minutes, skimming carefully as scum rises, and straining when ready to remove. Bottle and seal tight. This will keep a long time and is excellent for use in sweet sauces or cold drinks. CREAM OF ORANGE (Old Recipe) Chop fine two dozen oranges, peel and all, then add three quarts spirits of wine; one-fourth ounce tincture of saffron, one gill orange-flower-water and six pounds of loaf sugar. Let stand one month, when filter and bottle.