The Times cook book, no. 2

evaporated peaches over night. In the morning drain and barely cover with cold water; sit In a porcelain sauce pan on the range where they will simmer gently. Grate the yellow rind from six fine oranges; reject all the white skin; cut the sections into pieces and add with the grated rind to the peaches; cook two hours; add a pound of sugar, and cook fifteen minutes longer. Stir occasionally; be careful not to let it scorch. Pack in jelly glasses or small jars. NO. 8. ORANGE MARMALADE. L. Neilson, 1019 East Thirty-fourth street, Los Angeles, Cal.— Peel the required quantity of oranges and a third of the amount of lemons very thinly, taking up as little of the white as possible; place parings in a pan; cover with cold water; boil gently until tender; squeeze out the juice, put aside; the balance of the oranges cut up and boil until very soft in small quantity of water, as a good deal of glutinous matter is contained in the white. Press this gently through a colander; add the juice with the water (also strained) from the parings. (This water is retained on account of the bitter flavor found only in a Scotch recipe for marmalade; if not liked it can be discarded and more orange juice substituted.) Cut parings into fine shreds, add to the bulk; boil for an hour before adding sugar, pound for pound, or pint for pint. After sugar is added boil slowly and skim well for threequarters of an hour. This is an old-fashioned receipt, well tried, and though troublesome, good. NO. 9. ORANGE MARMALADE. Rannie Spurgin, Monrovia, Cal.— Slice oranges very fine, removing seeds. (Do not peel.) To each five oranges use juice of one lemon. To each pound of fruit thus prepared add three pints of water. Let stand twenty-four hours. Boil one hour. Let stand again twenty-four hours. Then to each pound of this mixture add a pound of sugar; add slowly while boiling and boil one hour. Five fair-sized oranges make ten glasses of marmalade. Do not start with too many oranges or your kettle will not hold mixture as you add water. NO. 10. ORANGE MARMALADE. Mrs. Mary M. Pettibone, 702 Fern avenue, Redlands, Cal. — Wash well and slice five thin-skinned ripe solid oranges; use the rind to only one-half the fruit; do not use the ends. To each pound of sliced fruit add one quart of cold water; let stand twenty-four hours, then tightly cover and set in oven to cook until tender; let stand twenty-four hours more. To each pound of fruit and water add threefourths pound of cane sugar; boil one hour. Add the juice of one lemon to each quart and boil rapidly until quite clear, and thick enough to jell when cool. NO. 11. ORANGE MARMALADE. Mrs. J. S. Stocks, 250 Avenue 25, Los Angeles, Cal.— Take four cups orange sliced thinly; one cup lemon, sliced thinly. To every cup of fruit put three cups cold water in stone or earthen jar. With water on let stand twenty-four hours. Then cook forty-five minutes. Let stand over night. Then measure and to each cup of fruit and water put one cup sugar and boil again forty-five minutes. If these directions are carefully carried out, you will have a beautiful amber-colored and rich marmalade.