The Times cook book, no. 2

NO. 12. ORANGE MARMALADE. Emma Miller, 419 South Bonnie Brae street, Los Angeles, Cal.— Take five oranges, sliced very thin; juice of one lemon. To each pound of fruit add three pints cold water and let stand twenty-four hours. Boil forty-five minutes and let stand twenty-four hours. Weigh, and to each pound of fruit add one pound sugar and juice of one lemon. Let boil forty-five minutes and put In glasses. Select ripe oranges and your marmalade will be delicious. NO. 13. ORANGE MARMALADE. Flora Farman, Monrovia, Cal.— Prepare five large oranges, being very particular to remove all the white part. Cut into small pieces; add grated rind of one lemon; also inside part cut fine. To one pint fruit add one pint cold water. Boil rapidly five minutes. Remove from stove, leave uncovered twenty-four hours. Add two-thirds the amount sugar you have fruit. Boil quickly forty-five minutes, or until it thickens. Watch closely and skim well. NO. 14. ORANGE MARMALADE. Mrs. W. H. McFee, 245 Avenue 39, Los Angeles, Cal.— Select fine, nice, firm oranges of uniform size, and two lemons; slice with peeling; soak in one gallon of water twenty-four hours, drain and add a pint of fresh water to every pound of fruit, and boil one hour; add one teacup sugar to one teacup of fruit with water in which it has been boiled, and boil quite briskly for twenty minutes. Put in small jars or glasses. NO. 15. ORANGE MARMALADE. Mrs. W. S. Kyle, 266 Center street, Pasadena, Cal.— Take six navel oranges and two good-sized lemons; slice very thin, or cut in dice, as preferred. Then measure the fruit. Add as much water as you have fruit. Now add as much sugar as fruit and water combined. Place over fire and boil from thirty to forty minutes. Put in glasses and when cool cover with paraffine. Age improves this marmalade. NO. 16. ORANGE MARMALADE. Mrs. C. M. Hamilton, 935 South Hill street, Los Angeles, Cal. — Take six fine ripe oranges and two lemons; peel four of the oranges and the lemons, and remove all the white skin. Then cut the oranges and lemons in small pieces. Slice the remaining two unpeeled oranges in thin slices and cut into small sections. Place all in large dish; cover with cold water; let stand twenty-four hours, then boil slowly one hour. Again let stand till next day, and slowly boil an hour; then add equal measure or weight of granulated sugar to fruit, and continue boiling half hour. Put into glass jars or jelly glasses; let stand a day or two ere covering. By following these simple rules you will obtain the most delicious marmalade. Grapefruit marmalade made in the same way is something worth living in California for. NO. 17. ORANGE MARMALADE. Mrs. Fred Creelman, 3103 Key West street, Los Angeles, Cal.— Take six large seedless oranges, wash and slice very thin; add to each pound of fruit three pints of water. Let stand over night, then boil in the same water until tender. Add one and one-quarter pounds, of sugar to each pint of fruit and boil slowly one and three-quarters hours, then add juice of four lemons and boil one-quarter hour longer. This recipe makes twenty glasses of marmalade.