The Times cook book, no. 2

NO. 18. ORANGE MARMALADE. Ella A. Baum, 412 South Boyle avenue, Los Angeles, Cal.— Take six medium-sized and thin-skinned oranges and cut off the ends where the rind is thick. Slice the oranges very thin, keeping the slices whole. Measure and pour over an equal measure of water. Let stand twenty- four hours; put on stove and bring to boiling point. Let stand another twenty-four hours. Measure again and add an equal amount of sugar. Boil slowly until syrup jellies. Put in glasses and when cold cover with paraffine. NO. 19. ORANGE MARMALADE. Mrs. May T. Johnson, 449 North Belmont avenue, Los Angeles, Cal.— Take seven oranges and three lemons. Cut off all rough bits of peel, and slice very thin. Take out all seeds. To each pound of sliced fruit add three pints of cold water. Let it stand twenty-four hours, then boil three-quarters of an hour, and set away for another twenty-four hours. Then weigh, and to every pound of fruit and water add one and one-eighth pounds of sugar, and boil fifteen minutes longer, or until it jells. NO. 20. ORANGE MARMALADE. Mrs. C. P. Mathison, 123 North Eastlake avenue, Los Angeles, Cal.— Take eight large fresh oranges; wash thoroughly; pare as you would an apple; chop the peel fine with a hash knife, discarding defective parts of the peeling. Extract the juice and pulp from a medium-sized lemon, being careful to remove the seed. Put these ingredients together in a large agate pan; add six quarts of water and let stand in a cool place twenty-four hours; then boil briskly forty-five minutes; let stand another twenty-four hours. Add the juice and pulp of two lemons— no peel or seed of lemons. Measure carefully and add as much granulated sugar by measure as you have of the cooked mixture. Stir until mixed. Place over a brisk fire; skim well when it is almost at the boiling point and boil rapidly forty-five minutes. This recipe takes thirteen or fourteen pounds of sugar and makes between six and seven quarts of thick, amber-colored marmalade, whicn should be put, while hot, into glass fruit jars or jelly glasses. It is not necessary to seal it. NO. 21. ORANGE MARMALADE. Mrs. W. H. Glover, 728 South Coronado street, Los Angeles, Cal.— Take nine oranges and three lemons; grate the yellow rind from three of the oranges and one lemon; grate lightly, avoiding the white, bitter part of the rind. Then peel all the fruit and tear into small portions, rejecting all tough, stringy pieces and seeds; now weigh fruit and grated rino and boil same for half an hour; then add three-fourths of a pound of sugar to each pound of fruit, and cook two minutes longer, or until it jells. Or take twelve oranges and three lemons sliced very thin, rind and all; cover witn one gallon of water and let stand twenty - four hours. Cook one hour; add eight pounds of sugar and continue boiling until it jells. NO. 22. ORANGE MARMALADE. Mrs. G. C. Richwine, 144 East Avenue 53, Los Angeles, Cal.— Take twelve medium-sized oranges and four lemons; slice very thin; add twice as much water as there is fruit; let stand twenty-four hours in vessel you are going to cook fruit in; this avoids breaking rinds. Then boil until tender; skim well to keep from getting bitter; when tender, let stand twenty-four hours. Then use equai parts of sugar and fruit. Let boil until it jells. If more jelly is wanted, use more water. Can or use jelly glasses.