The Times cook book, no. 2

NO. 29. ORANGE MARMALADE. Harriet McPherson, 106 South Lake avenue, Pasadena, Cal.— Select twelve fresh navel oranges and two lemons; pare off the yellow rind; pare off all the white pulp and throw it away. (Use a sharp knife and small board.) Lay four or five rinds together on the board. Cut them into straws. Cut oranges and lemons into small pieces. Mix all together; measure, add as much water or cupful for cupful. Let stand over night. Then boil hard for twenty minutes. Measure again; then add, while hot, cup of pulp to one of sugar. Let boil for thirty minutes in flat pan. Stir constantly with wooden paddle. Pack in small jars, cover with paper. Will keep long time. NO. 30. ORANGE MARMALADE. Mrs. Ella C. Veeds, Whittier, Cal. Take twelve oranges (navels or Valencias preferred,) cut off the thick rind at each end and leave that out. Cut the oranges into thin slices; add the pulp, only, of three lemons. To each pound of fruit ad one quart of water. Let stand over night. The next morning boil the mixture forty-five minutes. Let stand over night again. Weigh tha mixture, and to each pound add, when boiling, one pound sugar; boil one hour. Put into glasses or fruit jars. This makes about eight quarts. NO. 31. ORANGE MARMALADE. Mrs. Hattie Charnock, 354 N. Breed St., Los Angeles. Take twelve good large navel oranges and five good lemons; rub with a cloth until perfectly clean; cut off ends of all, then cut in quarters and slica very thin; weigh them, and for every pound of fruit add one quart of cold water; place in a jar (not tin;) let stand over night; then put on stove and boil until skins can be pierced with a straw. Take off and stand away until cool or lukewarm; now weigh again and for every pound put in a pound of sugar; again return to stove and boil until it thickens. It is better to divide this amount into four parts and boil hard about one and one-half hours. This amount makes thirty-six glasses. NO. 32. ORANGE MARMALADE. C. V. W. Halsey. Take thirteen good-sized navel oranges weigh them; remove tha peel and shred it very fine. Put with the pulp of the orange which must also be sliced very thin into a large bowl. To one pound of the fruit put three pints of water. Let stand twentyfour hours. Boil until tender. Remove from fire. To one pint of fruit put one and onefourth pounds of sugar. Boil hard for two hours. Before taking from the fire, add the juice of five lemons. Put In glasses. This recipe fills fifty glasses. To seven oranges take three lemons. NO. 33. ORANGE MARMALADE. Mrs. N. S. Ailing, Lamanda, Cal. Take fifteen large ripe sweet oranges: cut up seven of them with the peel and pulp; discard seeds; also take peel of six lemons; add the remaining eight oranges without the peel. To every pound of fruit add one-half pint of cold water. Boil about one-hour, then chop very fine. To every pound of fruit add three-fourths pound sugar. Let it stand over night in a preserving kettle. Then boil until it jells— length of time depends upon the heat you have. When done can same as any fruit.