The Times cook book, no. 2

NO. 34. ORANGE MARMALADE. Miss A. C. Wright, Duarte, Cal. Take from ten to twenty bitter oranges, failing these, unripe seedlings or Valencias. Wash well; cut into sections on a board: remova some of the stringy white and a few seeds. Pass the sections through an ordinary meat mincing machine and turn the minced oranges into a large granite preserving pan. To each orange allow one tumblerful of cold water; soak from twelve to thirty-six hours; boil two and one-half or three hours, breaking up the lumps that will have formed (fork does this best.) Stir occasionally and skim well. When the pulp is quite soft add sugar, one-half pound for each orange and one pound extra for the whole quantity. Boil two hours or more, stirring constantly to prevent burning; skim well. When it begins to thicken in patches it is done. Turn into glass jars. It should be quite firm when cold. Put away uncovered in a dark, cool place. (This marmalade has been pronounced the nearest possible approach to Keiler's famous Dundee marmalade.) NO. 35. ORANGE MARMALADE. Miss C. Laura Pooley, 1826 South Hope street, Los Angeles. Pare thirty oranges— half the number you propose using— cut the rind into small pieces; place it in cold water and boil until tender, changing the water three times to draw out the bitter oil. Grate the rind of the remaining oranges; take off all the white inner skin, and cut the fruit into pieces, removing the seeds. Weigh the oranges at this point and allow a pound of sugar to each pound of fruit. Pour over the sugar all the juice that has come from cutting the oranges, pressing them slightly to obtain as much juice as possible. Heat slowly to dissolve the sugar, adding a very little water, if there was not quite enough juice. Boil five minutes; skim; add the boiled and sliced rind, and cook ten minutes longer. Then put in the fruit and grated peel, and boil twenty minutes. Put in glass jars while hot, and seal. NO. 36. ORANGE CUSTARD. Miss C. Hernstein, 2302 Budlong ave., Los Angeles, Cal. Juice of ten oranges, one and one-half teacupfuls of sugar, yolks of ten eggs, one pint cream. Put the juice and sugar on to boil in a double boiler; when boiling, skim it carefully; set aside to cool. Beat the yolks very light and add the juice of oranges; beat the cream also to a froth; then return the orange juice and beaten yolks to the fire and heat slowly, stirring until thick; add cream and pour into cups. Serve cold. NO. 37. ORANGE DESSERT. Mrs. N. S. Ailing, Lamanda, Cal. (Very dainty and delicious.) Take large yellow ripe oranges and cut in shape of a basket with handle; remove all the pulp and seeds, leaving the inside clean from any moisture; then soak a small-sized package of gelatine in a pint of cold water; let this stand until you have the syrup made to pour over the gelatine. To make syrup squeeze the juice of ten oranges and two lemons; remove every seed, as It will be bitter. Rub two oranges with lumps of white sugar so as to make each lump very yellow and oily; in this way obtain the flavor of the peel; take two pounds of white sugar and a pint of water and boil three minutes; when a little cool, add juice of oranges and lemons and gelatine; set away to cool until it forms a jelly, then fill your orange baskets with this jelly.