NO. 67. ORANGE MARMALADE. Mrs. Helen M. Magee, No. 122 North Johston street, Los Angeles, Cal.— Wash and wipe the or- anges; peel, and put the peelings in a kettle with a quart of water; boil two hours. Cut the oranges and squeeze the juice and pulp into a dish; drain the water from the peel, and pound it fine; put with the juice; add one pound of sugar for every pint of juice; boil one hour, when it should be thick and solid. Seal in jelly glasses, -cover with paper. Pare the orange rind very thin; avoid the inner white unless you want bitter marmalade. NO. 68. ORANGE MARMALADE. (Made in one day.) M. A. Hickson, Eagle Rock, R. F. D., Los Angeles, Cal.— Take forty large ripe oranges, two grapefruit, six lemons, ten pounds granulated sugar, one teaspoon salt. Peel very thin so as to remove only the yel- low skin, thirty oranges and one grapefruit. 82 COOKING AND OTHER RECIPES. Cover peel with cold water, with one teaspoon of salt added and boil until tender. Peel re- maining ten oranges and carefully remove the white part of skin from all forty. Peel six lemons the same; also one grapefruit. Cut all in thin slices. When the rind is tender rinse in cold water and drain. Shred very fine and add to sliced fruit; add sugar and boil two hours. Skim thoroughly. NO. 69. ORANGE MARMALADE. Mrs. E. M. Warren, 1535 Newton street, Los Angeles. Slice six oranges and three lemons in quar- ters, then cut opposite way very thin, re- jecting the ends. Add same amount of water as you have sliced fruit and boil until the skins are soft. Remove from fire and add one and one-half times as much sugar as you have fruit, then cook until it jells. This is very fine and can be made in about three hours. NO. 70. ORANGE MARMALADE. M. L. H., Redlands, Cal. Allow pound for pound of fruit and sugar. Pare the thin yellow part of the peel from half of the oranges, and cut the yellow rind into shreds; boil this in three waters and set it aside. Grate the yellow rind off of the rest of the oranges, throwing away every bit of the thick white inner skin. Quarter all the oranges and take out the seeds, if any. Chop or cut fruit into small pieces; drain all the juice that will come away without pressing, over the sugar; heat this, stirring until the sugar is dissolved, add- ing a little water, unless the oranges are quite jucy. Boil and skim five or six minutes; put in the boiled shreds and cook half an hour, stirring enough to keep from burning; when cold put in small jars and press bran- died tissue paper down over them, then seal. NO. 71. ORANGE MARMALADE. Char- lotte Whytock, 561 Crocker street, Los Angeles. Cut the rind very thin from the oranges; cut in thin strips and cook half an hour in a quart of water. While the rind is cooking separate the white part from the orange; then cut the oranges and press the juice through a cloth to keep the pulp back; add the above to the juice, and measure one cup of juice , to a heaping cup of sugar; let this cook for half an hour; skim once in a while. Any quantity of fruit can be used. ✪ Orange Marmalade

AI-modernized reading of the original text

NO. 67. ORANGE MARMALADE. Mrs. Helen M. Magee, No. 122 North Johnston street, Los Angeles, Cal.— Wash and wipe the oranges; peel, and put the peelings in a kettle with a quart of water; boil two hours. Cut the oranges and squeeze the juice and pulp into a dish; drain the water from the peel, and pound it fine; put with the juice; add one pound of sugar for every pint of juice; boil one hour, when it should be thick and solid. Seal in jelly glasses, -cover with paper. Pare the orange rind very thin; avoid the inner white unless you want bitter marmalade. NO. 68. ORANGE MARMALADE. (Made in one day.) M. A. Hickson, Eagle Rock, R. F. D., Los Angeles, Cal.— Take forty large ripe oranges, two grapefruit, six lemons, ten pounds granulated sugar, one teaspoon salt. Peel very thin so as to remove only the yellow skin, thirty oranges and one grapefruit. Cover peel with cold water, with one teaspoon of salt added and boil until tender. Peel remaining ten oranges and carefully remove the white part of skin from all forty. Peel six lemons the same; also one grapefruit. Cut all in thin slices. When the rind is tender rinse in cold water and drain. Shred very fine and add to sliced fruit; add sugar and boil two hours. Skim thoroughly. NO. 69. ORANGE MARMALADE. Mrs. E. M. Warren, 1535 Newton street, Los Angeles. Slice six oranges and three lemons in quarters, then cut opposite way very thin, rejecting the ends. Add same amount of water as you have sliced fruit and boil until the skins are soft. Remove from fire and add one and one-half times as much sugar as you have fruit, then cook until it jells. This is very fine and can be made in about three hours. NO. 70. ORANGE MARMALADE. M. L. H., Redlands, Cal. Allow pound for pound of fruit and sugar. Pare the thin yellow part of the peel from half of the oranges, and cut the yellow rind into shreds; boil this in three waters and set it aside. Grate the yellow rind off of the rest of the oranges, throwing away every bit of the thick white inner skin. Quarter all the oranges and take out the seeds, if any. Chop or cut fruit into small pieces; drain all the juice that will come away without pressing, over the sugar; heat this, stirring until the sugar is dissolved, adding a little water, unless the oranges are quite juicy. Boil and skim five or six minutes; put in the boiled shreds and cook half an hour, stirring enough to keep from burning; when cold put in small jars and press brandied tissue paper down over them, then seal. NO. 71. ORANGE MARMALADE. Charlotte Whytock, 561 Crocker street, Los Angeles. Cut the rind very thin from the oranges; cut in thin strips and cook half an hour in a quart of water. While the rind is cooking separate the white part from the orange; then cut the oranges and press the juice through a cloth to keep the pulp back; add the above to the juice, and measure one cup of juice , to a heaping cup of sugar; let this cook for half an hour; skim once in a while. Any quantity of fruit can be used.

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The Times cook book, no. 2