Marmalade Recipe

MRS. FARQUHARSON SMITH.



Cut the oranges in half and work in a spoon to remove the inside. Slice

the peel very fine. Take the skin and seeds from the pulp and mix peel

and pulp together and weigh them. For every pound of fruit, pour three

pints of cold water over it and let stand twenty four hours. Boil till

chips are tender (about an hour and a half). This absorbs a great deal

of the fluid. Let it stand another twenty-four hours. To every pound of

boiled fruit, put one and one quarter pounds of sugar. Boil till syrup

jellies, and chips are transparent. Boil pippins and skins in a gallon

of water, and strain.

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