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ORANGE MARMALADE MRS DR TRUE

(Canned Fruit And Jellies.) - (Recipes Tried And True)







To eighteen ripe oranges, use six pounds best white sugar. Grate the
peel from four oranges; reserve for marmalade. (The rinds of the
remainder will not be used). Pare the fruit, removing the white skin
as well as the yellow; slice the oranges; remove all seeds. Put the
fruit and grated peel into a preserving kettle; boil until reduced to
a smooth mass; rub quickly through a colander; stir in the sugar;
return to the stove; boil fast, stirring constantly, one-half hour, or
until thick. Put in glasses, or jars; cover closely when cold.











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