To Make Orange-marmalet

(Mrs. Mary Eales's Receipts)

Rasp the Oranges, cut out the Meat, boil the Rinds very tender, and

beat them very fine; then take three Pound of fine Sugar and a Pint

of Water, boil and skim it; then put in a Pound of Rind, boil it

fast 'till the Sugar is very thick; then put in a Pint of the Meat

of the Orange, (the Seeds being pick'd out) and a Pint of very

strong Pippin-Jelly; boil all together very fast, 'till it jellies

very well, which will be half an Hour; then put it in Pots or

Glasses, with Papers close to it.

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