nto small pieces, take out all the
pips, and cut the boiled rind into chips. Make a syrup with the sugar
and water; boil this well, skim it, and, when clear, put in the pulp and
chips. Boil all together from 20 minutes to 1/2 hour; pour it into pots,
and, when cold, cover down with bladders or tissue-paper brushed over on
both sides with the white of an egg. The juice and grated rind of 2
lemons to every dozen of oranges, added with the pulp and chips to the
syrup, are a very great improvement to this marmalade.

_Time_.--2 hours to boil the orange-rinds; 10 minutes to boil the syrup;
20 minutes to 1/2 hour to boil the marmalade.

_Average cost_, from 6d. to 8d. per lb. pot.

_Seasonable_.--This should be made in March or April, as Seville oranges
are then in perfection.

II.

1567. INGREDIENTS.--Equal weight of Seville oranges and sugar; to every
lb. of sugar allow 1/2 pint of water.

_Mode_.--Weigh the sugar and oranges, score the skin across, and take it
off in quarters. Boil these quarters in a muslin bag in water until they
are quite soft, and they can be pierced easily with the head of a pin;
then cut them into chips about 1 inch long, and as thin as possible.
Should there be a great deal of white stringy pulp, remove it before
cutting the rind into chips. Split open the oranges, scrape out the best
part of the pulp, with the juice, rejecting the white pith and pips.
Make a syrup with the sugar and water; boil it until clear; then put in
the chips, pulp, and juice, and boil the marmalade from 20 minutes to
1/2 hour, removing all the scum as it rises. In boiling the syrup, clear
it carefully from scum before the oranges are added to it.

_Time_.--2 hours to boil the rinds, 10 minutes the syrup, 20 minutes to
1/2 hour the marmalade.

_Average cost_, 6d. to 8d. per lb. pot.

_Seasonable_.--Make this in March or April, when Seville oranges are in
perfection.

AN EASY WAY OF MAKING ORANGE MARMALADE.

1568. INGREDIENTS.--To every lb. of pulp allow 1-1/2 lb. of loaf sugar.

_Mode_.--Choose some fine Seville oranges; put them whole into a stewpan
with sufficient water to cover them, and stew them until they become
perfectly tender, changing the water 2 or 3 times; drain them, take off
the rind, remove the pips from the pulp, weigh it, and to every lb.
allow 1-1/2 of loaf sugar and 1/2 pint of the water the oranges were
last boiled in. Boil the sugar and water together for 10 minutes; put in
the pulp, boil