for another 10 minutes; then add the peel cut into
strips, and boil the marmalade for another 10 minutes, which completes
the process. Pour it into jars; let it cool; then cover down with
bladders, or tissue-paper brushed over on both sides with the white of
an egg.

_Time_.--2 hours to boil the oranges; altogether 1/2 hour to boil the
marmalade.

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

_Seasonable_--Make this in March or April.

ORANGE MARMALADE MADE WITH HONEY.

1569. INGREDIENTS.--To 1 quart of the juice and pulp of Seville oranges
allow 2 lbs. of honey, 1 lb. of the rind.

_Mode_.--Peel the oranges and boil the rind in water until tender, and
cut it into strips. Take away the pips from the juice and pulp, and put
it with the honey and chips into a preserving-pan; boil all together for
about 1/2 hour, or until the marmalade is of the proper consistency; put
it into pots, and, when cold, cover down with bladders.

_Time_.--2 hours to boil the rind, 1/2 hour the marmalade.

_Average cost_, from 7d. to 9d. per lb. pot.

_Seasonable_.--Make this in March or April.

TO PRESERVE ORANGES.

1570. INGREDIENTS.--Oranges; to every lb. of juice and pulp allow 2 lbs.
of loaf sugar; to every pint of water 1/2 lb. of loaf sugar.

_Mode_.--Wholly grate or peel the oranges, taking off only the thin
outside portion of the rind. Make a small incision where the stalk is
taken out, squeeze out as much of the juice as can be obtained, and
preserve it in a basin with the pulp that accompanies it. Put the
oranges into cold water; let them stand for 3 days, changing the water
twice; then boil them in fresh water till they are very tender, and put
them to drain. Make a syrup with the above proportion of sugar and
water, sufficient to cover the oranges; let them stand in it for 2 or 3
days; then drain them well. Weigh the juice and pulp, allow double their
weight of sugar, and boil them together until the scum ceases to rise,
which must all be carefully removed; put in the oranges, boil them for
10 minutes, place them in jars, pour over them the syrup, and, when
cold, cover down. They will be fit for use in a week.

_Time_.--3 days for the oranges to remain in water, 3 days in the syrup;
1/2 hour to boil the pulp, 10 minutes the oranges.

_Seasonable_.--This preserve should be made in February or March, when
oranges are plentiful.

ORANGE SALAD.

1571. INGREDIENTS.--6 oranges, 1/4 lb. of muscatel raisins, 2 oz.