ORANGE MARMALADE.

One dozen seedless oranges, sliced very fine; six
lemons; grated rind and juice of three and the other three
sliced very fine; six quarts water. Pour all together and
allow for every bowl of liquid one bowl of granulated
sugar. Before adding sugar, boil (uncovered) the
oranges, lemons and water until skin is soft, probably
from one to one and one-half hours. Then add sugar and
boil twenty minutes longer. February is the best month
for marmalade.

ORANGE MARMALADE.

One dozen largest naval oranges, one-half dozen
lemons, both sliced thin as paper. To each pint of pulp
add three pints of cold water. Let stand over night.
Then simmer until the orange peel rubs to nothing; let
stand over night. To each pint add one pound of sugar.
Let the pulp come to a boil; add sugar which has been
warmed. Boil until sugar is dissolved.