To every dozen Seville oranges use two lemons. Take a cloth and rub each fruit to remove all dirt, then divide into quarters. Take pulp and juice (leaving the peel quite free) and put into a bowl. In doing this remove all pips. Then cut the peel very finely into shreds and put with pulp and juice. After all are cut, weigh, and to every pound of shreds, pulp and juice put three pints of cold water. Let this stand for twenty-four hours, then boil it till shreds of peel become soft and almost transparent. Generally an hour's good boiling will be sufficient. Then let it stand another twenty-four hours, after which weigh again, and to every pound use one and a quarter pounds of sugar. Then boil for about half an hour after it has boiled up, stirring to prevent burning. It is better to boil quickly as color and flavor are thereby preserved. If not certain as to the marmalade being sufficiently boiled, take a little on a plate and set to cool. If it jellies then it is done. Take pan from the stove and pour marmalade into pots and tie down securely.

Orange Marmalade. (Another Method.)

Select sour, smooth-skinned oranges, usually at their best at end of January and during February. Weigh oranges and allow three-fourths their weight in cut sugar. Remove peel from oranges in quarters. Cook peel until soft in enough boiling water to cover; drain, remove white part from peel by scraping it with a spoon. Cut this yellow rind in strips, using a sharp knife. This is more quickly accomplished by cutting through two or three pieces at a time. Divide oranges in sections, remove seeds and tough part of the skin. Put into a preserving kettle and heat to boiling-point, add sugar gradually, and cook slowly one hour; add rind, and cook one hour longer. Turn into glasses.

Orange Marmalade. (Another Method.)

Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put in a preserving kettle with four quarts water. Cover, and let stand thirty-six hours; then boil for two hours, add eight pounds sugar, and boil one hour longer.