Sunkist Orange Marmalade, with Bavarian Cream Orange Marmalade

6 Sunkist oranges

1 Sunkist lemon 11 cups cold water

7 cups sugar

Peel oranges, removing all white skin, and slice thin. Slice lemon with rind on; cover oranges and lemon with cold water; let stand twenty-four hours. Then boil three hours; add sugar, and let boil one hour. Pour into glasses; cool, and cover. This recipe makes nine glasses of marmalade.

Orange and Lemon Marmalade

3 Sunkist oranges

2 Sunkist lemons 5 cups sugar

5 cups water

Wipe fruit, and cut, crosswise, in as thin slices as possible, removing seeds. Put into preserving kettle, add water, and let stand thirty-six hours. Place on range, bring to boiling point, and let boil (not simmer) two hours. Add sugar, and boil one hour. Turn into sterile glasses, let stand until firm, and cover with melted paraffin.

Orange Jelly

2 tablespoons gelatine 1/2 cup cold water

1/2 cup boiling water

1/2 cup sugar

1 cup Sunkist orange juice

3 tablespoons Sunkist lemon juice Soak gelatine five minutes in cold water; dissolve in boiling water; add sugar, Sunkist orange and lemon juice, and strain into a mold. Put in a cold place to stiffen.

Cut in cubes, and serve in orange baskets, or in half skins of oranges, cut in points. Blood oranges make a very pretty jelly. This jelly may be used as suggested under Lemon Jelly.

Conserve

2 pounds rhubarb

3 cups sugar

1/2 cup seeded raisins 1 Sunkist orange 1/2 Sunkist lemon 1 cup walnut meats

Wash rhubarb; cut in one-inch pieces; sprinkle with sugar; add raisins and Sunkist orange and lemon, cut in thin slices, rejecting seeds. Let stand until juice accumulates, then boil, gently, until thick, stirring frequently, to prevent burning. Add nut meats, boil two minutes, and pour into glasses or jars.

One and one-half pounds plums, one quart of cranberries, with one quart cold water, or grapes, from which the seeds are removed, may be used in place of the rhubarb.

Lemon Honey

6 tablespoons butter

1 cup sugar

3 egg yolks

1 large Sunkist lemon

Cream butter; add sugar gradually; then heat in double boiler until butter is melted. Add yolks of eggs beaten until thick and lemon-colored, and grated rind ot lemon. Stir until it begins to thicken; add juice of the lemon, and continue stirring until the consistency of honey. Turn into two sterilized jelly glasses, and cover.

Orange Bavarian Cream

1/2 cup Sunkist orange juice

1 teaspoon grated Sunkist orange rind 1/2 cup sugar

2 egg yolks

1 tablespoon gelatine 1/4 cup cold water

1 cup heavy cream

Heat Sunkist orange juice, rind, and half the sugar in double boiler. Beat egg yolks with remaining sugar; add orange juice mixture, and cook over hot water, stirring until smooth and thickened; add gelatine, dissolved in cold water; then strain into the cream. Set dish containing mixture in a pan of ice-water, and beat until it begins to stiffen. Mold, chill, and serve, garnished with candied orange straws, or with Sunkist orange sections, free from membrane, and sprinkled with sugar.