Marmalade

12 Seville oranges 6 sweet oranges

10 pounds of sugar

Rind and juice of 2 lemons

Slice the oranges very thin, removing all seeds. Put the seeds in a small basin, and pour over them a pint of boiling water, and allow them to stand until next day. Put the sliced oranges into a stone pan with six quarts of cold water, and let them stand for twenty-four hours. Put on to boil with the strained liquid from the seeds, and boil for two hours; then add the sugar, and boil another hour or until set. This makes about fifteen pounds of marmalade.

Marmalade Pudding No. 1

1/2 pound marmalade 3 ounces bread-raspings

2 ounces butter 1/4 pint milk

Heat the milk and melt the butter in it. Pour the mixture over the bread-raspings, and mix in the marmalade. Butter a mold, put in the mixture, and steam for three hours. Serve with sweet white sauce or a wine sauce.

Marmalade Pudding No. 2

3 ounces white bread crumbs

3 tablespoons marmalade

1 ounce butter

Butter a pie dish, and put a layer of bread crumbs at the bottom, then a layer of marmalade, then another layer of bread crumbs, and so on until the dish is full, leaving bread crumbs on the top. Bake in a fairly hot oven for half an hour.

Marmalade Tartlets

Marmalade

Paste

Make the recipe according to recipe for paste for tarts. Fill the tartlets with marmalade immediately they leave the oven.