Evening Republican, Volume 17, Number 166, Rensselaer, Jasper County, 14 July 1913 — The KITCHEN GUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN GUPBOARD

ORANGE MARMALADE. ORANGE marmalade la a wholesome and appetizing addition to the breakfast or supper bill of fare. Marmalade made at borne is always to be preferred. It Is not only less expensive, but is more apt to be pure and of the right degree of sweetness. Manufacturers sweeten their fruit to suit the average taste instead of catering to that of Individuals. Methods of Making This. Oranges which one does not care to oat fresh may be made Into marmalade. Indeed, for this purpose oranges which are a little tart are the best. The size and shape need not be considered, either, and thus a cheap grade of oranges may be utilized for putting up. Among the various methods of making orange marmal'ade choose the recipe that seems best to please you. Excellent Recipes. English Orange Marmalade. For each orange used allow a pint of water and a half pound of sugar. Take the peel of one lemon to six oranges. Cut the oranges In thin slices, remove the pips and put into a basin with a little extra water. Put the sliced oranges and finely chopped lemon peel Into aa earthen dish with the water and let It remain all night. Next day boll for five hours, then add the sugar and boll for an hour longer, put Into Jars and cover when cold. Delicious Preserves. Rlcb Orange Marmalade.—Tate equal weights of lump sugar and oranges. Peel the oranges and boll the peel In plenty of water for four hours, changing the water once or the peel will be too bitter. Wben boiled It must be cut into thin strips. From the inside of the oranges first remove the white, then the pips and skin, leaving ’in a dish the juice and pulp. Wash the skins with a little water and add the water to the juice. Next boil the Juice pulp and sugar together for half an hour, then add the cut peel and boil all together for ten minutes. Another Orange Marmalade,—Arid oranges insure a marmalade that will jelly. Slice thin one dozen' tart oranges and five lemons. Cover with eight quarts of cold water aud let stand for twenty-four hours, stirring It occasionally. Put away for another twentyfour hours. Measure and allow one capful of sugar to each of the orange mixture. Simmer another boar then tarn Into jelly glsßges.