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Classic
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page 330
ORANGE MARMALADE
E. D. P.
Remove the rind and seeds from the oranges. Cut the rind of 1/2 in fine strips
and parboil in water till enough of the bitter has been removed and sufficient
taste remains to flavor the pulp nicely. Cut up the pulp as fine as possible and
mix with the rind. To every pound of fruit add 1 pound of granulated sugar.
Put into a preserving kettle and stir slowly all the time it is boiling. When it
is a clear golden color, it is done.
This is delicious with ice cream, plain cream, or on pastry puffs.
PEACH CONSERVES
Mrs. Cyrus McCormick
Pare, quarter, and remove the stones from yellow cling peaches.
To every 4 pounds of fruit make a syrup of 1 pound of cut loaf sugar and 1/2
teacup of water. Drop the peaches in, a few at a time, and boil till clear and
tender. Spread on large dishes and drain off all juice. Sprinkle with granulated
sugar
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