IN THE KITCHEN

Dominion, Volume 23, Issue 221, 14 June 1930, Page 20

IN THE KITCHEN

MARMALADE TIME COARSE-CUT SEVILLE ORANGE MARMALADE. Ingredients: IJlbs. of Seville oranges, lib. of sweet oranges, two quarts of water, two lemons, lilb. of sugar to each pound of cooked Iruit. Method: Cut the oranges in quarters and slice finely. Remove the pips and put the fruit into a basin with the water. Let it stand for 24 hours, then place the fruit and water in a preserving pan, with the pips tied up in muslin. Bring to the boil, and simmer until the rind is tender—about one to one and a half hours. Remove the pips. Leave the marmalade another 24 hours, then weigh, and to each pound of cooked fruit add ljlb. of sugar and the grated rind and juice of the lemons. Bring all to the boil, stirring constantly. Skim and boil until the marmalade sets on being tested. Put into clean, dry jars. SEVILLE ORANGE MARMALADE. Ingredients: Four Seville oranges, two lemons, four sweet oranges, fib. of sugar to each orange, 1 pint of water to each orange, arid 1 pint for the pips. Method: Prepare the fruit with a marmalade cutter or slice finely. Let it all stand 24 hours. Put into a preserving pan. strain the water from the pips and add; bring to the boil, skim and simmer for one hour, add thq sugar, stir until melted, then boil fast, skimming well for one hour, or until the marmalade sets on being tested. Put into clean, dry jars. ANOTHER SEVILLE ORANGE MARMALADE. Take twelve Seville oranges and cut them up thinly, peel and pulp (taking out only the pips, which must be saved), and put to soak in 3 pints of cold water for 24 hours. Put some of this water in a smaller basin with the pips for the same length of time. Next day boil the soaked frnit in the water in which it was soaked, also adding the liquid from the pips (which will be in a jelly) until tender. Let this stand until next day. then to every pound of this mixture add lib. of sugar and bring to the boil, stirring all the time and not letting it boil until every grain of sugar is dissolved. Boil until a little tested on a plate will set nicely. Put into pots and cover at once. SWEET ORANGE MARMALADE. Ingredients: Four sweet oranges, one lemon, Jib. of sugar to each fruit, 4 pint of water to each fruit. Method: Grate the orange and lemond rinds, cut up the pulp very finely, and soak all in the water for 24 hours. Put the pips into 1 pint of the water in another basin, and soak also. Next day put the fruit and water into a preserving pan, strain the water from the pips, and add, bring all to the boil, and boil gently for one hour, or until the rinds are soft. Add the sugar. Stir until it melts, then boil fast until it sets when tested —about another hour. Keep it well skimmed. Put into jars. HOW TO USE QUASSIA WITH MARMALADE. A decoction of quassia chips can be used to impart the bitter flavour to sweet orange marmalade that is given

by Seville oranges or to make Seville orange marmalade still more bitter. Place a small teaspoonful of quassia chips in half a gill of boiling water, boil for three minutes. Then let it stand about twenty minutes Strain, and put half a teaspoonful into the marmalade after the sugar is added. It is best to add small quantities of the decoction at a z time, as it' is very bitter, then taste the marmalade, and add more quassia water if liked. Quassia is tonic in effect, and the small quantity used will have no injurious results.

SEVILLE ORANGE MARMALADE (Thin Peel in Jelly).

Ingredients: Twelve Seville oranges, three sweet oranges, two lemons, water, sugar. Method: Peel the oranges very thinly, divide the peel into the thinnest possible strips, and these tie up in a muslin bag large enough to give them plenty of room to swell. Remove as much as possible of the white inner rind from the rest of the fruit, and cut it up, making about three slices of each orange. Slice the sweet oranges and lemons in the same way. Put the strips in the bag in a large preserving pan. Put the fruit in also, and cover with 12 pints of cold water, and leave it overnight for twelve hours or so. Next day boil all together fairly fast for three hours, thep remove the muslin bag and empty out the strips. When the pulp has been strained twice, return the strips to it, weigh it, and add an equal amount of sugar.. Clean out the preserving pan, and boil the jelly until it sets on being tested, which will take at least 25 minutes. Let it stand nearly three-quarters of an hour before putting into the jars. Cover in the usual "‘tangerine ORANGE MARMA-x LADE.

Ingredients: Eighteen tangerine oranges, three lemons, double the weight of oranges in sugar, water. Method: Wipe the fruit well and put it into a preserving pan with cold water to coyer. Bring to the boil and boil until the orange rind can be easily pierced with the head of a pin. Drain off the water, cut each fruit into four. Remove the pulp with a spoon, and rub it through a sieve to mash it. Cut the rind into thin strips, and keep in a basin with the pulp. Barely cover with water. Put the pins into a basin with 1 pint of cold water and soak over-night. Next day put the sugar into a preserving pan, strain over the water from the pips and the juice of the lemons. Stir until the sugar has been melted, then boil to a syrup. Add the strained rind and pulp, and boil until a little sets on being tested. Put into pots, and cover. GRAPE FRUIT MARMALADE. Place four grape fruit in a pan with just enough water to cover them, and cook until tender but not broken. Cook six oranges in a similar way in another pan. Turn out each into a bowl with the water and leave over-night. Next morning cut the grape fruit in half, take out the pulp, and rub it through a coarse sieve, taking care that no seeds and core go through the sieve. Slice the oranges whole and add them to the grape fruit nulp: do this over a basin so that no juice is lost. Now add 2 quarts of water to the fruit, and then measure the whole quantity in pints and put all in a preserving pan to heat through. Meanwhile heat the sugar, allowing pints to each pint of fruit; add this to the fruit, with the strained juice of six lemons. Simmer gently until thick, and then pour into jars, but do not cover for 24 hours. . .