ORANGE RECIPES.
Orange Skin Marmalade.—Thoroughly rinse the skins of ldoz. large oranges and put through a mincer twice or cut up very thinly. Put them in a preserving pan with 3J, pints of water and allow to stand overnight. Next dav boil quickly for 2 hours, then add 6 small cups sugar and boil for I hour, or until the skins are tender. Allow to cool a little, then bottle. This is equal to marmalade. Savoury Orange Sauce.—Take 1 Seville orange, £ pint rood stock, 1 teaspoon nnT" fV UC D ! 1 P° rt wine > cayenne and salt. Remove the rind from half the and - cnt into vor y thin shreds. Boil them in water for five minutes. Put the stock into a saucepan with the juice ot half an orange and reduce to half the quantity. Simmer all well with the other ingredients. Boil skin and add the shredded rind of an orange and servf*
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New Zealand Herald, Volume LXIV, Issue 19762, 8 October 1927, Page 20
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155ORANGE RECIPES. New Zealand Herald, Volume LXIV, Issue 19762, 8 October 1927, Page 20
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