ORANGE RECIPES

Wanganui Chronicle, Volume 74, Issue 189, 12 August 1931, Page 2

ORANGE RECIPES

A Few Good Orange Recipes.—Orange Jelly: Slice six good oranges and two lemons, add six pints of water and let them stand overnight. Then boil about one hour until it becomes pulpy. Take off and strain through a jelly bag. Weigh the liquid, and to every 11b. add 11b sugar. Boil one hour until it jellies , and skim well. Orange Marmalade: Slice the oranges thinly, and to each lib of sliced fruit allow three pints of water and 31b sugar. Soak the fruit in the water for 48 hours, then boil for two hours or less if the peel be tender, then add the sugar and boil about an hour or till the fruit looks bright and clear, and the syrup jellies on a plate; add a teapsoon of citric acid before dishing. Preserved Oranges: Take 12 godo sized oranges, 61b. sugar, and nine pints of water. Grate off the surface of the orange rind then wash the fruit and put in water to soak 12 hours; cut them each up in four or five slices, removing the seeds. Add the water and boil without stirring for three hours; add the sugar, and boil for one and ahalf hours longer. Only stir till the sugar is dissolved. Carefully remove all scum.