OOOD MARMALADE RECIPES.

Dominion, Volume 3, Issue 890, 9 August 1910, Page 9

OOOD MARMALADE RECIPES.

The "Poor Man's Orange," the best ot all oranges for making marmalade, is now coming plentifully into the market. As the season of these oranges is not a long one, those contemplating marmalade making .should give it early attention. Of all preserves, marmalade is the one that should be home made (says an Australian writer). By this means pureness- is secured, and, as marmalade is an excellent ! tonic, such an important iteni is all essential if all its valuable qualities are desired, as well as its appetising ones. , The following is an excellent recipe, as it is best not to make marmalade in largo quantities:—Take seven or eight oranges, wash and dry them. Cut them into quarters, and then into fairly thin slices. It is not necessary to cut poor man's oranges' too thin, because the peel easily dissolves. To every pound of cut-up fruit allow two pints of cold water. , Let this stand all night. Nest day -weigh the' fruit and water together. Put in a preserving-pan, that should bo .large', enough to allow plenty, of room for fast; boiling and the sugar.. .If the pan is too full it will boil over. Bring to tho boil, and boil for an hour. Add the sugar (white Brewer's crystals),"'allowing one pound to every pound of fruit and water , previously weighed. Bring again to the boil, and boil twenty minutes very fast. If some of tho marmalade jellies when a small quantity is tested, take it up and put into jars. If. it does not jelly, allow it to boil a little longer or until it jellies. Frequent tests are necessary to reach this point. Saccharine Marmalade.—For this, pare three pounds of Seville oranges as thinly as possible. Cut the peel into tiny shreds with a sharp knife, and tie up loosely in a coarse muslin bag. Quarter the peeled oranges, squeeze out the juice, and reserve. Now boil tho pulp and shreds in three of water very gently and slowly, until the liquid is reduced to half—three pints. . Strain/ this through a fine hair sieve; return "to-the pan with the juice and shreds of peel, also the strained juice and finely-grated . t rinds of two lemons, Gib. of sugar or its equivalent in saccharine, with, a quarter ounce of leaf gelatine. Simmer this all for half an hour, by which timu it should be fairly sweet and transparent. It must be remembered when using .saccharine as a substitute for sugar that 'it is 300 times as sweet as the latter, so that it is absolutely essential to measure it carefully, and dissolve it thoroughly. Twenty-six grains of saccharine are equivalent to one pound of sugar, ami it is usually sold in tabloids, weighing as nearly, as possiblo two grains, so that thirteen of these' tabloids go to a pound of sugar. When sold in powder, it is usually accompanied by a small measure, which, when filled level, represents two grains.. If not thoroughly dis-, solved there will be tiny atoms of nauseating sweetness through the marmalade. The gelatine is added to give body and stiffness to the preser.ve, as saccharine has practically none of. itself. , . Orange and Lemon Marmalade.—Take six Seville oranges, three sweet oranges, three lemons. Cut the fruit finely, and reject the, pips. ' To -every pound of fruit add a quart of cold water. Let lit stand twenty-four hours. ; Boil until the fruit is soft, and return to basins. Next day weigh, and to every pound of pulp add one poiind of sugar. Boil about an hour, or until it jellies when tested. After the orange , there is only one. other fruit that makes a good marmalade, and- that is tho pineapple. For this tho fruit must be well ripe and perfectly sound. . Pare the pines and take out the eyes. Grate on a coarse grater, and allow one pound of sugar .'to- one pound of fruit. Put in a preserving-pan (enamel, not metal), and boil very- gently until, it is tender. , When this-point is reached, add . gradually the sugar, and boil until the pulp is clear and thick.\