Hint for Marmalade Makers
Dear Aunt Daisy, A hint for marmalade makers: While my husband was in the Islands during the war, he was shown how to peel an orange in the correct, and, of course, the easiest way. You simply take a pointed knife and divide the skin into quarters, starting from the mark where the stem has been attached. Take care not to cut too deeply so as not to cut into the flesh of the orange. You will find the whole quarter-skin will peel off in one piece. When I make my marmalade I simply peel in this way, when the white pithy inner skin can be easily scraped off. The flesh is easily sliced, and the skins can be stacked "sacks on the mill style," and sliced beautifully thinly without any difficulty. "Listener," South Brighton.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19530904.2.49.2.3
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New Zealand Listener, Volume 29, Issue 738, 4 September 1953, Page 23
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139Hint for Marmalade Makers New Zealand Listener, Volume 29, Issue 738, 4 September 1953, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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