The 1918 Fanny Farmer Cookbook

Orange Marmalade I

Select sour, smooth−skinned oranges. Weigh oranges, and allow three−fourths their weight in

cut

sugar. Remove peel from oranges in quarters. Cook peel until soft in enough boiling water to

cover; drain, remove white part from peel by scraping it with a spoon. Cut thin yellow rind in

strips, using a pair of scissors. This is more quickly accomplished by cutting through two or

three

pieces at a time. Divide oranges in sections, remove seeds and tough part of the skin. Put into

preserving kettle and heat to boiling−point, add sugar gradually, and cook slowly one hour;

rind, and cook one hour longer. Turn into glasses.

add

Orange Marmalade II

Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove

seeds, and put in a preserving kettle with four quarts water. Cover, and let stand thirty−six

hours;

then boil for two hours, add eight pounds sugar, and boil one hour longer.

Orange and Rhubarb Marmalade

Remove peel in quarters from eight oranges and prepare as for Orange Marmalade. Divide

oranges in sections, remove seeds and tough part of skin. Put into a preserving kettle, add five

pounds rhubarb, skinned and cut in one−half inch pieces. Heat to boiling−point, and boil

one−half

hour; then add four pounds cut sugar and cut rind. Cook slowly two hours. Turn into glasses.

Quince Honey

Pare and grate five large quinces. To one pint boiling water add five pounds sugar. Stir over

fire

until sugar is dissolved, add quince, and cook fifteen or twenty minutes. Turn into glasses.

cold it should be about the color and consistency of honey.

When

Chapter XXXVII − JELLIES, JAMS, AND MARMALADES

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