Orange Marmalade—No. 1.
To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel until you can run a wisp through it. Peel the others and divide all into sections; remove the seeds and stringy parts, and cut into small pieces. Grate the yellow rind of 2 of the lemons and squeeze the juice of all, which add to the orange pulp. When the orange peel is tender, remove the white part with a sharp knife, and shred the yellow part very fine with scissors. Add this to the mixture and weigh, and allow an equal weight of sugar. Boil the pulp ten minutes, then add the sugar and boil thirty minutes (a steady boil), stirring constantly, as it burns very easily.
Orange Marmalade—No. 2.
4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges and lemons in water over night, previously slicing them in very thin, small pieces. Cook till soft. After partially boiled away, put in the sugar. This quantity makes twelve or fourteen glasses.
Fig Jam—No. 1.
2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use the juice of the oranges and lemons; also the finest of the pulp and the rind of 1 orange, shredded, as for marmalade. Boil the figs, juice and rind for half an hour, then add 1 pound sugar to each 2 pounds of figs, and boil another half hour. Cover when hot.
Fig Jam—No. 2.
6 pounds figs, 3 of sugar, 2 lemons, sliced, 1/2 cup sliced green ginger root. Boil three hours.