Tipparees are fine for making pies and tarts.
86. Orange Marmalade.
This marmalade can be made from oranges or lemons or grapefruit, or by combining the three, or by combining any two of them.
Either slice the fruit very thinly or run it through a meat grinder. For every cup of fruit take three cups of water. Let it stand for twenty-four hours. Then boil it in the same water until the rinds are soft. Let stand another twenty-four hours in the same water. Then measure again and for every cup of mixture take a cup of sugar. The best results are obtained if not over four cupfuls are boiled at a time. Boil rapidly. If citrus fruits are boiled slowly they are apt to grow dark and strong. If oranges are used alone for this marmalade they must be sour. A good combination is four oranges, two lemons, and half a grapefruit.
87. Orange Jelly.
Mince the oranges, rind and all. For every cup of oranges take three of water. Let stand in water for twenty-four hours. Boil until fruit is soft and let stand again for another twenty-four hours. Up to this point the process is exactly like No. [86].
Now drain the juice from the fruit. Acidulate with lemon juice. If six oranges have been used, add the juice of two lemons. To each cup of juice take a cup of sugar. Boil about four cupfuls at a time and boil quickly. It will soon become jelly. A cup of roselle juice diluted is better to acidulate with than the lemon juice. A beautiful ruby jelly is the result.
88. Candied Grapefruit Peel.
Cut the grapefruit peel in sections. About eight pieces to a grapefruit is a good size. Prick each piece and soak for three days. If the weather is very hot, better scald the fruit instead of soaking it. Change water every morning and evening. On the morning of the fourth day boil the skins until they can be easily pierced. Remove them and squeeze them as dry as possible. Place them on a tray and sun them for several hours, or else dry them in an expiring oven. Weigh the peels, and take once and a half their weight in sugar. Make this sugar with water into a thick syrup; then add the peels and boil until they look clear. Take them out and boil the syrup until it is quite thick. Return the peels and stir around and around until the sugar candies over them. Put them to dry in the sun for a day. Orange and lemon peel, watermelon rind, green muskmelons, and almost any kind of fruit can be preserved in the same way.