ORANGE MARMALADE, an easy way of Making.
Ingredients.—To every lb. of pulp allow 1½ lb. of loaf sugar. Mode.—Choose some fine Seville oranges; put them whole into a stewpan with sufficient water to cover them, and stew them until they become perfectly tender, changing the water 2 or 3 times; drain them, take off the rind, remove the pips from the pulp, weigh it, and to every lb. allow 1½ of loaf sugar and ½ pint of the water the oranges were last boiled in. Boil the sugar and water together for 10 minutes; put in the pulp, boil for another 10 minutes; then add the peel cut into strips, and boil the marmalade for another 10 minutes, which completes the process. Pour it into jars; let it cool; then cover down with bladders, or tissue-paper brushed over on both sides with the white of an egg. Time.—2 hours to boil the oranges; altogether ½ hour to boil the marmalade. Average cost, from 6d. to 8d. per lb. pot. Seasonable.—Make this in March or April.
ORANGE MARMALADE, made with Honey.
Ingredients.—To 1 quart of the juice and pulp of Seville oranges allow 1 lb. of the rind, 2 lbs. of honey. Mode.—Peel the oranges, and boil the rind in water until tender, and cut it into strips. Take away the pips from the juice and pulp, and put it with the honey and chips into a preserving-pan; boil all together for about ½ hour, or until the marmalade is of the proper consistency; put it into pots, and, when cold, cover down with bladders. Time.—2 hours to boil the rind, ½ hour the marmalade. Average cost, from 7d. to 9d. per lb. pot. Seasonable.—Make this in March or April.
ORANGE MARMALADE, Pounded.
Ingredients.—Weight and ½ in sugar to every lb. of oranges. Mode.—Cut some clear Seville oranges in 4 pieces, put all the juice and pulp into a basin, and take out the seeds and skins; boil the rinds in hard water till tender, changing the water 2 or 3 times while boiling; drain them well, and pound them in a mortar; then put them into a preserving-pan with the juice and pulp, and their weight and ½ of sugar; boil rather more than ½ an hour. Time.—About 2 hours to boil the rinds, ½ an hour the marmalade.
ORANGE PUDDING, Baked.
Ingredients.—6 oz. of stale sponge cake or bruised ratafias, 6 oranges, 1 pint of milk, 6 eggs, ½ lb. of sugar. Mode.—Bruise the sponge-cake or ratafias into fine crumbs, and pour upon them the milk, which should be boiling. Rub the rinds of 2 of the oranges on sugar, and add this, with the juice of the remainder, to the other ingredients. Beat up the eggs, stir them in, sweeten to taste, and put the mixture into a pie-dish previously lined with puff-paste. Bake for rather more than ½ hour; turn it out of the dish, strew sifted sugar over, and serve. Time.—Rather more than ½ hour. Average cost, 1s. 6d. Sufficient for 3 or 4 persons. Seasonable from November to May.
ORANGE PUDDING, Seville.
Ingredients.—4 Seville oranges, 6 oz. of fresh butter, 12 almonds, ½ lb. of sifted sugar, the juice of 1 lemon, 8 eggs. Mode.—Boil the oranges and chop them finely, taking out all the pips. Put the butter, the almonds, blanched and chopped, and the sugar, into a saucepan, to which add the orange pulp and the lemon-juice. Put it on a hot plate to warm, mixing all together until the butter is thoroughly melted. Turn the mixture out, let it get cold, then add the eggs, which should be well whipped. Put all into a baking-dish, bordered with puff paste, and bake from ½ hour to 40 minutes, according to the heat of the oven. Time.—½ hour to 40 minutes. Seasonable from November to May.