ORANGE MARMALADE.
To every pound of sliced oranges (one half Seville and one half sweet) add three pints of cold water; let stand in a cool place for forty-eight hours; then boil all together until tender, generally about two hours; set away for twenty-four hours. Then weigh the fruit and to every pound of the boiled fruit add three fourths of a pound of sugar. Boil until it will “set” when tried on a chilled plate.
LEMON MARMALADE.
Pour a scant quart of boiling water over two pounds of sugar and let it stand until dissolved. Put in agate preserving kettle and peel some very thin, thread-like strips of the delicate yellow rind of the lemons; add to the liquid; carefully peel and remove all fibrous parts from six large lemons, collect the seeds, tying them in a thin cloth; add the pulp and the little bag of seeds to syrup, keep kettle uncovered and let preserve boil gently. When it “sets” on a chilled plate it is done. The seeds used in this way make it jell much more quickly and the marmalade is more delicate in flavor.
APRICOT MARMALADE.
Choose deep yellow apricots, not too ripe; take off the skin, take out the stones, and extract the kernel. To each twelve pounds of fruit add eight pounds of sugar, put in agate kettle, and boil until it will “set” by dropping into a chilled plate. It needs to be stirred frequently and carefully watched to prevent burning.
INVALID COOKERY.
PEA SOUP.
One pint of fresh, or one can of marrowfat peas; boil until thoroughly soft so they will mash easily; then strain through a sieve to remove skins. To pulp and liquor add one pint of cream, one teaspoonful of sugar, salt and pepper to taste, and one tablespoonful of butter. Serve with wafers. This is a very nutritious and relishable soup for a convalescent.