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 MARMALADES are a form of preserves that differ from the other varieties more in the nature of the fruit used than in any other respect. For marmalades, large fruits are generally used, and, as a rule, the fruits are left in sections or in comparatively large pieces. The preparation of this food, however, differs in no way from preserves proper and conserves, the processes of cooking, sealing, storing, etc. being practically the same.

ORANGE MARMALADE.--Oranges combined with half as many lemons make a marmalade that most persons like. In fact, orange marmalade is probably made more often than any other kind.

ORANGE MARMALADE 12 oranges
6 lemons
1-1/2 qt. hot water
5 lb. sugar

Peel the oranges and the lemons in the same way an apple would be peeled, inserting the knife deep enough to cut through the skin covering the sections. Remove the contents of the sections and squeeze out any juice that may remain in the thin skin.

Remove the white material from the inside of the peeling, and cut the yellow portion that remains into thin strips. Add the water to the skins and simmer slowly for 1 hour.

At the end of this time, add the sugar and the orange and the lemon pulp, and boil until the mixture is thick. Pour into hot, sterilized glasses, cool, and then seal and label.