_Ingredients._—Equal weight of fine loaf sugar and Seville oranges; to
12 oranges allow 1 pint of water. _Mode._—Let there be an equal weight
of loaf sugar and Seville oranges, and allow the above proportion of
water to every dozen oranges. Peel them carefully, remove a little
of the white pith, and boil the rinds in water 2 hours, changing the
water three times to take off a little of the bitter taste. Break the
pulp into small pieces, take out all the pips, and cut the boiled rind
into chips. Make a syrup with the sugar and water; boil this well,
skim it, and, when clear, put in the pulp and chips. Boil all together
from 20 minutes to ½ hour; pour it into pots, and, when cold, cover
down with bladders or tissue-paper brushed over on both sides with
the white of an egg. The juice and grated rind of 2 lemons to every
dozen of oranges, added with the pulp and chips to the syrup, are a
very great improvement to this marmalade. _Time._—2 hours to boil the
orange-rinds; 10 minutes to boil the syrup; 20 minutes to ½ hour to
boil the marmalade. _Average cost_, from 6_d._ to 8_d._ per lb. pot.
_Seasonable._—This should be made in March or April, as Seville oranges
are then in perfection.