_Ingredients._—Equal weight of Seville oranges and sugar; to every lb.
of sugar allow ½ pint of water. _Mode._—Weigh the sugar and oranges,
score the skin across, and take it off in quarters. Boil these quarters
in a muslin bag in water until they are quite soft, and they can be
pierced easily with the head of a pin; then cut them into chips about
1 inch long, and as thin as possible. Should there be a great deal of
white stringy pulp, remove it before cutting the rind into chips. Split
open the oranges, scrape out the best part of the pulp, with the juice,
rejecting the white pith and pips. Make a syrup with the sugar and
water; boil it until clear; then put in the chips, pulp, and juice, and
boil the marmalade from 20 minutes to ½ hour, removing all the scum as
it rises. In boiling the syrup, clear it carefully from scum before the
oranges are added to it. _Time._—2 hours to boil the rinds, 10 minutes
the syrup, 20 minutes to ½ hour the marmalade. _Average cost_, 6_d._
to 8_d._ per lb. pot. _Seasonable._—Make this in March or April, when
Seville oranges are in perfection.
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 6_d._ to 8_d._ 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 7_d._ to 9_d._ 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_, 1_s._
6_d._ _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.