ight in sugar beat fine; cut the oranges in
halves, take out the pulp, pick out the seeds, and take off the skins
carefully. Boil the rinds very tender in a linen cloth; cut them in
strips whilst hot, and lay them in the pan in which you design to boil
the marmalade. Put a layer of sugar, and a layer of orange rinds,
alternately, till all are in; let them stand till the sugar is quite
dissolved; add the juice of a lemon; set them on a stove, and let them
boil fast till nearly done; then put in the pulp, and boil them again
till quite done. Take them off, and add the juice of a lemon; let them
stand in pots for a few days, and they will be fit for eating.

Lemon marmalade may be done in the same way, only with a much greater
quantity of sugar, or sugar mixed with sugar-candy.

_Orange Marmalade._ No. 2.

Take six dozen Seville oranges; pare thin three dozen, the other three
rasp thin, and keep the parings and raspings separate. Cut all the six
dozen in halves; squeeze out the juice, but not too hard; scoop out the
pulp with a tea-spoon; pick out the seeds, and keep the pulp. Boil the
skins, changing the water two or three times, to take off the
bitterness, till they are tender enough for a straw to pierce them. When
they are boiled, scoop out and throw away the stringy part; boil the
parings three times in different waters; beat the boiled skins very fine
in a marble mortar; beat the boiled rinds in the same manner. The pulp,
skin, rinds, and juice, must be all weighed, but not yet mixed; for each
pound in the whole take one pound of loaf sugar, which must first be
mixed with a little water, boiled alone, well skimmed, and thoroughly
cleared. The pulp, skins, and juice, must then be put into this syrup,
well mixed, and boiled together for about half an hour; after which put
in the rasped rinds, beaten as above directed, and boil all together for
a short time. Put the marmalade into small pots, and cover with brandy
paper.

_Orange Marmalade._ No. 3.

Take a dozen of Seville oranges and their weight in sugar finely
powdered. Pare the oranges as thin as possible; the first peel is not
used in marmalade; it is better to grate off the outer peel and put them
in water. Let them lie two or three days, changing the water every day;
then cut the oranges in quarters, and take out all the pulp; boil the
peels in several waters, till they are quite tender and not bitter. Then
put to the sugar half a pint of water, and boil