CHINA ORANGE MARMALADE

Clean fruit carefully. Squeeze seeds from oranges and save juice. Strain juice free from seeds. Put skins and pulp through a meat chopper, and place in kettle. Add juice and boil. Then add measure for measure of sugar, stirring until sugar is dissolved, and boil until it becomes glassy.

Or pour boiling water over oranges and let stand over night. Then peel skins off and cut into strips. Free pulp from seeds, add skins, and boil slowly. Add equal measure sugar and boil until thick and glassy.

CHINA ORANGE AND PAPAYA MARMALADE—1,

To 1 measure papaya allow 144 measure China oranges. Wash oranges well. Squeeze out seeds and juice. Put skins through a meat chopper and add to the strained juice. Add papaya pulp cut in small pieces and boil all together; then add as much sugar as pulp. Boil again for 15 or 20 minutes.

CHINA ORANGE AND PAPAYA MARMALADE—2.

To 6 ¢ papaya cut in small pieces add 4 ¢ China orange juice. Boil 15 minutes and add 1% as much sugar as pulp. Boil again for 15 or 20 minutes.

CHINA ORANGE AND PAPAYA MARMALADE—3. 3 qts. China oranges 5 small papayas Soak the skins of 14 the oranges over night, or boil, changing the water three times. Squeeze the juice from the oranges. To 1 © of juice add 2 © sugar. Cook the orange juice and skins with sugar until stringy, then add papaya which has been cooked until soft.