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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

ORANGE MARMALADE #2
 

 Take 6 oranges, 4 peeled and 2 with peeling. For every pound of fruit take 1 quart of cold water and let stand 24 hours, then set on stove and let boil for 1/2 hour. Take off and weigh. For every pound of fruit add 1 pound of sugar; cook until done. Test by putting a little in a dish, and when cool it will be like jelly.

Sister E. E. Aschenbrenner, Covina, Cal