Apple-orange Marmalade Recipe

Take seven pounds of apples, all green, if possible; wash and remove any

imperfections, also the blossom and stem. Cut, but do not core nor peel.

Cut in very small pieces. Three oranges; wash and remove peel, which put

through finest knife of food-chopper, after discarding the inner white

peeling, also seeds. Put the apple on to boil, adding water till it

shows among the fruit, and boil to quite soft; mash fine and put in

jelly bag to drain over night. Boil the juice with the orange pulp, cut

in very small pieces; add the orange peel and cook for twenty minutes,

or till the orange is cooked. Add five (5) pounds of granulated sugar

and let boil until a little in a cold saucer will jell.



This recipe has never been in print to my knowledge and will prove very

satisfactory to the majority of people.



B. F. B.

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