Transparent Marmalade.
CUT very pale Seville oranges into quarters, take out the pulp, put it into a bason, and pick out the skins and seeds. Put the peels into a little salt and water, and let them stand all night. Then boil them in a good quantity of spring-water till they are tender, cut them in very thin slices, and put them to the pulp. To every pound of mar-malade put a pound and a half of double-refined sugar, finely beaten, and boil them together gently for twenty minutes; but if not clear and transparent in that time, boil it five or six minutes longer. Keep stirring it gently all the time, and take care you do not break the slices. When it is cold, put it into jelly or sweetmeat glasses, and tie them down tight with brandy-paper, and a bladder over them,