Genuine Scotch Marmalade

Take some bitter oranges and double their weight in sugar.

Cut the rind of the fruit into quarters and peel it off.

If the marmalade is not wanted very thick, take off some of the spongy white skin inside the rind.

Cut the rind into thin chips, about half an inch long.

Divide the pulp into small bits, removing carefully the seeds, which may be steeped in part of the water that is to make the marmalade, and which must be in the proportion of a quart to a pound of fruit.

Put the chips and pulp into a deep earthen dish, and pour the water boiling over them.

Let them remain for twelve or fourteen hours.

Turn the whole into the preserving pan, and boil it until the chips are perfectly tender.

When they are so, add by degrees the sugar (which should be previously pounded), and boil it until it jellies.

Pour the water in which the seeds have been steeped into a hair-sieve, and work the seeds well in it with the back of a spoon.

Wash off the seeds by pouring their own liquor through the sieve in small portions over them.

Add this to the fruit when it is first set on the fire.

Use 3 lbs oranges, 3 quarts water, 6 lbs sugar.