This recipe is invaluable for people who are on strict diet and not allowed to take sugar. It should not, however, be made in large quantities as it will not keep long.

Required : Three pounds of Seville orange pulp. Three pints of water. Half an ounce of leaf gelatine.' Twenty-nine or thirty tabloids of saccharine.

Pare the oranges very thinly and boil the rinds in plenty of water for about three-quarters of an hour or until they are so tender they can be pierced with the head of a pin, then cut them into thin shreds. Remove the inner white coat of the oranges and throw it away. Then scrape off the pulp and juice, putting the pips and skinny divisions in a small basin of cold water. Let these stand for some hours so that the glutinous substance from them may be preserved in the water. Next strain out the pips through a cloth, squeezing it well.

Put the three pounds of orange pulp in a preserving-pan, add the water from the pips (there should be two pints), also the saccharine and gelatine, having first dissolved them in a little boiling water. Let all boil for half an hour, then add the shredded peel and cook it for another five minutes. Then pour into clean, dry jars and cover when cold.

N.B. - It is a wise plan to add rather less than the given quantity of saccharine to begin with, then add more to suit individual taste, but remember to dissolve it first before adding it. If more convenient, saccharine powder may be used, one level ladleful equalling one tabloid. The ladles are usually sold with the bottles.

Cost, about 1s. 3d.