Breads and Rolls
Looking at Cooking and Garden Jobs with Mildred Swift

Mrs. Nibby Thompson

Remove peel from 2 large or 3 small oranges. Put through food chopper. Cover with 1 1/2 cups cold water. Bring to boiling point. Remove from fire and drain. Add fresh water and cook slowly until tender. Drain again. Cook 1 cup water and 1 cup sugar to a thin syrup. Add orange rind and cook until it absorbs all syrup. Cool. This is the orange peel that is added to the bread batter. Nibby often serves this using softened cream for a spread.

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