Rind of three or four oranges. Remove inner white skin and cut rind into very fine strips or put through grinder. Boil this in 1 1/2 cups salted water until tender. Drain, then boil again in 1/4-1/2 cup of water and 1 cup sugar. Cook until clear, stirring frequently. It should be like a thin marmalade. Cool and add to batter.

BATTER FOR ORANGE BREAD:

1 egg
1 1/2 tbsp. of butter
1 c. sugar

Beat together and add 1 cup of marmalade mixture.

1 c. milk
1/2 tsp. salt
3 c. flour
3 tsp. baking powder

Stir until smooth. Put in 2 oblong cake tins and line bottom with waxed paper. Bake in 275 degree oven for about 30 minutes. Test with tester to determine when done. This is best eaten after the first day. Serve, spread with butter or cream cheese. Best when sliced very thin.