all
night. Cook slowly in enamel kettle until thick. Seal with paraffine in
glasses.

ORANGE MARMALADE

Mrs. T. M. Flournoy

Six oranges; three lemons, parboiled, and save the water; either put the
skins through the chopper or slice them very thin; add eight cupfuls
water, using that in which the fruit was boiled, and sixteen cupfuls of
sugar; let stand over night. Next day let it boil gently until it
jellies.

ORANGE MARMALADE

Mrs. C. B. Martin

One grapefruit; six oranges; two lemons (sliced like wafers); two quarts
of cold water; let stand over night. In the morning, boil slowly until
fruit can be pierced with a straw; add seven and one-half pounds
granulated sugar and boil until thick enough.

ORANGE MARMALADE

Miss Julia Hunt

Six pounds of pumpkin (after cut), cut one inch long, three-fourths inch
wide and one-half inch thick; cover with five pounds sugar; let stand
over night. Six lemons, juice and rind; two oranges sliced and the rinds
cut in small pieces; three-fourths ounce ginger, the preserved is best.
Simmer until the rind softens, then add to the pumpkin and boil until
the right consistency.

QUICK ORANGE MARMALADE

Mrs. A. Donald Campbell

Take one-third lemons and two-thirds oranges (eight oranges and four
lemons makes large enough quantity to cook up at one time and makes
twelve glasses). Take off the yellow part of the peel from one-half of
each; cut into small pieces and drop into the preserving kettle; take
off the white part of the peel, between the yellow part and the pulp; be
sure none of the white goes into the marmalade, as it makes it bitter.
Slice the fruit across in thin slices, and add it to the cut up peel;
put teacup of water to each whole fruit (oranges and lemons) and cook
until the fruit is soft. When cooked, add three-fourths cup of sugar for
each whole fruit and boil hard until it jells. The quicker it is cooked
the better, as long cooking, especially after the sugar is added, tends
to destroy the flavor and makes the mixture taste strong.

RHUBARB MARMALADE

Mrs. J. L. Putman

Boil for twenty minutes, four pounds of rhubarb cut into small pieces,
leaving the skin on. Add the juice of five lemons, the rind of which has
been sliced off thinly, boiled in a little water for about twenty
minutes or until soft; and chopped fine. To this add six pounds of
granulated sugar, one pound of blanched almonds, chopped or cut, and one
wine-glass of Jamaica ginger.