Orange Marmalade

Six oranges, 3 lemons sliced thin. Cover with 4 quarts cold water and let stand 24 hours. Then boil 1 hour and then stand 24 hours Longer. Then measure equal quantity sugar and boil 1 hour. It will jelly almost as you turn it into tumblers.

- Mrs. Robt. E. Smith.

Grape Marmalade

Wash grapes, pick over and remove stems. Separate pulp from skins and put pulp in preserving kettle. Heat to boiling point, then cook slowly until seeds separate from pulp; rub through sieve. Return to kettle, add skins, add equal measure of sugar and cook slowly 30 minutes or more, stirring occasionally to prevent burning. Seal.

Fig Marmalade

When canning fruit, preserves or sweet pickles, save the syrup left over, seal it and use it in cooking figs. Grapes, strawberries and cherries are specially nice for this purpose. Peel the figs, then weigh and mash fine. To 10 pounds of figs add 1 quart fruit juice and boil hard 1 hour, stirring constantly, then add half as many pounds of sugar as figs and boil 20 minutes more. Seal it; or it will keep in jelly glasses.

- Mrs. J. H. Anderson.

Cook Light Heat

With Gas

Covina Valley Gas Company

110 Citrus Avenue Covina Phone Io6.