Amber Marmalade

1 orange 1 lemon.

1 grapefruit.

Slice fruit very thin, rejecting only seeds and core of the grapefruit. Measure fruit, and add to it three times the quantity of water. Let it stand in an earthen dish over night, and next morning boil for ten minutes only. Leave until next day, then boil two hours. Measure, add an equal amount of sugar, and boil, stirring occasionally that it may not burn. Boil for about an hour or until it sheets from spoon. Pour into sterile glasses, let stand until cold, then cover with melted paraffin.

Ora Strong-Davies, Topeka, Kans. Illinois Wesleyan University.

Orange Marmalade

Take equal number of oranges and lemons. Wash and take off little ends. Weigh, quarter and slice as thin as possible; to every pound of fruit add 2 1/2 pints of cold water and let stand twelve hours. Cook until rinds are very tender. Do not cover while cooking. Measure liquid and to every pint add 1 1/2 pounds white sugar, which has been heated. Cook until it jellies.

Ruth Gillespy, Columbia, Mo. University of Missouri.

Pumpkin Marmalade

6 pounds pumpkin - cut very thin slices.

5 pounds sugar.

6 lemons.

1/4 pound ground ginger root.

Mixed sliced pumpkin and sugar and let stand over night. In morning add grated rind and juice of lemons and ginger root. Let boil until thick when cool seal in sterile glasses.

Irma Bullis, Syracuse, N. Y. Syracuse University.