Orange Marmalade

One orange; 1 lemon; 1 grape fruit. Discard tough end of lemon and middle fibre of orange and grape fruit; cut on potato slicer, very thin, the rind, after scooping out fruit; measure; add 3 times as much cold water; boil 30 minutes; let stand 24 hours; measure; add equal parts sugar as you have liquid; cook about 2 hours, or until consistency of a thick conserve - Mrs. Chas. Butterworth.

Orange Marmalade

Six oranges, sliced thin; 3 lemons, sliced thin; score so that slice will be halved; 3 quarts water; soak 24 hours; then cook 10 minutes and let stand 24 hours more; add 3 quarts granulated sugar and cook until it jells. Never at any time pour off any of the water - Mrs. E. P. Gerhold.

Grape And Orange Marmalade

Six pounds grapes; 2 pounds raisins; 4 pounds sugar; 4 oranges. Cut the rind into thin strips, chop the raisins and pulp the grapes; cook the pulps until soft, press through a sieve and add to the skins; cook 15 minutes and add to the orange pulp and other things and simmer gently until jelly like; pour into glasses and seal - L. M.