Marmalade

6 oranges.

6 medium size apples.

2 grape fruit.

1 large can grated pineapple 12 cups water Sugar.

Peel and core the apples and chop them fine. Cut grape fruit and oranges in small bits. Add pineapple and water. Let stand over night. Boil well. Let stand over night again. Add an equal measure of sugar and cook until it jells.

Mrs. F. G. Lankard.

Orange Marmalade I

4 oranges 2 lemons.

Cold water Sugar.

Cut fruit into thin slices. To each pint of fruit add one and one-half pints cold water and boil thirty minutes. Let it stand over-night. In the morning add one and one-half pounds of sugar to each pint. Boil about forty minutes or until slightly thickened.

Annie H. Price.

Orange Marmalade

1 orange 1 lemon.

1 grapefruit.

Put fruits through grinder. Add three times their bulk of water. Stand over night and boil thirty minutes. Let stand an hour or so. Measure as much sugar as juice and boil till it jells.

Bertha Mc Elwain, given by Mrs. W. C. Gilbert.

Rhubarb Marmalade

5 pounds rhubard 1 pound dried apricots 1 can shredded pineapple.

1 level teaspoon ginger 6 cups sugar.

Prepare rhubarb and stew till tender in small a-mount of water, just enough to start the juice over a slow fire. Wash, soak and stew the apricots. Combine the three fruits and cook all together about ten minutes, then add the sugar and ginger and simmer slowly for about thirty minutes. Can and seal.

Mrs. S. B. Gregg.