Proportions. Six Florida oranges; three lemons; sugar as needed.

Method. Cut oranges through center and with a spoon scoop out the pulp, being careful that no seed or white fiber is taken up. Cut lemons into slices and remove all seeds or stringy parts, pare slices so that the pure fruit center is left, taking off every bit of the white skin. Measure, and add equal portions of sugar and enough water to cover bottom of kettle; can as other fruit. Seal in pint or half-pint jars. (This may rank as a novelty, but if canned when these fruits are cheap, this will be nice to add to other preserves or to use for ices, fruit punch, and sauces when oranges are too dear to use freely.)