Orange Marmalade

6 oranges and 3 lemons unpeeled; cut as thin as possible cross-wise with sharp knife. Remove all seeds. To 1 pint sliced fruit add 1 1/2 pints water and boil 1/2 hour. Let stand 24 hours. To each pint cooked fruit add 1 1/2 pints granulated sugar and boil 1/2 hour. Cool a little to see if jellies, if not cook 10 minutes more. Take from fire and when partly cool fill tumblers. - Mrs. Snyder

Conserve

6 lbs. Damson plums, after pits removed 6 lbs. sugar 2 lbs. English walnuts chopped

2 lbs. seeded raisins

Juice 2 lemons and grated rinds Juice 4 oranges, rind of 2

Boil until very thick. - A. L. Miller

Orange Marmalade

3 dozen oranges 11/2 dozen lemons

7 quarts water 24 lbs. sugar

Scrub oranges and lemons clean with a brush, then slice very thin with sharp knife into stone jars (cut across few times before slicing). Put in water and let soak over night. Then boil from 2 to 3 hours. Add sugar and boil .3/4 hour. Put in glasses. - Mrs. A. B. Lord

Dundee Marmalade

12 oranges 12 lbs. sugar

Juice 3 lemons 5 quarts water

Use bitter oranges during the month of March.

Cut oranges very thin, lengthwise, cover with water (be careful to measure water), let stand over night and in morning add rest of 5 quarts water, boil until soft, about 2 1/2 hours; then add sugar and boil 1/2 hour longer.

- Mrs. J. A. McLcod

Grape. And Raisin Conserve

6 lbs. grapes cooked soft and rubbed through the colander. Add 4 lbs. white sugar and cook 20 minutes, then add 2 lbs. raisins seeded and chopped, also the thin yellow rind of 4 large oranges chopped very fine. Cook until it jellies. Cherries or plums can be used in place of grapes.

- Anna Rew Gross

Tomato Marmalade

Pare and slice, without wetting, 4 lbs. unripe tomatoes, give them a slow boil for several hours until a large portion of the water has evaporated, add for each pound tomatoes 3/4 lb- sugar and 2 sliced lemons. Boil for 1 hour longer. - Mrs. Snyder

Grape Fruit Marmalade

Wash well 1 large grape fruit, 2 oranges, and 2 lemons. Cut the oranges and lemons into quarters and the grape fruit into eighths. Remove the seeds and tough centers, then slice thin with a sharp knife. When all is sliced, add 3 times as much water as there is fruit and let stand until the next day. Put over the fire and cook 20 minutes, then measure and add an equal amount of granulated sugar and boil about 20 minutes longer, or until it will jelly. When done, pour into glasses.

Pickled Cherries

7 lbs. cherries

4 lbs. white sugar

1 pint strong vinegar

1 tablespoon whole cloves

2 tablespoons stick cinnamon A pinch ground mace

Put the fruit into a kettle with alternate layers of sugar. Heat slowly to boiling point; add vinegar and spices and boil 5 minutes. Take out the fruit with a skimmer and spread upon dishes to cool. Boil the syrup until thick; pack the fruit in glass jars and pour the syrup on boiling hot. - A. L. D.