8 lbs. apples. 10 lbs. sugar. 6 large lemons. 2 quarts water.

Slice the lemons, cover them with the water and let them stand over night. In the morning put them into a preserving pan, add the apples, peeled, cored and sliced, and boil for one hour. Then add the sugar, and boil for one and one-half hours longer.

Pour into glass jars and seal.

Another Method: Wipe six pounds of apples, pare and core them; put the skins and cores into a saucepan, cover with two cupfuls of cold water and boil quickly for ten minutes. Drain away the juice, pressing the apple skins to get as much out of them as possible.

Grate the rinds of four lemons, adding four and one-half pounds of sugar. Now put the cut up apples into a wide jar, strain the lemon juice into the water in which the apple skins were boiled and pour over the sugar. Let it just melt and pour over the apples.

Cover the jar closely, and put it in the oven till the fruit is tender, then pour it into a saucepan and boil for three-fourths of an hour. Stir almost constantly, and when the mixture is coming away from the pan divide into small jars or cups. If these are brushed over with olive oil the marmalade will turn out whole.

One handful of blanched and shredded almonds added at the last gives the marmalade a nice appearance.