Grape Marmalade

Four pounds pulped grapes, two pounds sugar, four oranges chopped, one pound raisins. Cook till thick. - Mrs. T. A. Barney, New Haven, Conn.

Orange Marmalade

Six oranges sliced fine, six pints of water. Let this stand twenty-four hours, then boil forty-five minutes. When this stands twenty-four hours add one pint of liquid and boil two and one-half hours. When almost cooked add the juice of one lemon to every four or five orange's-. - Mrs. Jas. S. Elder, Mayer, Ariz.

Orange Marmalade

Select nice fresh fruit and slice very thin, skins and all; one orange, one lemon, and one grape fruit, omitting part of the rind of the grape fruit. Measure and add three times the amount of water. Let stand twenty-four hours, then bring to a boil and cook ten minutes. Let stand another twenty-four hours, then measure and add equal amount of sugar and boil till it jellies. - Mrs. Fred Ferguson, Williams, Ariz.

Orange Marmalade

Select fresh, plump, heavy fruit. Wash, discard tips and stems, slice in pieces about one-eighth inch thick and one to two inches long. Put into granite preserving kettle, add the water. Set in cool place twenty-four hours. Second day divide into two kettles, place over a hot fire, boil briskly until the peel is perfectly tender. Set aside twenty-four hours. . Third day measure the fruit, return to the two kettles, bring to boiling point, add equal measure of sugar, boil briskly about two minutes or until it drops thickly from a spoon as any jelly. This receipt calls for three good sized oranges, one and one-half good sized lemons and three quarts water with sugar. - Mrs. W. T. Mayfield, Denver, Colo.

Orange Marmalade

Equal weight of oranges and sugar. Grate the yellow peel off half the oranges. Peel the yellow off other half and cut in small strips. Boil the cut peel in three different waters till tender. After removing all the tough white skin cut the pulp in small pieces. Put this in a colander and let juice run through on the sugar. Boil sugar for about ten minutes, adding a little water it necessary; skim well and then add the pulp and grated peel; after boiling six minutes add the cut peel and boil fifteen minutes. If oranges are very sweet add before cooking, the juice of two or three lemons or grape fruit. Put in jelly glasses. It grows better with age. - Mrs. Charles O. Lacy, Seattle, Wash.

Orange Marmalade

Boil seven oranges and five lemons until a straw will pierce them. Throw away the water, open the fruit, take out the pulp, removing every seed. Cut the rind in very small slivers and add to the pulp. To two pounds of this add three pounds of'white sugar and boil until clear. - Mrs. Wm. Hayward, Los Angeles, Calif.

Orange Marmalade

Slice six oranges and three lemons very thin, rejecting rough ends and seeds. To each pound of fruit add one and one-half pints of water. Let stand twenty-four hours. Boil gently until skins are tender. Let stand another twenty-four hours. Then to each pound of mixture add one and one-half pounds sugar. Cook until syrup jellies and skins are transparent.. Makes twenty-four glasses. - Mrs. F. W. Sisson, Lolomai Lodge, Oak Creek, Ariz.

Pineapple Marmalade

Peel, core and shred the pineapple' and allow a pound of granulated sugar to each pound of the fruit. Mix well and let stand over night in a preserving kettle. In the morning let it boil slowly or simmer for half or three-quarters of an hour or until clear and amber colored. Put in small glass jars. - Mrs. Fred Ferguson, Williams, Ariz.

Pineapple Marmalade

Peel, core and grate the pineapple, weigh, and allow a pound of granulated sugar to a pound of the fruit. Mix well and let stand in the preserving kettle over night. Boil or simmer half or three-quarters of an hour until clear and amber colored. Cool and put in jars. Fine. - Miss Clara Stuntz, Madison, N.J.