Lemon Marmalade

3 lbs. lemons.

2 quarts (8 cups) water.

2 oranges Sugar.

Wipe the lemons and the oranges carefully. Pare the skin very thinly from the lemons and the oranges, and cut them up into slender chips. Put the chips on to boil in a saucepan, with three cupfuls of the water, allow to cook for forty minutes. Now take all the white part from the lemons and the oranges and cut up all the pulp roughly; put this into a large casserole or earthenware dish with the remainder of the water to cook slowly for one and a quarter hours. Stir it frequently; then strain it through a hot jelly bag without pressure. Add the chips and the liquid to the strained juice. Now measure this liquid, and for each cupful allow one pound of sugar. Return to the casserole, and boil slowly for half an hour.

Put into jars and seal for use.

Prune Marmalade

2 1/2 lbs. large prunes.

6 large apples.

1/2 lb. (1 cup) sugar.

1 lemon.

2 tablespoonfuls orange flower water.

Wash the prunes and soak them over night in cold water. Steam or stew gently until tender. Set aside until cool enough to handle; then remove the stones. Return to the fire, add the apples, pared, cored, and sliced, sugar, strained lemon juice, and orange flower water.

Cook slowly to a marmalade in a casserole, stirring occasionally that the mixture may be smooth.

Can at once.

Quince Marmalade

Quinces Sugar.

Cold water.

Wipe the quinces with a damp cloth, but do not peel them; cut them in slices and put them into an earthenware pan with enough cold water to float them. Boil them till quite tender and the fruit is reduced to a pulp, then rub through a sieve. Weigh the pulp, and allow three-quarters of a pound of lump sugar to every pound.

Place the whole on the fire and keep it well stirred from the bottom of the pan with a wooden spoon until reduced to a marmalade. Drop a little on a cold plate; if it jellies, you will know that it is ready. Divide into glass jars while hot; let it stand till cold, then seal.