Apple Marmalade

Peel and core 1 lb. apples, slice into eighths and put in a basin of water; lift the apples, dripping, into a preserving pan and boil with 1 lb. sugar. 1/8 oz. whole ginger and the rind of 1/2 a lemon until quite clear; add lemon juice about 20 minutes before the preserve is done. - Mabel Sturtevant. 105 S. Dearborn Ave., Chicago, 111.

Spiced Currant Marmalade

Bring to a boil 5 cups sugar, 1 cup vinegar, 1 teaspoon cinnamon, add 5 cups currants which have been pressed through a sieve. Cook 2 minutes, put in cups. Nice served with meats. - Mrs. R. A. Watkins, Oak Forest, 111.

Cherry Marmalade

Boil together 4 qts. of pitted sour cherries, 4 qts. granulated sugar, 4 chopped oranges, 1 qt. raisins and 1 cup water. Boil to a jelly, or about 1 1/4 hrs. - Mrs. M. E. Holmes, Homewood, 111.

Crabapple Marmalade

Quarter and core 10 lbs. of crabapples, add 7 lbs. of brown sugar and 3 lemons, sliced thin. Let stand over night. In the morning cook slowly 5 or 6 hrs., stirring often. - Mrs. S. A. Perkins, Palos Park, 111.

Cranberry Marmalade

Boil together 1 qt. cranberries, 1 pt. water, until fruit is cooked; then add 1 lb. white sugar, 1/2 lb. raisins, 1/4 lb. chopped walnuts, and the grated rind and juice of 2 oranges. Boil 20 minutes. - Mrs. Edgar Wilkinson, Palos, 111.

Grape Fruit Marmalade

1 lemon to 2 grape fruits. Slice fruit in quarter slices. Save pips and put into 1 pt. of water. Measure cut fruit and to every pt. of fruit allow 2 1/2 pts. of cold water and let stand over night. Next day add to it the water off of the pips and boil all for 1 hr. The following day measure boiled liquid and to every pt. add 1 1/4 pts. of sugar. Boil 1 1/4 hrs., or 15 minutes longer, if wanted stiffer. Put in glasses and cover with paraffine. 20 glasses of marmalade cost one dollar. A West Indian recipe. - Mrs. C. C. Chauncy, Mt. Prospect, 111.

Lemon Marmalade

Slice 12 lemons very thin, and take out the seeds, pour over them 5 qts. of water and let them stand all night; the next morning bring them to a boil in the same water, and let boil until tender enough to Mash with a spoon, then add 6 lbs. of sugar and boil 30 minutes. - Mrs. A. L. Lansing, Floss-more, 111.

Orange Marmalade

1 lb. of oranges, sliced thin, or put through a grinder, 1 lemon, sliced crosswise, very thin, add 11 1/2 pt. cups of water, and let stand in a stone jar 24 hrs., boil 1 hr., or until the peeling is soft, set aside for another 24 hrs. Add 4 lbs. of sugar, boil 1 1/2 hrs., or until it jellies. Put in glasses, and when cool cover with paraffine. Makes a solid, jelly-like marmalade. - Mrs. G. R Thornton, 306 S. 2nd Ave., Maywood, 111.

Variation I

1 doz. oranges, peeled and chopped. Boil half the peeling in three waters, boiling about 10 minutes each time. Chop fine, and add to the chopped pulp. Measure all, and add same amount of sugar. Boil until thick. - Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.

Variation II

1 grape fruit, 1 orange, 1 lemon. Put rind and all through a coarse grinder. Add 8 cups water and set away for 24 hrs. Boil for 20 minutes, and set away again for 24 hrs. Then add as much sugar as you have juice and pulp, and boil until it jellies. This should make 8 or 10 glasses. - Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.

Pear Marmalade

Boil 4 lemons in water, take out seeds, chop very fine, add 8 pears, chopped, 6 lbs. sugar, and boil all together 1 hr. Can while hot. - Mrs. E. L. Matthews, Chicago Heights, 111.

Pumpkin Marmalade

Cut 6 lbs. pumpkin fine, put 6 lbs. sugar on and let stand till morning. Then add 3 oranges and 2 lemons, sliced thin. Mix all together and boil till thick. - Mrs. L. R. Ridgley, Tinley Park, ,111.

Rhubarb Marmalade

Boil until thick 5 cups of rhubarb, chopped fine. Add 3 large oranges, sliced thin, 5 tablespoons of lemon juice, and 1 1/2 cups sugar to each cup of rhubarb. Add 1 cup of English walnuts, chopped fine. Boil until thick, and bottle. - Mrs. L. E. Mason, Oak Glen, 111.

Strawberry Marmalade

Pick over carefully small, sound strawberries, wash and weigh, allowing half as much sugar as fruit. If not juicy, add a cup of water. Have the sugar heating in the oven. Boil the berries, stirring constantly 1/2 an hr.; add the sugar, boil 20 minutes, seal in small cans, or put in jelly glasses. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Tomato Marmalade

Boil together 5 lbs. each of tomatoes and granulated sugar, 1 good-sized lemon and 2 oranges, cut in very small pieces, boil the tomatoes and fruits together until a little thick, and fruit is tender, then add sugar, just let it boil up, and can. - Mrs. F. Alexander, Glenwood, 111.