Orange Marmalade

3 oranges 1 lemon.

11 cups cold water 4 pounds sugar.

Wipe fruit, cut in halves crosswise; remove seeds and put through a meat chopper. Put in preserving kettle, add water, cover, and let stand twenty-four hours. Place on range, bring to the boiling point and let simmer one and one-half hours. Add sugar and again let stand twenty-four hours. Again bring to the boiling point and let simmer one and one-half hours.

Pickled Lime Marmalade

12 medium-sized green tomatoes.

12 selected pickled limes 6 cups sugar.

Wipe tomatoes and drain limes; then force through a meat chopper. Put in saucepan, add sugar, bring to the boiling point and let simmer three hours. Turn into glasses and seal,.