Kumquat Marmelade

3 lbs. kumquats sliced thin and seeds removed. Add same amount of water and set away 24 hrs. Boil until tender in same water and set away another 24 hrs. Then boil 30 min.. weigh, and add equal weight in sugar. Boil 20 min. longer, put in glasses, and let stand until jellied before sealing with paraffin.

- Mrs. L. D. Trabert.

Orange Marmalade

4 oranges. 2 lemons, cut into thin slices. To 1 pint of the mixture add 1 1/2 pints water. Boil 30 minutes and let stand over night. Then add 3 cups sugar to each pint of mixture. Boil 40 minutes.

- Mrs. E. R. Pulliam.

Orange Marmelade

6 thin-skinned oranges, 6 thin-skinned lemons, shred and measure. To each cup fruit, add 3 cups water, put in crock and soak 24 hours, no less. Boil hard 10 minutes and let stand 24 hours again. To each cup fruit, add 1 cup sugar then 1 cup extra. Cook until it jells, put in glasses. - Mrs. W. L. Severance.

Orange Marmelade

4 oranges and 2 lemons cut into thin slices, or put through the food chopper.

To 1 pt. of this mixture add 1 1/2 pts. of cold water and boil 30 minutes. Let stand over night and in the morning add 1 1/2 lbs. of sugar to each pint. Boil 40 minutes and pour into glasses.

- Mrs. C. S. Graves.

Orange And Rhubarb Marmalade

Cut 4 oranges in half, remove the pulp with a spoon. Trim off the yellow rind, being careful not to get any of the white. Boil 3/4 cupof the rind, cut in small pieces, with 1 cup water and 1/2 tsp. salt, until tender, add 3 cups sugar, 4 cups rhubarb, and the orange pulp. Cook slowly until it begins to look clear, add 3 more cups sugar and boil 10 minutes longer. Pour in jelly glasses and seal with paraffine. Makes 7 glasses. Pineapple and raisins may be added for a change.

- Mrs. L. Scharstein.

Rhubarb And Raisin Marmalade

To 1/2 lb. raisins, chopped, add 1 1/2 lbs. rhubarb. Boil with just enough water to prevent burning, for 1/2 hour, add 1 1/2 1bs. sugar, cook until thick as jelly. Add the juice of 1/2 lemon and a little grated rind a short time before taking from fire. Makes 5 glasses.

- Mrs. L. Scharstein.

Rhubarb Marmalade

5 pounds rhubarb, peeled and cut in small pieces, 5 oranges, cut in small pieces, 1 large pineapple, chopped fine, 1 quart water. Add equal amount of sugar by weight, and let stand over night. Boil slowly until it thickens, about 2 hours.

- Mrs. Geo. F. Tyson.

Rhubarb Marmelade

3 lbs. sugar, 1 qt. cut up rhubarb, 4 oranges. Put the rhubarb with the sugar and add the oranges cut up fine. Cook until it jellies. Put up in glasses and store.

- Mrs. O. Carlson.