Use equal quantities of fruit and sugar. Pare, core and cut in small pieces the large fruits; the small ones wash and hull, place in the preserving kettle the fruit and sugar in layers. Let stand half an hour to extract the juice. Cook it slowly. When it becomes clear, put a little on a cold plate, if it hardens it is done; put in glasses or jars and cover.

Orange Marmalade

1 dozen oranges. 4 grape fruit.

3 lemons.

Slice the fruit very thin. Remove the seeds, weigh it, to every pound, or two cups, allow three cups of water; put in a crock and let stand twenty-four hours, then put on the fire and boil one-half hour. Return it to the crock and let remain another twenty-four hours, then measure. To every pint add two and one-fourth cups of sugar, then boil until it jellies slightly. This amount will make about twelve quarts.

Candied Orange Peel

Cut rind of orange in thin strips. Soak two days in cold water. Cover well with water and change fully ten times a day. Drain, put on the stove covered with cold water. Let come to a boil, then drain. Make a thick syrup, cook the straws in the syrup till it hairs, then remove from the syrup and roll in granulated sugar.

Rhubarb Marmalade

One quart of red rhubarb cut in pieces. Four oranges, pulp and grated rind. One lemon, juice and rind. Three cups sugar. Cook all together until thick.