Orange Marmalade.

Four large oranges, 2 lemons. Slice or shred all in fine pieces, add as much water as fruit and juice. Cook 1/2 hour or until tender. Add as much sugar as fruit and water. Cook fast about 3/4 hour. Put in jelly glasses.

Mrs. S. J. Chapman.

Orange Marmalade.

Six navel oranges sliced crosswise (do not peel), the juice of 2 lemons. To each pound of fruit add 1 quart of water and 1 extra quart to the whole. Boil 3/4 hour, skim well, let cool. To each cup of fruit add 1 cup of cane sugar, boil until it jellies.

Mrs. E. W. Parker

Orange Marmalade.

Twelve oranges, 4 lemons of medium size, sliced very thin. Cover in a large granite kettle with 7 pints of water, let stand over night. The second day cook without stirring until the rinds are tender, usually about 1/2 or % of an hour. Stand away again over night. The third day weigh, deduct the weight of kettle, add l 1/4 pounds of best granulated sugar to each pound of pulp, cook until the syrup will jelly when cooled, and place in jars and glasses while hot.

Mrs. Young

Grape and Nut Marmalade.

Six pounds of muscat grapes seeded, 3 pounds of sugar, 1/2 pound nuts, 1 tablespoon vinegar. Weigh. wash and seed the grapes. Then weigh again. Heat slowly to boiling and let boil 10 to 15 minutes. Add sugar gradually and boil 45 minutes from the first. Ten minutes before finished add nuts and vinegar.

Mrs. C. H. Griffen

Lemon Butter.

One and a half cups sugar, 2 eggs, 2 lemons, 2 tablespoons butter. Cook in a double boiler and stir until clear and thick like honey.

Mrs. L G. Hoyt

Lemon Butter.

Grated rind and juice of 3 lemons, 3 eggs well beaten, 2 1/2 cups sugar, 1/2 cup water, butter size of walnut. Let come to a boil stirring all the time.

Mrs. Burton

Preserved Muscat Grapes.

Seven pounds Muscat grapes seeded. 3 cups sugar, 2 pounds chopped walnuts. Boil grapes until skins are tender, then put in chopped nuts and boil 15 minutes.

Mrs. Gilmer.

Preserved or Spiced Concord Grapes.

Separate pulps from skins, boil skins (in just enough water to cover) till tender. Cook pulps until soft enough to pass through sieve. Put the skins and strained pulp together allowing 1/2 pound sugar to each pound of fruit. If you want it spiced add 1 tablespoon of cloves and a tablespoon of cinnamon to each pound of fruit, and enough vinegar to dissolve sugar.

Mrs. Gilmer.

Dried Figs.

It is best to use figs that are not dead ripe. Boil figs until the green disappears, drain, make a thick syrup of 2-3 sugar to 1-3 water and boil figs until transparent Let stand over night. Bring to boil next morning, let stand another 24 hours and then drain. Put on board and dry in sun, turning daily. When dried thoroughly, dip in sugar and put away.

A. S. N.