Amber Marmalade

Cut fine 1 orange, 1 lemon, 1 grapefruit; remove cores and seeds. Use all pulp and peel. Measure fruit and add 3 times amount of water. Let stand over night in earthen bowl. Boil 10 minutes only. Let stand another night. Measure fruit and use same amount of sugar. Boil fruit 1/2 hour; add sugar and boil until it jellies.

Mrs. Carrie I. Wright. Mrs. E. I. Chase.

Carrot Marmalade

Put through chopper (coarse cutter) 1 1/2 lbs. carrots. Cook in a small quantity of water until tender. Put 2 lemons through chopper, as above, and cook 15 minutes. Then put carrots and lemons together with 2 lbs. sugar and boil until thick; a few minutes only being required. Put in jelly glasses. Mrs. Cora E. Johnson.

Orange Marmalade

Slice thin 4 oranges and 2 lemons; add 22 cups of water and let stand 24 hours. Boil 1 hour and let stand 24 hours more. Add 16 cups of sugar; boil until it jellies.

Miss Huston.

Peach And Pear Marmalade

Pare and slice moderately fine equal quantities of peaches and pears. Add as much sugar as fruit and cook until thick. Delicious. Mrs. C. E. Mutschel.

Rhubarb Marmalade

Six lbs. sugar, 4 lbs. rhubarb, 2 lemons. Slice lemons fine and cook all together until thick as desired.

Mrs. M. E. Buck.

Tomato Marmalade

Two lbs. tomatoes, 1 lb. tart apples, 2 1/2 lbs. sugar, 2 lemons. Cut tomatoes and apples small; cut lemons in thin slices. Boil all together 1 1/2 hours.

Mrs. A. D. Campbell.

Peach Marmalade

Eighteen peaches cut in small pieces, grated rind and juice of 1 lemon, 1 large orange (cut in small pieces without peeling). As much sugar as fruit. Cook 1 hour.

Mrs. S. Simmons.