One orange, one lemon, one grapefruit, sugar; shave the fruit very thin, rejecting nothing but the seeds and cores; measure the fruit and add to it three times the quantity of water; let stand in earthen dish over night; next morning boil for ten minutes and let stand another night; then add sugar, pint for pint; boil steadily until mixture jellies.

Orange Marmalade

Four large sweet oranges, four lemons, three grapefruits, twelve pounds sugar, four quarts water; cut fruit very fine, removing all seeds and tough inner skin and pith; cover with water and let stand forty-eight hours; then add sugar and boil until thick; must boil slowly at first. The fruit should all be large and juicy.

Orange Marmalade

Four large navel oranges sliced very thin, add three quarts of cold water and let stand over night. Next morning cook slowly for forty-five minutes. Let cool. Measure and for every quart of fruit and juice add two and one-half pounds of sugar. Return to fire and cook slowly one hour and forty-five minutes. When about half done add four lemons sliced thin. Mrs. Agnes Downing.