Mary Jane's cook book

Slice and chop fine all fruit, measure, add 3 cups of water for each cup of fruit and let stand over night. In the morning cook 15 minutes, measure again and add an equal quantity of sugar. Let cook half an hour or until jellied. Will make 15 glasses. GRAPEFRUIT MARMALADE. Grapefruit, 5. Sugar, 5 pounds. Cold water, 5 pints. Select fine, smooth skinned grapefruit, peel in quarters and cover peel with slightly salted cold water. Free the pulp from pith and seeds and cut fine with sharp scissors. Place in an earthenware crock and cover with the cold water. Let both peel and pulp stand for 24 hours or even 48. Drain and rinse the peel in fresh cold water, cook in plenty of water slowly until it looks clear and can be pierced easily with a hat pin. Boil the pulp in the water in which it has been standing, add the sugar and stir thoroughly. Drain peel and when cool enough to handle, cut with scissors in very thin strips. Add to the boiling pulp and cook until nearly jellied. Mrs. C. F. C. ORANGE MARMALADE. Large seedless oranges, 3. Lemon, 1. Sugar, 4 pounds. Slice oranges and lemon very thin. Pour over 11 tumblers of water, and let stand covered for about 24 hours. Boil slowly for 1 hour. After boiling add the sugar, let stand another 24 hours. Then boil 1 hour and 25 minutes. Pour into jelly glasses and seal when cold. Aunty. ORANGE AND RHUBARB MARMALADE. Oranges, 6. Rhubarb, 1 quart. Sugar, l!/2 pounds. Peel the oransres, remove white rind and pits, and slice pulp and pool very fine into a preserving kettle. Add the rhubarb, cut small, and the sugar. Boil all together till of the proper consistency. Egleston Square. WILD FOX GRAPE MARMALADE. Gather fruit when full sized but not quite ripe. Wash grapes and put. on stove in a little water. Boil gently till pulp and seeds are separated, then mash through a sieve to remove skins and seeds. For each pound of pulp add % pound of sugar and boil till of proper consistency. APPLE MARMALADE. Sour apples, 4 pounds. Lemons, 4. Sugar, 4 pounds. Preserved ginger, 1 ounce. Water, 2 cups. Pare, core and chop fine the apples. Boil together for 5 minutes the sugar, water, grated rind and juice of lemons, and chopped, preserved ginger. Add apples and cook slowly for 2 hours, or until fruit is clear. Fill sterilized jars while hot. RHUBARB MARMALADE. Rhubarb, 6 pounds. Figs, 1 pound. Sugar, 5 pounds. Lemons, 2. Cut up rhubarb and let stand over night with sugar. In morning add figs and lemons, chopped fine. Cook slowly 3 hours. A. B. C., Newton Upper Falls. RHUBARB AND PINEAPPLE MARMALADE. Rhubarb, 5 pounds. Pineapple, 1. Sugar, 5 pounds. Chop the rhubarb into fine pieces without peeling, add the pineapple, diced. Cover with the sugar and let stand over night; then cook very slowly, stirring frequently, till it is of the consistency of marmalade. P. D., Scitiiate. MOCK ORANGE MARMALADE. Pickle limes, 12. Large green tomatoes, 8. Sugar, 4 pounds. Cook limes till they can be pierced with a straw, drain and remove seeds. Chop them with tomatoes, add sugar and cook together till thick. Mrs. C. E. E., Portland, Me. RIPE TOMATO MARMALADE. Ripe tomatoes, 4 pounds. Oranges, 2. Lemon, 1. Sugar, 4 pounds.