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Preservation of Fruit and Vegetables by Canning, Etc: Marmalade

GRAPEFRUIT MARMALADE Take six grapefruit and four lemons; cut each fruit in quarters and slice the quarters through pulp and rind as thin as possible, discarding all seeds. Weigh the prepared fruit, and to each pound add three pints of cold water. Set aside for twenty-four hours. Let boil gently until the rind is perfectly tender, then set aside until the next day. Weight the material and to each pound add one pound of sugar. Let cook until it thickens slightly on a cold dish. The mixture will thicken still more on cooling and care must be taken not to cook it too much. Stir occasionally, while cooking, to avoid burning. Store as jelly. With a small, hard-wood board upon which to rest the fruit, and a thin, sharp knife, the slicing is quickly done. Use all the water designated.

ORANGE MARMALADE Substitute one dozen oranges for the grapefruit and follow the recipe for grapefruit marmalade.

APPLE MARMALADE Pare, quarter and core the apples and put over the fire with just enough water to keep the fruit from burning; cover closely and let cook until soft; press through a colander. Measure the pulp and allow three-fourths a cup of sugar to each cup of pulp. Stir and cook until when tested on a cold saucer the mixture does not separate. Often a lemon or an orange is used to each one or two pounds of apple. Slice as for orange marmalade, discarding the seeds; let cook in water to cover until the peel is tender, then add to the apple pulp. PEACH MARMALADE Prepare in the same manner as apple marmalade.

APPLE BUTTER 1/2 peck of sour apples Cider, fresh or boiled 1 quart of sliced sweet apples Spices to taste Pare, quarter, core and slice the sour apples; add the sweet apples. Weight the apples and take sugar equal to half the weight of the apples. Add cider until it comes nearly to the top of the apples and let cook, stirring occasionally with a perforated paddle that comes for the purpose or with a slitted wooden spoon. When the apples are soft and well broken up, add the sugar and spice in quantity as desired and stir constantly until of the consistency of marmalade. Water may take the place of the cider. Cinnamon, mace, nutmeg and cloves one or more are the spices usually selected. Peach or plum butter is made in the same way.