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Apple Marmalade

Apples with considerable flavor are best for marmalade. Wash, core, and cut apples in slices; put in kettle, add enough water to keep apples from burning. Cook slowly until mushy, press through a sieve, add equal amounts of sugar and apples, and flavor with orange or lemon juice. Cook until water is evaporated; fill glasses, and cover. All fruits may be made into marmalades by following the above directions. If the fruit lacks flavor, lemon juice, lemon rind, or ginger root may be cooked with the fruit. 4 pounds oranges Orange Marmalade No. I 4 pounds sugar boiling water Peel oranges, cut peel in quarters, cover with boiling water, and cook until tender. Drain, scrape to remove white, and cut scraped peel in shreds. Slice oranges, rejecting seeds and stringy portions; add sugar, cook slowly forty minutes; add rind, cook two hours. Pour into jars or glasses. 4 pounds oranges Orange Marmalade No. 2 6 lemons 6 pounds sugar Slice oranges and lemons in very thin slices, reject seeds, cover with sugar, and cook slowly until of a thick consistency, about two hours. Pour into jars or glasses.