MIXED MARMALADE
Crush two and one-half pounds of currants and pitted cherries, add two pounds of seeded raisins, the yellow peel of four oranges chopped fine, and three pounds of sugar. Cook gently till the fruit is a marmalade, adding a little water if needed; add the juice of the oranges just before the marmalade is ready to leave the stove. Cook ten minutes after putting in the juice.
Miss E. Asch