LEMON MARMALADE.
Pour a scant quart of boiling water over two pounds of sugar and let it stand until dissolved. Put in agate preserving kettle and peel some very thin, thread-like strips of the delicate yellow rind of the lemons; add to the liquid; carefully peel and remove all fibrous parts from six large lemons, collect the seeds, tying them in a thin cloth; add the pulp and the little bag of seeds to syrup, keep kettle uncovered and let preserve boil gently. When it “sets” on a chilled plate it is done. The seeds used in this way make it jell much more quickly and the marmalade is more delicate in flavor.