"Not quite as bad as that, but you'll be surprised to find how much three or four grapefruit will make. You boil this together until it is as thick as you like to have your marmalade."
"I can recommend Aunt Louise's marmalade," said Ethel Brown. "It's the very best I ever tasted. She taught me to make these grapefruit chips," and she handed about a bonbon dish laden with delicate strips of sugared peel.
"Let's have this receipt, too," begged Margaret, as Roger went to answer the telephone.
"You can squeeze out the juice and pulp and add a quart of water to a cup of juice, sweeten it and make grapefruit-ade instead of lemonade for a variety. Then take the skins and cut out all the white inside part as well as you can, leaving just the rind."
"The next step must be to snip the rind into these long, narrow shavings."
"It is, and you put them in cold water and let them come to a boil and boil twenty minutes. Then drain off all the water and add cold water and do it again."
"What's the idea of two boilings?" asked James.
"I suppose it must be to take all the bitterness out of the skin at the same time that it is getting soft."
"Does this have to stand over night?"
"Yes, this sits and meditates all night. Then you put it on to boil again in a syrup made of one cup of water and four cups of sugar, and boil it until the bits are all saturated with the sweetness. If you want to eat them right off you roll them now in powdered sugar or confectioner's sugar, but if you aren't in a hurry you put them into a jar and keep the air out and roll them just before you want to serve them."