APRICOT AND PINEAPPLE MARMALADE Mrs. A. Donald Campbell
One large, or two small, pineapples, put through meat chopper with large knife; one and one-half pounds apricots; weighed after they are peeled and pitted; two pounds sugar; one-half pint water. Boil slowly for an hour.
FIG MARMALADE Mrs. John T. Gilchrist
Cut five pounds rhubarb into inch pieces. Add one quart of water and cook as for sauce. Put one pound figs through a food chopper. Heat five pounds sugar and add to hot sauce, then figs. Add juice of two lemons. Cook slowly for about one hour, stirring often.
PEACH MARMALADE Mrs. F. J. Macnish
Equal parts of peaches (run through a fine collander) and sugar, cooked two hours.
PEACH MARMALADE Mrs. J. H. Shanley
Nine medium sized peaches, cut small; one orange, chopped fine (with skin); one cup sugar. Cook until it thickens, put in jelly glasses and seal.
PIE PLANT MARMALADE Mrs. T. B. Orr
Two quarts pie plant pared and cut in inch length pieces; four large oranges, chopped (use juice); one-half pound almonds, blanched and chopped; four pounds sugar; mix all together and let stand in bowl all night. Cook slowly in enamel kettle until thick. Seal with paraffine in glasses.