Pare and core the citron; cut it into strips and notch the edges; or cut it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to six pounds of the fruit allow four lemons and a quarter of a pound of ginger root. Tie the ginger in a cloth, and boil it in a quart and a half of water until the flavor is extracted; then remove it, and add to the water the sugar and the juice of the lemons; stir until the sugar is dissolved and the syrup is clear; take off any scum; then add the citron and cook until it is clear, but not soft enough to fall apart. Can and seal while hot. MARMALADES Marmalades require great care while cooking because no moisture is added to the fruit and sugar. If the marmalade is made from berries the fruit should be rubbed through a sieve to remove the seeds. If large fruit is used have it washed, pared, cored, and quartered. Measure the fruit and sugar, allowing one pint of sugar to each quart of fruit. Rinse the preserving kettle with cold water that there may be a slight coat of moisture on the sides and bottom. Put alternate layers of fruit and sugar in the kettle, having the first layer fruit. Heat slowly, stirring frequently. While stirring, break up the fruit as much as possible. Cook about two hours, then put in small sterilized jars. ORANGE MARMALADE The white part between the yellow rind and the inner skin of the orange used to be most sedulously removed, but now we know that there is great economy in using it. By doing so we can use large quantities of water in proportion to fruit, for it has the property of converting this into jelly. The Seville orange used to be the orange used in Scotland and England for marmalades because of its bitter flavor, but we can get the same effect by using the grapefruit. An all grapefruit marmalade is not nearly so attractive and pretty as one of combined fruits, nor does it have the zest that the grapefruit seems to give to a marmalade where it is only one of the constituents. AMBER MARMALADE Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to this three times its measure of water and allow to stand overnight. Cook for ten minutes the next morning and then allow to stand until the next morning, when finish by adding as much sugar as there is liquid and boiling slowly until done, or until it jellies. The time commonly given is two hours, but a half hour less than this is ample. RHUBARB AND ORANGE MARMALADE Cut three pounds of pie plant into small pieces (unpeeled). Peel three oranges and cut into small pieces. Put with this two cups of sugar and the grated rind of one orange. Let stand overnight. Cook until clear, stirring often. Then add three pounds of granulated sugar heated in oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses and cover with paraffin. APPLE AND QUINCE CONSERVE