Adelaide can make it as well when she grows up."

At that mother and Adelaide burst out laughing, while Daddy looked surprised and questioned, "What's the joke? There's nothing funny about that statement that I can see."

"Oh, no, Daddy, only, you see, I happened to make that marmalade myself and before I grew up," replied Adelaide.

Can't you just imagine how surprised and delighted Daddy was?

Mother said that many people liked the addition of grapefruit in their marmalade, so she let Adelaide try

Orange and Grapefruit Marmalade

This was prepared in exactly the same manner as the previous recipe, except that Adelaide grated the rind of the grapefruit instead of cutting it into thin slices. The oranges, lemon, and grapefruit were all washed thoroughly and wiped. Adelaide cut the oranges and lemon lengthwise into quarters, removing the seeds and thick skin at the centers. Each quarter was then sliced as thinly as possible with a sharp little knife, and put into a bowl until all were ready to be measured. The rind of the grapefruit was grated and added to the sliced oranges and lemon, then, after cutting the grapefruit in halves, Adelaide removed the seeds and used only the juice and fruit pulp, which she separated from the little pockets with a very sharp knife.

After measuring the prepared fruit with the glass measuring cup and putting it into the saucepan, Adelaide added two cups of boiling water to each cup of fruit, then covered it and let it stand for twenty-four hours. In another pan Adelaide measured as many cups of sugar as there were cups of fruit,—she remembered the number of cups of fruit she had before adding the water—so that all would be ready for the next day.

The following morning Adelaide put the saucepan containing the fruit on the stove to boil, removing the cover first. When the mixture came to the boiling point, she began to time it and let it continue boiling gently for an hour. This gave her time to wash the jelly tumblers, after which she sterilized the same by placing them on a rack in a pan of cold water deep enough to cover them, then putting them on the stove and bringing the water to the boiling point. The pan of sugar was placed on the back of the range to heat through, and when the fruit had boiled an hour the sugar was added.

After adding the sugar Adelaide stirred the marmalade frequently, and as soon as it had boiled another half-hour she began testing to see if it would "jell." This she did by dropping a little from the spoon into a cold saucer. If it began to thicken and set, it was ready to remove from the fire and pour into the sterilized tumblers. These were placed on a tray in the sun to set, and when cool, the tops and outsides were wiped with a clean cloth dipped in hot water to remove any marmalade that might have been spilled in the process of filling. Then, melting some paraffin, Adelaide poured it over the top of the marmalade, and gently moving the tumbler from side to side she completely covered it with paraffin which kept out all air. Next came the labels, and then the tumblers were ready to be stored in the preserve closet.

Orange and Rhubarb Marmalade

Adelaide found this marmalade much more simple to make. The oranges and sticks of rhubarb were thoroughly washed, the oranges then cut into quarters lengthwise, and all seeds and tough centers removed. After this, they were put through the meat chopper and the rhubarb was skinned and cut into one-half inch pieces.

Putting these together, Adelaide measured them to see how many cups of fruit she had and emptied each cup in the saucepan. To each cup of fruit she added one-fourth cup of cold water, then placed them on the stove in the saucepan to boil. When the boiling point was reached, Adelaide noted the time and let them boil slowly for one half-hour. Removing the saucepan from the fire, Adelaide again measured the contents and to each cup she added three-fourths of a cup of sugar. These were all put back in the saucepan and boiled slowly until thick, then poured at once into the sterilized tumblers, which Adelaide had previously made ready. When cool, there followed the usual wiping with a clean cloth dipped in hot water, to remove any spillings while filling, and the paraffin was melted and poured over the top.

Adelaide never forgot to shake each tumbler gently while the paraffin was still soft, as it sealed the marmalade much more securely from all air. Next came the labels and the removal of tumblers to preserve closet.

Peach Marmalade

What little girl does not love peaches? Adelaide was no exception, and this marmalade was very simply made.

First, mother told Adelaide to put the peaches in a pan and completely cover them with boiling water and let them stand for a minute or two, or until the skins would slip off easily. Pouring off the water, she then proceeded to remove the skins with a small silver fruit knife (a steel knife would discolor the fruit), and to take out the stones.

Next, Adelaide weighed the saucepan (in which the peaches were to be cooked) while it was empty, and then cut the peaches into thin slices and placed them in the saucepan. Again the saucepan was weighed, this time containing the peaches. The differences between the weight of the empty saucepan and the same saucepan containing the peaches showed Adelaide just how much the peaches weighed, and to these she added half their weight in sugar.

Mixing the fruit and sugar well together, she put the saucepan away in a cool place until the next day. Picking out four of the best peach stones, she cracked them and removed the kernels. These she scalded in boiling water and removed the brown skins, after which they were shredded into small pieces and added to the sliced peaches.

The next morning Adelaide put the saucepan containing the peaches on the stove to heat and let them cook very slowly until thick and smooth, not forgetting to stir frequently with the wooden spoon. In the meantime, her tumblers had been sterilized, and, as soon as the marmalade was done, they were removed from the boiling water and at once filled. When they were cool Adelaide wiped them carefully, poured melted paraffin over the top (shaking the tumbler gently from side to side), labelled them, and carried them away to the preserve closet.

Another way to make Peach Marmalade was as follows:

Peach Marmalade No. 2