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  If a somewhat different flavor is desired in a marmalade, rhubarb instead of lemons may be used with oranges, as shown in the accompanying recipe.

ORANGE-AND-RHUBARB MARMALADE

8 oranges
1 qt. hot water
4 lb. sugar
3 qt. rhubarb cut into pieces

Prepare the oranges as for orange marmalade. Slowly cook the yellow part of the skin in 1 quart of water for 1/2 hour. To this add the sugar and the rhubarb, and cook slowly until it is quite thick. Stir in the orange pulp and cook until the mixture is again thick. Pour into hot sterilized glasses, cool, seal, and label.

QUINCE MARMALADE.--Quinces cut into quarters, cooked, and then forced through a sieve make an exceptionally good marmalade, so far as both flavor and color are concerned. No other fruit need be used with the quinces, as they have enough flavor in themselves.

QUINCE MARMALADE

4 qt. quartered quinces
1 qt. hot water
4 lb. sugar

Wipe the fuzz from the quinces, wash, quarter, and remove the cores, but do not peel. Put over the fire in a preserving kettle with the water. Cook until the quinces are soft, remove from the fire, and mash through a sieve. Add the sugar to the quince pulp, replace on the fire, and cook until the mixture is thick, stirring constantly to prevent burning. Pour into hot sterilized glasses, cool, seal, and label.