"The fruit are of such different sizes that you have to weigh the result
of your paring. To every pound of cut-up fruit add a pint of water and
let it stand over night. In the morning pour off that water and fill the
kettle again and let it boil until the toughest bit of skin is soft, and
then let it stand over night more."

"It seems to do an awful lot of resting," remarked Roger.

"A sort of 'weary Willie,'" commented James.

"When you're ready to go at it again, you weigh it once more and add
four times as many pounds of sugar as you have fruit."

"You must have to make it in a wash-boiler!"

"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