Bitter Marmalade.

Three medium size grapefruit, two lemons.

Put fruit in a preserving pan with four pints of water. Simmer for two hours, or until the fruit it quite soft. Leave water in pan. Halve the fruit and remove pips. Shred fruit very fine with saw-edge knife. Return it to pan and bring to boil. Add six lbs. of sugar. Boil for 1 1/2 to 2 hours. Test in saucer as usual.

* * *