"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
well as you can, leaving just the rind."
"The next step must be to snip the rind into these long, narrow
shavings."
"It is, and you put them in cold water and let them come to a boil and
boil twenty minutes. Then drain off all the water and add cold water and
do it again."
"What's the idea of two boilings?" asked James.
"I suppose it must be to take all the bitterness out of the skin at the
same time that it is getting soft.
Pages:
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28