MANGO JELLY

Peel and slice mangoes. Add to 7 large mangoes 214 ¢ water and boil for 20 minutes. Strain through double cheese eloth and add gradually 14 e water and wash down juice. Add equal parts sugar to juice, and boil for 10 minutes, or till it jellies when dropped, and cooled on a saucer.

MANGO MARMALADE—1.

Strain the pulp remaining from the jelly through a sieve to get the strings out and add 3 as much sugar as pulp. Boil 20 to 30 minutes, or until thick and glassy.

MANGO MARMALADE—2.

Peel and slice under ripe mangoes; cover with water and boil until soft. Strain, add 144 as much sugar as mango and boil again, placing an asbestos mat under container. Cook until glassy and thick.