LEMON MARMALADE Lemons Water Slice the lemons very thin, removing the seeds. Weigh the fruit and for every pound of the sliced fruit allow 4 cups of water (32 ounces). Combine the fruit and water and let stand 24 hours. Then simmer gently until the fruit is tender. Let stand 12 hours. Weigh the fruit mixture and to every pound allow %4 pound of sugar. Add the sugar to the fruit mixture and simmer all together until the syrup shows the jelly test. Let stand until lukewarm, then bottle in sterilized jars or jelly glasses. This recipe will make 12 halfpint glasses. Sugar STRAWBERRY MARMALADE 1 medium orange 1 medium lemon ¥%, cup water 1/16 tsp. soda 1 qt. fully ripe strawberries, crushed 4 cups sugar 1 box powdered fruit pectin Remove skins in quarters from orange and lemon. Lay quarters flat and re- move part of white membrane. Slice remaining peel very fine. Add water and soda; heat to boiling and simmer, covered, for 10 mins., stirring occasion- ally. Remove membrane from peeled fruit; add pulp and juice to undrained cooked peel and simmer, covered, 15 mins. Add crushed strawberries. Mea- sure 3 cups fruit pulp into large sauce- pan; place over high flame. Add pectin, stir until mixture comes to a hard boil. Add sugar immediately, stirring. Keep marmalade at a full rolling boil for 1 minute. Remove from flame; skim; ladle quickly into glasses. Paraffin at once. Makes about seven 6-oz. glasses. RHUBARB AND PINEAPPLE MARMALADE 1% cups red pieces 1 cup sugar ¥Y2 cup pineapple Combine ingredients, cook slowly until mixture is thick and clear. Pour into sterilized jars and seal at once. rhubarb, cut in small 42 CARROT MARMALADE 342 cups coarsely 3 oranges shredded carrots 1 lemon (approx. 6 med. Sugar carrots) Cook carrots in as little boiling water as possible. Drain. Shred rind of oranges and lemon finely (avoiding any white pulp). Section fruit and remove white membrane, then cut in small pieces. Measure carrots, orange and lemon rind and fruit; add 2% as much sugar. Boil gently to marmalade stage (when dropped from spoon forms a jelly-like syrup). Pour into hot sterilized jars and cover with hot paraffin. Yield: 3 jelly glasses. CANTALOUPE MARMALADE 3 cups diced cantaloupe (about 1 large) 2 tbsp. grated orange rind 1 tbsp. orange juice 2 tbsp. grapefruit juice 1 cup sugar Combine ingredients, except sugar, and cook together in preserving kettle for 10 minutes. Add sugar, bring to boil and cook slowly for about 25-30 min- utes, or until thick. Stir frequently to prevent burning. Pour at once into hot sterilized jars and seal with hot paraf- fin. Makes approx. 1 pint. COOL-AS-A-CUCUMBER MARMALADE 2 cups prepared 2 tbsps. grated cucumbers lemon peel 4 cups sugar Y bottle fruit pectin Ys cup lemon 20 drops green juice coloring Pare about 1% lbs. fully ripe cucum- bers. Chop very fine or grind. Measure 2 cups into a large saucepan. Add sugar, lemon juice and peel to cucum- ber in saucepan and mix well. Place over high flame. Heat to a full rolling boil, and boil hard 1 min., stirring con- stantly. Remove from flame and at once stir in fruit pectin. Then stir and skim by turns for 5 mins. to cool slightly and prevent floating particles. Ladle quick- ly into hot, sterilized glasses. Paraffin at once. Makes about six 6-oz. glasses.