Net HOME PRESERVERS’ HANDBOOK = VEGETABLE MARROW MARMALADE 3 ae e ca 6 Ibs. vegetable marrow ae. lemons pe ae - 4 oz. crystallized ginger "5 Ibs. sugar (10 cape) | or: 2 oranges . --Yf tsp. salt eae Put marrow and ginger through the food chopper. Add very thinly sliced oranges oe and lemons. Stir in sugar and salt. and let stand for several hours or overnight. ‘Bbe _ Slowly until the right “consistency—about I hour and 10 minutes. Yield approxi “3 o ce two ceelae : | one a ; Conserves ee 4 en er ae (CONSERVES are ditagd in | method of making, in richness and conte to jams oe r and marmalades. Conserves: are frequently made of a combination of severa ae ; fruits, thus making it possible to develop pleasing flavor combination’. Raisins and — nuts are often added to conserves. The nuts should be added only a minute ortwo _ before the conserve is ready to be bottled. If cooked too long, the nuts will soften: 2 oe Conserves are sealed with paraffin in sterilized jars. es ees RHUBARB CONSERVE | | ae 1 lb. rltubarb of orange ‘2 lemon Wash and trim the rhubarb, Put through food chopper. Wash the orange a lemon; remove seeds and put through food “chopper. Weigh or measure fruit and.) 38 add i, of the amount of sugar. Boil for 20 minutes. Stir occasionally to prevent aq “Sticking. Pour into sterilized jars and seal. Yield about lt pints. © | a a - PEACH AND ORANGE CONSERVE. hi Wash but do not peel 20 peaches and 3 oranges. Remove pits and seats ail ie ’ through a food chopper. Put in a preserving kettle and for each cup of fruit add ae cup of sugar. Boil 20 minutes, or until mixture is jam-like in consistency. Two teae spoons almond flavoring may be added if desired. Bottle 1 in sterilized jars and seal. Yield about 2% quarts. 3 & is APPLE BUTTER Five cups unpeeled sliced apples (about 10 apples). Cook till it ae 1% cups water. Press through a sieve. Measure and add % cup sugar for each cup of — pulp. Probable yield 3% cups pulp. Sugar required 134 cups. Add | tbsp. lemon é i: juice to the sugar and pulp and cook till mixture thickens (about % hour). Add % — isp. cinnamon and % tsp. ginger or cloves. Pour into sterilized jar and seal. “More spice may be added if desired. Approx. yield: | Bint _. APPLE AND GRAPE BUTTER Slice 1 lb. unpeeled apples; then put in a saucepan with 2 cups water and meres until softened (about 5 minutes). Add 2 lbs. washed and stemmed concord grapes -and | cup water. Cook covered for 15 minutes. Crush fruit with a wooden spoon. — a Rub through 4 coarse sieve. Measure and heat to boiling point. For each cup of the — ne . a4 sieved fruit add 34 cup sugar and | tbsp. lemon juice and % tsp. lemon rind. Boil — a till fruit gives jelly test which should occur in about 5 minutes. Best to work with small quantities of sugar and fruit (make 2 boilings of this amie): Pour tote, See sterilized jars and seal. APProx, yield: 1% pints. , / - Z -.# es