DSSS KHHSKHS SHH HS HHH H HHH HHHHSSHHSSF HSS HSHHSHHHHFHSKLHFEHHFEHSHFHSHHHESHHHHHHTHHVHHSHHHHEHYY

Jams

MARROW JAM

Weigh marrow. Cut marrow in half and bake in oven until soft.
Take out and scrape off the marrow into a pan. Add 1 lb. sugar to 1 lb.
of marrow (weighed uncooked). Add 1 lemon and 2 oranges to 2 lbs.
of marrow. Boil until thick and clear.

MRS. D. DAVISON.

MARROW AND PINEAPPLE JAM

To the marrow prepared as in Marrow Jam, to 5 lbs. of marrow add
4 lbs. of sugar and 2 tins crushed pineapple. Boil for 15 minutes.

MARROW AND APRICOT JAM

Use 2 lbs. dried apricots. Wash and soak in water overnight. Add
5 lbs. marrow to the apricots and 4 lbs. sugar. Cook gently till apricots.
are very tender and most of the juice evaporated.

GRAPEFRUIT MARMALADE
3 grapefruit 3 lemons

Slice and put 2% pints cold water to 1 pint fruit. Let stand over-—
night then boil 2 hours. Let stand overnight again. Weigh, and to every
pound of liquid fruit mixture add 1% lbs. sugar. Boil slowly until it
jellies (20-30 minutes).

PEACH AND ORANGE MARMALADE

Wash, but do not peel, 20 peaches and 3 oranges, 1 dozen maraschino
cherries. Remove pits and seeds and put fruit through the food chopper.
Measure the pulp into a preserving kettle and add 1 cup granulated
sugar to 1 cup fruit. Boil for about 20 minutes or until jam-like con-
sistency. Bottle and seal in sterilized bottles.

For additional flavoring add 2 teaspoons almond flavoring just before
bottling.
MRS. H. C. STEPHENSON.

PEACH JAM
4 lbs. peaches 3 Ibs. sugar
2 cups maraschino cherries -1 can shredded pineapple

Peel and slice peaches. Boil with sugar and juice from cherries
for about 20 minutes before adding pineapple and chopped cherries.
Boil for about 5 minutes before bottling in sterilized hot bottles, and’ seal.

45