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“POMATO CONSERVE ?

Pour: Ibs. partly ‘ripe: tomatoes, four large ‘sour apples,’ three tivstdes ot jeménbl/ ‘four Ibs. of sugar, two’ sticks) cinnamon, twenty-four ‘cloves,’ pinch of salt. Pour hot water over tomatoes, and skin, peel and core apples and cut up small, put altogether in pan and boil gently tilt done. This wil BEE Het sbde as a bg or pickle aor cold’ meat. MBI ta she si Bean.

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yOted ‘jaut <aotds VEGETABLE ‘MARROW PRESERVE,

rise DDS bios vireo n ‘(Same for Citrom)) ef Dds 970! ia aut and cut marrow into squares, to every lb. add one’ lb.’ white sugar.

To 10 lbs. marrow add two lemons cut’ in: slices, put sugar’ on marrow and

tet stand all night. Drain out marrow and boil syrup fifteen minutes with

the lemon and half lb.,preserved ginger which» has been cut fine, then add

marrow and boil forty minutes longer. (Very goo). Mr. Moorby.

VEETABLE MARROW PRESERVE |

Péél’ and core ‘the’ marrow and cut’ into pieces about two Wehbe long and one inch wide, cover with cold water ‘and let it steep for twenty-four hours, then, dry it very well ‘with a;cloth. To every; eight. lbs, .marrow give nine lbs. loaf sugar, the rind, and, juice, of three lemons, two ozs. whole gin- ger bruised and half teaspoon red pepper. Tie the ginger and pepper in “muslin bags. Make a syrup of sugar, adding as little water as possible, when boiling add the marrow, lemons, ginger and pepper and boil till clear and Syrup thickens: Miss Kellett, The Rectory, tO Bally Connell, Ireland.

Seasonable Gift 4 times Photograph—'™ Gainsborough Studio

VEGETABLE MARROW JAM

To eight lbs. marrow, add six lbs. granulated sugar, two lemons, two ‘ozs. ‘Pruised ginger (root): Place*marrow in‘ an earthenware’ bowl, spread sugar over it and two lemons tut fine, ‘let’ stand°> twenty+four: hours; then place in pan adding the bruised ginger tied in a muslin bag and boil until transparent. ms es Mrs. M. Voysey.

TOMATO BUTTER

Ten Ibs.. ripe tomatoes peeled, ‘sprinkle with salt and let stand over- aight.” “In the! morning drain’ off’ liquid and’ add one’ qt. Vinegar, three lbs. cguenie’ sugar, quarter teaspoon Cayenne pepper, one! tablespoon’ each ‘of. whole cloves and allspice, three ‘sticks’ cinnamon.’ Boil three ‘hours ‘with Spice in muslin bagpoyrrqwidg qaawod THA Mrs. McArthur.

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9 Rss) to OME” } Oe ORANGE MARMALADE if CreDE T iy fi}

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JU CDweélvé darge’ oranges, washed and) wiped carefully; slice very: thin’ into ‘a areé erock or preserving kettle’ Measure for! every two cups:of! sliced fruit,'add five cups water. Let fruit and water stand for twenty-four hours, then bring slowly to boiling point, ) Measure and use cup for cup of sugar and fruit, cook until the marmalade sets quickly when tried on a cold saucer. »\Pour into sterilized jelly glasses and cover with parawax, when cold. If the oranges are very sweet, two lemons should be added. When slicing the fruit: remove, seeds and as much of the white pith and fibre as possible. Thin skinned, fruit, is desirable. | Bertha L. Bray.

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