CARROT MARMALADE
1 pound carrots 3 cupfuls sugar 2 lemons 1/2 teaspoonful salt
Wash, scrape, and chop the carrots. Extract the juice from the lemons. Put the carrots and lemon rinds through a food chopper, cover them with water, and cook until tender. Add the lemon juice, salt, and sugar to the cooked mixture. Cook until it is thickened. Turn into sterilized jelly glasses. Let stand until cool. Then cover with melted paraffin.
STRAWBERRY AND PINEAPPLE CONSERVE
Use equal quantities of strawberries and shredded pineapple. Cook the shredded pineapple in the least possible quantity of water. When tender, add the strawberries and cook until they are soft. Measure the fruit and add three fourths as much sugar as fruit and a small quantity of salt. Cook until thick (see Jams). Pour into sterilized glasses. Seal and cover as directed for Jams.
CRANBERRY CONSERVE
1 quart cranberries 1 1/2 cupfuls water 1/4 pound raisins 1/2 pound California walnuts, chopped 1 orange,—juice and grated rind 1 1/2 pounds sugar 1/2 teaspoonful salt
Wash the fruit. Cook the cranberries in the water until the berries burst. Strain. Add the remaining ingredients and cook 25 minutes or until the mixture is thick (see Jams). Pour into sterilized glasses. When cool, seal and cover as directed for Jams.
GRAPE CONSERVE
1/2 peck grapes 2 oranges,—juice and rind 2 lemons,—juice and rind 1 cupful chopped nuts Sugar 1/2 teaspoonful salt