CARROT MARMALADE.—Boil carrots with their skins on. When cooked remove skins and put carrots through a sausage grinder. Take equal amounts by weight of sugar and carrot pulp and boil again. Flavor with sliced lemons and almond extract. Chopped nuts may also be added.—Mrs. H. Hanson.
QUINCE HONEY.—Grate four large quinces in one quart of cold water. Add two pounds granulated sugar and boil until thick as jam.—Mrs. W. C. McGuiness.
QUINCE HONEY.—To five pounds granulated sugar, add sufficient water to make a syrup, thick enough for pancake syrup. Pare six large quinces and grate them. After the syrup has thoroughly boiled add the grated quinces and boil all together until it becomes a reddish color, when it is ready to be put into jars for use.—M. E. Cooper.
MRS. ALLEMAN'S PINEAPPLE CONSERVE.—Two pounds of pineapple, four pounds of rhubarb, grind together and add twice as much sugar as you have fruit. Boil slowly until thick then put in jelly glasses. Good with game and cold meats.—Contributed.
GREEN TOMATO MARMALADE.—Peel and cut in small pieces six cups of green tomatoes, add two lemons, use the outside yellow, but remove the inside white skin and cut the pulp up in small pieces, add six cups of white sugar and cook until thick.
GINGER PEARS.—Pare and core large juicy pears and cut in small sections. To each quart of the fruit, use one pint of sugar, one piece of ginger root, one stick of cinnamon and one half of a lemon cut in small pieces. Cook very slowly until the pear is clear and the mixture like marmalade.—Mrs. Schollander.
GOOSEBERRY MARMALADE.—One pound of ripe gooseberries, one half pound of sugar, the shredded peel of one lemon or a stick of cinnamon. Weigh, wash, drain and mash ripe gooseberries. Press through a sieve. Boil the sugar with one half cupful of water and the spice to a syrup; add the sifted gooseberry and cook to a thick marmalade, stirring almost continually. Put up hot in air tight glasses.
ORANGE MARMALADE.—Remove the seeds from—but do not peel—twelve large or fifteen small oranges and six lemons. Cut both into thin slices. Pour three quarts of cold water over them and let stand for forty eight hours. Put into a preserving kettle and cook slowly until tender. Add six pounds of sugar; if desired very sweet, add more, and cook until the consistency of ordinary marmalade.
ORANGE AND HONEY MARMALADE.—Peel the oranges, removing every particle of white pith. Cut small; to one quart of this pulp and juice add one pound of honey and one quarter pound of the thin yellow peel of the orange. Cut the peel into tiny bits, cover with half a pint of water and boil until tender; add to the pulp and honey, and cook together for half an hour, stirring frequently. Pour into small glasses and when perfectly cold, cover with paraffin.—Contributed.
ORANGE HONEY.—Remove the peel from oranges, and cut into small pieces with a pair of scissors; wash and soak for twenty four hours, then chop fine, and turn into a preserve kettle, using one cupful of sugar, and one cupful of water for every cupful of peel. Boil all together until it is a soft, thick mixture like honey, then bottle in screw top jars. Serve on hot biscuits or rolls, or use like ordinary honey.—Contributed.