68. CARROT CONSERVE.--Conserve made from carrots will be found to be surprisingly delicious, and it has the added advantage of being inexpensive.
CARROT CONSERVE
- 1-1/2 qt. cooked cut carrots
- Rind of 2 lemons
- 5 c. sugar
- 2 c. hot water
- Juice of 3 lemons
Boil the carrots until tender and chop or put through a grinder with the lemon rind. Then mix with the sugar, water, and lemon juice, and boil for about 1/2 hour or until thick. Put into hot sterilized glasses, cool, seal, and label.
MARMALADES
69. MARMALADES are a form of preserves that differ from the other varieties more in the nature of the fruit used than in any other respect. For marmalades, large fruits are generally used, and, as a rule, the fruits are left in sections or in comparatively large pieces. The preparation of this food, however, differs in no way from preserves proper and conserves, the processes of cooking, sealing, storing, etc. being practically the same.
70. ORANGE MARMALADE.--Oranges combined with half as many lemons make a marmalade that most persons like. In fact, orange marmalade is probably made more often than any other kind.
ORANGE MARMALADE
- 12 oranges
- 6 lemons
- 1-1/2 qt. hot water
- 5 lb. sugar