Show Sugar Saving g V Vegetables eget bles Vegetable marmalades have long tong been known to the experienced and versatile COo cook cook but until this this' a when the tM sugar shortage turns our thoughts thoughts- to sweet substitutes they have been neglected neglected neg neg- Now however wo we must utilize every every resource to extend the short sugar Some vegetables particularly carrots and tomatoes have large BUJar su sugar su- su Jar gas content and Can be made Thade into de delicious de de- licious marmalades without excessive use of sugar lugar i Here are some good ve vegetable marmalade marmalade marma marma- lade recipes Carrot marmalade No 1 Cook I-Cook Cook 4 pounds of ot ripe carrots carlots until tender drain and grind or mash to a pulp Add Addo to o the h pulp 6 cupfuls U f ns of c corn com and 2 o of sugar u and n boll boil t the mixture t o for 20 JO minutes Stir in the str strained Juice of ot 10 lemons lenona and cook again until the mixture Is II very thick Pack In sterilized steril sterll jelly Jell glasses glares and seal seat with paraffin paraffin- If It desired for a candy bandy or a garnish drop the cooked marmalade ma by ta on a a. greased tin sheet heet or enameled parr pan an anand I and dry slowly In a warm oven Carrot marmalade No 2 Grind 2 Grind e rad rail carrots to make 2 cupfuls Cook Cook th the i carrot ot until t tender Und and then add 1 cupful cup- cup fut ful fUl of sugar of-sugar sugar ar and cupful cupul of corn syrup Cut Cut tut S I lemons lemons' Into ti thick slices and add fo to the carrot with pith 2 tablespoonfuls tablespoon- tablespoon fuls 0 of ground ginger C slowly w th f stirring g until thick Pack In hot sterilized Jars and sterilize for tor 5 minutes In a hot water ater bath Candled Candied carrots Scrape carrots Scrape and cook carrots until tender and cut In halves halve quarters or thick slices Make a a. of 2 cupfuls of or corn syrup and 1 1 cupful of or water and bring to the boiling point When the syrup bolls boils drop in the cooked carrot and boil boll 15 S minutes then add the strained d juice of 2 lemons Cool Cook again until the carrot looks transparent Drain the slices and roll roil in powdered or granulated granulated granulated gran gran- sugar susan or finely chopped nuts Ripe tomato leel marmalade marmalade-l Peel eel and slice a dozen ripe tomatoes of medium size and scrape away most moat of the seeds Slice in thick pieces 1 H l' l lemons Cook the he to tomato to to- mato and lemon together In I cupfuls of sugar and 2 tablespoonfuls of ot water Boil Boll slowly without stirring until thick and clear looking pack In sterilized ster Jelly glasses and sterilize for 5 minutes in ini i hot water bath Seal and erich store |