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Show St HSTITIIKS FOR SI(iAK Shortiiirp of suRar, which so for is I cinir felt morn keenly in the eat than in the went, hns led to n riuiin' df the jiim pots to furnish sweets for the family table and housekeepers are WOndfring whether the Stock of preserve- will hold out until Rummer. Vsgttftbls marmalade, the newt st wiir-time products, offers one solution. tfOOd marmalade can he made by using pumpkin, squash, or carrots as the foundation. Until the present shui'nt'e of SUBJSf is over, i-; is not advisable to use any lUgSt in pfSMrvIng, Housekeepers, however, mieht well can all pumpkin, winter siplitsh and carrots now av.-ol able. These may be converted into marmalade after the lirst of tbe year, when the new SttgST crop comes on the market. In Risking marmalades from fresh v etable-s, cook the vegetables until 'tender before the BOgST is added. I'o the canned veeetnlile already Cooked down thick before canning, add the II-, cook -slowly in a covered vessel ves-sel until the sufrar is dissolved. Then icitiovc the cover and cook until the mixture is thick. Do not stir. (iinirer root, spices or any desired ' MOSOning muy bt added. Tie the seasoning in a cheese 'doth hag and cook with the vegetables. Mock Ontn::e Marmalade. 2 cups ground carrots j cook until , ' nder. Add 2 lemons juice; I orange juice and grated rind; ) cup SUgar, Cook slowly until thick. Do not stir. Pack in hot jars and sterilize. ( U. , S. Department of Arrii ulturc.) Pi the above recipe pumpkin, squash or apple may he used instead of carrot. car-rot. Cook apple to a thick sauce with lemon and Orange then add thrc quarters of a cup of SUgar to a cup of fruit. |