Show MaiS Mai'S f r BLE GET MAR DES There are arc a IL few vegetables that make delicious and unusual Wept sweets Carrots are especially good The vegetable marro marrow can be used beets are arc attractive and combine well with fruits and tomatoes alone or In combination make conserves s that are heartily appreciated dur- dur durIng during sI I Ing winter I there Is a It distinct saving In the use of vegetables They are cheap cheap- cheaper cheaper er r than fruit in the first place and andI make it po possible to decrease the I amount of sugar I In n the cond vegetable acts as a sort of or foundation while the fruit simply adde add or Of Ot course a marma- marma marma ide Is lJ n not t is dB rich as an entire fruit sweet sweet but bot for Cor e everyday 11 use useIn ustIn In a family with children the imi tation marm marmalade Is Iq desirable riO OIL E V RMA M 1 U L LAul 11 LAI 1 One pound CArrots 2 oranges 1 on 3 cups bugar sugar Scrape carrots and put through food foed chopper Cook in boiling aa- aa aa ter to cover for tor 1 15 minutes Yash Vash oranges and lemon and squeeze out juice Cook rinds In water to cover till tender Shred rind rinds or put through food chopper Add juice rinds lS sugar to carrots and anil simmer till thick and jelly like Pour Into sterilized glasses glosses and Ind co ce corer er with pi when cool It will not take long cooking to te make mahe the marina marma marmalade long lade as aa there thero Is UCh much pectin In lemon lemon rind IMITATION APRICOT RL MARMA- LADU One pound carrots can 3 2 lemons 4 cups sugar 30 20 blanched almonds almonds t teaspoon tea pistachio flavoring Wash and scrape carrots Put through food tood chopper and cook In boiling water to cover till tender Grate Crate the yellow rind from the lemons and squeeze out the Ule juice Add juice and nd grated rind to cal cal- rots cai-rots rots Shred almonds and add Add more water ater If It nece necessary sary to pro pre pre present tent sent ent burning Cook slowly till thick Add Adl pistachio when removIng removing ing from the fire Pour Into sterll- sterll sterll i ired I glasses and seal at once I oRI N TOMATO MARMALADE L rive pounds green tomatoes 5 lemons 5 tablespoons tablespoon minced ginger gin gin- ginger gin ginger ger 8 cups sugar Wash tomatoes and cut in slices they should be he very green without a trace of ot red Put in a large crock cover eo co er with Ith cold water ater and let stand overn ight I-ht In the morn morn- morn ins ling Z h drain well and chop ash lemons and grate rind Squeeze out juice Add lemon juice grated rind land and minced ginger to tomato tomate with just enough Wlter to pre present ent burn burn- ling burn ling Simmer stirring l occasional occasional- II for an hour Add sugar and cook till thick Pour Into sterilized jars and seal I MARROW M M JUf JM JIMi Three pounds marrows weighed after dicing 3 lemons 3 ounces ounces ginger root I rho marrows should be not more than half halt grown Pare and rem remove eve seeds Cut in thin slices and shred Weigh h Make a or two pounds sugar and 4 cups water When boiling add marrows and let stand two Iwo dos days da s Drain off Weigh marrow again and allow 1 pound of sugar to 1 I pound of fruit Put frUIt sugar grated rated rind and jul juice e eef of ef lemons and ginger bruised and d tied in II a a piece of muslin in pre pre- preserving preserving pre preserving serving kettle Boil Boll slowly till clear Pour Into Inte sterilized jars and veal Copyright 1923 NEA A Service Inc Ina |