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Show ' VEGETABLES 1 S SEW DOLE ' l V : " ' Do not ihink regretfully of the jams and marmalades which you ru'ght have put up put up some now. Have you tried the new vegetable marmalades? ; They can be used on bread In place of butter just as effectively as any Jam, and it is safe to say you will not T be disnppointcd in their quality. The I U. S Fpod Administration suggests , that those last tomatoes, a combination combina-tion of carrots with lemon, orango or pineapple, or even with apple will make surprisingly gopd products. Ripe Tomato Marmalade. 12 medium sized tomatoes peeled and thinly sliced. ; ' 1M; lemons sliced. 1 ri cups sugar. t Place in stew kettle in layers, cook in covered vessel until tender, simmer sim-mer until mixture Is of right. consistency. consis-tency. Pack into clean; sterilized Jar2; and seal. Carrot and Orange Marmalade. 2 cups ground carrot. . Juice of 2 lemons.. Juice and grated rind of 1 orange. 1 cup sugar. Cook ingredients with enough water ; to keep from burning, until thick and tender, pack into sle'rilized jars and !- seal. Apple and Carrot Conserve. 1 quart ground of diced carrots. 1 quart diced tart apples. 2 sliced oranges. 2 cups sugar. Salt Cook the carrots in sufficient water to cover thorn, until they are tender; do not drain them. Add the other ingredients in-gredients and cook the mixture until it is clear. Green Tomato Marmalade. 2 pounds green tomatoes cut hi cubes. 2 teaspoons bruised ginger root In ( cheesecloth bag. 2 cups sugar. 2 sliced lemons. Place in stew kettle in layers, cook In covered vessel until tender, simmer sim-mer until mixture is of the right con- slstency. |