RECIPES TRIED AND TRUE
CONSERVES
CARROT MARMALADE
- 1 lb. carrots,
- 1 lb. sugar,
- 1 qt. water,
- 1 orange
- 1 lemon.
Boil all together till thick.
GRAPE BUTTER
Cook grapes until soft enough to rub through colander; add skins, cook until tender, adding ½ lb. sugar to each lb. fruit. Boil until thick, stirring often.
GREEN TOMATO CONSERVE
- 1 lbs. small green tomatoes,
- 6 lbs. sugar,
- 3 sliced lemons
- ½ of 5c worth cloves and cinnamon mixed,
- ½ oz. whole ginger.
Pierce tomatoes with fork. Heat all together slowly, boil until tomatoes look clear. Take out tomatoes with skimmer, fill jars. Boil syrup till thick, pour over hot tomatoes and seal. Tastes like fig preserves.
PEAR AND ORANGE MARMALADE
- 10 lbs. pears,
- 8 lbs. sugar,
- 8 lbs. oranges.
Cut fruit through and chop with orange skins; dissolve sugar and cook until thick as jam.
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