THE MANITOBA HEALTH COOK BOOK

Apricot Marmalade
5 lbs. apricots 3 oranges Sugar

Put oranges through food chopper and cook in | qt. water
until tender. Add apricots and cook for a short time. Add sugar,
pound for pound with fruit, or #4 lb. of sugar to | lb. of fruit.

Ripe Tomato Marmalade

Choose firm yellow or pink tomatoes. Scald and peel. Cut in
halves or quarters and place in preserving kettle. Add 3% lb. of
sugar to each lb. of tomatoes. Set kettle on back of stove and allow
fruit to heat and simmer slowly. No water should be added. When
fruit is clear and thick it may be sealed and put away. Grated
oranges and lemons may be added for flavoring, or root or pre-
served ginger.

Vegetable Marrow

In doing preserves one may almost double the quantity of
fruit by adding marrow.

Marmalades are very good specially if marrow is put through
meat chopper.

Plum jam can be made by adding as many pounds marrow as
plums and allowing 34 c. sugar to each cup of pulp.

Pineapple and marrow make very nice preserves. To an aver-
age size marrow add a tin of pineapple, or one pineapple cut-
ting marrow in cubes and boiling all in medium syrup ( | c. sugar
to 2 c. water).

VEGETABLES
Canned Beans

Wash beans and remove strings. Break into small pieces and
cover with boiling water. Boil 5 min., then pack into hot, sterile
jars. Add | t. salt to each qt. jar and fill to within | in. from top
with water in which beans were cooked, or add boiling water.

Adjust rubbers and caps and partly seal. Process under boil-
ing water for 3 hours, making sure water is actually boiling before
you start to count time. Remove jars, one at a time, and tighten
the seals completely.

Tomato Juice

Scald and cold dip tomatoes. Peel and cut into small pieces.
Add a very little water and heat them in a covered kettle until the
juice flows freely, then turn into sieve or colander and drain off
juice and mash through as much pulp as possible. Add | t. sugar
and | t. salt to each qt. of juice.

Return juice to fire and boil steadily for 5 minutes, then pour
at once into hot, sterile jars and seal.

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