MARSHMA LLOW-CHOCOLATE FUDGE (Continued)

Place cheese in a bowl and cream until soft and smooth, Slowly
blend in sugar. Add salt and melted chocolate. Mix well, Add
vanilla and cream, mix until blended. Fold in marshmallows.
Press into well greased 8x8 inch pan. Place in fridge until
firm (15 minutes). Cut in squares. Mixes best with electric
mixer.

APPLE GINGER JAM K, A, Vassar
4 lbs. sugar 3 0zZ. root ginger
4 lbs. apples I qt. water

Boil sugar and water for 25 minutes, then put in the apples and
ginger (bruised) and tie in a muslin bag, Boil until it becomes

yellow and transparent. This is delicious on toast and a change
from orange marmalade.

APRICOT JAM Eva Muir
8c. quartered apricots 1 orange

41/2 c. sugar lc. crushed pineapple

3/4 c. light brown sugar 1/8 tsp, salt

Wash - pit and quarter 3 lbs. apricots, Measure 8 cups, Put
fruit - white and brown sugar, crushed pineapple, salt and

coarsely shredded rind and juice of orange in pan. Bring quickly

to boil - stirring until the sugar is dissolved. Cook rapidly -
stirring often until two thick drops of syrup will run off side of
a spoon - about 30-35 minutes. Put in sterilized jars and cover
with parawax when cool.

MARROW HONEY E. Blaxland
4 lbs. vegetable marrow 1/2 lb. butter
4 lbs. granulated sugar Grated rind and juice of

4 lemons

Cook marrow until tender, drain well, Beat to a smooth pulp
while hot, Add sugar, butter, rind and juice of lemons. Boil
about 20 minutes and bottle.

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