SEVILLE MARMALADE

6 marm. oranges 1 lemon 1 ordinary orange

Wash fruit and cut invery thin slices. Discard seeds. Meas-
ure, for each cup of fruit add 1% cups boiling water. Let stand
overnight. Boil uncovered 1 hour. Measure and add % cup sugar
for 1 cup fruit. Boil till a little of the syrup will jelly on a cold
plate — approx. 8 to 10 minutes. Yield: 1% to 2 qts.

TOMATO CONSERVE

6 c. ripe tomatoes - peeled 3 lemons sliced thin and cut
and cut in eighths in quarters
6 c. sugar 1 tbsp. chopped ginger

1 c. water

Remove skins from tomatoes by dropping into boiling water
for 2 mins., then quickly immerse in cold water. Cut in eighths,
drain thoroughly and put into a saucepan with remaining ingred-
ients. Bring mixture to a rolling boil and continue to simmer for
an hour, stirring frequently. Pour into sterilized jars and seal.
Yield: 2 - 2% pts.

VEGETABLE MARROW MARMALADE

6 lbs. vegetable marrow 3 lemons
4 oz. crystallized ginger 5 lbs. sugar (10 cups)
2 oranges 4 tsp. salt

Wash marrow, remove seeds. Put marrow and ginger through
the food chopper. Add very thinly sliced oranges and lemons. Stir
in sugar and salt and let stand for several hours or overnight.
Boil slowly until the right consistency — about 1 hour and 10 min-
utes. Yield: approx. two quarts.

FRUIT PIE FILLING

inute
Prepared Fruit Quantity Sugar (Ibs.) pee
Cherries 4 lbs. 1 1/38 6 tbsp.
Apricots 4 lbs. 1 4 tbsp.
Peaches 4 lbs. 1 5 tbsp.
Prune plums 4 lbs. 1 4 tbsp.

Wash sound, ripe fruit. Pit cherries, cut apricots and plums
in half, remove pits. Scald peaches, cold dip and remove skins
and cut in half-inch segments. Place prepared fruit in a heavy
saucepan with 1% cups of the sugar and about 1/3 cup water to
prevent burning. Bring to a boil over high heat. Boil, stirring con-
stantly for one minute. Add remaining sugar combined with tapioca
and return to full rolling boil. Boil for one minute, stirring con-
stantly. While still at boiling temperature fill hot sterilized jars.

25