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NEVER FAIL FUDGE Mrs. Pauline Benner
3c. white sugar 2 Tbsp. corn syrup
2 sq. chocolate or 3 tsp. Pinch of salt

cocoa 3/4 c. milk

Boil all together till the mixture forms a ballin cold water. Set
until you can put your hand on the bottom of the pan. Add1 Tbsp.
butter and vanilla. Pour in greased pan and cool. Cut into sqs.

CARROT MARMALADE Joan Quarry
12 medium carrots 5 oranges
3lemons 1 can crushed pineapple

Make pulp of carrots, oranges and lemons (through chopper). For
each cup of pulp, add 2/3 c. sugar. Add pulp of oranges, lemons,
and pineapple; boil until thick (1 hour. )

LIME MARMALADE Jean Daoust

6 limes Sugar

4 0z. lemon juice A few drops green vegetable
coloring

Cut limes in very thin slices and cover with about 6 c. of water.
Bring to a boil. Remove and let this stand overnight. In the
morning, carefully measure and add to lime mixture 2 c. sugar
to each c. of mixture. Boil rapidly until jelly stage. Remove
from heat and immediately add green coloring. Pour into clean
hot sterile jars and seal while hot.

-35- Gibsons, B. C.