Carrot Conserve

Carrot Conserve

Ingredients:
5 c. sugar
2 c. hot water

Directions:
Juice of 3 lemons
Boil the carrots until tender and chop or put through a grinder with the
lemon rind. Then mix with the sugar, water, and lemon juice, and boil
for about 1/2 hour or until thick. Put into hot sterilized glasses,
cool, seal, and label.
MARMALADES
69. MARMALADES are a form of preserves that differ from the other
varieties more in the nature of the fruit used than in any other
respect. For marmalades, large fruits are generally used, and, as a
rule, the fruits are left in sections or in comparatively large pieces.
The preparation of this food, however, differs in no way from preserves
proper and conserves, the processes of cooking, sealing, storing, etc.
being practically the same.
70. ORANGE MARMALADE.--Oranges combined with half as many lemons make a
92 / 211
marmalade that most persons like. In fact, orange marmalade is probably
made more often than any other kind.
ORANGE MARMALADE