to
prevent scorching, for 30 minutes, or until clear. Put in sterile jelly
glasses and seal.

CARROT MARMALADE

1 lb. carrots
1-1/2 lbs. sugar
2 lemons
1/2 cup chopped nuts

Clean and scrape carrots, cook until soft, then mash. Add sugar, juice
of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring
frequently. Add the chopped nuts, pour into hot, sterile jars and seal.

APPLE _and_ PEACH CONSERVE

2 cups apples, chopped
2 cups peaches, chopped
juice of 2 lemons
3 cups sugar

Use tart unpeeled apples and firm ripe peaches, cut into small pieces.
Combine with lemon juice and sugar. Cook slowly until the apple is
transparent (about 20 minutes). Pour into sterilized glasses, seal.
Makes 7 6-oz. glasses.

SPICED GOOSEBERRIES

5 lbs. ripe gooseberries
4 lbs. brown sugar
2 cups vinegar
2 tblsps. cloves
3 tsps. cinnamon
3 tsps. allspice

Wash and pick over gooseberries. Combine with sugar, vinegar, spices and
cook slowly until mixture becomes rather thick. Pour into sterilized
glasses and seal. 5 pints.

CRANBERRY CONSERVE

4 cups cranberries
2 large oranges
1 cup chopped raisins
2 cups hot water
4 cups sugar
1 cup chopped nuts

Cut oranges into quarters and remove seeds. Grind cranberries and
oranges, fruit and rind in food chopper. Add the hot water and bring to
a boil. Cook quickly until fruit is soft. Add sugar and raisins. Cook
over moderate heat, stirring often, until thickened. Add chopped walnuts
or blanched almonds.

APPLE BUTTER

4 qts. apples
2 qts. apple cider
2 cups sugar
2 cups dark corn syrup
1 tsp. cinnamon

Boil the cider until reduced to 1 quart. Pare the apples and slice thin.
Put the apples into the cider and cook very slowly, stirring frequently,
until it begins to thicken. Add sugar, syrup and cinnamon and continue
to cook until thick enough to spread when cool. Seal in sterilized jars.
Makes 5 to 6 pints.

SPICED CANTALOUPE

3 lbs. cantaloupe
1/2 tblsp. alum
2 qts. water
3 cups sugar
1 pt. vinegar
2 sticks cinnamon
1/2 tblsp. whole cloves
1 tsp. allspice

Pare the cantaloupe, remove seeds and cut into strips, 1 x 2 inch or
squares. Dissolve the alum in the water and bring to a boil. Add the
cantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugar
and spices. Add the cantaloupe and simmer slowly until fruit is
transparent (about 45 minutes). Place in hot