Evening journal., 1919-09-12
Ma RN1T 1DECf
I'H~ II sLTII liz IF(Los
UegeabIe-- Or Fruit

The early September air is sweet
with the smell Of spices, cooking sugar
and fruiis-and no wondor-for il's The
delicious season The housewife holds
sacred TO marmalade.
Marmalade-in the preserved fruit
worlds sort Of slmpined fruit but
ter The oldfsshloned apple and peach
buffers were a tremendous undertaking
involving long hours OF cooking much
sugar. and much arduous stirring.
( Marmalade achieves much the same
consistency as fruit buffers and an even
superior richness and dellcacy OF flavor
Usually fits made and packed in mod
crate quantities so that it Is easier 10 /
handle and affords greater possibilities /
OF variety
Here are some excellent marmalsdc /
recipes both fruit and vegetable.
Carrot Marmaladc.
4 eupfuls ground carrots.
3 cupfulS sugar.
lemons.
teaspoonfuls ground ginger root.
Cook the carrots until tender and add
the sugar, Slice the lemons very thin
and remove the seeds Cut the slices
in quarters. Add TO The carrots and
cook very slowly until thick and clear
looking stir only enough to keep from
burning. Pack in hot. sterlized pint
Jars or glasses and boil . minutes in
hot water bath. seal
Dixie Marmalade. II
cupfuls ground carrots.
ia cupfuls chopped sweet green
peppers.
, lemons. ,
cupfuls rhubarb. cut fine.
? cupfuls sugar n
Ginger root TO flavor.
Cook carrots add sugar and sliced
lemons and pepper. Add ground ginger
root and cook until thick Pack in !
'terilized glasses or Jars and boil D q
minutes in hot water bath r
Ripe Tomato Marmalade. a
dozen medium sized tomatoes.
ga cupfuls sugar. o
3 lemons a
Peel and slice the tomatoes thin and o
emove seeds. Slice lemons including il
inds, remove seeds and quarter. Cook ei
omatoes soft, add lemons and sugar e,
nd cook until thick seal i'm sterile
ars and cook in hot water bath nve N
minutes. ~
Ounce Marmaladc. m
large apples. ar
3 ounces ~,
Water 10 cover IA,
sugar, cup for cup
Wash peel and core apples and f.,
unces, saving the cores and parings an
oil the fruit with enough water totSa
over until tender Boil the cores and 80
srings with water 10 cover Rub the go
'nder fruit through seiyc, and add 49,
ne strained juice from The parngs. ~
easure the fruit and add one scant vs.
ip of sugar or less for each cup Of ~
ulp Cook the fruit with the sugar ,''
MIL thick. Pour in sterile glasses. Jo
'al with paraln This quantity Of
ult makes one quart of marmalade 10
Orange Marnialadc. sll
WASH and remove seeds Of one Gl
rapefruit, one orange and one lemon. mi
queeze the juice from all the fruit
nd put the rinds through a meat chop
err. Measure pulp and Juice and add
lree times the quantity df water. Put L.
u In an enameled bowlaor china howl pi
nd LET stand over night. Next day m
oil the mixture for IS minutes. Cool ar
nd add the sugar. cup for cup. and W
oil again until thick and clear. Pour 70
sterile glasses and seal
Pear Marmaladc. di
To one pound Of ripe, juicy pears. M
'eled and cored. allow one pound Of cx
lgar and the grated rind and Juice Of m'
le lemon or orange Cook down until tul
ick, stirring often, pour in sterile
asses and seal ev,
Pineapple Marmaladc
Peel and core fresh. ripe pineapple {
d cut in small pieces Allow g, OF shi
pound Of sugar for each pound Of vir
iit mix and let stand overnight in
porcelain bowl set In a cool place.
Xt morning cook the fruit gently for mo