The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1930-01-07
Ma7uualadeS Are Good
Substitutes for JelieS
During Winter Season

Jelly Dag, press untlI 10 IIlOI6 juice
can be obtained, and filter the juice
through another flannel jelly bag
without pressing. Pour the juice
into the kettle, add the sliced peel,
add the sugar, and boil rapidly until
it reaches the jellying point.
Carrot and Orange Marmalade
carrots
oranges
lemon
Sugar
Dice the carrots and cook them
until they are tender in as little
water as possible. Slice the oranges
in thin pieces, and add the juice
and grated rind of the lemon. Meas
ure the carrot and fruit, and add
two-thirdS as much sugar. Simmer
the mixture until it is clear. Turn
into july glasses, and when cold,
cover with hot paraffln.
Orange Marn1alade
IL oranges (thin skinned)
lemons
Wash the fruit and slice it as
thin as paper, or grind it fine. For
each quart Of fruit, add liz quarts
of water and let the mixture stand
overnight In the morning cook it
slowly until tender, from two to two
and one-half hours. Measure the
cooked fruit and add an equal
amount of sugar. Cook the mixture
until it jellies from a spoon thirty
to sixty minutes. Pour into clean:
hot Jars, and when cool, cover with
hot paraftln.
Cranberry Conserve
oranges
4 cups sliced rhubarb or cram
berries
lemon
cup seeded raisins
cups sugar
cup walnut meats broken In
pieces
Crate the rind from the oranges
and lemon. Cut the pulp In slices,
discarding the white membrane and
seeds. If sliced rhUbarb Is used,
place it in a colander and pour boil
ing water over it, then drain thor
oughly. If cranberries are used, cut
them in halves. place IN colander
and run cold water over them TO
remove as many seeds as possible.
Mix the fruit, grated rind, sugar
and raisins, which may be chopped
or cut in pieces. Cook slowly until
thick. then add nuts. Cook five
minutes after adding the nuts, and
pour into sterilized glasses. COOL
and seal with paraf1n.
Orange Conserve
quart cranberries
cup rsisins
Pulp of orange
cups sugar
Wash the cranberries and ralslnS.
Chop fine, and add the orange JUICE
and pulp. Add the sugar ana COOK
until thick. Seal in sterilized glasses
Prune Conserve
Soak 18 prunes overnight in cup
Of water. Cut in small pieces ana
boil one minute with the water III
which they were soaked. Measure
into sauce pans: IA cups fruit ana
Juice, ! cup raisins, = sliced orange
Juice of a orange, y cup walnut
meats. 2 tablespoons lemon JUICE
and 3 cups sugar. Stir until boiling
point is reached. Boil one minute
stirring constantly. Add p cup
commercial pectin and let STAND
five minutes. Then pour slowly INTO
sterilized jars.
Fig jam
cups dried figs
CUPS water
lemon
IL cups sugar
Divide the figs, putting ther1l
through the food chopper. Cut the
lemon in paper thin slices. Add the
water to the figs and lemon, bring
to the boiling point, add sugar
and cook slowly until thick and
Transparent. Pour into sterilized
glasses and seal with parafTln.
Carrot Jam With Apricots
cups cooked apricot pulp
! cups grated carrots
| lemon ground fine
2 cups sugar
Cook the carrots in just enough
water to cover. Combine with the
apricot pulp and sugar, and COOK
until jam consistency. Add lemon
when about half cooked. This has
a. beautiful color and is a sweet
spread for mullins, toast, or sand
,;o11