Orange Marmalade

2 large oranges

1 1/2 lemons

10 cups water 8 cups sugar

Slice oranges and lemons very thinly. Put into crock, cover with water, and let stand twenty-four hours. Boil rapidly, counting time after it commences to boil. Add sugar and remove at once from stove. Let stand twenty-four hours. Boil until a little tested on a saucer shows signs of jellying. If, for the second cooking, the mixture is divided and cooked in two utensils, the marmalade will be lighter, and better flavored.

Carrot Marmalade

ground carrots 1 large orange 1 cup sugar

1 lemon

1/2 cup syrup

3 cups water

Extract juice from fruit, run rinds thru food chopper, put together, cover with the water and let stand twenty-four hours. Add carrots, boil forty-five minutes, add sugar and continue boiling until mixture shows signs of jellying when tested.

Apricot Jam

6 cups apricot pulp and juice Juice of 2 oranges Juice of 1 lemon

1 cup ground lemon and orange rind

1 No. 2 can grated pineapple

6 cups sugar

Use dried apricots, soak and cook at least twenty-four hours. Mash or run thru sieve. Mix all ingredients and cook until of desired consistency.

Quince Honey

1 cup sugar 1 cup water

1 ground quince

Cook together slowly until of desired consistency. If cooked quickly, honey will be colorless; if slowly, a beautiful deep pink.

Baked Apple Butter

Wash and core apples. Cook until tender, run thru sieve, sweeten to taste, adding spices if desired. Bake in uncovered crock, in slow oven, stirring about once every hour to prevent crust forming over top.

Sugarless Syrup For Hot Cakes

1 cup table syrup 1/2 cup water

1/3 teaspoon Mapleine flavoring

Cook syrup and water until well blended. Remove from stove, cool and add flavoring. A splendid substitute for maple syrup.