Carrot  Mannelade

1  qt.  carrots  (after  having  been  put  through  the  food
chopper),  juice  of  2  lemons  and  2  oranges,  also  the  rind
cut  up  fine,  3  cups  sugar.  Let  stand  over  night.  In  the
morning  put  on  to  cook  with  just  enough  water  to  keep

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from  sticking.  Cook  II/2  his,  and  seal  in  jelly  glasses.
The  carrots  make  up  the  bulk  but  leave  no  taste  what-
ever. — Mrs.  Mary  Cleason.
Cranberry  Jelly

2  cups  cranberry  pulp,  2  cups  sugar  and  2  cups
water.
Put  the  cranberries  through  the  food  chopper,  then
measure,  add  water  and  boil  10  minutes.  Add  the  sugar,
boil  5  minutes  longer  and  turn  into  a  mold.
— Mrs.  N.  H.  By  am.
Cranberry  Sauce

1  qt.  cranberries,  2  cups  sugar,  1  pint  water.  Wash
cranberries  and  place  on  fire  in  a  covered  sauce  pan.
Let  simmer  until  every  berry  bursts,  remove  cover  from
pan,  add  sugar  and  boil  20  minutes.  The  cranberries
must  never  be  stirred  from  the  time  they  are  placed  on
the  fire.  — ^Mrs.  F.  J.  Kepler.
Cranberry   Sauce
(Whole.)

1  qt.  cranberries,  2  cups  sugar,  1  pint  of  water.
Wash  cranberries,  put  over  fire  with  water  in  a  covered
kettle  and  simmer  till  they  pop.  Remove  cover,  add
sugar  and  cook  20  minutes.    Do  not  stir.
— Mrs.  M.  L.  Wigginton.
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NEIGHBORHOOD  COOK  BOOK

Pour  Fruit  Jam

Two  qts.  red  raspberries,  2  qts.  cherries,  2  qts,  cur-
rants, 2  qts.  gooseberries.  Weigh,  and  add  equal  weight
of  granulated  sugar.  Cook  one  hour,  stirring  constantly.
This  makes  a  thick  jam.  — Miss  B.  King.
