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Lemonberry
Concentrate Mix
1 cup strawberries
2lemons Sugar Sparkling water
Juice strawberries first, then lemons. Add sugar to juice. Mix with sparkling water. (11⁄2 tablespoons concentrate to 8 ounces sparkling water.)
Makes 16 tablespoons concentrate or 10 servings.
Carrot Cake
5to 8 carrots, or enough to produce 11⁄2 cups carrot pulp and 1⁄2 cup carrot juice
1 cup flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon cinnamon
1⁄2 teaspoon salt
2 eggs
1cup granulated sugar 3⁄4 cup salad oil
2teaspoons vanilla
1⁄2 cup chopped nuts Confectioners sugar
Preheat oven to 350°F. Process carrots in juice extractor. Measure and set aside 11⁄2 cups pulp and 1⁄2 cup juice. Mix flour, baking powder, cinnamon and salt together, set aside. Combine eggs, sugar and salad oil in medium size bowl. Add flour mixture alternately with pulp and carrot juice. Add vanilla and chopped nuts; stir to combine. Pour into well greased
Green Pepper Relish
8 green peppers, seeded
3 medium onions, peeled
1⁄2 cup sugar
1 teaspoon salt
11⁄2 cup white vinegar
1⁄2 teaspoon celery salt
Process peppers and onions in juice extractor. Combine juices and pulps in saucepan. Bring to boiling point. Drain. Add remaining ingredients; mix. Bring to a boil and cook 10 minutes. Pack jars and seal. Makes 3 pints.
Strawberry Jelly
4cups strawberry juice (approximately 3 quarts berries)
6cups granulated sugar
1bottle liquid pectin
Process strawberries in juice extractor. Combine juice and sugar in 4 quart utensil. Place on high heat and, stirring constantly, bring to a full rolling boil that cannot be stirred down. Add pectin and heat again to a full rolling boil; boil for 1 minute. Remove from heat, skim off foam quickly. Ladle syrup into hot, sterilized jars. Cover at once with 1⁄8 inch layer hot paraffin.
Makes 8 to 9 eight-ounce jars of jelly.
Vegetable Cocktail
8 medium tomatoes
1 lemon, peeled
1 stalk celery
1 medium carrot
1 slice of onion
1 teaspoon Worcestershire
1⁄2 teaspoon salt
Process fruit and vegetables. Stir in seasonings. Makes 3 cups.
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