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Carrot Conserve

Cut scraped carrots into small cubes; cook until very tender and the water is nearly evaporated. To each quart of carrot cubes allow two and one fourth cups of sugar and the grated rind and juice of a large lemon. Dissolve the sugar in the lemon juice and small quantity of water remaining in the carrots, then add the carrots and let cook until the syrup thickens.

Store as canned fruit or jelly.

CANNED APPLE JUICE, SUGAR, AND MINT, FOR APPLE MINT