ORANGE
MARMALADE
3
medium
oranges
3
medium
lemons
1 1/2
cups
water
1/4 teaspoon
baking
soda
5 cups
suga
r
3 ozs.
(1/
2 6 oz.
bottle)
liquid
fruit
pectin
Peel oranges and lemons, cutting
off
as little white membrane as pos-
sible. Position Knife Blade in Bowl; add
half
the peel. Process
to
chop,
about 10 sees. Transfer
to
heavy 8 qt. pot. Repeat
with
remam,ng
pee
l.
Add water and baking soda
to
pot. Cover and simmer
20
mins. Remove
and discard white membrane from
peeled fruit. Quarter
fruit
and
~etT.ove
seeds. Position Knife Blade
in
Bowl; add 1 cup fruit. Process
u~til
crop-
ped.
Add
to
saucepan. Repeat with remaining fruit. Cover at'd sirnrr1er
10
mins. Strain
fruit
mixture, reserving juice. Measure 3 cuos
a:
frui;
mx
-
ture
into
same 8 qt. pot. (Set
fruit
juice aside
for
use
in
fru;t
'la.ored
gelatin salad
or
chill and drink.)
Add
sugar to pot. Over
J"l
gh '"lea: Dring
to
a full rolling boil; boil hard
for
1 min., stirring constantly
Re"'"•O•e
"'rom
heat and
stir
in
liquid
pectin. Skim
off
foam with metal sooo., Sttr and
skim occasionally
for
7 mins. (This helps
to
cool
mixture and Keep
frui;
from floating.) Pour
into
hot
sterilized jars. Cover
witt>
"1
8 ·
"lot
paraffin.
MAKES 5 cups
HOMEMADE
MAY
ONNAISE
1 egg
1/3
cup
vegetable
oil
2 tablespoons vinegar*
1 teaspoon
sugar
1/2 teaspoon
dry
mustard
1/2 teaspoon salt
2/3
cup
vegetable
011
Pos
itio
n Knife Blade in
dry
Bowl. (Recipe
won't
work
unless
sa
...
IS dry!'
Add all ingredients and process 5 sees.
Quickly
add oil in astead
1
stream
through
Food Chute with Processor running.
After
all oil is addec
pro-
cess
onl
y
until
mixture is
thick
and smooth, about 10 sees.
MAKES 1
1/4
cups
• Use a fight vinegar
such
as white,
or
use lemon juice.
HOMEMADE
BUTTER
1
cup
well-chilled
heavy cream,
about
a
week
old
2-3
drops
yellow
food
co
·onng
(optional, use
tor
a dee:Jer
color)
Position
Knif
e Blade in Bowl; add cream including
thick
cream
trat
may
have formed
on
sides
of
carton. Process until butter forms
into
oall, 2-5
mins., depe
nding
on age
of
cream. Drain butter 1n a colander.
then
olace
in
bowl and press
out
remaining
liquid
with
wooden spoon.
If
desired, add 1/2 teaspoon salt. Place in crock
or
dish and refrigerate.
Keeps 1 week.
MAKES
about
1/2
cup
42
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