Tomato Marmalade
Submitted by: KatjaGirl
4 pounds red ripe tomatoes
2 oranges
1 lemon
12 cloves cinnamon 		4 pounds sugar
1/3 cup candied ginger root, chopped
1/4 cup fresh lemon juice
Peel, seed and chop tomatoes, reserving juice. Wash lemon and oranges well, seed and chop, but do not peel. Break up cinnamon stick into 2-3 pieces and tie in a cheesecloth bag with cloves and allspice. Combine tomatoes, oranges, and lemon in a large, heavy duty kettle. Stir over medium high heat until sugar dissolves. Add cheesecloth bag of spices and bring to a boil. Turn heat to low and continue to boil until mixture thickens (about 1 hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a boil again, and cook 10 minutes more. Pour into hot sterilized jars, and seal according to manufacturer's instructions. Serving: 64.
Note: This marmalade has a wonderful texture and very spicy-sweet flavor. Pinwheel tea sandwiches can be made by slicing a loaf of fine grained white bread length wise into thin slices, spreading softened cream cheese on the bread, followed with tomato marmalade. Roll the slice up from the short end, wrap in wax paper, and chill at least 2 hours. To serve, cut into slices crosswise, as a jelly roll.

Caramel Jelly
Submitted by: Barbiel
1 tablespoon granulated gelatine
1/3 cup boiling water
2 cups thin cream
1/4 cup cold water		 1/4 cup sugar
1/3 cup of sugar cooked to caramel
1/4 teaspoonful salt
Soak the gelatine in the cold water. Cook the caramel and boiling water to a thick syrup; add the softened gelatine, the sugar, salt and cream and stir until the sugar is dissolved, then strain into molds. Pour into sterilized jars and seal.

Lemon Jelly
Submitted by: Barbiel
1 tablespoonful of granulated gelatine
1 cup boiling water
1/2 cup sugar		 1/4 cup cold water
1/2 cup lemon juice
Let the gelatine stand in the cold water fifteen minutes or longer (until all the water is absorbed); add the boiling water and sugar and stir until the gelatine and sugar are dissolved; let cool a little, add the lemon juice and turn into cups. Set aside to become cold and firm. Serve with cream or boiled custard. Preserved peaches or pears, cooked prunes or figs, or nut meats, also sections of orange, from which the membrane has been removed, or slices of banana, may be moulded in the jelly. A tablespoonful of gelatine is needed to each scant pint of liquid.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine