Favorite tested recipes featuring the Wonder Shredder and Grater

Add boiling water to Jell-O, add pimento and green pepper shredded on fine shredder. Grate horseradish on fine shredder and add. Some consider 2 tablespoons vinegar a great help to this relish. SPICED PEARS 4 lbs. pears shredded on coarse 1/2 oz. whole allspice shredder Y, oz. whole cloves 3 lbs. sugar (brown) Y, stick cinnamon 1 pint malt vinegar Tie spices in small cheese-cloth bag. Boil ten minutes with vinegar and sugar. Skim. Add fruit. Cook till tender. Remove the fruit. Boil down sugar and vinegar till syrupy; pour over fruit in jars and seal. Lovely with cold turkey. Peaches, grapes, plums, canteloupe, quinces, watermelon rind and cucumbers may be prepared the same way. TOMATO PICKLES 1 peck green tomatoes 1 doz. onions 1 Ib. brown sugar l-cup salt 3 tablespoons cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 tablespoon ginger 1 teaspoon cayenne 4 cups vinegar Shred onions and green tomatoes with coarse shredder. Add salt and let stand over night. Drain and add vinegar, sugar and spices. Boil until cooked. Whole spices may be put in a bag and boiled with ingredients then removed if desired. MARMALADES CARROT MARMALADE 3 cups carrots 5 large lemons 6 cups sugar Shred carrots on medium shredder. Steam until tender. Shred the rind of lemon on fine shredder, and mix with the cooked carrot. Add sugar and juice of lemon. Cook, stirring frequently until the mixture is of the consistency that you desire, about 45 minutes. SWEET ORANGE MARMALADE Take 1 dozen medium sized oranges and % dozen lemons, (cranges and lemons should be firm), 7 lbs. sugar and 3 quarts water. Place shredder over inside edge of kettle and shred oranges and lemons into kettle, add the water and let stand for 36 hours, then boil 14% hours until done. This makes a delicious sweet marmalade. Instead of shredding down the oranges entirely, the peeling only may be taken off with fine shredder and the balance put through meat chopper and then mixed with peelings. In this way you get the orange and lemon peel in longer shreds. If you desire clear marmalade strain out pulp after going through meat chopper. GOLDEN MARMALADE 3 oranges 1 grapefruit 2 lemons Force lemon and oranges through fine or medium shredder, grate peeling of grapefruit, discarding all of inner white portion which is very bitter. Force remainder of fruit through shredder. Measure pulp and add three times as much water as pulp, and let stand over night. In the morning bring to beil and boil ten minutes. Let stand over night again and in morning measure and add cup for cup of sugar, and boil about two hours slowly. Cook until thick and golden colored. APPLE GINGER MARMALADE 4 lbs. apples 1 oz. green ginger 4 lbs. sugar rind of 1 pint water 4 lemons (finely shredded) Sugar is dissolved in water. Apples shredded on medium shredder to which add chopped ginger. Add to syrup lemon rind and simmer slowly 3% hours. MUFFINS DELICIOUS BRAN MUFFINS 2 cups cream or 134 cups Scant 34 cup butter or sour milk Crisco 34 cup sugar 1 teaspoon salt 2 eggs 1 teaspoon soda 1 tablespoon molasses add spices if desired 1 cup seedless raisins 2 cups bran 3 teaspoons baking powder flour Cream sugar and butter or cream together. Add salt, soda dissolved in warm water and beaten eggs, molasses and spices. Stir thoroughly. Add bran and stir, then flour and baking powder sifted thoroughly. Drop in oiled muffin tins and bake. DUTCH GRAHAM MUFFINS 2 tablespoons shortening Y, cup brown sugar 1 cup sour milk 1 teaspoon soda 1 teaspoon salt 1 cup graham flour Y, cup flour 2 teaspoons baking powder Cream sugar and shortening. Add soda dissolved in warm water, salt and milk. Sift graham fiour and white flour with baking powder. Mix and drop in well oiled muffin tins and bake in moderate oven. PANCAKES GERMAN POTATO CAKES