Hamilton Beach 840095501 Use & Care Manual page 9

840095500 Ev00 1/3/02 3:43 PM Page 9
Lemonberry
Concentrate Mix
1 cup strawberries
2 lemons
Sugar
Sparkling water
Juice strawberries first, then lemons.
Add sugar to juice. Mix with sparkling
water. (1 1 ⁄ tablespoons concentrate
2
to 8 ounces sparkling water.)
Makes 16 tablespoons concentrate
or 10 servings.
Carrot Cake
5 to 8 carrots, or enough to produce
1 1 ⁄ cups carrot pulp and
2
carrot juice
1 cup flour
1 1 ⁄ teaspoons baking powder
2
1 ⁄ teaspoon cinnamon
2
1 ⁄ teaspoon salt
2
2 eggs
1 cup granulated sugar
3 ⁄ cup salad oil
4
2 teaspoons vanilla
1 ⁄ cup chopped nuts
2
Confectioners sugar
Preheat oven to 350°F. Process carrots
in juice extractor. Measure and set
aside 1 1 ⁄ cups pulp and
2
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 9-inch baking
pan; bake 35 to 40 minutes. After cake
cools sprinkle with confectioners sugar.
Green Pepper Relish
8 green peppers, seeded
3 medium onions, peeled
⁄ cup sugar
1
2
1 teaspoon salt
1 1 ⁄ cup white vinegar
2
1 ⁄ teaspoon celery salt
2
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
4 cups strawberry juice (approximately
1 ⁄ cup
2
3 quarts berries)
6 cups granulated sugar
1 bottle 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
Makes 8 to 9 eight-ounce jars of
1 ⁄ cup juice.
2
jelly.
Vegetable Cocktail
8 medium tomatoes
1 lemon, peeled
1 stalk celery
1 medium carrot
1 slice of onion
1 teaspoon Worcestershire
⁄ teaspoon salt
1
2
Process fruit and vegetables. Stir in
seasonings. Makes 3 cups.
1 ⁄ inch layer hot paraffin.
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