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Violet Marmalade

(Vaughan’s Vegetable Cook Book)







Crush three pounds of violets to a pulp; in the meantime boil four

pounds of sugar, take out some, blow through it, and if little flakes of

sugar fly from it, it is done. Add the flowers, stir them together; add

two pounds of apple marmalade, and when it has boiled up a few times,

put the marmalade into jars.











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