Use as a filling for sandwiches.
Carrot Marmalade (3) Carrots, 3 pounds Sugar, 3 pounds Lemon, 1 (juice and grated rind) Oranges, 2 (juice and grated rind) Wash, scrape, and steam carrots until soft; chop fine and mix with fruit and sugar.

Cook gently one hour.
Date and Cranberry Marmalade (3) Cranberries, 1 quart Dates, stoned, 1 pound Water, 1 pint Brown sugar, 2 cups Simmer together for 20 minutes cranberries, dates, and water; put through a sieve; add sugar and cook 15 minutes longer.
Dried Apricot Conserve (11) Dried apricots, 1/2 pound (1-2/3 cups) Cold water, 2 cups Raisins, 1 cup Juice of 1 lemon Whole orange, 1 Nuts, 1/2 cup Corn syrup (light), 1 cup Soak apricots over night in cold water.

When soaked add raisins, lemon juice, orange sliced very thin, with slices cut in small pieces, and corn syrup.

Bring to boiling point and simmer for about one and one-quarter hours.

Add nuts 15 minutes before taking from fire.
Fruit and Peanut Butter (for Sandwiches) (11) Dates, 1/4 cup Figs, 1/4 cup Peanut butter, 1/2 cup Salt, 1/2 teaspoon Lemon juice, 1-1/2 tablespoons Raisins, 1/4 cup Corn syrup (light), 2 tablespoons Wash figs, raisins, and dates, and put through food chopper.