To market well the buyer should go to the shops, select the goods, see them weighed, pay cash for them, and bring them home. It is not necessary to explain the motives for such caution, as they are self-evident ; but it may be believed that so long as the buyer depends upon the judgment of the tradesmen at low prices and credit, so long will he or she be swindled. The benefits of a cash principle have been illustrated to perfection by the estab- lishment of co-operative stores, best goods at low prices, and returning large profits to the store. What more can be required, excepting perhaps a co-operative store in every street, or tradesmen willing and bold enough to act on the same principle, and sell for ready cash alone. Directions for selecting foods are described under their special headings. See also Accounts, Economy in the Kitchen, Weights and Measures, Ac. MARLBOROUGH PUDDING.— Nee Puddings. MARMALADE (Fr. Marmelade; Ger. Marmelade; Ital. Cotognato ; Sp. Mermelada). — This is described as a preserve or confection made of the pulp of fruit. It was originally a confection of quince, and was named after Mer- melo — the Spanish for that fruit ; but custom has ordained that other fruits should be subject to the same conserva- tion which is illustrated in the numerous receipts given under their title. Special Marmalades are described under their various headings such as Apples, Apricots, Bar- berries, &c. See also Jam. Marmalade Pudding.— (1) Peel off the skin from 6oz. of beef-suet, and chop finely ; put it into a basin with 2 breakfast-cupfuls of finely-grated breadcrumb and f break- fast-cupful of Marmalade, the grated rind and juice of two lemons, and 4oz. of finely-shred mixed candied-peel. Beat two eggs well, and stir them in with the above ingredients. Turn the pudding into a well-greased pudding-mould✪ Marmalade Pudding, cover it with a sheet of buttered paper, stand the basin in a saucepan with boiling water to three-parts its height, and steam for four hours. More boiling water should be added as it boils away, but care must be taken not to let it enter at the top of the basin. When cooked, turn the pudding on to a hot dish and serve. (2) Mince 4oz. of beef-suet and mix it with Goz. of grated breadcrumb, 2oz. of caster sugar, 3 table-spoonfuls of Marmalade, and the grated rind and strained juice of a small lemon. Beat two eggs well together with a small quantity of milk to which h teaspoonful of bicarbonate of soda has been added, stir it in with the above ingredients, and mix thoroughly. Butter a mould, fill it with the For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. O o P d ti 72 ^ 3 M ^ S’ St- s' ^ 2 H P-i 72 (D CD «<J Pj td g g « |l i §H-g £j ^h «3 « w S w P go M y k) o Pj" 6 E.-S- *§ 3 S ® ogS W | g ►3 72 P i-3 ,_, w 2 ^ i 5? ■3 Cj 72 M * 2 & > o 3 5 £ CD M P e* THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 913 Marmalade — continued.

AI-modernized reading of the original text

To market well the buyer should go to the shops, select the goods, see them weighed, pay cash for them, and bring them home. It is not necessary to explain the motives for such caution, as they are self-evident ; but it may be believed that so long as the buyer depends upon the judgment of the tradesmen at low prices and credit, so long will he or she be swindled. The benefits of a cash principle have been illustrated to perfection by the establishment of co-operative stores, best goods at low prices, and returning large profits to the store. What more can be required, excepting perhaps a co-operative store in every street, or tradesmen willing and bold enough to act on the same principle, and sell for ready cash alone. Directions for selecting foods are described under their special headings. See also Accounts, Economy in the Kitchen, Weights and Measures, Ac. MARLBOROUGH PUDDING. — See Puddings. MARMALADE (Fr. Marmelade; Ger. Marmelade; Ital. Cotognato ; Sp. Mermelada). — This is described as a preserve or confection made of the pulp of fruit. It was originally a confection of quince, and was named after Mermelo — the Spanish for that fruit ; but custom has ordained that other fruits should be subject to the same conservation which is illustrated in the numerous receipts given under their title. Special Marmalades are described under their various headings such as Apples, Apricots, Barberries, &c. See also Jam. Marmalade Pudding.— (1) Peel off the skin from 6oz. of beef-suet, and chop finely ; put it into a basin with 2 breakfast-cupfuls of finely-grated breadcrumb and f breakfast-cupful of Marmalade, the grated rind and juice of two lemons, and 4oz. of finely-shred mixed candied-peel. Beat two eggs well, and stir them in with the above ingredients. Turn the pudding into a well-greased pudding-mould, cover it with a sheet of buttered paper, stand the basin in a saucepan with boiling water to three-parts its height, and steam for four hours. More boiling water should be added as it boils away, but care must be taken not to let it enter at the top of the basin. When cooked, turn the pudding on to a hot dish and serve. (2) Mince 4oz. of beef-suet and mix it with Goz. of grated breadcrumb, 2oz. of caster sugar, 3 table-spoonfuls of Marmalade, and the grated rind and strained juice of a small lemon. Beat two eggs well together with a small quantity of milk to which h teaspoonful of bicarbonate of soda has been added, stir it in with the above ingredients, and mix thoroughly. Butter a mould, fill it with the For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. O o P d ti 72 ^ 3 M ^ S’ Sts' ^ 2 H P-i 72 (D CD «<J Pj td g g « |l i §H-g £j ^h «3 « w S w P go M y k) o Pj" 6 E.-S- *§ 3 S ® ogS W | g ►3 72 P i-3 ,_, w 2 ^ i 5? ■3 Cj 72 M * 2 & > o 5 £ CD M P e* Marmalade — continued.

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Marmalade Pudding

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