The encyclopaedia of practical cookery

in the water, and let them soak for twenty-four hours ; then turn all into a preserving-pan with the seeds tied up in a muslin bag, and boil until tender. On the following day remove the bag of seeds, weigh the fruit again, and put in with it 1 til), of coarsely-crushed preserving-sugar for each pound ; boil the whole, stirring constantly wit h a wooden spoon, until the slices of orange are clear and the syrup reduced to a jelly. When ready, turn the preserve into jars, and let it get cold ; then put in each jar a round of brandied paper, cover with parchment, tie down perfectly air-tight, and keep them in a dry store-cupboard. The strained juice and grated rinds of two or three lemons added to the marmalade in the last boiling is an improvement. MAEMANBE. — A low-class French brandy. Marmalade — continued. mixture, stand it in a saucepan with boiling water to three-parts its height, and steam for three hours. Turn the Fig. 1130. Marmalade Pudding. pudding on to a hot dish when cooked, pour a Marmalade sauce over and round it (see Fig. 1130), and serve. (3) Warm 2oz. of lard, and beat it up well together with 2oz. of moist sugar and 1 teacupful of Marmalade ; whip one egg in 1 teacupful of milk, and beat it in with the other ingredients. Mix 1 teaspoonful of baking-powder with Jib. of dour, and stir in the above mixture. Work the whole until well incorporated, then turn the mixture into a buttered mould, cover with a sheet of buttered paper, and proceed as for No. 2. (4) Warm Jib. of butter, and beat it until creamy together with Jib. of caster sugar ; whip the yolks of five eggs well, and mix them and Jib. of Marmalade with the above ingredients. Butter a dish and line it with paste, turn the mixture into it, and bake in a brisk oven. Serve either hot or cold. (5) Put 4oz. of well-washed rice into a lined saucepan with lqt. of milk, and boil until quite tender and the moisture somewhat reduced. Warm 2oz. of butter, whip it well together with Jib. of caster sugar, then beat in one at a time four eggs ; add this mixture to the rice, with 1 teacupful of Marmalade, a small quantity each of grated lemon-peel, nutmeg, and salt, and 1 wineglassful of sherry. Mix the whole together until thoroughly incorporated. Butter a mould, fill it with the mixture, stand it in a saucepan with boiling water to three-parts its height, and steam it for an hour. When cooked, turn the pudding out of the mould on to a dish, and serve either hot or cold. A well-flavoured custard poured over is a good addition. (6) Grate 2 breakfast-cupfuls of bread, and mix with it 4 table-spoonfuls of sugar; put a thick layer of Marmalade at the bottom of a pie-disli, and cover it with the breadcrumbs. Beat two eggs well, mix with 1 pint of milk, and pour them over the breadcrumbs. Bake the pudding for about an-hour-and-a-half in a moderate oven. When cooked it should be lightly browned on the top. Serve hot. Marmalade Sauce. — (1) Put 1 breakfast-cupful of Marmalade into a small saucepan with 2 wineglassfuls of white wine, and stir them over a gentle fire until very hot. Strain the sauce, and it is ready for serving. Brandy and water in equal parts can be substituted for the wine if preferred.