Vegetarian cookery

Scrape or pare the carrots ; then weigh them ; allowing an equal weight of bruised loaf sugar ; boil the carrots till perfectly tender, mash them quite fine, and rub through a hair sieve ; boil the pulp half an hour, adding the sugar and the juice of two fine lemons, and when taken from the fire, stir in half an ounce of tartaric acid. No. 648. — Gooseberry Marmalade. Put green goosebemes in cold water ; set them on a slow fire, with a small bit of alum, till they are scalded and become just soft enough to pulp through a hair sieve ; allow half a pound of sugar to a pound of fruit ; boil till it becomes stiff, and then pour it into sweetmeat-pots or small moulds. No. 649. — Orange Marmalade. To twelve oranges allow three lemons ; boil them whole two hours in soft water with a large table-spoonful of salt in it ; then boil them two hours in spring water, boiling quickly in each water half an hour, or more at the first, then moderately, to prevent the rinds from breaking ; when sufficiently tender that the head of a pin will easily penetrate the rinds, drain, and let them remain till cold, reserving the water they were last boiled in for the syrup ; cut the fruit in two ; take out all the pulp and skins, and rub with a wooden spoon through a hair sieve ; then weigh it, also the rinds, which must be pounded in a marble mortar or a wooden bowl. To each pound of fruit, allow two pounds of sugar, bruised, and a pint of the water in which the fruit was boiled, stirring it over the fire till the sugar is dissolved ; cover the pan till the syrup is nearly boiling, watching it carefully ; draw it to the side of the fire to boil gently till the scum can be cleared off ; then stir in the fruit till well mixed, and boil it half an hour or till quite clear. No. 650. — Orange Marmalade. To each pound of oranges allow one lemon, two pounds of loaf sugar, and three pints of cold water. After wiping the oranges, pare them in the usual way, not cutting off too much of the white part of the rind, and cut the peel into neat straws ; tie them in a muslin bag, allowing sufficient room for them to expand ; put them into an earthen jar, with as much of the water as required, and let them simmer in the oven until tender, which may require four or five hours ; then turn them out of the bag into a basin. Cut the oranges and lemons in quarters, taking out part of the seeds, to prevent the marmalade being too bitter ; put the fruit into a pan, with the remaining portion of the water, and let it boil continuously for two hours ; then strain the liquid, and also the water in which the chips were boiled, through a jelly-bag, pour it into a pan, adding the chips, and let it boil ten minutes ; then put in the sugar, and let it boil twenty or twenty-five minutes. One dozen Seville and half a dozen sweet oranges will make about twenty-four jars of marmalade. r No. 651. — Orange Marmalade. A dozen Seville oranges and four lemons. Put them on the fire with as much water as will cover them, and let them boil till the skins are tender ; then cut them in quarters, put the pulp into a basin, and remove the white part from the skins, as it would make the marmalade too hitter. Boil the pulp, with the water in which the oranges and lemons were boiled, for ten minutes, and strain it through a jelly -hag.