The encyclopædia of practical cookery

Carrot Jam. — (1) Wash some Carrots, scrape, and cut them into rounds, put them into a preserving-pan with a little water, cover the pan over, place it on the side of the fire, and simmer gently until done ; then pass it through a fine sieve and weigh, to every lib. of pulp adding fib. of sugar ; place this in the pan again, boil slowly, and skim well, and to every lib. of Carrots add 1 table-spoonful of lemon-juice, the peel of half a lemon, and a liqueur-glassful of brandy. When done, put it into jars, tie it down, and it will last for years. (2) Wash and scrape some Carrots, cut the outside red parts into pieces, and boil them until they are quite soft ; then rub them through a hair sieve. To every lib. of pulp put lib. of preserving sugar, and boil for fifteen minutes, stirring all the time, and removing the scum as it comes to the top. When For details respecting Culinary Processes, Utensils, Sauces, <bc., referred, to, see under their special heads. Carrots — continued. it is cold, add 41b. of bitter almonds blanched and finely chopped, the grated rind and juice of four lemons, and 4 tumblerful of brandy, mixing all thoroughly together. Put the jam into jars, cover the tops with prepared paper, and tie tightly down. Carrot Marmalade.— Put the thinly-pared rind of four lemons in a small quantity of water, and boil them until soft. Peel 21b. of large Carrots, put them in a saucepan with water to cover, and boil until tender (they must not be overcooked, or they will break). When cooked, drain the Carrots and lemon-peel and cut them into thin strips. Put the water in which the lemonpeel was boiled in a preserving-pan with ljlb. of lump sugar, and boil until little bubbles rise to the top. Then put in the shred Carrots and lemon-peel, and boil them until reduced to a thick pulp, stirring constantly with a wooden spoon to prevent burning at the bottom of the pan. Great care must be taken with this, as if the marmalade is at all burnt it will be unfit for eating. Fill glasses or jars with the marmalade, and leave it until quite cold before covering them. Carrot Pie.— Peel, wash, and slice some Carrots lengthwise, and boil them ; when they are partly cooked, strain them. Put some puff paste round the edge of a pie-dish, put in the Carrots, season with a little salt and pepper, pour a little water over them, cover with some more puff paste, slightly moistening the edge so that the two pastes may adhere to each other, and bake in a slow oven until a light brown. Carrot Plum Pudding-. — Mix with 41b. of flour 41b. of cold boiled potatoes that have been well mashed, 41b. of sugar, 41b. of chopped suet, 41b. of raw grated Carrots, 41b. of currants washed and dried, 41b of stoned raisins, loz. of chopped candied peel, a little grated nutmeg, and 1 teaspoonful of mixed spices ; mix thoroughly together, but do not add any water, as the Carrots will moisten the sugar sufficiently. Turn the mixture into a pudding-basin which has been greased, cover the top with a floured pudding-cloth, tie it down, and boil for six hours. Serve with brandy or wine sauce.