Cassell's dictionary of cookery

Orange Marmalade (quick way of making). — Take equal weights of oranges and loaf sugar. Eoil the rinds of the oranges until they are quite soft. While they are stewing, divide the fruit into quarters, and scrape out the pulp and juice with the handle of a fork or spoon. Mince the rinds of the oranges very finely, mix with them the pulp, juice, and sugar, und put all into a presorving-pan. Bring the larmalade to the point of boiling, then leave Jt on the fire for three minutes only. Pour it oato jars, cover, and store for use. No water is used with this marmalade. Time, three minutes to boil the marmalade. Probable cost of Sc\-ille oranges, 5s. or 6s. per hundred. Orange Marmalade and Bread Pudding. — Butter a plain quart mould rather thickly. Spread a little orange marmalade over the bottom, lay on it a thin slice of bread and butter, and repeat until the mould is three parts full. Pour in a custard made with a pint of mUk and thi-cc well-beaten eggs. Let the bread soak in. this for an hour, then cover the pudding closely, and steam it over hot water until it is firm. Let the pudding stand for a minute before turning it out, and serve with sweet sauce. Time, half an hour to steam the pudding. Probable cost. Is. 2d. Sufficient for half a dozen persons. Orange Marmalade Pudding.— Shred six ounces of beef suet very finely. Mix with it half a pound of finely-grated bread-crumbs, half a pound of orange marmalade, two table- spoonfuls of moist sugar, an oimce of candied peel chopped small, a pinch of salt, three well- beaten eggs, and a quarter of a pint of new milk. Put the mixture into a floui-ed cloth, plunge it into boiling water, and let it keep boiling until it is done enough. Turn out care- fully, and serve with wine sauce. If preferred, this pudding may be boiled in a mould, but care must be taken that the mould is quite filled with the mixtui-e ; or it may be steamed. Time to boil or steam the pudding, four hours. Probable cost, Is. 6d. Sufficient for six or eight persorLS. Orange Marmalade Pudding (another way). — Mix six oimscs of grated bread-crumbs with three ounces of finely-shred beef suet. Add a pinch of salt, a quarter of a tea-spoonful of powdered ginger, half a tea-spoonful of baking-powder, half an ounce of candied lemon- peel chopped small, two table-spoonfuls of moist sugar, three well-beaten eggs, and a quarter of a pint of new milk. Take a well-buttered mould, spread a layer of the mixtui-e at the bottom, then put a layer of orange marrafl- lade, and repeat until the mould is full, being careful to let the mixture be at the top of the pudding. Bake in a moderate oven, and turn out before serving. Time, two hours to bake the pudding. Probable cost. Is. 2d. Suffi- cient for half a dozen persons. Orange Marmalade Pudding, Baked. — Mix a large table-spoonful of orange mannalade with two table-spoonfuls of pow- dered loaf sugar, two ounces of clarified butter, and a dessert-spoonful of fine flour. Beat the mixture well untU it is quite fi-eo from lumps, then add two well-whisked eggs ; line a pie- dish with good puff-paste, pour in the mixture, and bake in a brisk oven. If preferred, the flour may be omitted. Time to bake, twenty minutes. Probable cost, 6d. Sufficient for two or three persons. Orange Marmalade with Honey.—