are many ways of making this mai-malade ; but
most agree in the proportion of sugar to fruit.
We give the simjilest and most economical
way : — Boil the oranges until they are tender,
and can be easily pierced with the head of a pin.
Wlien this is done, cut them open, remove the
seeds, separate the pulp from the rind, and
clear off the coarse filmy parts from the orange,
and some of the white inner part of the rind.
Shred the rind, the finer the better, and some
of it may even be pounded and added with the
shreds to the pulp. Clarify the sugar, allow-
ing one pound and a half of sugar to each pound
of fruit, and boil fifteen minutes. If a less bitter
fiavour be liked, grate off a little of the outer
skin before boiling. Sweet oranges are some-
times used for marmalade, and only a smaH
portion of Seville, or lemon pulp and rind is
added to flavour. Time to boil oranges, from
three or four hours✪ Orange Marmalade Scotch ; marmalade, about fifteen
minutes.
Marmalade, Orange, Transparent.
— Squeeze out all the juice from a dozen oranges,
or from twelve China and twelve Seville. Strain,
steep the pulp after the juice has been expressed,
in a little water, rinse it well in it, and pour
the water through a muslin with the rest of the
juice. Boil together with a poimd and a half
of sugar, clarified, to each pint of juice. Skim
and boil for about twelve or fifteen minutes.
The rind of a Seville orange, rubbed off on a
few lumps of sugar, will improve the flavour of
marmalade.
Marrow. — Marrow is the fatty matter
which fills up the hoUow of the shaft of the
bones. Its nourishing properties are the same
as those of fats generally. It is much relished
by epicures, but it ought to be observed that it
is digested with difficulty, unless thinly-spread
on toasted bread, with the addition of salt, and
used in moderation.
Marrow Bones. — Saw the marrow
bones into neat pieces, cover the ends with a
paste made of flour and water, tie them in a
floured cloth, and boil for two hours. Remove
the cloth an., crust, put a napkin on a dish,
set the bones upright, and serve with dry
toast. The marrow can be seooped out and
spread on the toast with a sprinkling of pepper
and salt, before sending to table; but it is so
likely to get cold, that we suggest the above
method. Marrow bones are bought generally
with silver-side of the round of beef, and
weighed with the meat.
Marrow Bones {see Beef Marrow Bones).
Marrow Dumplings.— Pour over two
stale French rolls as much boiling milk as will
soak them well. Squeeze them dry, and beat
them until they are smooth. Beat two and a
MAR
( 410
MAT
half ounces of marrow and butter, mixed to-
gether rmtil like cream, and add these ingTedients
to two well-whisked eggs✪ Marrow Dumplings. When thoroughly
mixed, make into small balls, and drop these
into boiling soup, or if intended as an accom-
paniment to roast meat, into boihng water.
Marrow dumplings may be seasoned to adapt
them to the dish for which they are intended.
They are much used in Germany, but are
not much known in England, except in the
western counties, where they are principally
composed of suet, flour, &c. Time, twenty
minutes to boil. Probable cost, 6d. Sufficient
for ten dumplings.
Marrow Dumplings, for Soup.— ✪ Marrow Dumplings for Soup
Page 902 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
are many ways of making this marmalade ; but most agree in the proportion of sugar to fruit. We give the simjilest and most economical way : — Boil the oranges until they are tender, and can be easily pierced with the head of a pin. Wlien this is done, cut them open, remove the seeds, separate the pulp from the rind, and clear off the coarse filmy parts from the orange, and some of the white inner part of the rind. Shred the rind, the finer the better, and some of it may even be pounded and added with the shreds to the pulp. Clarify the sugar, allowing one pound and a half of sugar to each pound of fruit, and boil fifteen minutes. If a less bitter flavour be liked, grate off a little of the outer skin before boiling. Sweet oranges are sometimes used for marmalade, and only a smaH portion of Seville, or lemon pulp and rind is added to flavour. Time to boil oranges, from three or four hours ; marmalade, about fifteen minutes.
Marmalade, Orange, Transparent.
— Squeeze out all the juice from a dozen oranges, or from twelve China and twelve Seville. Strain, steep the pulp after the juice has been expressed, in a little water, rinse it well in it, and pour the water through a muslin with the rest of the juice. Boil together with a pound and a half of sugar, clarified, to each pint of juice. Skim and boil for about twelve or fifteen minutes. The rind of a Seville orange, rubbed off on a few lumps of sugar, will improve the flavour of marmalade.
Marrow. — Marrow is the fatty matter which fills up the hollow of the shaft of the bones. Its nourishing properties are the same as those of fats generally. It is much relished by epicures, but it ought to be observed that it is digested with difficulty, unless thinly-spread on toasted bread, with the addition of salt, and used in moderation.
Marrow Bones. — Saw the marrow bones into neat pieces, cover the ends with a paste made of flour and water, tie them in a floured cloth, and boil for two hours. Remove the cloth and crust, put a napkin on a dish, set the bones upright, and serve with dry toast. The marrow can be scooped out and spread on the toast with a sprinkling of pepper and salt, before sending to table; but it is so likely to get cold, that we suggest the above method. Marrow bones are bought generally with silver-side of the round of beef, and weighed with the meat.
Marrow Bones {see Beef Marrow Bones).
Marrow Dumplings.— Pour over two
stale French rolls as much boiling milk as will soak them well. Squeeze them dry, and beat them until they are smooth. Beat two and a
MAR
( 410
MAT
half ounces of marrow and butter, mixed together until like cream, and add these ingTedients to two well-whisked eggs. When thoroughly mixed, make into small balls, and drop these into boiling soup, or if intended as an accompaniment to roast meat, into boiling water. Marrow dumplings may be seasoned to adapt them to the dish for which they are intended. They are much used in Germany, but are not much known in England, except in the western counties, where they are principally composed of suet, flour, &c. Time, twenty minutes to boil. Probable cost, 6d. Sufficient for ten dumplings.
Marrow Dumplings, for Soup.—
Records on this page
Orange Marmalade ScotchOrange Marmalade TransparentMarrow DumplingsMarrow Dumplings for Soup