Wash, but do not scrape, five pounds of young carrots, boil them till tender in boiling salted water, then drain, peel, and mash to a fine pulp. To every pound of the pulp allow one and a half pounds of sugar, six blanched and shredded almonds, the grated rind and strained juice of two lemons, and half a teaspoonful of almond extract. Put the pulp and sugar into an earthenware pan and cook together for a quarter of an hour; remove from the fire and add the almonds, the lemon juice, and rind. Return to the fire, add the almond extract, and cook for five minutes longer.
When cool, put in jars and seal.
PRUNE MARMALADE
- 2½ lbs. large prunes
- 6 large apples
- ½ lb. (1 cup) sugar
- 1 lemon
- 2 tablespoonfuls orange flower water
Wash the prunes and soak them over night in cold water. Steam or stew gently until tender. Set aside until cool enough to handle; then remove the stones. Return to the fire, add the apples, pared, cored, and sliced, sugar, strained lemon juice, and orange flower water.
Cook slowly to a marmalade in a casserole, stirring occasionally that the mixture may be smooth.
Can at once.
PUMPKIN PRESERVE
- Pumpkin
- 1 lb. (2 cups) sugar
- 2 lemons
- 1 teaspoonful powdered ginger
- Water
Peel, slice, and remove the seeds from the pumpkin, then weigh it. For each pound take one pound of sugar. Lay the pumpkin in a large earthenware dish, and sprinkle the sugar between the layers. Moisten the sugar with the strained lemon juice, cover with a cloth, and leave for three days. Place in an earthenware pan, adding half a pint of water for each three pounds of sugar, the ginger, and the grated rind of one lemon. Simmer till quite tender, and turn into a large bowl.