SEASONABLE MARMALADES
Carrot Marmalade.—Four mediumfeizetl carrots, four lemons, 41b. sugar, •10 cups water. Grate carrots and cut the lemons very finely. Cover- with water, and stand overnight. Next day boil for one hour, then add sugar, and boil till it is sufficiently firm. Poormans Orange Marmalade.—Take us many pounds of fruit as required. 61b. will make quite a lot of marmalade. Add two pints of cold water to each Kund of fruit, cut into thin Blices. t. it stand 24 hours. The next day boil for 10 to 15 minutes; take off and let stand for 24 hours. On tho third day weigh all, and to every pound add ljlb. sugar, but do not add the sugar'until the fruit has come to the boil. Then boil all for 20 or 30 minutes.
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New Zealand Herald, Volume LXX, Issue 21562, 5 August 1933, Page 7 (Supplement)
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132SEASONABLE MARMALADES New Zealand Herald, Volume LXX, Issue 21562, 5 August 1933, Page 7 (Supplement)
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