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Carrot Jam (to imitate Apricot Pre- serve)

INGREDIENTS.-Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy. AVERAGE COST per lb., 6d.

CARROT PUDDING.

Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve. Weigh the pulp, and to every lb. allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time. When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam; then put it into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep with the brandy it will remain good for months.

TIME.-About hour to boil the carrots; 5 minutes to simmer the pulp.

SEASONABLE from July to December.

Carrot Pudding, Baked or Boiled. INGREDIENTS for pudding for 5 or 6 persons. lb. of bread-crumbs, 4 oz. of suet, lb. of stoned raisins, lb. of carrot, 1/4 lb. of currants, 3 oz. of sugar, 2 eggs, milk, a little nutmeg. AVERAGE COST, 1s.

Boil the carrots until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil CARROTS. for 24 hours; if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve.

TIME.-2 hours to boil; 1 hour to bake.

SEASONABLE from September to March.