The marmalade stage was reached and approaching a conclusion before he spoke again, to ask a new and unexpected question: "How old is it that you are now, Katrine?
After the scum has ceased to appear, stir the marmalade frequently till it is done, which will generally be in an hour, or an hour and a half after it has come to a boil.
When quite cold, fill up the hole from whence the cores were extracted with thick marmaladeor fruit jelly.
Season the mixture to your taste, with pepper, salt, and vinegar; making it of the consistence of rich marmalade or jam.
Then take them from the oven, and with a knife open a slit in the side of each puff, and carefully put in, with a spoon, sufficient fruit jelly ormarmalade to fill up the whole inside or cavity.
Instead of marmalade you may use for this cake, fresh strawberries, mashed smoothly and sweetened with white sugar.
Spread this mixture thickly over the sheet of paste; then roll it up, as you would a rolled up marmalade pudding.
Lay the slices, nicely, and evenly, one upon another, taking care that none of the marmalade oozes down from between the edges.
Spread each slice, thickly and smoothly, with marmalade of peach, raspberry, strawberry, or orange.
Pumpkin marmalade may be made in the above manner, omitting the ginger.
Too much sugar will, after boiling, cause themarmalade to candy in the jars.
The marmalade may be all the same, or of a different sort on each slice.
By placing a layer of marmalade among them, at the bottom of the dish, you may dish them in crown, or any shape you like.
Orange, apple, or quince marmalade may be used instead of apricot.
The marmalade would be still more transparent if you were to peel the apricots first, but then you would lose some of their delicious flavor.
Prepare a marmalade as directed for the pudding: to which add a pint of good thick cream; serve up in glasses, or in a deep dish.
Make a marmalade of three dozen sticks of rhubarb, sweetened with moist sugar; pass it through a hair-sieve, and serve up in a sauce-boat.
They require a great deal of stewing, and should be like marmalade when done.
The veal loaf was found, a platter of it tied up in a large napkin, and hot sandwiches between hot plates, tied up in another napkin, and marmalade sandwiches folded in paraffin paper by themselves.
Fill them two thirds with apple, peach, or any othermarmalade preferred, and send them to a hot oven twelve minutes.
Place your omelette in a circle on a dish, pouring your marmalade in the center, and serve very hot.
Spread a layer of peach or other marmalade on the half of your cakes, which cover with the other half.
Then take them from the Fire, and put the Marmalade into Glasses to keep, and cover every Glass with white Paper, preserving them in a dry Place.
This Marmalade is good to be serv'd in Glasses as a Sweet-meat in a Desert, or to be put into Coffins for Tarts, or to be brought upon the Table in Saucers among the other Sweet-meats in a Desert.
As you will probably lose some minutes in perplexity as to which are best for you to order, let me tell you that the guava jelly and marmalade are first among them, and there is no second.
The marmalade of bitter oranges is one of the most useful of Southern preserves; but I do not remember it on the list of the Dominica.
I have seen a row of safety pins clasped in them or a number of curtain rings; or a marmalade jar, or the glittering cover of a tobacco tin.
How can I leave the marmalade An' bonnets o' Dundee?
Through many deep cuts and tunnels, over romantic gorges of dark depth, and along cliffs whose heights we could not see, the train climbed and crossed a mountain range.
Orange cheesecakes are done in the same way, only the peel must be boiled in two or three waters to take out the bitterness: or make them of orange marmalade well beaten in a mortar.
Orange or quince marmalade is a great improvement; cinnamon pounded, or orange flower-water, will make an agreeable change.
Or line a tart pan with a thin puff-paste, and put into it orangemarmalade made with apple jelly.
Lemon marmalade may be made in the same way, and both of them are very good and elegant sweetmeats.
Fill the dish half way up with a marmalade of apples; have ready the whites of four eggs beaten to a fine froth, and put them over the marmalade.
Mix with themarmalade and two eggs, well beaten, and, if necessary, a little milk.
Take out the joints and brown gently in a little dripping; when all are nicely browned take one cupful of the marmalade and stew till tender one and a half to two hours.
Arrange the slices in a circle, alternating pineapple and cake, and pour over the latter an apricot marmalade thinned with kirsch or other liqueur.
I was busy in the kitchen this morning, making marmalade out of what was left of Peter's oranges and contentedly humming Oh, Dry Those Tears when the earthquake that shook the world from under my feet occurred.
Look at all that hay you cut, and the windmill here, and the orange marmalade that'll make me think of you every morning!
In fact, I would leave out the marmalade if required.
Apple marmalade may be used to spread between the slices in place of currants, if preferred.
Put in a square granite-ware dish, which place inside another dish containing hot water, and cook it in a slow oven until the marmalade is dry enough to retain its shape when cut with a knife.
If the sauce is thin and very juicy, place it upon the range, and simmer slowly till it is of the consistency of thick marmaladeor jelly.
Other fruitmarmalade may be used in place of the apple preparation if preferred.
Prepare some prunemarmalade as directed on page 191.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "marmalade" in a variety of sentences. We hope that you will now be able to make sentences using this word.
