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The New Zealand Railways Magazine, Volume 8, Issue 2 (June 1, 1933)

In Season

In Season.

In city markets and greengrocers’ shops the marrow is lording it at present, and the country housewife, if she lives in a maize-growing district, is showered under with marrows, so now is the time to test out new marrow recipes.

Have you ever thought of marrow jam? Here is a recipe, guaranteed delicious:

6lbs. marrow;

6lbs. sugar;

3 lemons;

1½ozs. hard ginger (well bruised), and

12 pods of chilies, in muslin bags.

Peel the marrows and remove all soft parts and seeds and cut into small squares, squeeze the juice from the lemons and cut the rinds exceedingly fine. Mix marrow, sugar and lemon in a bowl, and leave for twenty-four hours. Put in the ginger and bags of chilies, and boil for 1½ to 2 hours—until, in fact, the juice jells and the marrow squares are transparent; then remove the muslin bags, and bottle.

N.B.—The marrows must be quite ripe and almost woody, or they will boil pulpy. The chilies may be omitted.