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Preserved Carrots

(Vaughan’s Vegetable Cook Book)

Scrape carrots clean, cut into small pieces and boil with sufficient

cold water to cover them. Boil until tender, and put through the

colander, weigh the carrots, add white sugar pound for pound and boil

five minutes. Take off and cool. When cool add the juice of two lemons

and the grated rind of one, two tablespoonfuls of brandy and eight or

ten bitter almonds chopped fine to one pound of carrot. Stir all in well

and put in jars.

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