When required for dessert, grate some of the cocoa-nut into a dessert dish; sift fine sugar over it; and then add another layer of cocoa-nut and sugar alternately, till the dish is full. No. 377. — Cocoa-Nut and Oranges. Peel the oranges, taking off as much of the white part of the rind as possible, cut them in round slices, not using the end pieces, and arrange them in a glass dish with alternate layers of gi-ated cocoa-nut, mixed with powdered sugar, until the dish is full ; there should be rather a thick layer of cocoa-nut at the top. Apples and oranges in alternate layers, with powdered sugar over each, may be arranged for dessert in a similar way, and should be prepared two or three hours before they are required. No. 378. — Stewed Currants and Kaspberries. Pick the stalks from a pint of currants ; put the fruit into a 'pan rvith half a pint of raspberries, and quarter of a pound of powdered sugar✪ Stewed Currants and Raspberries ; set them over the fire, occasionally shaking the pan round till boiling, and then pour them into a basin to cool. Should the syrup be too thin, which will bo the case if the fruit be too ripe, drain the fruit from it ; reduce it by boil- ing, and when cold, pour it again over the fruit. Strawberries may be used instead of raspberries. No. 379. — Stewed French Plums. Put half a pound of French plums into a pan, with half a pint of water, the rind half a lemon, cut thin, two cloves✪ Stewed French Plums, and 164 VEGETARIAN COOKERY, an ounce of sugar ; simmer about twenty minutes, and when cold, take out the lemon and cloves. No. 380. — Stewed Greenoaoe.s. Cut twelve gi-eengages in halves, and take out the stones, then put them into a pan with quarter of a pound of sugar, the juice of a lemon, and a little water ; set them over a slow fire, shaking the pan round occasionally, till the fruit is tender, but not mashed ; when cold, arrange them in a dish, and pour the syi’up over. Other plums may be done in the same way. No. 381. — Stewed Green Gooseberries. Put a pint of green gooseberries into a pan, with two ounces of sugar and a little water✪ Stewed Green Gooseberries ; place them over the fire, and when tender, but not broken, pour them into a basin, and serve cold. No. 382. — Stewed Oranges. Peel four oranges, carefully scraping off as much of the pith as possible ; divide each orange into eight entire pieces, with- out breaking the skin with which they are divided ; put them into a pan with quarter of a pound of powdered sugar and the juice of another orange✪ Stewed Oranges ; set them over a slow fire, and when the syrup becomes sufficiently thick to adhere to the pieces of orange, put them into a dish or basin, and when cold, arrange them in a circle on a glass dish. No. 383. — Stewtsd Peaches. Put half a pound of loaf sugar, broken in small pieces, into a pan, with quarter of a pint of water ; then set it over the fire and boil to a thickish syrup ; cut four ripe peaches✪ Stewed Peaches in halves ; lay them carefully in the boiling syrup, and simmer two minutes ; then carefully remove them wth a colander-spoon on to a hair sieve to drain ; take off the skins, and arrange the peaches neatly on a dessert-dish ; reduce the syrup to a proper consistency, and when cold, pour it over them. Unripe peaches should be done in the same manner as Apricots (No. 374). VEGETARIAN COOKERY. 16.* No. 384. — Stewed Pears. ✪ Stewed Pears

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When required for dessert, grate some of the cocoa-nut into a dessert dish; sift fine sugar over it; and then add another layer of cocoa-nut and sugar alternately, till the dish is full. No. 377. — Cocoa-Nut and Oranges. Peel the oranges, taking off as much of the white part of the rind as possible, cut them in round slices, not using the end pieces, and arrange them in a glass dish with alternate layers of gi-ated cocoa-nut, mixed with powdered sugar, until the dish is full ; there should be rather a thick layer of cocoa-nut at the top. Apples and oranges in alternate layers, with powdered sugar over each, may be arranged for dessert in a similar way, and should be prepared two or three hours before they are required. No. 378. — Stewed Currants and Kaspberries. Pick the stalks from a pint of currants ; put the fruit into a 'pan rvith half a pint of raspberries, and quarter of a pound of powdered sugar ; set them over the fire, occasionally shaking the pan round till boiling, and then pour them into a basin to cool. Should the syrup be too thin, which will bo the case if the fruit be too ripe, drain the fruit from it ; reduce it by boil- ing, and when cold, pour it again over the fruit. Strawberries may be used instead of raspberries. No. 379. — Stewed French Plums. Put half a pound of French plums into a pan, with half a pint of water, the rind half a lemon, cut thin, two cloves, and 164 VEGETARIAN COOKERY, an ounce of sugar ; simmer about twenty minutes, and when cold, take out the lemon and cloves. No. 380. — Stewed Greenoaoe.s. Cut twelve gi-eengages in halves, and take out the stones, then put them into a pan with quarter of a pound of sugar, the juice of a lemon, and a little water ; set them over a slow fire, shaking the pan round occasionally, till the fruit is tender, but not mashed ; when cold, arrange them in a dish, and pour the syi’up over. Other plums may be done in the same way. No. 381. — Stewed Green Gooseberries. Put a pint of green gooseberries into a pan, with two ounces of sugar and a little water ; place them over the fire, and when tender, but not broken, pour them into a basin, and serve cold. No. 382. — Stewed Oranges. Peel four oranges, carefully scraping off as much of the pith as possible ; divide each orange into eight entire pieces, with- out breaking the skin with which they are divided ; put them into a pan with quarter of a pound of powdered sugar and the juice of another orange ; set them over a slow fire, and when the syrup becomes sufficiently thick to adhere to the pieces of orange, put them into a dish or basin, and when cold, arrange them in a circle on a glass dish. No. 383. — Stewtsd Peaches. Put half a pound of loaf sugar, broken in small pieces, into a pan, with quarter of a pint of water ; then set it over the fire and boil to a thickish syrup ; cut four ripe peaches in halves ; lay them carefully in the boiling syrup, and simmer two minutes ; then carefully remove them wth a colander-spoon on to a hair sieve to drain ; take off the skins, and arrange the peaches neatly on a dessert-dish ; reduce the syrup to a proper consistency, and when cold, pour it over them. Unripe peaches should be done in the same manner as Apricots (No. 374). VEGETARIAN COOKERY. 16.* No. 384. — Stewed Pears.

Vegetarian cookery