The pudding and pastry book

the wine, and when hot, the pears and juice. Simmer again for half an hour. Lay the pears on rounds of fried bread. Strain the juice over them and serve hot. *Rum Tutti Frutti Put one quart of rum and three pounds powdered sugar in a large jar which lias an air-tight cover or cork. Leave for a week. Stir well. Put into the jar three pounds of strawberries and three pounds more sugar. Stir occasionally. After another week add three pounds raspberries and three pounds sugar. Stir every day. Again, after an interval, add apricots, peaches, plums, etc., always with an equal quantity of sugar. The jar must be kept air-tight and should be kept in a cool dry place. When it is full, put it away for several weeks. Then mix thoroughly and serve with whipped cream. Stewed Fruit Fruit should be stewed in plenty of wcllswcctcncd water until tender, care being taken to keep it whole. When tender remove the Pastry Book fruit from the saucepan. Place it in the dish in which it is to be served. To the juice add a little thin lemon peel, a few drops of lemon juice, more sugar if required, and, if liked, a glass of white wine. Set again on a quick lire and reduce until thick. Strain this over the fruit and serve when cold. Stewed Apples Peel and take out the core of several sound good cooking apples, putting each when finished in water into which the juice of a lemon has been squeezed. When they are all prepared arrange them in a saucepan, covering them with water and adding sugar to sweeten thoroughly. Cook quickly for about twenty minutes, taking care to keep them whole. Lift out the apples. Place them on a glass dish. Add a little lemon juice to the apple juice, more sugar if necessary, a few drops of cochineal (and, if possible, the rind of a pine-apple). Boil quickly until considerably reduced — and quite thick. Pour over the apples. Decorate each apple with a little red currant jelly. The Pudding and *Stewed Figs 1 lb. dried figs 1 pint water 4 ozs. powdered sugar 1 lemon 1 wine-glass sherry Put the figs, water, sugar and finely-pared lemon peel into an enamelled saucepan. Stew gently until very tender. This will take from two to three hours. Take out the figs and place them in a dish. Stir into the juice the sherry and juice of a lemon. Strain over the fruit and serve cold. Stewed Peaches 6 peaches 5 ozs. powdered sugar ^ pint cold water 1 table-spoon kirsch Throw the peaches into boiling water to blanch. Take out and peel. Cut into quarters, removing the stones. Put into cold water. Add the sugar. Boil for five minutes, being careful not to break the fruit. Set the fruit in a dish. Add the kirsch to the juice. Strain on to the fruit. Pastry Book Stewed Pears — 1 Pare, core and cut in half a number of good large cooking pears, and put them into cold water in which there is the juice of a lemon. Prick them in several places. Make a syrup in the proportion of one cup of sugar to one cup of water. Boil up and skim. When cool pour it into an earthenware jar. Put the pears into the syrup. Add two cloves. Cover the jar tightly. Set in a very slow oven and leave for five or six hours. This is the best way of cooking pears : but it is essential that the oven should be slow all the time. Stewed Pears — II 6 pears t lb. sugar 1 wine-glass red wine 2 cloves Rind of a lemon thinly pared