Fruit recipes

the mouth of jar tie thin cotton cloth and let stand a week, when the old seeds must be removed and replaced with fresh seeds or else start new jars with fresh peel and seeds, pouring all the water together as the old seeds are removed. After the fruit is removed add one-half pint sugar to each gallon of fermented liquor. Keep the cloth tied over the jar-mouth for about two weeks (or less) after the sugar is added and fermented, then cork tight. CHAPTER XXV ROSE AND MALAY APPLES, JAVA PLUM, SURINAM AND BARBADOES “CHERRIES,” AND MARMALADE BOX THE ROSE APPLE or. Eugenia Jambos HIS beautiful, dainty fruit is of the same large family of which the guava is a member, the Myrtacee, and also that to which the allspice, the Eugenia pimenta, belongs. With its rose odour and overdress and delicate flavour, it is an extremely attractive morsel. It may be eaten in its natural state; sliced, with wine and sugar; simmered gently with sugar so that a delicate, simple sauce is the result, or its top and seeds removed, dropped into boiling syrup for about fifteen minutes, then served whole, cold. In general it should be treated very much as is the guava for foods, either cooked for immediate use, preserved, or used in beverages. MALAY APPLE AND JAVA PLUM The Malay Apple (E. Malaccensis) is not unlike the Rose Apple, though larger; in colour the same: pink and white. The Java Plum (E. Jambolana) bears a sweet purple fruit about the size of Northern plums. SURINAM OR CAYENNE CHERRY (Eugenia Micheli) This cherry is both black- and red-fruited, the black variety being considered somewhat sweeter than the red. Although not a cherry it may be treated almost identically the same in food preparations; in simple cookery or “put up.” The Barbadoes ‘‘Cherry’’ (Malphigia-glabra) resembles the Surinam, though not the same fruit. It is a little more tart but may be treated the same in food prepara- tion. MARMALADE BOX or Genipa Americana This plant or small tree is not distantly related to the Coffee Plant and Cape Jessamine of the Madder Family, and bears a curious and delicious fruit called familiarly “Marmalade Box.” It is much valued in Dutch Guiana, Brazil, and other tropical countries. CHAPTER XXVI THE POMEGRANATE Pumica Granatum HE pomegranate was for very long considered, like the guava, a member of the Myrtle Family, now more commonly reckoned of the Lythracee or Loosestrife Family, and the guava is in reality its namesake since “Psidium’’ was derived from the Greek for ‘‘ Psidion,” or Pomegranate. ‘“‘Punicum malum,’’ by which the ancients also designated the latter, indicates a Carthaginian residence and neither the fig, the grape nor olive was a greater favourite from its beauty, medicinal value, or as a food accessory (although the pomegranate has not the solid elements which would enable subsistence upon that alone as with the others just named) in those earlier centuries of the world. The rind, flowers and root are all astringent. The rind has not infrequently been recommended in decoction or powdered form: valued as a gargle in sore throat, and also as of use in dysentery and intermittent fevers. Commercially it has served in tanning leather, as have the flowers asa dye. Each part seems to partake of the qualities of the others, as, for instance, the bark of the tree also has been noted as a dye and the flowers for medicine. The ancient Asiatics and Europeans, the negroes of the West Indies and Mohammedan physicians of India seem all to have recognised the value of the root bark as a vermifuge. The seeds have demulcent qualities but are very. objectionable where the fruit is used as a food accessory (as