Fruit recipes

KUMQUAT PRESERVES Make a heavy syrup of four pints of sugar to one pint of water. When thick and boiling drop into it the kumquats (whole or halved) and boil an hour and a half. (Simmering will toughen the rinds.) Seal at once on removing from fire or, for immediate use, when cool, serve with cream. KUMQUAT JELLY In proportion to one dozen kumquats, cut in small pieces, use one half-pint cold water. Simmer down to onefourth pint of juice then strain. Re-heat and add a very scant half pint of sugar. (See also other citrus jellies.) KUMQUAT JAM OR MARMALADE The fruit left from jelly may be used, adding no water, and sugar, pound for pound, with a little lemon juice, or the fresh, sliced kumquats, may be used, cooked till tender, then sugar added, retaining or not the juice, as liked. The fruit may be put through a colander or left in the original slices. Cook down to consistency liked. CANDIED KUMQUAT The fruit may be left whole, halved, or quartered, the form deciding the time of cooking. The kumquats may be candied as for cherries, or first cooked till tender, then placed in a thick, ‘boiling syrup, for fifteen minutes, placed in the sun to dry, and the process continued till sufficiently candied, when sugar may be sprinkled over them before packing away, though this may be omitted. FROZEN KUMQUATS Make a syrup as for ices (see Introductory Recipes) and add to it the sliced kumquats in proportion according to taste. Let stand till cool, when freeze. Orange, lemon, or lime juice may be added. The preserve may be frozen, diluted but slightly as it comes from the jar, or an ice or ice cream or custard made with kumquat syrup. KUMQUAT GELATINE ‘Make as for lemon gelatine, using orange or lime juice mixed, or kumquat syrup with a little lemon, adding the sliced fruit. CHAPTER XVIII THE POMELO (OR “GRAPE-FRUIT”), LIME Tangelo and Cuitrange it is not strange that so many -human beings consider the pomelo the acme of fruit perfection, or that many who at first disliked and merely ate it to follow “fashion” should in time have become extremely fond of it. Years before it had obtained proper recognition among Americans or before its near relation to the socalled ‘‘Forbidden Fruit’? was generally known in this country it was declared by fruit growers who appreciated it that the pomelo must have been that jewel of the first garden through which the wise serpent tempted Eve and Adam. . The Spaniards introduced the pomelo, like the Seville orange and the lime, into Florida and, though full recognition of its value came late, it has attained remarkable development commercially and horticulturally and now, though for years unsalable in the North, it is the favourite though the highest-priced of breakfast fruits. The species Decumana, of the citrus family, includes both the shaddock and the pomelo, the latter—pomelanus— having been nicknamed ‘“‘Grape-Fruit’”’ because of the clustering, grape-like groups in which it grows, but the two fruits, while of the same species, are yet distinct as to horticultural race. The name ‘“‘pomelo’”’ seems to have come direct from the Dutch ‘‘ pompelmoes,’”’ and that of ‘‘shaddock”’ was taken from Capt. Shaddock, its godfather, the old sea-captain who is said to have first conveyed it into the West Indies. Under the shaddock comes that variety so long known in Europe as the ‘Forbidden Fruit.” The world in general has had a mistaken fashion of eating the pomelo before it is mature and thus many times has misjudged its flavour. Most varieties do not really ripen and attain full richness and sweetness until March at the earliest and from then on, through May and into June, are at their best.