For a Ma,cedoine of Fruits mix two or more fruits that harmonize in flavor, as orange and pin^-apple, peach and apricot, apple and orange, plum ana ^ape, raspberry, cherry and currant, strawberry and lemon. Mix in any of above proportions and freeze. Glazed Fruits. — Boil a cup each granulated sugar and water together half an hour (less water may be used), or until it becomes brittle when dropped in cold water. Pour this syrup in a bowl placed in hot water, and dip the fruit to be glazed in this and place to dry. For Olazed Oranges peel and separate into the natural divisions without breaking the skin. Take each piece on a skewer and dip into the hot S3rrup and then place the other end of the skewers in a bowl of salt, with the oranges hanging over the edge, that the glazing may dry perfectly, or lay them on a slightly but- tered plate. Plums, grapes, cherries, currants and other fruits may be glazed in same manner. Do not stir the syrup or it will grain, and it is well to add the juice of a lemon to prevent its turning to sugar. If it begins to grain add a little water and reheat. Or the syrup may be made of a pound sugar, a large half cup water, and a half teaspoon cream tartar. Iced Fruits are done by simply coat- ing with plain white iceing, made with whites of eggs and sugar, as for cake. 20 806 pfiorr. Macedoine of Fruits✪ Macedoine of Fruits. — ^With jelly this is a handsome dish for dea* Bert, and aeems avery elaborate one, but is quite easily prepared. Any bright-colorea jelly, flavored nicely, will do for the purpose, and these are speed- Hy prepared by means of gelatine. , first put the mold on ice, and proceed to fill alternately with jelly and different kinds of fruits ; pour in a little jelly and when set arrange fruits in a circle, or according to taste; pour in more jelly, and when it hardens put in more fruit, and continue thus until fulL Grapes, cherries, peaches, strawberries, HudMu wfroiu. ^j. ^^y fruits, the smaller ones on their stems, the larger ones cut in pieces, show off handsomely, and if fresh fruit is scarce, preserved or candied fruit may be used. Keep . the jelly in a pan of hot water to prevent its hardening until used. When nrm turn it out and surmount the whole with mixed &uits. Fruit Balls. — Spread boiled rice over a cloth and lay on the rice cherries, berries or oranges✪ Fruit Balls, peeled, and as much pltn as pos- sible removed, tie closely, boil long enough to cook the fruity sprinkle with sugar and serve with syrup, or sugar and cream, or any sauce liked. Or, pare and core apples whole, put some sugar and a clove into each, put the rice around them, tie in a cloth and boil until tender. Serve same.

AI-modernized reading of the original text

For a Ma,cedoine of Fruits mix two or more fruits that harmonize in flavor, as orange and pine-apple, peach and apricot, apple and orange, plum ana ^ape, raspberry, cherry and currant, strawberry and lemon. Mix in any of above proportions and freeze. Glazed Fruits. — Boil a cup each granulated sugar and water together half an hour (less water may be used), or until it becomes brittle when dropped in cold water. Pour this syrup in a bowl placed in hot water, and dip the fruit to be glazed in this and place to dry. For Glazed Oranges peel and separate into the natural divisions without breaking the skin. Take each piece on a skewer and dip into the hot syrup and then place the other end of the skewers in a bowl of salt, with the oranges hanging over the edge, that the glazing may dry perfectly, or lay them on a slightly buttered plate. Plums, grapes, cherries, currants and other fruits may be glazed in same manner. Do not stir the syrup or it will grain, and it is well to add the juice of a lemon to prevent its turning to sugar. If it begins to grain add a little water and reheat. Or the syrup may be made of a pound sugar, a large half cup water, and a half teaspoon cream tartar. Iced Fruits are done by simply coating with plain white iceing, made with whites of eggs and sugar, as for cake. 20 [illustration: page decoration] Macedoine of Fruits. — ^With jelly this is a handsome dish for dessert, Bert, and and seems a very elaborate one, but is quite easily prepared. Any bright-colorea jelly, flavored nicely, will do for the purpose, and these are speed- ily prepared by means of gelatine. , first put the mold on ice, and proceed to fill alternately with jelly and different kinds of fruits ; pour in a little jelly and when set arrange fruits in a circle, or according to taste; pour in more jelly, and when it hardens put in more fruit, and continue thus until fulL Grapes, cherries, peaches, strawberries, [illustration: pudding mold] fruits, the smaller ones on their stems, the larger ones cut in pieces, show off handsomely, and if fresh fruit is scarce, preserved or candied fruit may be used. Keep . the jelly in a pan of hot water to prevent its hardening until used. When firm, turn it out and surmount the whole with mixed &uits. Fruit Balls. — Spread boiled rice over a cloth and lay on the rice cherries, berries or oranges, peeled, and as much pit as possible removed, tie closely, boil long enough to cook the fruity sprinkle with sugar and serve with syrup, or sugar and cream, or any sauce liked. Or, pare and core apples whole, put some sugar and a clove into each, put the rice around them, tie in a cloth and boil until tender. Serve same.

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