Pure white castor sugar, and wine suited to the kind of fruit used, forms the '^ dressing/^ This should be poured over the fruit at least an hour before it is brought to table. In the case of wild strawberries, plenty of sugar and a little good Claret is used, but for garden strawberries Port is preferable to Claret. With apricots, pineapple, or peaches, use a light sweet wine, like Sherry or Madeira; and for an orange salad a raisin wine (Muscatel) is best suited. For a pound of fruit allow four ounces of sugar, and half a pint of wine. Turn the fruit over occasionally after the dressing has been added, that it may absorb it thoroughly. Oranges should have all the peel removed, especially all the white part, divide them in their natural divisions and press the pips out, p.c M i62 FRUIT ''EN SALADE" AND ''GLACE:' Skill tlie walnuts and pound tliem^ the almonds likewise^ grate the cocoanut. A tablespoonful o£ lujucur, say Trundle or Kumrnel^ will be a7i improvement to ^nj fruit salad. Very ripe blackberries, witli a little less sugar, and Port wine or Roussillon, or instead a small tumblerful of Blackberry Cordial and a table- spoonful of Brandy^ makes a very v/liolesomo dessert disli. Fruit may be kept fresli for a lengtli of time by putting it into stone jars and covering with a mixture of honey and water. When required for use, take them out, wash in clean vv^ater^ and they will be almost as good as freshly-gathered. A very easy v»^ay of candying fresh fruit such as ripe currants in bunches, grapes, etc., is done by taking them by the stalk, dipping into a tumbler containing water and the white of an eg'g, then rolling them in fine castor sugar and laying on sheets of note paper to dry, either in the sun or in a cool oven. To cancly fruit properly, however, is a much more serious process. FRUIT "EN SALADE'' AND ''GLACE:' 163 A syrup of boiling sugar, boiled to tlie fourtli or ^^ candied '' degree, that is for at least half an hour, is the first essential. Place the sugar, — finest loaf — in an enamelled saucepan ; to half a pound of sugar allow half a tumblerful of ^Yater. Boil until the syrup is so stiff it will crack if dra\vn out into threads. Supposing you are candying some quarters of oranges ; after taking out the pips, thread them on a fine string, and passing the string over a hook hold them in the boiling syrup for liolf a miiiute. Then suspend them to drain and dry. Greengages, apricots, cherries, etc., require to remain in the sja^up a little longer, that they may be cooked through, then they may be rolled in powdered sugar, and dried in a cool oven. Fine scarlet rhubarb cut in strips of two or three inches in length, dropped into this syrup for a few moments, then drained and "frosted,'^ makes a pretty sweetmeat. It is by no means impossible for the amateur cook to turn out a very pretty dish of glazed fruits for an extra occasion, if needs be, although as glace fruit can be bought so reason- i64 FRUIT ''EN SALADE" AND ''GLACE." ably now^ few amateurs care to attempt the process.

AI-modernized reading of the original text

Pure white castor sugar, and wine suited to the kind of fruit used, forms the '^ dressing/^ This should be poured over the fruit at least an hour before it is brought to table. In the case of wild strawberries, plenty of sugar and a little good Claret is used, but for garden strawberries Port is preferable to Claret. With apricots, pineapple, or peaches, use a light sweet wine, like Sherry or Madeira; and for an orange salad a raisin wine (Muscatel) is best suited. For a pound of fruit allow four ounces of sugar, and half a pint of wine. Turn the fruit over occasionally after the dressing has been added, that it may absorb it thoroughly. Oranges should have all the peel removed, especially all the white part, divide them in their natural divisions and press the pips out, p.c M i62 FRUIT ''EN SALADE" AND ''GLACE:' Skin the walnuts and pound them, the almonds likewise, grate the cocoanut. A tablespoonful of liqueur, say Curaçao or Kümmel, will be an improvement to any fruit salad. Very ripe blackberries, witli a little less sugar, and Port wine or Roussillon, or instead a small tumblerful of Blackberry Cordial and a tablespoonful of Brandy, makes a very wholesome dessert dish. Fruit may be kept fresh for a length of time by putting it into stone jars and covering with a mixture of honey and water. When required for use, take them out, wash in clean water, and they will be almost as good as freshly-gathered. A very easy way of candying fresh fruit such as ripe currants in bunches, grapes, etc., is done by taking them by the stalk, dipping into a tumbler containing water and the white of an egg, then rolling them in fine castor sugar and laying on sheets of note paper to dry, either in the sun or in a cool oven. To cancly fruit properly, however, is a much more serious process. FRUIT "EN SALADE'' AND ''GLACE:' 163 A syrup of boiling sugar, boiled to the fourth or ^^ candied '' degree, that is for at least half an hour, is the first essential. Place the sugar, — finest loaf — in an enamelled saucepan; to half a pound of sugar allow half a tumblerful of water. Boil until the syrup is so stiff it will crack if drawn out into threads. Supposing you are candying some quarters of oranges; after taking out the pips, thread them on a fine string, and passing the string over a hook hold them in the boiling syrup for half a minute. Then suspend them to drain and dry. Greengages, apricots, cherries, etc., require to remain in the syrup a little longer, that they may be cooked through, then they may be rolled in powdered sugar, and dried in a cool oven. Fine scarlet rhubarb cut in strips of two or three inches in length, dropped into this syrup for a few moments, then drained and "frosted,'^ makes a pretty sweetmeat. It is by no means impossible for the amateur cook to turn out a very pretty dish of glazed fruits for an extra occasion, if needs be, although as glace fruit can be bought so reason- i64 FRUIT ''EN SALADE" AND ''GLACE." ably now^ few amateurs care to attempt the process.

The profession of cookery, from a French point of view