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Classic
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page 135
good condition. Of native grapes, the Delaware keeps longest. In pine-apples the
"Strawberry" is best, while the "Sugar Loaf" ranks next, but they are so
perishable that to keep even for a few days they must be cooked. When served
fresh they should be cut in small squares and sprinkled with sugar. Buy
cocoa-nut cautiously in summer, heat being likely to sour the milk. In almonds,
the Princess is the best variety to buy in the shell; of the shelled, the
"Jordan" is the finest, though the "Sicily" is good. For cake or confectionery,
the shelled are most economical. In raisins the "Seedless" rank first for
puddings and fine cakes, but the "Valencia" are cheaper and more commonly used;
for table use, loose "Muscatels" and layer raisins (of which the "London Layer"
is the choicest brand) take the preference. In melons, every section has its
favorite varieties, any of which make a wholesome and luscious dessert dish.
Sliced fruits or berries are more attractive and palatable sprinkled with sugar
about an hour before serving, and then with pounded ice just before sending to
the table. An apple-corer, a cheap tin tube, made by any tinner, is
indispensable in preparing apples for cooking. They are made in two sizes, one
for crab-apples and the other for larger varieties.
AMBROSIA.
Six sweet oranges, peeled and sliced (seeds and as much of the core as possible
taken out), one pine-apple peeled and sliced (the canned is equally good), and
one large cocoa-nut grated; alternate the layers of orange and pine-apple with
grated cocoa-nut, and sprinkle pulverized sugar over each layer.
Or, use six oranges, six lemons and two cocoa-nuts, or only oranges and
cocoa-nuts, prepared as above.--Mrs. Theo. Brown.
APPLES IN JELLY.
Pare and core small-sized apples without cutting open; then put them, with some
lemons, in water to cover, let boil slowly, until tender, and take out
carefully, without breaking; make a sryup of half a pound white sugar to a pound
of apples; cut lemons in slices and put them and the apples into syrup; boil
very slowly until the apples are clear, take them out in a deep glass dish; put
to
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