STATE POMOLOGICAL SOCIETY. 133 



CRYSTALLIZING FRUIT. 



Though no authorit}- on crystallizing fruit — that is, professionally 

 — there is a simple process for home crystallizing which I know of. 

 The fruit is dried first. For this the finest fruit is selected. It 

 must be very ripe, then thoroughly dried, and after this "sweated." 

 Then it is dipped in the very heaviest s3Tup one can make — say that 

 used for candied fruit, which is a gill of water to a pouud of sugar. 

 I can give no exact rule for time of dipping — two or three minutes 

 in the hot syrup. Then the fruit is dried again. This process makes 

 a delicious article, and for this reason : The dried fruit, without 

 sugar, retains all the fruity flavor, and the dipping process after the 

 drying does not penetrate the fruit so as to destroy that fine, natural 

 flavor, but merely adds to it the taste of the sugar crystals which are 

 formed on the surface. It is unnecessary to say that the very best 

 granulated sugar should be used. I might add that some confound 

 crystallized fruit with sweetmeats or candied fruit. As I under- 

 stand the matter the difference between them is this : For the former 

 the fruit is dipped in the syrup after being dried, not cooked in it ; 

 while for the latter the fruit is cooked slowly and carefully in the 

 heavj' syrup and then dried. — Good Housekeeping. 



APPETIZING WAYS IX WHICH APPLES MAY BE SERVED. 



To make apple float take a tablespoonf ul of red apple or crab-apple 

 jelly to each white of egg, and whisk until the mixture is quite light 

 and foamy. Pour a plain custard into a deep glass dish and pile the 

 mixture over it. Serve with sponge rusk fingers. 



For ginger apples, take some hard, smooth skinned apples and cut 

 them into quarters. To every pound of apples allow a quarter of a 

 pint of water and half a pound of.sugar. Boil the water and sugar 

 together until they become a thick syrup, then pour this over the 

 apples, allowing them to stand for twenty-four hours. Then add 

 the same quantity of sugar as used for the syrup, and to every pound 

 of the fruit half an ounce of bruised ginger and a pinch of cayenne 

 pepper tied up in muslin. Let this simmer until the fruit is trans- 

 parent, and put into jars, covering as tightly as possible. The 

 ginger and muslin should be carefully removed. 



