FRUITS 7 



RECIPES 



Abricots en Surprise 



Cut some pound cake into little rounds with a pastry 

 cutter, and place them on a glass dish. Halve some apricots 

 and stew till tender ; add a little sugar to the juice of the 

 apricots, and boil till a thick syrup. Dip each of the httle 

 rounds of cake in it, and place half an apricot on each. 

 Whip some cream, and place it around the apricot in a 

 circle ; it can easily be done with a teaspoon. This dish 

 represents poached eggs. 



Apricot Fritters 



Take some apricots, cut them in halves, and dust them 

 with sugar and a few drops of rum ; then dip singly each 

 apricot in good frying batter, and fry them in good boiling 

 clarified dripping. Drain them, dust them liberally with 

 castor sugar, and glaze them with a salamander. 



BARBERRIES 



This, if possible, should be in every garden, as 

 being so ornamental, it can be placed in a pleasure 

 ground. It requires very little culture and will 

 grow in any soil and situation, and does not require 

 pruning except to keep it within bounds. The 

 fruit is fully ripe in October, and should be gathered 

 in entire bunches for preserving, candying, and 

 pickling for garnish. 



Barberry trees are subject to a fungus which 

 grows on the bark, called Puccinise. Syringing 

 w^ith lime-water is the only cure. 



The best kind to grow is the common red, 

 without stones. 



