FRUITS ' 9 



RECIPES 

 Bullace Solid 



Skin, core, and quarter one pound and a quarter of good 

 boiling apples ; put them in a preserving-pan with one 

 pound of bullace juice, extracted from the fruit by placing 

 them in a cool oven over night ; then add a pound of castor 

 sugar, and when the sugar has dissolved boil for another ten 

 minutes ; then put it into small moulds. 



Compote of Bullace 



Make half a pint of syrup with half a pound of loaf sugar 

 and a quarter of a pint of water ; let it boil till thick ; flavour 

 with a dessertspoonful of brandy. When the syrup is boiled 

 and thick, drop in one by one a pint of bullaces and simmer 

 till soft, taking care that they do not break. Remove them 

 from the syrup, and give that a boil up again, and when 

 cool pour over the bullaces, and whip some cream over all. 



THE CRANBERRY 



This is seldom grown in private gardens, as it 

 will only grow in moist soil or peat earth. It 

 succeeds well on the muddy margin of a pond. 

 Johnson writes that an artificial compost may be 

 made for it, where the soil or situation is not suit- 

 able, by mixing one-third peaty earth, one-third 

 leaf soil, and one-third sandy loam or ordinary soil. 

 It requires a great deal of watering. The shrubs 

 require no other attention except being kept free 

 from weeds, and a top dressing in November of 

 rotten leaves. The American cranberry is easier to 

 grow than the common English. The fruit is mostly 

 used for tarts and jams and sauce. 



