24 GARDENING 



RECIPE 



Greengage Souffle 



Peel, stone, and cut in pieces about two dozen green- 

 gages, and put them in a saucepan with three tablespoonfuls 

 of sugar, half a small teacupful of cold water, and a dozen 

 of the kernels, blanched and chopped very fine. Simmer 

 gently till the fruit is reduced to a pulp, then mix in very 

 gradually three tablespoonfuls of ground rice, one ounce of 

 butter, and a breakfastcupful of milk. Bring to the boil, 

 then draw the pan on one side, and stir in the yolks of four 

 eggs, and the whites after they have been whisked to a stiff 

 froth. Pour the mixture into a well-oiled souffle, and bake 

 in a brisk oven for about half an hour. Dust a little sugar 

 over the top, and serve quickly. 



MEDLARS 



This tree is ornamental and looks well in plea- 

 sure grounds. Its branches generally droop and 

 form a fine round-headed tree ; the blossom is a 

 pretty pinkish white ; it thrives in any soil or situ- 

 ation that is fairly moist, and in planting them 

 there is no more difference than in planting any 

 other shrub. They require pruning of the thin 

 superfluous wood, and they like a deep rich soil, 

 and when old their roots should be well dressed 

 over with manure. 



Standard medlars must be managed in having 

 their heads formed like standard plums. 



The fruit should be gathered when fully 

 matured, that is, when it shrivels and is in a state 



