256 POT-POURRI FROM A SURREY GARDEN 



London shops are now full of sun-dried American 

 fruits, principally apples and apricots. These appear to 

 me to be safer and wholesomer, particularly for children, 

 than tinned or bottled fruit. If carefully carried out, the 

 following receipt makes them excellent : Select the fruit 

 you intend to use, and rinse it thoroughly in clear, fresh 

 water; then place it in a dish with sufficient water to 

 cover it, and allow it to soak for ten or fifteen hours 

 before it is required for use. After this, put it in the 

 vessel in which it is to be cooked (which ought, of course, 

 to be earthenware), simmer it slowly, letting it come just 

 once in a way to the boil, until it is thoroughly cooked. If 

 the water in which the fruit was soaked is thrown away, 

 and fresh water substituted, much of the flavour and 

 nutriment of the fruit will be lost. Sufficient sugar 

 should be added, when the fruit is nearly done, to make 

 it palatable. Dried fruit cooked in this way can be 

 served either hot or cold, as may be desired. As a rule, 

 when allowed to cool, it will be fully as palatable as if 

 eaten warm. By cooking dried fruit according to this 

 method, there will be secured a wholesome and palatable 

 dish, full flavoured, and resembling as near as possible, 

 in appearance, size, and taste, the original fresh product. 



This also is good : Bavarois of fruit, bottled or fresh. 

 Warm the fruit and rub it through a hair sieve, and add 

 just enough isinglass, previously melted in a little water, 

 to set the fruit when cold. Add some cream, and pour 

 into a mould, keeping back a little fruit to make a syrup, 

 which should be poured round before serving. Icing 

 improves the dish. 



