CRYSTALLIZATION OF FRUIT IN FRANCE. 886 



aH earthen or copper dish in an inclined position over a slow fire or 

 over hot coals lightly covered with cinders or ashes so that the sugar 

 does not get cool. Dip the fruit in the sugar and then place it on a 

 sieve or haug it on strings over an oiled marble slab ; for small fruit , on 

 wire sieves or grates made for the purpose, and for large fruit, such as 

 oranges, chestnuts, etc., simply place them on the marble. 



If the fruit has been prepared on strings, cut the strings and pla<;e 

 the carameled fruit on sieves and put it away in a dry place. If the 

 fruit has been done on skewers, especially oranges, remove the skewers 

 before the caramel is completely cold, as otherwise the caramel gets 

 broken and the juice of the fruit escapes. When removed in proper 

 time the hole made in the fruit by the skewer is easily closed up by the 

 warm caramel. 



Fruit should only be carameled a few minutes before serving, so as to 

 be nice, fine, and fresh. Carameled fruit can be either served up in 

 fancy structures and forms or separately. When carameling fruit two 

 or more persons should always be engaged in the operation, as the car- 

 amel should be kept hot and never allowed to cool, as if it is reheated 

 it will granulate and redden. To caramel fruit wooden skewers, string, 

 or galvanized or tinned wire may be used. 



In carameliug cherries there are three things to be considered, viz : 

 If fresh they must be very fresh and sound, and have the stems cut 

 short, that is, about half length; (2) if the cherries have been preserved 

 they must be dried before the operation ; (3) if brandy cherries are 

 used they must be allowed to drip and be left a few minutes in a warm 

 oven. They are either tied together or fastened on skewers, then 

 dipped and hung up to dry. 



Chestnuts. Eoast the chestnuts slowly so as not to scorch them ; re- 

 move the shell and inner husk. Put them on skewers and dip them in 

 the caramel. In removing them give them a twirl, so as to spread the 

 caramel evenly over them and lay them on a slightly oiled marble slab. 



Oranges. Choose the finest and firmest fruit, remove the peel, divide 

 into quarters, remove all the white with a knife, taking care not to cut 

 the skin, as the juice would come out and dissolve the caramel. Put 

 them on skewers on a sieve and place them in a warm (not hot) oven, 

 to be slightly dried before dipping. Finish as with chestnuts. Oranges 

 should be skewered through the center so as to prevent the juice from 

 running when the skewer is withdrawn. 



Preserved fruits. All kinds of preserved fruits, such as apricots, 

 small oranges, plums, nuts, pears, dates, prunes, etc., can be carameled 

 by following the foregoing instructions. Only care should be taken 

 that the fruit be first washed in luke-warm water to remove the sirup 

 and then dried in a warm oven. 



Grapes. Fresh or dry Malaga grapes are frequently used and grapes 

 of the country in their season. Several grapes are fastened on galvan- 

 ized wire, and the bunches thus formed are fastened to a wooden skewer; 



