JULY 401 



sugar. Put the saucepan on the fire. Mix five ounces 

 of the best corn flour and two ounces of Groult's French 

 starch flour (farine d'amidon) with half a bottle of cold 

 water. When quite smooth, pour it gradually, stirring 

 all the time, into the boiling fruit juice. Let the whole 

 boil until it thickens. Rinse out a china mould or basin 

 with cold water, pour in the mixture, and put it for 

 some hours in a cool place or on the ice. Turn it out, 

 and serve with cream. 



ChcFFies and Semolina. — Boil four pounds of good 

 cherries in a quart of water till quite soft, then pass 

 through a hair sieve. Put the juice back on the flre, 

 with a piece of vanilla and half a pound of lump sugar. 

 Let it boil for twenty minutes. Take a packet of 

 French semolina ; drop in a sufficient quantity to 

 thicken the juice, stirring all the time ; when this has 

 boiled up, proceed as in the former receipt. Rhubarb 

 might be tried in this way. 



Much the same sweet can be made in winter in the 

 following way: A pint and a half of red wine, and a 

 pint and a half of bottled fruit syrup. These must be 

 mixed together and brought to the boil. Mix four 

 spoonfuls of cornflour with a little cold syrup kept back 

 for the purpose, and stir this into the boiling liquid. It 

 is most important to keep stirring all the time. It must 

 be boiled for fifteen or twenty minutes. 



Currants — red, white, and black — are excellent left on 

 their stalks, well washed, and then dipped into the white 

 of a very fresh raw egg, rolled in finely pounded sugar, 

 and put for one minute into the oven to dry. 



