CITRON, ETC. 227 



an insult. For a salad few fruits give greater piquancy 

 than shaved or quartered kumquats as an accessory, or 

 they may form the body of the salad, with a slight addition 

 of celery, banana, pineapple, cherry, pear, or orange, etc., 

 and nuts if one chooses. As a garnish, also, the kumquat 

 is picturesque. 



KUMQUAT PRESERVES 



Make a heavy syrup of four pints of sugar to one pint of 

 wdter. When thick and boiling drop into it the kumquats 

 (whole or halved) and boil an hour and a half. (Simmering 

 will toughen the rinds.) Seal at once on removing from 

 fire or, for immediate use, when cool, serve with cream. 



KUMQUAT JELLY 



In proportion to one dozen kumquats, cut in small 

 pieces, use one half-pint cold water. Simmer down to one- 

 fourth pint of juice then strain. Re-heat and add a very 

 scant half pint of sugar. (See also other citrus jellies.) 



KUMQUAT JAM OR MARMALADE 



The fruit left from jelly may be used, adding no water, 

 and sugar, pound for pound, with a little lemon juice, or 

 the fresh, sliced kumquats, may be used, cooked till ten- 

 der, then sugar added, retaining or not the juice, as liked. 

 The fruit may be put through a colander or left in the 

 original slices. Cook down to consistency liked. 



CANDIED KUMQUAT 



The fruit may be left whole, halved, or quartered, the 

 form deciding the time of cooking. The kumquats may 

 be candied as for cherries, or first cooked till tender, then 

 placed in a thick, boiling syrup, for fifteen minutes, 

 placed in the sun to dry, and the process continued till 



