TABLE OF CONTENTS, Concluded. 



The Pomegranate, 112 



The Prune, 113 



The Quince 115 



The Raisin, HG 



The Raspberry 119 



The Strawberry, 121 



The Tamarind, 12G 



Miscellaneous, 127 



Fruit Puddings, 134 



Fruit Sauces for Puddings, 140 



Sauces for Game, 142 



Fruit Filling for Layer Cake, 143 



Fruit Jellies, Jams, and Marmalades, 149 



Fruit Pastes and Jellies without Sugar, . . . .158 



Dried Fruits 159 



Fruit Beverages and Syrups, 161 



Fruit Canned, 171 



Fruit Preserves, 178 



Jelly aud Preserves, How to Keep 187 



Fruit Frosted and Candied, 188 



Fruit and Gelatine,— Jellies and Sponges, . . . 193 



Fruit Creams, Floats, Blanc-Mange and Meriaguos, . 200 



Fiuit Ice-Cream, Water-ices aud Sherbets, . .195, 212 



Fruit and Tapioca, 219 



Fruit Frozen, 220 



Fruit Pickles, 222 



Fruit Catsups, 227 



Fruit Salad, 228 



How to Keep Fruits, . .' 230 



Weights and Measures, 232 



How to Serve Fruit, ■• . . .233 



C(mcluding Notes 231- 



