60 FRUITS AND HOW TO USE THEM. 



them a little dou^h, then a tablespoonful of stoned cher- 

 ries; then dough enough to half fill the cups. Set them in a 

 pan of hot water, put that in the oven, cover it and steam 

 half an hour. Eat with cherry sauce or sweet cream. 



Cherry Tapioca.— Mash one cup of tapioca and soak 

 it in two cups of cold water several hours, then simmer 

 it slowly in apint of water till the tapioca is clear. Into the 

 hot tapioca stir a large cupful of stoned chtsrries and sweet- 

 en to taste. Turn into a dish and set away to cool. Serve 

 with sweet cream. In the same way make stewed apple 

 tapioca, or orange, raspberry, strawberry, peach, apricot or 

 plum. In this manner can be used any kind of jam or jel- 

 ly, whatever may le left from partly used cans or glasses of 

 jelly. 



CHOCOLATE. 



Chocolate and cocoa are both made from the seeds of 

 the cacao treewhich grows in the West Indies and Cen- 

 tral and South America. It is an evergreen bearing flow- 

 ers and fruit during the entire year. The beans are im- 

 ported in a long. pod containing each twenty or thirty 

 beans in a sweet pulp. They are stripped from the pod, 

 dried, roasted, ground by revolving grindstones, and sift- 

 ed, after which the oily pulp is mixed with sugar, vanilla, 

 cinnamon and cloves to make the chocolate of commerce. 

 The partly dried pulp is pressed in moulds to expel the 

 air and harden it into a mass, after it has been beaten and 

 worked into a smooth even paste. It is sometimes adul- 

 terated with rice-meal,' oat-meal, flour or roasted hazel- 

 nuts. Mexicans are fond of mixing it with maize-meal 

 and spices. When not excessively sweet and spicy choc- 

 olate is nutritious and wholesome. 



