MISCELLANEOUS. 191 



Snowfrult.— Slice apples, peaches or pears, and soatte; , 

 between the layers, fresh grated coooanut and sugar. Bbi- 

 ries of any kind may b,:; used instead of larger fruit Frost 

 the top lightly with cocoanut and sugar. Eat with or with- 

 out cream. 



Evaporated or dried, fruit.— This can be made most 

 palatable if it is swelled in water overnight before cooking. 

 It needs a thorougli washing in two or three waters, then 

 let i t steep on the back of the stove till morning. Add more 

 water if neoessarj', and when the fruit is soft throughout 

 let it cook slowly till it seems perfectly tender. Evaporated 

 apples should be pressed throUjjha colander to render them 

 perfectly smooth. Sugar ought not to be added till just as 

 the fruit is ready to be taken from the fire. A little lemon 

 juice and peel, those ever- ready givers of flavor, may be 

 used where the fruit seems flat and tasteless. A few Zante 

 currants well washed and soaked or raisins heighten the 

 taste of an insipid fruit, not otherwise. They should be 

 steeped with it. To preserve theshape, and, it must be said, 

 to perfectly preserve the flavor, wash and simmer rapidly 

 till it is tender. It shoidd be closely covered with agate or 

 earthen. 



French Pancakes with Jelly.— Six eggs, two cupfuls 

 of flour, one saltspoonful of salt, two tablespoo.ifuls of su?- 

 ar, the grated rind of a lemon. Boat the whites and yolks of 

 the eggs separately. Add one pint of milk and stir with 

 other ingreJients. Lastly, ad<l one tablespoonfid of melted 

 butter. Butter a frying-pan, pf)ur in a ladleful of batter, 

 and fry quickly; then spread on the cake a teaspoonful of 

 melted currant-jeil.>, and roll up. Servf six cakes at atime. 

 Any kind of jelly may be used. 



Fruit Fritters.— Soak a teacupfnl of fine bread crumbs 

 in a cup of hot milk till they are very soft, then stir in a tl- 

 blespoonful of flour wet with two tablespoonfuls of cold 

 milk. Boil till it thickens, stirring to prevent lumps. To 

 this add the wall-beaten yolks of three eggs, when it is sut- 

 ficiently cool, then half a teacupful of jelly or jam, or small 



