230 FRiriTS AND HOW TO USE THEM. 



add four ounces of suojar and the white and shell of one 

 egg. Beat all together. Heat to the boiling point. Sim- 

 mer five minutes and strain. If lilted, a small portion of 

 the grated peel of both orange and lemon may be added. 



A jellied orange dressing may be made by adding to the 

 above mixture before heating it, half an ounoe of gelatine 

 soaked an hour in a gill of cold water. 



The above excellent dressing will be found fitted for 

 various kinds of fruits, such as oranges and binana, peeled, 

 sliced and piled in alternate layers. The jellied dressing 

 may be molded with layers of small fruit, or with large 

 fruit sliced. It should be kept on ice till served. 



(To the orange dressing given above, Mrs. E wing adds 

 one gill of sherry wine for which can be substituted simple 

 orange juice.) 



Orange Salad. — In India oranges are often served with 

 a dressing of oil, vinegar and pepper. A better way is to 

 squeeze lemon juice over the slices and sprinkle liberally 

 with powdered sugar. 



HOW TO KEEP FEUITS. 



Stone fruits should be allowed to reach perfect maturity 

 or within a few days of that period, before being gathered. 

 The same is true of all kinds of berries which begin to 

 lose their value from the hour they are plucked. 



Grapes should be perfectly ripe. Summer pears ought 

 to be gathered one or two weeks before maturity, other- 

 wise they are mealy and worthless. Cover them with flan- 

 nel and store in a dark closet until they have undergone 

 that mysterious chemical change which sweetens their 

 juices. Summer apples, likewise, should be plucked be- 

 fore they are quite ripe. Winter pears and apples ought 

 to remain on the tree till near frost. 



