178 



FLORIDA FRUITS. 



being of superior quality to that sold in the stores at fifty to 

 sixty cents a pound. 



PRESERVED CITRON. 



jSTever use ripe citron in any shape ; it will not dry, nor 

 make a good preserve. Take green citron, full grown, but 

 young and tender ; cut into four j^ieces, and take out pulp and 

 seeds ; lay the citron in salt and water for twenty-four hours ; 

 take it out and scald it two or three times until the bitter is ex- 

 tracted ; then make a moderately thick syrup, and boil the citron 

 in it gently until clear and translucent ; then flavor syrup with 

 lemon-juice, all-spice berries, stick cinnamon, or root-ginger. 



GRAPE FRUIT, Or POMOLA. 



This fruit is used only in its original state, eaten as an or- 

 ange, or prepared for the table by carefully removing all the 

 inner membranous skin and seeds, and then sugaring the fruit 

 an hour or two before sending to table. The inner skins part 

 readily from the pulp, which is very juicy, and great care should 

 be taken not to leave any of the former clinging to the pulp, as 

 it is very bitter ; properly prepared, there is no fruit more re- 

 freshing than the Pomola. The juice also makes a very pleas- 

 ant drink, prepared the same as lemon or lime-ade. 



PIXE- APPLES — PIXE- APPLE AXD TAPIOCA PUDDI^Xx. 



Soak a tea-cupful of tapioca in a pint water for two or 

 three hours ; then add one quart of milk, two beaten eggs, two- 

 thirds of a cup of sugar, a little salt, and a table-spoonful of 

 butter ; bake in a buttered dish, stirring occasionally at first ; 

 when done, it must be quite stifi* ; turn on to a platter, and pour 

 over a pint of canned pine-apple, or uncooked pine-apple, pre- 

 viously cut into little dice ; sprinkle with sugar, and cover 

 tightly for an hour or two before using. Serve cold. 



PINE-APPLE CHAMPAGNE, OR "CHICHA." 



The latter is the proper title of this delicious and favorite 

 drink of tropical countries ; it is a Spanish name, and pro- 



