128 
FLORIDA STATE HORTICULTURAL SOCIETY. 
Sauce —The juice makes excellent 
sauce for cottage or other pudding by 
adding sugar to taste and cornstarch or 
arrowroot to thicken. 
Punch or Ale —Blended with oranges, 
lemons, and pineapples, either alone, with 
one or all together, and boiled granulated 
sugar syrup added to sweeten; then di¬ 
luted with one-third water and poured 
over lumps of ice in punch bowl, the 
grapefruit makes a drink that when once 
tried will be tried again. 
Kumquats. 
As a decorative fruit when used fresh, 
the kumquat is very beautiful. 
In using the kumquat as in other cit¬ 
rus fruits, the length of time and quanti¬ 
ty of water to be used in extracting bit¬ 
terness from peel varies with individual 
fruits; some requiring more and others 
less. This can only be regulated by test¬ 
ing the liquid and changing until pala¬ 
table. 
Crystallized —Carefully wash the fruit 
and cook in boiling water until tender and 
transparent changing water as necessary 
to eliminate oil. Drain and boil about 
half an hour in syrup. Use one cupful 
of sugar and one-half cupful of water. 
Make this in sufficient quantity to cover 
the fruit. Boil until the syrup spins a 
thread. Drop the fruit into the syrup 
and when it is clear drain the syrup off 
and place fruit on plates or oiled paper 
to dry. If not thoroughly candied, the 
syrup may be reheated and fruit reboiled 
but care must be taken not to toughen by 
too much boiling. 
Preserve —Fruits may be preserved 
whole, but many cooks prefer to cut them 
into halves and remove the seeds. Re¬ 
move the oil as directed for crystalliza¬ 
tion. Boil in syrup and seal in well steril¬ 
ized jars. One cupful of sugar and one 
cupful of water will make a good syrup 
for this fruit. 
Marmalade —Cut the fruit into halves 
and squeeze the seeds and pulp into gran¬ 
ite colander which has been placed over 
granite or stone jar. 
Remove the oil from rinds as for crys¬ 
tallizing and when still slightly bitter (as 
this is characteristic of the famous mar¬ 
malades) drain and put through a coarse 
food chopper. Mix with juice and meas¬ 
ure. 
i quart pulp 
i pint sugar 
1 pint last water in which fruit 
was cooked 
Make the syrup with the sugar and the 
water and add the pulp and boil until 
juice begins to jelly when dropped from 
spoon. Put it into jars and seal or into 
jelly glasses and cover with parafine. 
Lemon. 
It is hardly necessary to touch on this 
except to state that lime or grape juice 
can be used in place of lemon juice in 
nearly every recipe. 
Salad Dressing — 
2 eggs beaten 
34 cupful of lemon juice 
34 cupful of pineapple or orange 
juice 
34 cupful of sugar 
34 teaspoon of salt 
Mix the juices, sugar and salt and add 
the eggs well beaten and cook in double 
boiler until creamy. If for meat salad 
