FLORIDA ,STATE HORTICULTURAL SOCIETY. 
129 
add to the boiling mixture one teaspoon¬ 
ful of butter. 
Candy —See confections. 
Icing for Layer Cake —Strain the juice 
of one lemon and stir into it by degrees 
powdered sugar to make a stiff icing. 
Spread on while the cake is hot, using 
knife dipped in cold water. 
Ice or Sherbet — 
2 cupfuls of sugar 
2 cupfuls of boiling water 
4 cupfuls of lemon juice 
Whites of two eggs or 1 table¬ 
spoonful of gelatine 
If gelatine be used soak in one-half 
cupful of cold water and add to boiling 
water. Pour all over the sugar and stir 
until dissolved. Add the lemon juice and 
freeze. If the whites of eggs are used, 
beat well and add to mixture when put 
in freezer. 
Lime. 
Limes are preferred to lemons by many 
persons in ades, ices, or sherbets. (See 
lemon.) 
Loquat. 
To Can — 
6 quarts of loquats 
i*4 quarts of sugar 
*4 pint of water 
Put sugar and water in preserving ket¬ 
tle and when dissolved put in fruit and 
heat slowly to boiling point. Boil ten 
minutes and put in well sterilized jars and 
seal at once. 
Mangoes. 
Few persons, even those living where 
many bushels of mangoes go to waste 
each year realize the possibilities of the 
fruit. Like the guava they can be used 
nearly every way that an apple or peach 
may be used. We have been told repeat¬ 
edly how to eat the fresh fruit but J think 
no one has told us how to make pies, 
shortcakes, puddings, dumplings, etc. 
Canning —Peel the fruit and cut into 
neat slices, cutting from stem end. Put 
in boiling syrup, boil ten minutes, and 
place in well sterilized jars and seal at 
once. Make a syrup by using one cup¬ 
ful of sugar and one cupful of water. 
Do not attempt to cook a large quantity 
at one time or the slices will break up. 
Marmalade —Peel the ripe fruit and 
put into a pan with water to half cover. 
The pulp may or may not be cut from 
seed. The latter makes a smoother 
marmalade. When the fruit is tender, 
rub through a granite colander. Return 
to preserving kettle with one cup of sugar 
to each quart of pulp. Boil thirty min¬ 
utes and seal at once. 
Jelly —For jelly the green fruit is used. 
Peel and cook the green fruit. Strain 
and to each cupful of boiling juice add 
one cup of sugar. Boil until jelly forms 
when the juice is dropped from a spoon. 
Green Mango Pie —This is equal to 
rhubarb pie and is so similar to it that 
many persons mistake the mango pie for 
it. Peel and slice the green mangoes. 
Line the pan with good paste and put the 
fruit into it. Sprinkle with sugar and 
flour and add a tablespoonful of water. 
Ripe Mango Pie —Peel and slice ripe 
fruit and proceed as above, using less 
sugar. 
Dumplings —In any recipe where 
peaches or apples are to be used, substi¬ 
tute ripe mangoes. 
