136 
FLORIDA STATE HORTICULTURAL SOCIETY. 
with the half left in the boiler and cook 
until custard coats a spoon. Remove 
from fire and chill thoroughly before ad¬ 
ding fruit. Freeze it immediately. 
Pie— 
Yolks of two eggs 
cup sugar 
2 tablespoonfuls of sugar 
i teaspoonful butter 
Cook as for lemon filling and pour into 
baked crust. Beat the whites of two eggs 
to stiff froth and add one tablespoonful 
of sugar. Spread upon the pie and 
brown. 
Pudding —Line a buttered pudding 
dish with cold mush. Fill with sweeten¬ 
ed pineapple and bake. Serve with cream 
or pineapple sauce. 
Brown Betty — 
1 cup bread crumbs 
2 cups grated pineapples 
cup sugar 
1 teaspoonful cinnamon 
2 tablespoonfuls butter in small 
bits 
Butter the pudding dish and put in a 
layer of crumbs and then some fruit, but- 
. ter and cinnamon. Repeat this until all 
is used. Bake or steam. Serve with 
hard sauce, made by creaming a teacup 
of sugar and one-half a cup of butter. 
Flavor it with pineapple juice. 
Roselle, or Jamaica Sorrel. 
We have been told of the many ways 
in which the calices of roselle (Hibiscus 
Sabdcirriffa) can be used. In fact, Ros¬ 
elle is the Florida cranberry. If we have 
a few plants of it in our garden, we have 
all the material for pies, sauce, dump¬ 
lings, jellies, fruit coloring without 
spending a cent of our hard-earned cash 
for northern grown products. 
It is not necessary to give recipes for 
the above. The calices are removed from 
ovary and used in the usual way. For a 
pretty dumpling, nothing equals it. Roll 
the prepared calices in the biscuit dough 
and bake or boil. The pretty pink color- 
gives such an appetizing appeal to the 
hungry man that if he sees the dessert 
before finishing the previous courses, he 
is more than eager to get to enjoy it. 
A salad may be made of stems, leaves, 
and calices just as turnip salad. 
A syrup that can be used for coloring 
purposes can be made of calices or stems, 
and leaves. This may be boiled in the 
ordinary way and sealed in bottles for 
future use. 
To make the jelly use less than the us¬ 
ual proportion of sugar. The jelly is 
excellent for cake, but is not as firm as 
guava jelly. 
Sapodillo. 
This fruit is the peach of the American 
tropics. Peel and serve as ripe peaches. 
Mrs. Haden said last year, “I find that 
the fruit makes one of the best sweet 
pickles I have ever made.” We Ameri¬ 
cans have been too busy hunting foreign 
things, and dodging the criticisms of for¬ 
eigners to develop our own resources. 
Scuppernong. 
Canned — 
i peck of scuppernongs 
i quart of water 
i quart of sugar 
Press the seeds and pulps from the 
skin and put to cook in a granite vesseL 
