Melange Of Fruit

Heap a dessert-dish quite high with alternate layers of fine fresh strawberries stripped from the stalks, white and red currants, and white or red raspberries; strew each layer plentifully with sifted sugar, and just before the dish is sent to table, pour equally over the top a glass and a half of brandy, or, if preferred, the same quantity or rather more of white wine, mixed with the strained juice of one small, or of half a large lemon. Currants by themselves are excellent prepared in this way, and strawberries also. The fruit should be gently stirred with a spoon when it is served. Each variety must be picked with great nicety from the stalks. The brandy would, we think, be less to the general taste in this country than the wine.

Fruit En Chemise, Or Perle

Select for this dish very fine bunches of red and white currants, large ripe cherries, and gooseberries of different colours, and strawberries or raspberries very freshly gathered. Beat up the white of an egg with about half as much cold water, dip the fruit into this mixture, drain it on a sieve for an instant, and then roll it in fine sifted sugar until it is covered in every part; give it a gentle shake, and lay it on sheets of white paper to dry. In England, thin gum-water is sometimes used, we believe, for this dish, instead of the white of egg; we give, however, the French method of preparing it. It will dry gradually in a warm room, or a sunny window, in the course of three or four hours.

Peach Salad

Pare and slice half a dozen fine ripe peaches, arrange them in a dish, strew them with pounded sugar, and pour over them two or three glasses of champagne: other wine may be used, but this is best. Persons who prefer brandy can substitute it for wine. The quantity of sugar must be proportioned to the sweetness of the fruit.

Orange Salad

Take off the outer rinds, and then strip away entirely the white inside skin from some fine China oranges; slice them thin, and remove the pips as this is done; strew over them plenty of white sifted sugar, and pour on them a glass or more of brandy: when the sugar is dissolved, serve the oranges. In France, ripe pears of superior quality are sometimes sliced in with the oranges. Powdered sugar-candy used instead of sugar, is an improvement in this salad; and the substitution of port, sherry, or Madeira for the brandy is often considered so. The first may be used without being pared, and a little cuirasseau or any other liquor may be added to the brandy; or this last, when unmixed, may be burned after it is poured on the oranges.

CompoTe Of Oranges

(a Hebrew dish.) After having pared and stripped the white inner rind from some fine oranges, pull them into quarters, arrange them neatly in a dish, and just before they are sent to table pour over them some rich syrup, and garnish the whole tastefully with preserved citron cut in thin slices. Haif a pint of syrup will be sufficient for a large number of oranges; it would be improved, we think, if the rind of one pared very thin were infused in it for an hour before it is used. This is one of the receipts which we have not considered it needful to prove.