Melon - Melon

à la Condé is peeled, cut in long slices, and arranged round a pyramid of rice cream sprinkled with chopped pistachio nuts and decorated with dried cherries and angelica.

à la Dominique is peeled, a slice cut off the top and the seeds scooped out; it is soaked with hot ginger syrup, and served cold with the syrup, and the centre filled with whipped cream with slices of preserved ginger. Pineapple may be substituted for ginger.

à l'Orientale is peeled, cut in horizontal slices, sprinkled with sugar and liqueur, put together again and iced.

à la Russe is peeled, the seeds scooped out, and the space filled with iced cream, which is piled on the top and decorated with candied orange flowers and violets.

en compote is cut in pieces, and dressed in a liqueur-flavoured syrup.

Oranges Oranges

à la Fleurette are small oranges stewed in syrup, opened out, and the centres filled with whipped cream, and sprinkled with chopped pistachio nuts. Charlotte aux is an orange Charlotte, made like oranges apple Charlotte.

Compote d'oranges is a compote of oranges in syrup

à la Francaise with shreds of the peel.

Croquantes is a mould lined with divisions of d'oranges à la oranges crystallized in boiled sugar, crème and filled with cream.

Mousse aux oranges is orange sponge - the juice whipped to a sponge with whites of eggs, sugar and gelatine. Salade aux oranges is made of slices of oranges with wine and raisins, garnished with angelica, etc.

Peaches - Pêches

à la Colbert are half peaches, the centres filled with rice cream, coated with apricot sauce, and then with crushed macaroons, fried, and served on rounds of fried cake with apricot sauce poured over them. en surprise are stewed peaches served in little cases, covered with cream. Chartreuse de is a mould ornamentally lined with peches pieces of peaches, and filled with peach marmalade. Compote de pêches is a compote of peaches boiled in syrup. They are also dressed in the same way as apricots.

Pears - Poires

à l'Allemande are stewed pears. à la crème de are stewed, cored, and the centres vanille filled with vanilla cream, and sprinkled with chopped and baked almonds. à l'Imperatrice are stewed in syrup flavoured with rum, and served with whipped vanilla cream in the centre of the dish. à la Victoria are stewed, and served on a border of sponge cake custard coloured red.

Poires au vin de Bor- are stewed in claret.

deaux. en surprise are halves of stewed pears imitating cutlets, with a strip of angelica for a bone, on a jelly border, with chopped fruit and cream in the centre like a vegetable mayonnaise. Charlotte de poires is made like apple Charlotte with pears. Compote a la is a mould of pears stewed in cider.

Normande Slices of fried bread spread with this compote are called Croûtes a la Normande. They are dressed in a circle, with the syrup of the pears with wine in the centre. Compote de poires is stewed pears served with a border au riz of rice.

Croûtes de poires is a border of stewed pears on a la Parisienne croûtons, with a macédoine of fruit in the centre. Timbale de poires is stewed pears in a case of pastry, covered with apricot marmalade. Pears may be dressed in many of the ways given for apples.