Fruit Rice

Put one breakfast cupful of well-washed rice into a saucepan with six tablespoonfuls of moist sugar, a tablespoonful of butter and three pints of milk, and boil gently until tender, stirring it occasionally. Rinse out a mould with cold water, then line it round the bottom and sides with any kind of canned fruit, pour the rice gently into the prepared mould, being very careful not to disarrange the fruit, and set it in a cold place. Whip one pint of thick cream with the juice of the fruit. When quite set turn the contents of the mould out onto a fancy dish, pour the whipped cream over and round it, and serve. The cream should not be whipped until a half an hour before needed.

Fruit Salad

Take half a pound of very ripe cherries and remove the stalks and stones; then take a quarter of a pound each of red and white currants and pick and hull a quarter of a pound each of raspberries and strawberries; sprinkle over the fruit plenty of powdered white sugar and two or three tablespoonfuls of brandy. Stir and shake the fruit about lightly until the sugar is dissolved, and serve.

Vol-Au-Vent Of Fruits

Prepare a vol-au-vent case of puff paste. Bake it in a moderate oven and cover it with royal icing. Scald and sweeten one breakfast cupful of cream, stir in twelve preserved cherries and six apricots cut in halves, and add two tablespoonfuls of orange-flower water. Put two ounces of macaroons at the bottom of the case, pour in the cream mixture, also two bananas cut in slices and three rings of angelica, put another two ounces of macaroons on the top, and serve.

Iced Raspberries

The raspberries must be large and good. Hull them, and examine the hollows carefully to see that there are no insects in them. Beat up the white of an egg with one wineglassful of water; dip the raspberries, one at a time, into the mixture of egg and water, and roll them in powdered sugar, one at a time, as they are taken out of the water, place them at short distances from each other on white paper, and leave them until they are quite dry, which will probably take six or seven hours. When dry, keep in a cool place till served for dessert.

Iced Strawberries

Take off the hulls from a quantity of strawberries, and see that they are quite clean and free from grit. Weigh them, and allow to every pound of strawberries three-fourths of a pound of white powdered sugar. Place them in a deep glass dish, with a layer of sugar between every layer of fruit, and for one and one-half pounds of sugar pour over one wineglassful of any fruit-juice that may be preferred. Put the dish into a refrigerator and let it remain for an hour and a half. Then remove it, sprinkle the tops of the strawberries with finely-pounded ice, and then with powdered white sugar, and serve without delay.