The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

completely covered. The fruit should be gathered by the hand before it be thoroughly ripe, and the box kept in a dry place. FRUIT BISCUITS. To the pulp of any scalded fruit, put an equal weight of sugar sifted, and beat it two hours. Then make it into little white-paper forms, dry them in a cool oven, and turn them the next day. They may be put into boxes in the course of two or three days. FRUIT FOR CHILDREN. To prepare fruit for children, far more wholesome than in puddings or pies, put some sliced apples, plums or gooseberries, into a stone jar, and sprinkle among them a sufficient quantity of fine moist sugar. Set the jar on a hot hearth, or in a saucepan of boiling water, and let it remain till the fruit is well done. Slices of bread, or boiled rice, may either be stewed with the fruit, or added when eaten. FRUIT PASTE. Put any kind of fruit into a preserving pan, stir it till it will mash quite soft, and strain it. To one pint of juice, add a pound and a half of fine sugar; dissolve the sugar in water, and boil it till the water is dried up. Then mix it with the juice, boil it once, pour it into plates, and dry it in a stove. When wanted for use, cut it in strips, and make paste knots for garnishing. FRUIT PUDDINGS. Make up a thick batter of milk and eggs, with a little flour and salt; put in any kind of fruit, and either bake or boil it. Apples should be pared and quartered, gooseberries and currants should be picked and cleaned, before they are put into the batter. Or make a thick paste, roll it out, and line a bason with it, after it has been rubbed with a little butter. Then fill it with fruit, put on a lid, tie it up close in a cloth, and boil it for two hours. The pudding will be lighter, if only made in a bason, then turned out into a