The melon used must be perfectly ripe. Peel it, cut it in half, and remove the seeds ; divide the melon into even-sized slices about If or 2 inches long ; place these in a deep enamelled or copper saucepan, pour over the wine. Mix the rice flour with a little cold water, bring it slowly to ’the boil, add the ginger and the remainder of water, the lemon-juice, sugar, and krona pepper. Boil for five minutes, stir fre- quently, and strain over the melon. Cover the pan and cook in a slow oven for fifteen minutes. The compote is then ready for serving. 1559. Salade d’ Oranges ( Orange Salad). — 4 oranges, 4 lemon, 1 tablespoonful sweet salad oil Qmile de Provence), 1 table- spoonful brandy, 4 teaspoonful caster sugar, 4 teaspoonful finely chopped tarragon and chervil, a pinch of cayenne✪ Salade d’Oranges (Orange Salad). Remove the peel and pith from the oranges, divide the fruit into the natural divisions, removing at the same time all the skin and pips. Put the fruit in a salad bowl, add a few thin slices of lemon, free from skin and pips, pour over the oil and brandy, season with sugar and cayenne. Add the chopped herbs. Mix thoroughly but carefully, and pile up neatly on a dish. Keep the dish on the ice until required for table. 1560. Salade d’ Ananas ( Pine-apple Salad). — Cut half a peeled ripe pine-apple into fine shreds (remove the cores before shred- ding). Mix this with the white part of a small head of celery✪ Salade d’Ananas (Pine-apple Salad), chopped small. Place it on the ice till wanted. A few minutes before serving mix it with sufficient mayonnaise sauce (No. 277) to moisten and season the salad. Dress neatly on a deep glass dish, garnish with slices of lemon, and serve it ice-cold. K K 2 500 THE NEW CENTURY COOKERY BOOK CHAPTER XXYI SWEET ENTREMETS As a rule sweets in general — that is, hot and cold puddings, creams, pastry, and dessert ices— are called Third Course Dishes. Some authorities class these dishes, including fresh fruit, as * Dessert ; ’ others call them Entremets sucres (Sweet Entremets) ; this last is, no doubt, the most correct. This course is, as everyone knows, .the last one of a dinner, for savouries (if such are served) are included in this part of the service. I shall not, however, deal with savouries for the present, but confine myself exclusively to sweets. Probably owing to these dishes coming last, many cooks and housekeepers do not seem to consider them of sufficient importance to require that strict attention which other courses receive. Indeed, some look upon these dishes as luxuries and not necessities ; others, however, recognise their importance, and1 devote the attention which they deserve as an obligatory complement of every dinner. I am inclined to think that the sweet course is one to which we cannot devote too much thought and care, because it is a course which is absolutely necessary for any dinner. If the hors-d’oeuvre and soup are the so called prelude to a dinner, then the sweets may be described as the final act of a repast.

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The melon used must be perfectly ripe. Peel it, cut it in half, and remove the seeds ; divide the melon into even-sized slices about If or 2 inches long ; place these in a deep enamelled or copper saucepan, pour over the wine. Mix the rice flour with a little cold water, bring it slowly to ’the boil, add the ginger and the remainder of water, the lemon-juice, sugar, and krona pepper. Boil for five minutes, stir fre- quently, and strain over the melon. Cover the pan and cook in a slow oven for fifteen minutes. The compote is then ready for serving. 1559. Salade d’ Oranges ( Orange Salad). — 4 oranges, 4 lemon, 1 tablespoonful sweet salad oil Qmile de Provence), 1 table- spoonful brandy, 4 teaspoonful caster sugar, 4 teaspoonful finely chopped tarragon and chervil, a pinch of cayenne. Remove the peel and pith from the oranges, divide the fruit into the natural divisions, removing at the same time all the skin and pips. Put the fruit in a salad bowl, add a few thin slices of lemon, free from skin and pips, pour over the oil and brandy, season with sugar and cayenne. Add the chopped herbs. Mix thoroughly but carefully, and pile up neatly on a dish. Keep the dish on the ice until required for table. 1560. Salade d’ Ananas ( Pine-apple Salad). — Cut half a peeled ripe pine-apple into fine shreds (remove the cores before shred- ding). Mix this with the white part of a small head of celery, chopped small. Place it on the ice till wanted. A few minutes before serving mix it with sufficient mayonnaise sauce (No. 277) to moisten and season the salad. Dress neatly on a deep glass dish, garnish with slices of lemon, and serve it ice-cold. K K 2 500 THE NEW CENTURY COOKERY BOOK CHAPTER XXYI SWEET ENTREMETS As a rule sweets in general — that is, hot and cold puddings, creams, pastry, and dessert ices— are called Third Course Dishes. Some authorities class these dishes, including fresh fruit, as * Dessert ; ’ others call them Entremets sucres (Sweet Entremets) ; this last is, no doubt, the most correct. This course is, as everyone knows, .the last one of a dinner, for savouries (if such are served) are included in this part of the service. I shall not, however, deal with savouries for the present, but confine myself exclusively to sweets. Probably owing to these dishes coming last, many cooks and housekeepers do not seem to consider them of sufficient importance to require that strict attention which other courses receive. Indeed, some look upon these dishes as luxuries and not necessities ; others, however, recognise their importance, and1 devote the attention which they deserve as an obligatory complement of every dinner. I am inclined to think that the sweet course is one to which we cannot devote too much thought and care, because it is a course which is absolutely necessary for any dinner. If the hors-d’oeuvre and soup are the so called prelude to a dinner, then the sweets may be described as the final act of a repast.

The new century cookery book