Fruit recipes

g; turn it back over the fruit at boiling point. The three weeks elapsed, put the citron in a vessel containing the syrup, with all the sugar it can dissolve; let it boil for ten minutes; and then for twenty-four hours keep CITRON, ETC. 225 it near the boiling point without letting it reach it, then boil again until no more sugar can be taken up. The proportion of sugar taken up is about eighty pounds to one hundred of the citron rinds. The boiling completed, the rinds are spread on wire netting and dried, either in the sun, or, which is a far superior method, in an evaporator. CITRON IN BRINE The fruit may be kept in a strong brine as above, indefinitely, until ready to use it as a table preserve or for candying. CITRON PRESERVE Cut the citron in thin slices and soak in a weak brine over night, then place on the stove in fresh water and let come to a boil. Pour off this water and replace with fresh, repeating if necessary (though it may not be). Have ready a syrup (as for ices in Introductory Recipes) and place in this (at boiling point) the sliced fruit, cooking about three-quarters of an hour. Adding more sugar for a heavier syrup or cooking longer must depend upon one’s individual taste. Lemon or orange marmalade or other citrus fruit or juice may be added if to be put up for future use. The citron may be preserved in larger pieces by lengthening this process. CITRON SYRUP AND ICE The syrup in which citron has been preserved makes variety in flavouring sauces for puddings or the puddings themselves. It may be substituted for orange in gelatine and for ices, although it is best to use also a little lime or lemon juice to bring out the citron flavour. When citron preserves have been made—shaved fine—the fruit may be used at once for cake or pudding, and the syrup preserved alone. The true Bergamot (Citrus bergamia) is often confounded with the Limeberry, also spoken of as Bergamot, but in reality the Triphasia trifoliata. The true Bergamot is ‘pear-shaped; pale yellow, with green, subacid, firm, fragrant pulp, fruit and foliage distinct.” The famous oil known by the name of bergamot is distilled from its rind, and formerly citric acid was also obtained from it. The Triphasia trifoliata, or Limeberry (distinct also from the Citrus or Limonium trifoliata) is a gooseberrylike, deep-red or wine-coloured little fruit about a halfinch in diameter. This and the true Bergamot may be preserved and treated in general like the orange, with adaptations. Both are of the Rutacee. The Kumquat (C. japonica) has greatly come into favour in America the past few years, but its comparative scarcity and high price have militated against an intimate acquaintance with its peculiar fascination with the general public. Kumquat is a Chinese word of poetical significance; meaning Gold Orange. The Japanese equivalent is Kin Kan. Its combination of Oriental spiciness of flavour and fragrance is unique in charm, this, whether eaten uncooked or prepared otherwise. The thin skin and suggestion of tartness make it a candidate for honours in fruit salads in its natural form. THE KUMQUAT AU NATUREL The kumquat is an exceedingly pretty adjunct to fancy dishes of various descriptions or cold drinks. For these purposes it may be served whole or halved or quartered, or, for table decorations, with the leaves not removed. The kumquat may be sliced thin and served in dishes with whipped cream or a meringue, or in tall slim glasses with sugar and shaved ice. To add wine to this fruit is rather CITRON, ETC. 227 an insult. For a salad few fruits give greater piquancy than shaved or quartered kumquats as an accessory, or they may form the body of the salad, with a slight addition of celery, banana, pineapple, cherry, pear, or orange, etc., and nuts if one chooses. As a garnish, also, the kumquat is picturesque.