ranges; remove as much of the white pith as possible,
divide them, and take out the pips; slice the pulp into a
preserving-pan, add the rind of half the oranges cut into thin strips,
and the loaf sugar, which should be broken small. Peel the rhubarb, cut
it into thin pieces, put it to the oranges, and stir altogether over a
gentle fire until the jam is done. Remove all the scum as it rises, put
the preserve into pots, and, when cold, cover down. Should the rhubarb
be very old, stew it alone for 1/4 hour before the other ingredients are
added.

_Time_.--3/4 to 1 hour. _Average cost_, from 6d. to 8d. per lb. pot.

_Seasonable_ from February to April.

RASPBERRY AND CURRANT, or any Fresh Fruit Salad.

(_A Dessert Dish_.)

1592. _Mode_.--Fruit salads are made by stripping the fruit from the
stalks, piling it on a dish, and sprinkling over it finely-pounded
sugar. They may be made of strawberries, raspberries, currants, or any
of these fruits mixed; peaches also make a very good salad. After the
sugar is sprinkled over, about 6 large tablespoonfuls of wine or brandy,
or 3 tablespoonfuls of liqueur, should be poured in the middle of the
fruit; and, when the flavour is liked, a little pounded cinnamon may be
added. In helping the fruit, it should be lightly stirred, that the wine
and sugar may be equally distributed.

_Sufficient._--1-1/2 pint of fruit, with 3 oz. of pounded sugar, for 4
or 5 persons.

_Seasonable_ in summer.

STRAWBERRIES AND CREAM.

1593. INGREDIENTS.--To every pint of picked strawberries allow 1/3 pint
of cream, 2 oz. of finely-pounded sugar.

_Mode_.--Pick the stalks from the fruit, place it on a glass dish,
sprinkle over it pounded sugar, and slightly stir the strawberries, that
they may all be equally sweetened; pour the cream over the top, and
serve. Devonshire cream, when it can be obtained, is exceedingly
delicious for this dish; and, if very thick indeed, may be diluted with
a little thin cream or milk.

_Average cost_ for this quantity, with cream at 1s. per pint, 1s.

_Sufficient_ for 2 persons.

_Seasonable_ in June and July.

STRAWBERRY JAM.

1594. INGREDIENTS.--To every lb. of fruit allow 1/2 pint of red-currant
juice, 1-1/4 lb. of loaf sugar.

_Mode_.--Strip the currants from the stalks, put them into a jar; place
this jar in a saucepan of boiling water, and simmer until the juice is
well drawn from the fruit; strain the currants, measure the juice, put
it into a pre