Page:Domestic French Cookery.djvu/110

fire. When it rises and boils, pour in a little more of the water, and diminish the fire to abate the boiling and allow the scum to rise. Take it off, skim it well, and in five minutes set it on the fire again. When it boils a second time, add a little more water; and afterwards take it off and skim it again. Repeat this till it is quite clear, and no more scum rises. Then take it from the fire. Dip a fine napkin in warm water, wring it out, and then strain the syrup through it. Afterwards put your fruit into the syrup, and boil it till tender. You may keep this syrup in bottles, and at any time you can put fruit into it; for instance, strawberries, raspberries plums, apricots &c. If only wanted for immediate use, you need not boil them, but send them to table in the syrup, with the advantage of their natural color and flavor.

Prepare some of the best loaf-sugar powdered as fine as possible. Have ready some white of egg. Take some of the best and largest plums, cherries, strawberries, raspberries, apricots (peeled) or any other suitable fruit.

Dip the fruit, separately, in the white of egg, and then roll it all over in the powdered sugar, which will thus adhere to it, and form a coat. Then lay it on a dish (spreading it out so as not to touch) and set it in a cool oven to harden.

Take a pound of shelled sweet almonds, a pound of loaf-sugar, and half a pint of water. Melt the sugar in the water, and then set it over the fire. Put in the almonds, and stir them about till they