Roll the paste out thin; put half of it on a baking-sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred.

A pretty little supper-dish may be made of these puddings cold, by cutting out a portion of the inside with the point of a knife, and putting into the cavity a little whipped cream or delicate preserve, such as apricot, greengage, or very bright marmalade.

Greengages, plums of all kinds, peaches, &c., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c.; but with the last-named fruits, a little currant-juice added to them will be found an improvement.

The fruits that are the most fit for preservation in syrup are, apricots, peaches, nectarines, apples, greengages, plums of all kinds, and pears.

This jelly may be ornamented with preserved greengages, or any other preserved fruit, and will turn out very prettily for dessert.

COMPOTE OF GREENGAGES.

INGREDIENTS.1 pint of syrup made by recipe No. 1512, 1 quart of greengages.

Make a syrup by recipe No. 1512, skim it well, and put in the greengages when the syrup is boiling, having previously removed the stalks and stones from the fruit.

Take the greengages carefully out, place them on a glass dish, boil the syrup for another 5 minutes, let it cool a little, pour over the fruit, and, when cold, it will be ready for use.

GREENGAGE JAM. 1552.

Divide the greengages, take out the stones, and put them into a preserving-pan.

TO PRESERVE AND DRY GREENGAGES.

Continue this process for 5 or 6 days, and the last time place the greengages, when drained, on a hair sieve, and put them in an oven or warm spot to dry; keep them in a box, with paper between each layer, in a place free from damp.

PRESERVED GREENGAGES IN SYRUP.

Boil the sugar and water together for about 10 minutes; divide the greengages, take out the stones, put the fruit into the syrup, and let it simmer gently until nearly tender.

The Greengage is called after the Gage family, who first brought it into England from the monastery of the Chartreuse, at Paris, where it still bears the name of Reine Claude.

Tartlets of Greengage Jam.

Tartlets of Greengage Jam.

Greengage Tart.

3. Greengage pudding, vanilla cream. 2063.

She always drank her half-bottle of red wine to the dregs, and she invariably concluded with a greengage in brandy.

On the other he was beaten by Mr. Gladstone's Greengage, when running the deciding course at Haydock Park.

With a beautiful sense of adjustmentas obvious as that in Nature, that projects the huge watermelon to ripen on a slender vine on the ground and swings a greengage plum on the stout stem of a tree to mature in storm or shineMme.

But the tree which I was most pleased to find was a plum, with ripe fruit about the size of a small greengage, but of a beautiful pale rose-colour.

The stalks are bladders about the size of a greengage, which enable the plant to float.