Compote of, Apples 1515 Apricots 1521 Damsons 1537 Figs, green 1541 Gooseberries 1515 Greengages 1551 Oranges 1565 Peaches 1572 Compotes, to make syrup for 1512 Confectionary, general observations on 1508 Consommé, or white stock for many sauces 395 Constructive notices 2699 Convulsions or fits 2519-22 Cook, duties of the cook, kitchen, and scullery-maids

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.

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

TO PRESERVE AND DRY GREENGAGES.

Boil the fruit in this for 10 minutes, remove it from the fire, and drain the 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.

Greengages are also very delicious done in this manner.

Tartlets of Greengage Jam.

Tartlets of Greengage Jam.

Greengage Tart.

Compote of Greengages.

Vol-au-Vent of Greengages.

Compôte of Greengages.

3. Greengage pudding, vanilla cream. 2063.

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.