1903 The still-room by C. Roundell

The StilLRoom

them

for Press them dry in a cloth, but do not squeeze them. Then add a dust of pepper and salt, and six table- spoonfuls of brown bread-crumbs ; and when the mixture is smooth roll it as in the former recipe. Sweet Sandwiches can be made of any jam or marmalade. They are better without butter, and the preserve should be very lightly spread. They should be about four inches long and one inch wide. Chocolate, melted in a little hot milk, and spread between slices of stale sponge cake, makes a popular sandwich. Macedoine of Fruit,— YvX three lumps of sugar and the thinly pared rind of half a lemon into a quarter or a pint of water, and boil it for ten minutes. Then add, if possible, twelve raspberries. If raspberries cannot be had, add the juice of the half lemon. Let it boil up, skim it, and set it on ice till quite cold. Then add a dessert-spoonful of good brandy. Put into a china bowl currants freed from their stalks, raspberries and strawberries picked from their stems, peaches and apricots stoned and cut into quarters, black and white grapes, and a few mulberries. Crack the stones of the peaches and apricots, peel the kernels, and add them to the fruit in the bowl. Set the bowl on ice. Ten minutes before the macedoine is wanted, pour the cold syrup gently over the fruit, and keep the bowl on a dish filled with crushed ice. Help the macedoine v/ith a soup- ladle instead of a spoon. 130 five minutes into boiling water.