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The
StilLRoom
them
for
five
minutes
into
boiling
water.
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