one and a half pints of fruit, measured after it is peeled and cut up, boil three-quarters of a pound
of cane loaf sugar in a pint and a half of water till it is
of the consistency of cream, and when it has cooled
a little (but is still hot) lay in the fruit, add to it a
full tablespoonful of noyau or any other liqueur to
taste, and the same of brandy (or rum, as you please);
let it stand till cold, then bury it in ice as described
above. Of course, if convenient, it can be set in the
ice cave. If this macédoine is intended for children,
either use liqueur syrups, or omit liqueurs, and
flavour with a teaspoonful of essence of vanilla,
and some strained lemon juice. This macédoine, if
used when hot, makes a delicious garnish for many
kinds of hot puddings, etc.
Fruits, to marinade.—Fruit for various pur-
poses, such as for ice puddings, etc., is often
marinaded, or steeped, previous to use. For this put
it in a soup or other deep plate, and sprinkle
generously with caster sugar, lemon juice, vanilla,
liqueur, or spirit according to the use you are to
make of it. Turn another plate over it, and let it
stand on ice till wanted.
purée iced.—Pound or crush through a
sieve one pound of any nice fruit, with half a pound
of caster sugar (this of course depends on the
sweetness of the fruit), the strained juice of a lemon,
and a wineglassful of spirit or liqueur to taste, colour
if required; rub through a tammy and stand on
ice or in the ice cave till wanted. This makes a
delicious sauce for iced soufflés and many other
sweets.