*Rum Tutti Frutti
Put one quart of rum and three pounds powdered sugar in a large jar which has an air-tight cover or cork. Leave for a week. Stir well. Put into the jar three pounds of strawberries and three pounds more sugar. Stir occasionally. After another week add three pounds raspberries and three pounds sugar. Stir every day. Again, after an interval, add apricots, peaches, plums, etc., always with an equal quantity of sugar. The jar must be kept air-tight and should be kept in a cool dry place. When it is full, put it away for several weeks. Then mix thoroughly and serve with whipped cream.
Stewed Fruit
Fruit should be stewed in plenty of well-sweetened water until tender, care being taken to keep it whole. When tender remove the fruit from the saucepan. Place it in the dish in which it is to be served. To the juice add a little thin lemon peel, a few drops of lemon juice, more sugar if required, and, if liked, a glass of white wine. Set again on a quick fire and reduce until thick. Strain this over the fruit and serve when cold.
Stewed Apples
Peel and take out the core of several sound good cooking apples, putting each when finished in water into which the juice of a lemon has been squeezed. When they are all prepared arrange them in a saucepan, covering them with water and adding sugar to sweeten thoroughly. Cook quickly for about twenty minutes, taking care to keep them whole. Lift out the apples. Place them on a glass dish. Add a little lemon juice to the apple juice, more sugar if necessary, a few drops of cochineal (and, if possible, the rind of a pine-apple). Boil quickly until considerably reduced—and quite thick. Pour over the apples. Decorate each apple with a little red currant jelly.
*Stewed Figs
1 lb. dried figs
1 pint water
4 ozs. powdered sugar
1 lemon
1 wine-glass sherry
Put the figs, water, sugar and finely-pared lemon peel into an enamelled saucepan. Stew gently until very tender. This will take from two to three hours. Take out the figs and place them in a dish. Stir into the juice the sherry and juice of a lemon. Strain over the fruit and serve cold.