To mount them in pyramid is not difficult, but requires time. When they are cold, prepare again the same syrup of sugar as above, and take it from the fire. While the sugar is on the fire take a tin mould, a plain one, larger at the top than at the bottom, and slightly grease it with sweet-oil. A convenient size for a family is, seven inches high, six inches broad at the top, and only four inches at the bottom.
Place one carpel of orange, resting on the bottom of the mould, along the side and the edge upward; as soon as the sugar is out of the fire, dip one of the two ends of another carpel into it, the edge only, and immediately place it as the first one, and touching it. The syrup being hot and liquid, the two pieces will adhere; do the same with others till you have one row around the bottom. Commence a second row as you did the first, but this time the first carpel you place must be dipped in sugar, in order to adhere to the first row, and all the others must also be dipped so as to adhere not only to the first piece placed, but also to the first row; and so on for each row till the mould is full, or till you have as much as you wish. As soon as cold, place a dish on the mould, turn upside down, and remove the mould. You have then a sightly dish, but not better than when served only glazed.
Another way to make it.—Grease with oil your marble for pastry, place the same mould as above over it but upside down, that is, the broader end down; grease the outside also with oil. Then place the rows of carpels of oranges all around outside of it, and in the same way as described above. The croque en bouche is more easily made this last way, but it is more difficult to remove the mould. Mould and fruit must be turned upside down carefully, after which the mould is pulled off.
If the syrup gets cold, it hardens, and cannot be used; in that state, add a little water and put it back on the fire, but it is difficult to rewarm it; generally it colors and is unfit. When that happens, make burnt sugar with it, or a nougat. It is better and safer to make a little of it, just what can be used before it gets cold, and if not enough, make some a second and even a third time. While the sugar is hot, and while you are dipping the fruit in it, be careful not to touch it, as it burns badly. In glazing the fruit first, some syrup falls in taking it from the pan to the stick; place your marble board, greased with oil, under, so that you can pick it without any trouble and use it.
Chestnuts, glazed.—Roast the chestnuts, skin them well, then hook, dip, and hook again on the stick as directed for pieces of oranges. A pyramid also may be made, and a sightly one it makes.
Cherries.—They must be picked with their stems, and by which you tie two together with a piece of twine. See that they are clean and dry, and have two sticks instead of one, placed parallel, about two inches apart, in order to prevent the two cherries from touching, when hung, as they would immediately adhere. Proceed for the rest as described for oranges.
Pears.—Small, ripe pears are excellent glazed; peel them, but leave the stem on, and then proceed as with cherries in every particular.
Strawberries or any other Berries.—The berries must be picked with the stem. Wash them in cold water, drain, dry, or wipe carefully, and then proceed as for cherries in every particular. A more delicate dish than strawberries or raspberries glazed cannot be made.
Grapes.—When clean, proceed as described for cherries.
Plums.—Take plums, well ripened and with the stems on, and proceed as with cherries.