PRESERVED VEGETABLES AND FRUITS

let the water boil for quite ten minutes after it comes to the boiling point. Drain off the liquor, and serve them with some kind of white sauce exactly as if they were freshly boiled young carrots.

Turnips, Tinned. — Proceed exactly the same as in the case of carrots.

Fond d'Artichoke.^ — These consist of the bottom part only of French artichokes. They should be made hot in the tin, and served up with some good butter sauce, and cut lemon separate, as many prefer the artichokes plain.

Macedoines. — This, as the word implies, is a mixture of various vegetables, the chief of which are generally chopped-up carrot and turnip with young green peas. A very nice dish which can be served at a very short notice, if you have curry sauce in bottles, is a dish of vegetable curry. The macedoines should be made hot in the tin, the liquor drained off, and the c^irry sauce, made hot, should be poured into a well made in the centre of the macedoines in the dish. Macedoines are also very useful, as they can be served as a vegetable salad at. a moment's notice, as the vegetables are sufficiently cooked without being made hot.

Tinned Fruits. — Tinned fruits are ready for eating directly the tin is opened. All we have to bear in mind is to turn them all out of the tin on to a dish immediately. Do not leave any in the tin to be used at another time. Most tinned fruits can be served just as they are, in a glass dish, but a great improve- ment can be made in their appearance at a very small cost and with a very little extra trouble if we always have in the house a little preserved angelica and a few dried cherries. As these cost about a shilling or one and fourpence per pound, and even a quarter of a pound is sufficient to ornament two or three dozeni dishes, the extra expense is almost nil.

Apricots, Tinned. — Pile the apricots up, with the convex side uppermost, in a glass dish, reserving one cup apricot to go on the top, with the concave side uppermost. Take a few pre- served cherries, anS cut them in halves, and stick half a cherry in all the little holes or spaces where the apricots meet. Cut four little green leaves out of the angelica about the size of the