693. Sweet Vol-Au-Vent With Rhubarb

In the spring of the year, this makes a very inviting and wholesome dish, and its qualities purify the blood, which the winter's food has rendered gross; cut about twelve sticks of rhubarb into lengths of one inch, put it in a stewpan holding about two quarts, put over it a quarter of a pound of sugar, and a tablespoonful of water, set it on a sharp fire, stirring it, do not let it get brown, or it would spoil and lose its flavor; it will take but a few minutes to do; when tender, put it in a basin to cool; a few minutes before serving, fill the vol-au-vent with it, and serve cold.

694. Ditto, With Green Gooseberries

A quart of green gooseberries, a quarter of a pound of powdered sugar, the juice of half a lemon, and a tablespoonful of water, put on the fire and move it about for ten minutes, or till tender, and forming a thick green marmalade, put it in a basin till cold, serve in pyramid in the vol-au-vent; a little thick syrup, if handy, poured over, improves the appearance.

695. Ditto, With Orange

Well peel six oranges, removing all the pith, divide each into six or eight pieces, put them in a pan, with a quarter of a pound of sugar, and the juice of one orange, set it on a slow fire, with the cover on, stir it now and then; ten minutes will be sufficient time for it, take out the pieces one after the other, lay them in a basin, reduce your syrup to a proper thickness, when ready to serve, dish your pieces of orange in it, and pour over the syrup.

696. Another Method

Make a thick syrup with half a pound of sugar, put in your pieces by a dozen at a time, just give them a boiling, remove them on a sieve, then add the other pieces, when all done, add the juice, which pass through a sieve, and back again to the pan, boil till a proper thickness, dish up and serve the syrup over.

697. Ditto, A Still Plainer Method

Have the pieces of orange ready, and put in a stewpan a quarter of a pound of sugar, a wineglass of brandy or rum, stir it well a few minutes, and serve with the liquor poured over.

698. Ditto, With Cherries

Stone one pound of cherries, and put in a pan, with a quarter of a pound of powdered sugar, stew for five minutes, take them down, drain, then reduce the syrup till thick, and pour over at the moment of serving.

699. Ditto, With Strawberries

Pick two pottles of very fresh strawberries, not too ripe, put them in with two ounces of powdered sugar, a teaspoonful of powdered cinnamon, toss them gently in a basin, and serve immediately in your vol-au-vent.

700. Ditto, With Apples

This fruit being procurable all the year renders it one of very great convenience; Ribstone pippins are the best: cut in four, peel them, put a pint of syrup, when boiling, put in your apples, with the peel of half a lemon, and the juice of a whole one, let simmer till tender, put it in a basin, boil the syrup to a white jelly, let it stand till cold, put the apple in the vol-au-vent, and pour the syrup (cold) or jelly over; serve a few ornaments made with very green angelica.

701. Another Method

Cut any kind of apple, rather thin, put over a quarter of a pound of powdered sugar, the rind of a lemon chopped, the juice of the same, one ounce of butter, and a glass of sherry, put on the fire, toss till tender, but keep it very white, put it in a basin, when cold dish in your vol-au-vent ; whip a gill of good cream, add ten drops of orange-flower water in it, cover over carefully and serve.

Apple saute with butter, in this way may be served hot in the vol-au-vent. Any kind of plums or apricots, when plentiful, may be done the same as cherries, and served the same way.