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Citron Syrup and Ice

The syrup in which citron has been preserved makes variety in flavouring sauces for puddings or the puddings themselves. It may be substituted for orange in gelatine and for ices, although it is best to use also a little lime or lemon juice to bring out the citron flavour. When citron preserves have been made-shaved fine the fruit may be used at once for cake or pudding, and the syrup preserved alone. as The true Bergamot (Citrus bergamia) is often confounded with the Limeberry, also spoken of Bergamot, but in reality the Triphasia trifoliata. The true Bergamot is "pear-shaped; pale yellow, with green, subacid, firm, fragrant pulp, fruit and foliage distinct." The famous oil known by the name of bergamot is distilled from its rind, and formerly citric acid was also obtained from it. The Triphasia trifoliata, or Limeberry (distinct also from the Citrus or Limonium trifoliata) is a gooseberrylike, deep-red or wine-coloured little fruit about a halfinch in diameter. This and the true Bergamot may be preserved and treated in general like the orange, with adaptations. Both are of the Rutacea.

The Kumquat (C. Japonica) has greatly come into favour in America the past few years, but its comparative scarcity and high price have militated against an intimate acquaintance with its peculiar fascination with the general public. Kumquat. is a Chinese word of poetical significance; meaning Gold Orange. The Japanese equivalent is Kin Kan. Its combination of Oriental spiciness of flavour and fragrance is unique in charm, this, whether eaten uncooked or prepared otherwise. The thin skin and suggestion of tartness make it a candidate for honours in fruit salads in its natural form.