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French Plums. Oranges

Apricots. Apples.

Cherries. Prepare the fruits carefully. The French plums should be stoned and stewed in claret, the apples turned into small even pieces and boiled tender in syrup, and the oranges and apricots divided into convenient pieces. When these are all ready set them with the Maraschino jelly in a fancy mould, and when cold turn out and serve.