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Updated: September 23, 2025


Read some of it, by all means, if you enjoy it, since "all work and no play makes Jack a dull boy"; but remember that it is only the sweetmeat that comes at the end of the meal, and for sustenance, for the bread and butter of the literary diet, you must read the older books that are worth while.

A handful of dates, a cup of camel's milk Is dearer to me, dearer to me Than any sweetmeat in the city walls. Dearer to me! And the earth wet with rain! A slender Bedouin maid, freely unveiled Is dearer to me, dearer to me Than harem beauties with henna-stained fingers. My Bedouin maid is slim as the ishkil tree. Dearer to me! And the earth wet with rain!

Put it into pots covered with brandy paper, and it will be found a pleasant sweetmeat. BLACK CAPS. Divide and core some fine large apples, put them in a shallow pan, strew white sugar over, and bake them. Boil a glass of wine, the same of water, and sweeten it for sauce. Or, take off a slice from the stalk end of some apples, and core without paring them.

The servant who had spread the table, quietly pulled the flies out by their wings, or killed them on the edge of the dish. Nevill, whiter than before, accepted cordially, and giving Stephen a glance of despair, which said: "Noblesse oblige," he thrust his fingers into the honey, where there were fewest flies, and took out a sweetmeat. Stephen did the same.

The reference in inventories, enrolments, and wills, to spoons of these materials are so frequent, so ever-present, as to make citation superfluous. Wooden spoons also are named. Silver spoons were not very plentiful. John Oxenbridge bequeathed thirteen spoons in 1673, and "one sweetmeat spoon," and "1 childs spoon which was mine in my infancy."

If you use lemon-juice put a smaller quantity of water to the sugar. Allow one large lemon or two smaller ones to each pound of crab apples. If you find that after they have been kept awhile, the syrup inclines to become dry or candied, give it another boil with the crab apples in it, adding a tea-cup full of water to about three or four pounds of the sweetmeat.

A very nice sweetmeat is made of white raspberries preserved whole, by putting them in white currant jelly during the ten minutes that you are boiling the juice with the syrup. You may also preserve red raspberries whole, by boiling them in red currant jelly. Take large ripe black currants; strip them from the stalks, and mash them with the back of a ladle.

Put it into small pots, which art the best for preserving sweetmeats. SWEETMEAT PIES. Sweetmeats made with syrups are made into pies the same as raw fruit, and the same crusts may be used for them. Tarts made of any kind of jam are commonly made with a crust round the bottom of the dish, the sweetmeat then put in, and only little ornaments of crust cut with a jagging iron, and laid over the top.

If, as you think, sir, and, from the appearance of the dish, your suggestion at least is plausible, this sweetmeat may have appeared already at his lordship's table, it has been there in good company.

Further, the fruit in some countries is cooked as a vegetable with meat, and in soups; it forms an ingredient in a popular sauce, and is preserved in a variety of ways as a sweetmeat. Syrups and wines and cordials made from the ripe fruit are expectorant, sedative and tonic. Ropes are made from the bark of the tree.

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