effectually destroy the insects, and preserve the fruit.
Afterwards it will be proper to dash them with water, or wash the
branches with a woollen cloth, and clear them of all glutinous matter
and excrescences of every kind, which would harbour the insects; but the
washing should be performed in the early part of a warm day, that the
moisture may be exhaled before the cold of the evening approaches.

FROSTED POTATOES. If soaked three hours in cold water, before they are
to be prepared as food, changing the water every hour, these valuable
roots will recover their salubrious quality and flavour. While in cold
water, they must stand where a sufficiency of artificial heat may
prevent freezing. If much frozen, allow a quarter of an ounce of
saltpetre to every peck of potatoes, and dissolve it in the water. But
if so much penetrated by the frost as to render them unfit for culinary
purposes, they may be made into starch, and will yield a large quantity
of flour for that purpose.

FROTH FOR CREAMS. Sweeten half a pound of the pulp of damsons, or any
other scalded fruit. Put to it the whites of four eggs beaten, and beat
up the pulp with them till it will stand up, and take any form. It
should be rough, to imitate a rock, or the billows of the ocean. This
froth looks and eats well, and may be laid on cream, custard, or trifle,
with a spoon.

FRUIT. The method of preserving any kind of fruit all the year, is to
put them carefully into a wide-mouthed glass vessel, closed down with
oiled paper. The glasses are to be placed in a box filled with a mixture
of four pounds of dry sand, two pounds of bole-armeniac, and one pound
of saltpetre, so that the fruit may be completely covered. The fruit
should be gathered by the hand before it be thoroughly ripe, and the box
kept in a dry place.

FRUIT BISCUITS. To the pulp of any scalded fruit, put an equal weight of
sugar sifted, and beat it two hours. Then make it into little
white-paper forms, dry them in a cool oven, and turn them the next day.
They may be put into boxes in the course of two or three days.

FRUIT FOR CHILDREN. To prepare fruit for children, far more wholesome
than in puddings or pies, put some sliced apples, plums or gooseberries,
into a stone jar, and sprinkle among them a sufficient quantity of fine
moist sugar. Set the jar on a hot hearth, or in a saucepan of boiling
water, and let it remain till the fruit is well done. Slices of bread,
or boiled rice,