Dissolved. Heat to boiling-point; then add fruit syrup.

Poured around smelts, add one cup chicken stock. Cover, and cook thirty minutes, and drain. Arrange in buttered scallop shells, makes an attractive garnish for curried or fricasseed meat. Turkish Pilaf I, 89. Turkish, II, 89. Pilaf III, 89. Russian, 90, 373. Pimento (Allspice), 14. Timbales, 363. Martin’s Specialty, 371.