little fruits all at once you can still enjoy them later with this range of recipes: LOQUAT MOUSSE 1 pkt. lemon jelly 2 pts. loquat juice Cook loquats until tender. When cool stone and skin. Put into a liquidiser.

Measure juice to make 2 pints. Chill until set.

*** LOQUAT CAKE 1 cup oil 2 cups sugar 3 eggs 3 cups flour 1 tsp. baking soda 2 tsp. cinnamon 1 tsp. nutmeg 1 tsp. salt 3 cups loquats, skinned, pitted, chopped 1 cup chopped walnuts 2 tsp. vanilla PRE-HEAT oven to 350 degrees F. Mix all ingredients in order given. Beat for additional two minutes with electric mixer. Bake until cake is done, approximately 30 to 35 minutes.

*** LOQUAT LIQUEUR 2 quarts loquats 1 lb. rock candy (white or brown) 40 oz. Bottle of gin REMOVE flower end of loquat and prick with fork. In a gallon bottle, put layer of loquats, then a layer of rock candy. Cover with gin. Turn bottle over once each morning for 4 weeks. Strain bottle and seal.

Note: The loquats can be kept and either dipped in chocolate or served plain and used as a dessert accompanied by either cream or vanilla ice cream.

*** LOQUAT GINGER JAM 6 cups loquats, measured after seeded cut 1 ounce green ginger, peeled and grated 4 cups sugar 1 cup water WASH and stone fruit, save seeds and tie in muslin bag. Put fruit, seeds and water in a pot, cook until tender. Add sugar and ginger. Remove bag of seeds.

Boil until mixture sets. Bottle in sterile jars and seal.

*** LOQUAT CHUTNEY 1 1 lbs. seeded loquats 1 lb. chopped onions 1 lb. grated apple 2 teaspoons mustard 1 teaspoon curry 1 tablespoon molasses 1 teaspoon ginger 1 pint vinegar 2 cups water 1 cup raisins WASH, stone and cut up loquats into small pieces. Prepare apples and onions.

Put all ingredients in a pot and boil gently until soft and a good colour.

Pour into hot jars and seal.

*** LOQUAT JAM 5 cups loquats 5 cups sugar 3 cups water CUT loquats and remove seeds. Tie seeds in muslin. Boil all together, stir until mixture will set.