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ALBERT R. MANN LIBRARY

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From Home Bakings, by Edna Evans
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FInUT Es,

AND

HOW TO USE THEM.

A PRACTICAL
MANUAL FOR HOUSEKEEPERS;

CONTAINING NEAR?T.Y SEVEN HUNDRED RECIPES FOR
WHOLESOME PREPARATIONS OF

FOREIGN AND DOMESTIC FRUITS.

BY MRS. HESTER M. POOLE.

fruit of all kinas, in coat
Rough, or smooth rind, or bearded husx, or saell,—
She gathers tribute large, and on the board
Heaps with unsparing hand; for drink, the grape
She crushes, inoffensive must, and meathes
From many a berry, and from sweet kernels pressed

She tempers dulcet creams. ;
—Milton,

CHICAGO:
WOMAN’S TEMPERANCE PUBLISHING ASSOCIATION.
1892

Monn
TX
il
eZ.

Uopyright 1886
#OWLER & WELLS COMPANY.
‘BRW YORK

TO THE WOMEN OF THE W. ©. T. U.
WHO, WITH THEIR NOBLE LEADER
Miss Franors E. Witvarp,
ARE WORKING FOR THE UPLIFTING OF HUMANITY, AND TO ALL
OTHER WOMEN WHO STRIVE TO MINISTER TO THE HIG_-
ER LIFE OF THE HOUSEHOLD THROUGH THE
USE OF HEALTHFUL, NUTRITIOUS AND
UNSTIMULATING FOOD.
THIS BOOK

1S RESPECTFULLY DEDICATED.

PREFACE.

While gathering and formulating recipes concerning the
preparation of fruits for her own private use, the author
and compiler of the present book was struck by the fact
that there existed no simple yet comprehensive work upon
the subject. It is true that cook-books flood the market,
but the major portion of them deal with all sorts and con-
ditions of materials. What appeared to be needed, was,
first, a greater variety of dishes in which fruit enters ag an
ingredient and that are at once eayily made, appetizing
and wholesome; secondly, such an arrangement as shall
show at a glance the changes which may be rung upon
any one kind of fruit.

It is frequently the case that the housekeeper who is
blessed with 2 superabundance of apples, peaches, pears,
or dates, finds her househoid cloying upon the two or three
modes in which they are usually served. Recipes for a
dozen new dishes to be made out of the same fruit are then
an acquisition, the value of which only a housekeeper can
justly estimate.

In the eight million and more kitchens which are the
pivotal centers of the physical life and activity of our
country, fruits are daily growing more important as a sta-
ple article of food. And, as civilization advances they

will take a still higher rank as their relations with health,
temperance and economy will then be far better under-
stood than they are to-day.

In treating this subject an arbitrary classification seems
necessary, as only those fruits which reqnire cooking or
are eaten in their natural state as dessert, demand atten-

tion.

TABLE OF CONTENTS.

Fruit as Food, . . .
Hygienic Value of Fruit,
Increase in the Use of Fruit,
Fruit and Temperance, .

The Culture and Preservation of Fruit ‘by ‘Wanien, :

The Apple, .

The Apricot, .

The Banana, .

The Blackberry, .

The Cherry, .

Chocolate,

The Cocoanut,

The Cranberry, .

The Currant,

The Date,

TheVig,. .

The Gooseberry, .

The Grape, .

The Grape Fruit,

The Guava, .

The Huckleberry,

The Lemon, .

The Lime,

The Mang, .

Nats for Food, BS, Cagt ocak. aok: fees Tel eh Je
The Orange,. 2. . 2. 6 6 ee 8 ew
The Peach, ee a ee ee ee ee
The Pear, 2 «© 8 8 «26 © © © © 8
The Persimmon,. . . . + + «© © «© «
The Plum, Be. Gee. Ge STS
Tha Pine-apple,. . « «© « «© © &

83

TABLE OF CONTENTS, Concluded.

The Pomegranate, . . 2. 2. . ee heh eC «CD
The Prune, . . . . . . ee ee ee LD
The Quince. 2. 1. ee ee ee ee LD
The Raisin, . 2. 1 ew ee eee ee A
The Raspberry, . . - » » «© « «© « » ~ dD
The Strawberry,, - . . . - «© «© « « ~ Lal
The Tamarind, . . 2. . 6 6 © 2 «© « « 126

Miscellaneous, . . - «© © © «© «© «© © «© 127
Fruit Puddings. . . 6 . + +» « « « . 134
Fruit Sauces for Puddings, . . . . . - . 140

Sauces forGame, . . Seige ge Cal GAS cee! AE
Fruit Filling for Layer Giike, ey aie be 8, Ey ee Spas
Fruit Jellies, Jams. and Marmalades,. . . . . 149
Fruit Pastes and Jellies without Sugar, . . . . 158
Dried Fruits, . . Hoke ee cay 1 EDD
Fruit Beverages and Berube, e.g Se Se wl ey ee GL
Fruit Canned, . . . «© . . ee ehh CAT
Fruit Preserves,. . oe owe ee TB
Jelly aud Preserves, Hoy ow to esp « oe we ee 187

Fruit Frosted and Candied, . . . . . . . 188
Fruit and Gelatine,—-J éllies and Sponges, . . . 193
Fruit Creams, Floats, Blanc-Mange and Meringuss, . 200
Fiuit Ice-Cream, Water-Ices and Sherbets, . .195, 212
Fruitand Tapioca, . . . - .© «© « « « « 219
Fruit Frozen, . 2. 1. 1. 1 ee ee ee 220

Fruit Pickles, . 2. 2. 6 «© © ® «© «© » « 322
Fruit Catsups, . . . ee ee eee 2D
Fruit Salad,. 2. 2. 2 ee ee wef 228
Howto Keep Fruiis, . . . 2. . . . .) . 280

Weights and Measures, . . . 2. - . 232
How to Serve Fruit,. 2. 2. 2. 1 1 ew Me ee 283
Concluding Notes. . 2. 2 6 ee wee BBE

INTRODUCTION.

FRUIT AS FOOD.

Tn that future toward which the eyes of both Realists and
Idealists are now directed more eagerly than at any pre-
ceding period, there can be no doubt that all things will
be noted nearer their true worth than they aie to-day. In
cooking especially; many compounds now in vogue will
sink into disuse, but their places will be filled with foods
which are pleasant to the eye, delicious to the taste and
yet easy to prepare. In all departments of ithe household
that beautiful and harmonious simplicity which is evidence
of the highest culture, must prevail, and it will be found
that a simple, wholesome and appetizing dietary, one
which can be prepared with eazeand served with elegance,
is that one in which Fruits will play a most important
pat.

The value of Fruits as Food is far from being generally
understood. Grown in every .uarter of the globe,
ripening in succession from early spring till winter, fra -
grant, tootts me and pure, the fruits and their more solid
cousins, the grains, afford every element needed for the
norishment of the human frame. True, these elements
are never found in a form as concentrated as in the flesh
of animals, and herein lics one mark of their superiority.

10 FRUITS AND HOW TO USE THEM.

One of the greatest dangers of this age is that result-
ing from too great concentraticn—whether it be found in so-
cial life, in wealth, or in food. On this point it is well to
heed the words of Sir Henry Thomson, one of the most
distinguished of living physicians and an authority on all
matters connected with dietetics. In “ Food and Feeding”
he writes:

“Speaking in general terms, Man seems at the present
time prone to cooose foods which are unnecessarily con-
centrated and too rich in nitrogenous and flesh-formmg
material and tu consume more in quantity than is neces-
sary for the healthy performance of animal functions. * * *
He makes very small account of the different requirements
by the child, the mature person and the declining or
aged person. As to the exercise of any taste in the
serving or the combining of different foods at a meal, the
subject is completely out of reazh of the majority of peo-
ple and is as little comprehended by them as thestructure
and harmonies of a symphony are by the first whistling
boy one chances to meet upon the street. ”

There is no danger, according, to experience as well as
chemical investigation, of a want of nutrimeut in a diet
composed of fruits and grains; the trouble will be to dress
and serve them so that they shall be suited to the eye andto
the taste. When that is done there is no possibility of
absorbing the germs of disease through bacteria or animal
poison. From analysis itis found thatwheat, apples, and
berries; peaches and other stone fruits, furnish a rich, pure
blood which nourishes strong muscles and a clean physical
economy.

Itis useless to lay before the housekeeper astatement of
the amount of carbon starch, albumen, and sugar furnished
by this food and that; what she wishes is the very best
nourishment for the brains and bodies of those to whom she
ministers, and to know how to serve it in amannerat once

INTRODUCTION, 11

healthful and delectable. Nature is a better chemist
than map, and nature has packed within envelopes of vari-
ous forms and hues those exquisite acids and sweets, flavors
and essences, which in some subtle way sustain every por-
tion of the system from the hair of the head to the nails of
the fingers and feet.

Let us take the apple, for instance, which in value ranks
among fruits equal {o wheat among cereals. It contains
sugar, the malic and tannic acids, gluten, pectin, fibrin,
starch, traces of free salts and water. Bazit little care the
rosy, round-cheeked children who live on apples aimost en-
tirely from the time the August pippin turns yellow till
Christmas-tide; they only know that their favorite fruit,
with bread and butter and an occasional potato satisfies
every need.

It appears in experiments with Alexis St. Martin, that
a ripe apple in a healthy’stomach ought to digest within
an hour and a half from the time it is eaten, and stone
fruits and berries in about the same length of time. In
cases of poor digestion fruit ought to be taken with bread,
not with vegetables or meats, ur taken alone. Nor is fruit
healthful to such when smotbered with sugar and
drenched in cream. It is only a perverted taste which
demands sugar to make palatable perfectly ripened fruits
and such a person knows nothing of the enjoyment to be
derived from unmixed natural flavors skillfully compound-
ed by the Great Chemist in nature’s own laboratory.

In respect to food values scientists rank grapes next to
apples. Schlickeysen terths one the king of fruits, tle
other the queen; in that case the berriesmight be members
of the royal family, peaches, pears and plums, members
of the cabinet, and tropical fruits, the foreign ministers.

R FROITS AND HOW TO USE THEM.

To drop the simile and return to the value of fruit as
food, it is only necessary to allude to the use made of the
cocvanut, the date, the fig, the pineapple and the bread-fruit
by the inhabitants of the zones where such luscious fruit-
age freely flourishes. In the south of Europe figs consti-
tute a large part of the dietary five months out of twelve.
Arabs when crossing the desert wil] live for weeks upon a
handful of dates per day. When the public gamesof ancient
Greece were first instituted the atheletea were trained en-
tirely on vegetable food. “At first,” says Rollin, “they
had no other nourishment but dried figs, nuts, soft cheese
and a gross, heavy sort of bread.”

In every nation a simple diet is the food of strong,
healthy muscular people. “‘ With respect to the Mooris
porters in Spain, “ writes Capt. Chase, who commanded a
merchant vessel which loaded at Spanish ports, “I have
witnessed the exceedingly large loads they are in the
habit of carrying and have been struck with astonishment
at their muscular powers. * ** They brought their food
on board with them which consisted of coarse brown bread
and grapes.” The modern Greeks are athletic and power-
ful, yet their food consists of black bread, a bunch of
grapes and rajsins and some figs, on which they breakfast
and dine. The captain of a schooner scme time ago
came into Portland laden with barilla from the Canary
Islands. He declared that he saw “four stout American
laborers attempt in vain to lift one of the masses of barilla
which the captain and mate both solemnly affirmed was
brought from the storehouse to the vessel by a single man,
a native laborer, where they freighted, and he subsisted
entirely on fruit and coarse vegetable food.” The boat
men of Constantinople rejoice in a splendid physical de-

INTRODUCTION. 13

velopment, yet their diet is chiefly bread with cherries,
‘figs, dates, mulberries or other fruits, R

In short, the experience of mankind shows that simple
food including much fruit, conduces to strength and lon-
gevity.

HYGIENIC VALUE OF FRUIT.

If it be generally known that all food is both nutritive
and stimulative, itis not, certainly, remembered that on
the proper b&lance between nutrition and stimulation, de-
pends perfect enjoyment of existence and health.

These, in fact, are synonymous terms. To feel an
abounding and elastic vigor, to have a continual sense of
power, to be able to use body and mind at will in a world
where everything around and above incites to exertion
and attainment, are certainly what should be eagerly
sought. Much as has been said upon the subject of diet
in this regard, the use of pure fruits and grains cannot be
too much insisted upon.

Among the authorities upon this subject are some of the
most progressive physicians and scientists of the age.

Writing to the “ Medical Classics” very lately, Dr. Fer-
dinand Seeger says:

“Tt is an observation not less important than true, that
’ by attending merely to a proper diet, a phlegmatic tem-
perament may frequently be changed into a sanguine one,
and the hypochondriac may be so altered as to become a
cheerful member of society. The eating of fruit at the
commencement of a meal, while it presents a bland or con-
genial material to the delicate lining of the alimentary or-
gans, forming a welcome precursor to more substantial ar-
ticles, and is, to some extent, a safeguard against the over-
feeding which comes from reserving the fruit till the
stomach is already overloided with enough, perhaps too

14 FRUITS AND HOW TO USE THEM.

much, of other food. Fruits should be ripe when eaten
on an empty stomach and for their laxative effect should
be eaten before anything else. In this way constipation
may, with many individuals, be avoided, especially when
the quantity of ot‘er articles of the meal is within reason-
able limits.”

Dr. Seeger continues:

“If our bilious friends would throw aside their liver
pills and study nature in her most smiling and bounteous
mocd, would allow her to tempt them as Eve tempted old
Adam, they would take to fruit, and by pleasant, natural
and healthful methods, free themselves of the thick bilious
impurities which make them a nuisance to themselves as
well as to all around them. LBiliousness is one of those
demons that can be pretty well exorcised hy proper diet
and due amount of exercise. Acid and astringent fruit
being rather a medicine than food, is less hurtful to the
healthy, and to children, than is commouly supposed. In-
stead of being noxious, as some imagine, in inflammatory
disorders, it is of the greatest service. Persons of a thick
and languid blood cannvt eat anything more conducive to
health than fruit, as it possesses the property of attenu-
atiny and putting such blood in motion.”

In “Eating for Strength” Dr. Holbrvoks quotes from a
physician as follows: -

“There is scarcely a disease to which the human family
is heir, but the sufferings therefrom would be greatly re-
lieved or entirely prevented by the use of fruits which are
now so generally forbidden.” He relates that during the
war many of the troops who were sick with diarrhoea and
dysentery cured those disorders by stealing from the
hospitals into the fields and eating fruits, blackberries es-
pecially. Children suffering with cholera infantum were
sent to the peach orchards of Delaware with the most
gratifying results; and in typhoid fever, that dread disease
often takes a more favorable course where the free use of

INTRODUCTION. 15

such fruits as peaches and grapes is allowed. In scarlet
fever and diphtheria, native and foreign fruits are most
useful. He concludes: “There is scarcely a disease ac-
companied with fever but grapes and bananas may be free-
ly given tothe patient. In the treatment of dysentery I
would very much prefer ripe, sound fruits, peaches espe-
cially, to any medicine that can be suggested.”

Confirmatory of the therapeutic value of fruit is a re-
markable cure recorded in an English Medical Journal,
“The Lancet’ some time ago. ‘The case was that of a
child three years of age who had been ill during half his
lifetime. Covered from head to foot with ulcers, blind and
in constant pain it seemed asif death alone could bring
relief. Eight eminent medical men had pronounced him in-
curable and the ninth began his almost hopeless task with
a determination to try the virtue of fruit. The boy’s
diet consisted almost entirely of ripe fruits and sugar or
honey. He was allowed to eat grapes, cherries, apples, pears,
plums and such other fruits as could be obtained, either
in their natural state or cooked.

Within three days the mass of running ulcers which
covered the little body showed signs of amendment. He
soon began to open his eyes for the first time in over a
year, and at. the end of three and a half months the child
was pronounced cured. Hig skin had become remarkably
clear and fair while the swollen features had returned to
their wonted appearance. Other noteworthy cases might
be repeatedly cited, but all illustrate the same important
principle.

It is a curious fact that those who show high iatelli-
gence in other regards, are often lamentably deficient in
respect to physical habits, especially to diet.

16 FRUITS AND HO V TO USE !HEM.

Although the climate of the United States incites to too
rapid expeuditures of vitality so that the “nervous Ameri-
can temperament” has made for itself a name the world
over, men usually eat and drink the most stimulating food
they can procure. The serene, steady, self-poised person
is the exception, certainly in towns and cities. The ex-
citable temperament “grows by what it feeds upon” and
the animal propensities are strengthened at the expense of
the higher faculties.

It would be bad enough were this state of things induced
by a fierce struggle for existence, but such is not the case.
With stores of fruitage from every country upon the earth,
it must be conceded that choice, not compulsion, decide
what shall be the dietary of our country people.

To quote from Schlickeysen’s “ Fruit and Bread:”

“The various grain foods in the form of puddings with
fruit sauce will make an abundant dinner. Thus sup-
ported by all the enlivening influences of light and air,
the whole system improves as if infused with a new life.
The muddy complexion clears, the pimples depart, sores
heal and there is a pure, sweet taste in the mouth, in short
anew man is born. The advantages of this diet are so
conspicuous that we willingly bid defiance to all those
hindrances that obstruct its enjoyment.”

Among fruits the physiological effect, of grapes is most -
marked. Dr. Holbrook states that, “Eaten with other
suitable food, and especially with bread, in quantities of from
one to two pounds daily, they increase nutrition, promote
secretion and excretion, improve the action of the liver,
kidneys and bowels aud add tothe health.” Great effica-
cy has been attributed to the grape cure and it is used in
a great variety of cases, such as consumption of the lungs,
catarrh, affections of the liver, scrofula, asthma, and Jiseas

INTRODUCTION. 17

es of the kidneys. The use of the grape juice also, is large-
ly on the increase and it is recommended by physicians
of every class.

Regarding other fruits, it is hardly within the province
of this book to mention the therapeutic qualities they are
believed to possess. All the world highly esteems the prop-
erties of the orange and greatly prizes the lemon and the
lime; the strawberry has been kaown to cure malarial
fevers, and figs and prunes, dates and bananas, cherries
and peaches are all distinguished for their healthful quali-
ties. They should not be eaten uncooked after a hot
meal, when the stomach is in a relaxed condition, but at
proper seasons they can supersede the use of medicine.

INCREASE IN THE USE OF FRUIT.

To woman the increased culture of fruit is a peculiar
blessing. Unless the housewife be hope)essly wedded to the
old custom of providing heavy meats, rich puddings and
dyspeptic pastry, there is no reason why she may not by
the use of fruit, furnish a large and practically endless
variety of dishes, one day after another, all through the
year,

The work of food preparation too, is reduced to its mini-
mum, and how vastly more agreeable to a woman of refine-
ment is the handling of fruits than that of a greasy animal
food!

To the horticulturist the world owes more than can be
estimated. To tame straggling brambles and wild tress
into prolific subjection, and cause them to shower their
melting and aromatic sweetness upon mankind, is to great-
lv help the march of true civilization.

Within the last decade a great change has taken place

18 FRUITS AND HOW TO USE THEM.

in regard to the use of fruit and the end is not yet
reached. Time was when apple orchards, and a few pear
and plum trees with unkempt currant bushes were all
that could be found in large sections of most of the
Northern States, and peaches and melons satisfied the
gardeners of the south. Barefooted children and weary
women, tin pailsin hand, during the season wandered far
and wide over ruugh pastures, through briersand up steep
hillsides in search of wild berries. Then a little stewed
sauce, some pies, and a few quarts dried among the flies of
the kitchen, were all that could be expected in the way of
fruit, save the bins of Seek-no-furthers and Greenings
which were, indeed, a treasure. No, not quite all. Every.
thrifty housewife had a few jars of “preserves” made in
the old way of “ pound for pound.” They justified the
name since they were “ preserved” for such occasions as
the “ minister's” visits, company from a distance, or a quilt-
ing bee.

Happily all this is changed. In every village lot ripen a
few bushes or a bed of berries to which the youngsters have
access, and outside of the great cities that family must be
poor indeed which does not grow a quantity of fruit for the
wiuter’s use. It is marketed in such profusion and sold so
cheap as to come within the reach of all, even foreign fruits
having growa to be a necessity. Does one weary of the
uncooked berry or drupe? There are preparations of gela-
tines, creams, blanc-manges, tapiocas, custards, charlottes,
meringues, batter puddings, baked puddings, roly-polys
and short-cake whose number is almust legion. Nearly
one hundred dishes can be made out of apple alone, to say
nothing of all other kinds, natural and imported. The
wholesome and aesthetic influence of their culture and

INT LODUCTION. 19

preparation is something which must appeal to all who
possess delicate sensibilities or an appreciation of the beau-
tiful.

Itis impossible to obtain accurate data concerning the
increase in the use of fruit, but it is certain to be greatly
in excess of the popular estimate. The gentleman to
whom was consigned, in 1871, the first car-load of Cali-
fornia grapes, (or fruits of any kind), confidently asserts
that there has beea sold in the city of New York during
the year 1889, three times as much fruit as during the year
1886. During the season from five to twenty-five car-loads
of fruit per week, shipped from or near the Pacific Coast,
reached New York in 1889, and most of it was sold at auc-
tion, a late and favorite method of disposing of this per-
ishabie commodity. On each car-load the freight alone
smounts from $450, to as high as $600, or $700.

This estimate is for green fruit. Dried prunes, apricots,
peaches and raising annually increase at an enormous
ratio as growers learn how to cure and pack in such a
manner as to compete with foreign horticulturists. Hence
the business of handling, as well as growing fruits, is as-
suming vast proportions. All these facts indicate an
amelioration of a heavy diet to one better fitted to the
progress of the century.

It has been anticipated that the large supply of western
fruit might discourage the growers of the eastern portion
of the Union, but that hardly seems imminent. While
California fruit is large, smooth and attractive in appear-
ance, to many tastes it lacks that indescribable flavor
which isthe birthright of its cousin grown on the Atlan-
tic slope. If one excelsin size the other excels in intrin-
sic richness and the world can spare neither. Besides,

20 FRUITS AND HOW TO USE THEM.

the market grows as fast as the production, and through
increased facilities for transportation every hamlet in the
country teems with such lusciousness as half a century’
ago it would be impossible for an enperor to command.

Fruit growing in ¥lorida also shows an immense yearly
increase. During the season of 1888-9, according to the
Florida Fruit Exchange, 600,000 Loxes of oranges were
shipped to New York City alone. Of this fruit the first to
arrive comes from Havana, followed by that from Jamai-
ca and Porto Rico, afterward the productions of Florida
and California. Then comes the Mediterranean oranges
including those from Valencia, Messina, Palermo, Catania,
Joppa, or the Holy Land, aud Naples. The Sicilian
oranges, from Palermo and Messina, are stored for summer
use, thus not coming in competition with the fruit of our
own country.

As an evidence of the quantity of fruit now used it may
be stated that the value of Green and Dried Fruit Impor-
tations, including nuts, as reported at the Custom
House at the eud of the third week «f June 1889, amount-
ed in round figures, to the sum of $217,000.

FRUIT AND TEMPERANCE.

Many persons recognize only one kind of Intemperance,
namely, indulgence in alcoholic stimulants. In fact, in-
temperance in the use of food, more often than otherwise,
precedes indulgence in the use of liquor. Whip the di-
gestive organs into excessive activity by eating rich viands,
condiments and spices, and after awhile they refuse to act
except when spurred by stimulants. A morbid appetite
is thus formed and in the struggle between appetite and
principle, the weak will yields the struggle.

INTRODUCTION. 21

It seems unnecessary to review the powerful arguments
on this point which able writers have so often placed before
the public, but wives and mothers cannot hear these les-
sons too frequently. When housekeepers learn that un-
due exhilaration is always followed by corresponding de-
pression and that food and drink which tend to inflame
or excite, create a thirst for beer, wine, or brandy, they
will forever dispense with highly spiced dishes.

Dr. J. C. Jackson, a man of great experience in treating
the intemperate, writes these startling words:

“Drunkards are not made in saloons, they are simply
graduated there. They take their initiation in their
homey around their own tables. The father and mother
lay in themselves the foundation and carry over to their
children a constitutional liking for stimulants. This
liking existing in the child as a tendency is developed
under the table arrangements into an actual appetite. So
from the eating of stimulating and exciting foods affecting
the nerves of the stomach, arises an irritable condition of
the nerves of nutrition and, by reflex action, of the nerves
of taste, till there is awakened a longing for something to
overcome the feeling of exhaustion which, where stimu-
lants are not in use, is always noticeable and sometimes im-
perious. ” ‘

In the paper read before the British Association by C.
V. G. Napier, F. G. 8S. that scientist took strong ground in
regard to a farinaceous and fruit diet for the intemperate.
He asserts that persons using such food without meats
‘feel no inclination for alcoholic liquors. I have noticed
that a taste for spicy condiments, butcher’s meat and alco-
holic liquors is associated, and that a taste for plain-fla-
vored vegetables, fats and oils, is likewise associated, I
have known persons in the habit uf taking alcoholic stim-
ulants daily, when eating meat, who find they must give
them up entirely when living without meats, their action

22 FRUITS AND HOW TO USE THEM.

under those cireumstances being too irritating to be en-
dured without great inconvenience.”

One great help to the cause of temperance will doubt-
less be in the growing use of unfermented grape juice.
It quenches the thirst and imparts buoyancy and strength
without stimulation. It is nature’s own wine aad the
more men use the natural production of the “herb bearing
seed and the tree producing fruit,” the better for man-
kind. :

It is believed by those who have carefully studied the
subject that “not more than one in ten wko diink do so
solely because they rehsh liquors.” Often they are in-
temperate through unfortunate environments; sometimes
through absolute hunger for nourishing food. There is a
gnawing sensation in the stomach which can at once he
stifled by a dram. Could the man have a good savory
meal he would forget the liquor, since his craving would
be satisfied in the only natural and wholesome way.

It follows that to know how to prepare good food, good
in every sense and to every sense, is to know how to re-
duce dyspepsia to a minimum and to convert the incipi-
ent drunkard into a sober, well nourished member of so-
ciety.

THE CULTURE AND PRESERVATION OF FRUIT BY WOMEN.

With every passing year the struggle for existence
among workers is growing more sharp and doubtful. In
our own country the histery of pour in cities is a sicken-
ing blot upon Christian Civilization. Dragging out lives

- of destitution and horror, toiling with the needle in miser-
able unventilated rooms, these poor creatures dumbly plead
‘for opportunities for more than an animal existence.

Many of them in this life are beyond and below such

INTRODUCTION. 93

help as the cultivation and preservation of fruit could
offer; others have neither the money nor the desire for an y
other way of living than that of berding together in mass-
es; but acertain percentage of the strongest and ablest
could, once estallished in the country, support themselves
by such avocations.

For instance, a thrifty woman rents or buys half an
acre of land on which she plants half an acre of currants.
They would require atter that to be ploughed once a year
and she would need help to pick them. If there is a
glut in,the market there is jelly or jam to be made and
pure enrrant jelly is always in demand. Later on,
spiced carrants would find a ready sale. And this is only
one of those small fruits which a woman can cultivate with
far less expenditure of vitality than she is forced to spend
in the use of the needle.

To take care of fruit is fatiguing work but what work is
not? With 80,000 superfluous women in one state alone,
not all, out many of them, self-supporting, it is not to be
supposed they shall find work thatis not laborious. ‘That
is not the question. Itis, How shall women be able to se-
cure the land and learn how to work it successfully? To
the thrifty and energetic alone will it be possible to find
the way, and their number will be so limited by the na-
ture of things that there can be no danger their ranks
shall be overcrowded.

Fruit culture by women is nota chimera. It has been
successfully tried again and again. It does not pre-suppose

‘that the culturist is compelled t» do all the hard work with
her own hands any more than that the farmer must du

all his work without help.
As an example of what hac been accomplished by one

24 FRUITS AND HOW TO USE THEM.

delicately nurtured and physically weak woman it is well
to recall the life and Jabors of Miss M. F. Austin, former-
ly a teacher in Nantucket and San Francisco, afterward a
fruit-grower in Fresno County, California. There she
purchased one hundred acres of land which she planted
to vineyards acd orchards of various kinds of fruit. “As-
sociating herself in a co-operative home with two other
teachers uf kindred tastes,” writes a friend after her
death, “this blessed trinity remained unbroken for twenty
years. In 1886, 6,000 boxes of raisins were raised, dried
and packed and forty-five tons of dee fresh and dried,
sent to market.”

Through attention to aaa intelligence and puains-
taking care these pioneer women made for themselves a
beautiful home, where books, music and friends shed a
grace over every function of life. Very lately two young
women from Illinois have gone to Pasadena, Cal., and es-
tablished a Woman’s Fruit Preserving Unicn. They con-
duct the business. themselves and have been successful,
shipping guods tu several of the large eastern cities.

While perhaps no more marked instance of fruit grow-
ing by women can be noted at present, it is true that num-
bers have been successful on a smaller scale. Others
have confined themselves to the making of jelly, jam, and
mermalade. One, residing in Brooklyn, N. Y., keeps a
standing advertisement all the year round in a daily pa-
rer, offering home-made fruit preparations, which command
a good sale and a large price. Her articles, it need hard-
ly be stated, are admirably prepared: and attractive to the
eye.

Many others secure an income through the various
Women’s Exchanges which have come into vogue all over

FRUITS AND HOW TO USE THEM. 95

thecountry. By this means they are saved from publici
‘ty, which so many dread, and from the care of finding a
market, at a cost of five per cent on all sales. It remains
for some enterprising woman to start Fruit Exchanges

where only this toothsome contribution to the dietary shall
be handled, including the unfermented pure juice of the
grape.

APPLES. 27

RECIPES.

SS

THE APPLE.

“Red and russet and yellow
Lying there in a heap,

Pippins rounded and mellow,
Greening’s for winter’s keep.

Apples, scarlet and golden,
Apples, juicy and tart——”

Of all the fruits of the earth none can vie with the apple
in point of usefulness to the inhabitants of the North
Temperate Zone. It may truthfully be said that the ap-
ple holds the same relation to fruit that wheat hoids to
grains. Prepared in one form or another, the palate
never wearies of the dishes which grow out of it as a basis
or ingredient.

The apple tree is indigenous to the North as the orange
is to the South. Travelers vie with each other in praising
the beauty of the latter during the season of bloom, but
there can hardly be seen upon all the round earth a, fairer
sight than an orchard in May-time. There is a piquant
and peculiar richness in the fragrance, a hardy loveliness
of bud and blossom upon the gnarled and ragged stems
which the smoother and tamer orange misses, Each has
its own beauty and its own usefulness. Yet are we apt
to under-rate that which is common, in favor of its distant

28 FRUITS AND HOW TO USE THEM.

cousins. Those poets who see a charm in common things
have sung of its beauty. Bryant’s “Planting of the Apple
Tree,” is one of his best efforts.

This tree, so slow and hardy in its growth will, under
favorable conditions, witness the progress and decay of two
centuries. It flourishes best in the United States in a
belt running from the Eastern States to the West. Be.
ginning to ripen in June, the fresh fruit can be kept, with
proper care, to the succeeding June. The evaporated ap-
ple, carefully cooked, can hardly be distinguished from the
fresh fruit, in place of which it can be used in the follow-
ing recipes. Beloved of the robin and the bee, the small
boy and the thrifty cook, the apple provides a large store
of the winter’s food and the summer’s pleasure.

It is curious to observe that the wild crab-apple furnish-
es all the stock from which the nearly 1200 cultivated va-
rieties have sprung. It was propagated by the Romans,
who however, knew little of the value of the fruit as now
developed by careful nurture.

Uncooked apples for eating ought to be perfectly ripe
and only a very thin peeling should be removed. The
more nutritious and aromatic portion cf this fruit lies
nearest the surface, hence apples baked or stewed in their
skins have amore delicious taste and quality than when
pared. Toone who has a realization of health and the
sweetness of simple foods, there is nothing better than a
juicy Pound Sweeting, Baldwin, Russet, or Spitzenberg,
out of which, with guod, white-wheat bread and butter, a
palatable luncheon may always be obtained. Chemists
tell us that sugar, tannic acid, malic acid, albumen, glu-
ten, pectin, fibrin, starch, traces of free salts and water,
make up the bulk of apples, but rosy-cheeked, hardy chil-
dren getiing half their living from the products of the or-
chard, are practical examples of their value,

APPLES. pa)

Physiologists assert that apples ought tu precede the
meal, not follow it, and that they need to be well masti-
cated and insalivated.

Apples and Cream.—Pare and slice fresh, meJlow, sweet
apples and pour over them sweet creaiu. Dust very lightly
with sugar and serve for a breakfast dish with or before the
cooked grains.

Apples and Bread and Milk.—For this dish use per-
fectly ripe, mellow sweet apples. Pare and slice thin the
uncooked apple into a bowl of rich milk and bread. For
luncheon itis unrivalled. If preferred, bake the apples, un-
peeled, in a slow oven, till soft. Then slice the fruit into
the bread and milk.

Apples Stewed, No. 1.—Take firm, sound sweet apples
of the same size, cut out the blossom ends and siminer
slowly in a little cold water, an hour, or till they are .
soft. Lift them out entire, sweeten the juice, if at all, very
little, avor with lemon peel if any is needed, and serve
cold with their syrup.

Apples Stewed, No. 2.—Wash, peel and core nice tart
apples and stew in a little water till sof. Mash through a
colander or coarse sieve, sweeten to taste and serve. A tri-
fle of salt accentuates the flavor.

Apples Stewed, No. 3.—Peel, core and quarter the ay -
ples, dropping them into cold water to pervent discolora-
tion. Make asyrup of sugar and water, the sweetness pro-
portioned to the acidity of the apples, and Jet it come to a
boil. Dropin the quarters, cover and cook till they are
tender. Skim them out carefully and if the juice is very
thin boila little longer, then pour over the apples in the
dish in which they are to be served. Season with nutmeg,
cinnamon or lemon peel, or not at all.

30 FRUITS AND HOW TO USE THEM.

Apples Stewed, No. 4.—Prepare as in No. 2. and cook
the fruit in a pudding dish in the oven. Bake slowly and
the fruit will turn a rich, deep red. They must be kept
covered,

Apples Stewed, No. 5.—Boil one gallon of sweet new
cider till it is reduced one half, then throw in some quar-
tered apples with sufficient sugar to sweeten them. Let
them boil slowly till the fruit is tender, being careful that it
does not scorch and that the quarters do not break in pieces.
Itis a rich dish. :

Apple Sauce with Boiled Cider, No. 6.—-Peel and
core a peck of sweet apples and put in a preserving kettle
with sufficient sweet cider to cover them. Cut fine four
quinces and add to the apples. Boil for four hours, skim-
ing often and adding a pound of sugar an hour before tak-
ing from the range. Stir often to prevent browning.

Apples Stewed, No. 7.—Pare and core Jarge tart ap-
ples, fill the centers with sugar and bits of butter, and ar-
range in an earthen pudding dish and pour around them
half a cup of hot water. Bake till soft, then mash them
with a wooden spoon and sweeten and flavor to the taste.

Apples and Quinces.—Pare, core, slice and stew until
soft, half a dozen quinces, then add four or five times as
many tart apples prepared for stewing. Simmer till soft,
sweeten and press through a colander. Quince preatly im-
proves the flavor.

Apples and Raisins.—Wash, seed, and steep the rais-
ins till they begin to be tender; then add pared, cored and
quartered apples and stew unti] they begin to be soft.
Sweeten to taste and if liked, flavor with lemon peel. There
should be three times as many apples as raisins. Hvapora-
ted apples soaked over night and cooked with raisins are
nearly as good as fresh.

APPLES. 31

Applies Frosted.—Peel, core and steam till tender, a
plate of apples with sugar. Beat the white of an egg toa
froth, adding two tablespoonfuls of sugar, and when stiff
like icing, frost the apples and brown slightly in the oven.

Apple Green-Caps.—(The Cook’s Guide). Take sound
apples, core without breaking and rub with cloth. Line a
preserving pan with grape-vine leaves, place in the apples,
cover with more leaves and cold water. Shut the lid, place
an iron weight on it and simmer till the apples are cooked
but whole. Remove and drain, smear each with the beat-
en white ofan egg and dredge thickly with powdered su-
gar. Place them on a plate in the oven till frosted and
sparkling. Arrange ona flat dish and place around them
any pretty bright leaves.

Apples Baked, No. 1—Peeland core large sour apples
and slice them into a granite or crockery dish, sprinkling
each layer with sufficient sugar to sweeten, with a dust of
cinnamon or nutmeg. Add half a teacup of water to every
quart of fruit, cover the dish with a plate, and bake slowly
three hours. Let the apples cool in the same dish, and
turn it out solid, like jelly, upon the plate in which itis tobe
served.

Apples Baked, No. 2.--Wash either sweet or sour ap-
ples, selecting those of the same size and variety, and bake
in amoderate oven tillthey are entirely soft, turning the dish
from time to time, so that they will cook evenly. If they
are soft, pour about them a little hot water when they are
set in the oven. Ifsour, use more water and either sprinkle
sugar into it or dig out the core and fil the aperture wiih
sugar. They should not be baked in tin. The juice makes
arich syrup which should be poured over the fruit after
it is lifted into the dish in which it is served.

Baked Apples, No. 3.—Take large tart apples of a uni-
form size, wash, core and place side by side in a baking-
dish. Fill each cavity with the best brown sugar, poura
cupful of hot water in the pan and bake in a warm oven,

32 FRUITS AND HOW TO USE THEM.

When thoroughly done remove each into a flat dish with
the exception of the softest one of all, and with it leave the
juice. Remove the skin of this and with a silver fork and
spoon mush into pulp, stirring it into the juice and adding
a dash of cinnamon or nutmeg, one teaspoonful of butter
and a pinch of salt. Pour this over the apples in the dish
in which they are to be served. If the pulp is not sweet
enough add sugar to taste. When cold it makes a delicious
jelly, and the whole dish is unlike the usual dry:‘baked ap.
ples which pass under that name. The addition of sweet
cream makes the apples a perfect fruit.

Apples Baked, No. 4.—Peel and core, filling the aper-
tures with seeded raisins, bits of citron and sugar and dust
of lemon peel. Bake in a slow oven after brushing the ap-
ples with sweetened water and sprinkling them with fine
bread crumbs browned in butter. Serve with cream.

Apple Float.—Peel and grate firm, ripe tart apples, and
chiil them while beating the whites of four eggs to a stiff
froth, adding three tablespoonfuls of sugar at the same
time. Flavor the apples with lemon and stir into the beat-
enegg. Again, stew the apples and strain, then mix with
the sweetened and beaten whites, using three or four eggs
to one quart of stewed apples. Flavor with either orange
or lemon.

Apples and Cream.—Grate apples enough to make a
pint of pulp and mix witha custard made with six eggs to
a quart of milk. Serve with whipped cream.

Apple Shape.—Take a pound of sugar to a half pint of
water; boiland skim; add one pound of pared apples, quart
ered, and boil until tender and clear. Then add the juice
ot two lemons and the yellow rind (grated) of one of them,
press through a sieve, together with half a box of gelatine;
previously disolved. Stir until cool. Separate four eggs,
beat whites to a stiff froth and mix it with the fruit syrup
when sufficiently thickened and coclin a mould. The as ,
of the egg make the sauce,

APPLES. 33

Apple Compote, German Style.—(Mrs. Bayard Tay-
lor), Peel apples and remove the core so that the apple
will remain whole and soak them a few minutes in cold wa-
ter tinctured with lemon juice to prevent discoloration.
Fill the cavities with jelly or sweet marmalade. Place
them in a stewing pan and pour around them water enough
to nearly reach the fillings. Add to the water half a pound
of sugar and the thin peel of halfa lemon. Cover tight aiid
boil till tender. Remove each apple carefully into a glass
dish and pour over them a few spoonfuls of the liquor.
Add a little sugar to the rest of the juice and boil to a jelly
with which to garnish the apples.

Apple Pie, No. 1.--Line a deep pie-plate with pasteand
and heap it high with sliced tart apples cut thin. Over the
layers scatter about four tablespoonfuls of sugar, small
bits of butter and flavoring of cinnamon or nutmeg. Cut
a long narrow strip to press around the edge of the crust
and over this press the upper crust to bind the two together.
Prick the top with a fork or before putting it in place eut
a small cross in the center. This is the usual way of
making a sliced apple pie, but it is better to put sugar and
spices at the bottom before slicingin the apples. Bake for-
ty minutes.

Apple Pie, No. 2.—Prepare apples and paste and heap
high the fruit in the crust without seasoning. As soon as
it is done take the , ie from the oven, slip a knife between
the crusts at the edge and carefully invert the top. Then
with a silver knife and fork mash the steaming apple and
add sugar, a trifle of lemon or cinnamon and a teaspoon-
ful of butter. A couvie of tablespoonfals of thick sweet
cream are a great addition, but itis good without. Serve

warm.

Apple Pie, No.4.—Take sour apples and peel, core, stew,
sugar and strain them as for apple sauce; then bake between

two crusts.

Apple Pie, No. 5.—(Mrs, Potter).—A cupfuland a haif

34 FRUITS AND HO V TO USE THEM.

of thick sour milk, half a cupful of sour cream or a dessert
spoonful of butter, half a teaspoonful of soda, a pinch
of salt aud flour enouzh to make a stiff dough, will make
erust enough for three or four pies. Line the plates with
the paste and before filing with sliced apples put intc each
plate two tablespoonfals of sugar, one offlourand whatever
spice isdesired. Thoroughly mix theseand spread evenly
over the bottom crust. After the plates are filled with
apples add one tablespoonful of molasses.

Into the upper crust roll thin shavings of butter sprink.
led with flour, slash tiny holes for the steam to escape, cov-
er the pies, wetting the edges and pressing them closely to-
gether. Just before baking dash cold water over top crust,
enough to throughly wet the flour. Bake slowly three-
fourths ofan hour. When done, with a tiny nosed toy-tea-
pot pour into the pie, through one of the slashes in the
crust, two tablespoonfuls of boiling water.

By stewing sugar aad flour below the apple instead of
above it, there is less danger of escaping juice and the ap-
ple is thoroughly cooked and deliciously flavored and jellied
with the spicy thickened syrup boiling up through it.

Apple and Pineapple Pie.—Peel and core apples and
divide them into eighths, with which fill a pie plate lined
with paste. Meantime take three tablespoonfuls of grated
pineapple, one tablespoonful of water, and three of sngar,
and simmer together till the fruit looks clear. When the
apple pie is taken from the oven remove the top, spread
over the apple with the pineapple, replace the cover and
set the pie away to cool before it is served. The seasoned
pineapple will sweeten the apple.

Apple Custard Pie, No.1.—Peel and grate sweet ap-
ples enough to fill a Jarge cup and pour over it enough hot
mili to nearly fill, with the addition of the apples, a deep
piedish lined with paste. Beat it well, add one tablespoon-
ful of sugar and one well-baaten egg. Flavor either with
extract of lemon or half a teaspoonful of cinnamon or gin-
geraccording to taste. Bake with one crust.

APPLES. 35

Apple Custard Pie,No 2.—(Mrs. Smith). Line a pie
plate with paste and half fill it with vhinly sliced apples.
Over them pour a custard made with three eggs to a pint
of milk. Sweeten and scason to taste. Bakeina moderate
oven.

Apple Custard Pie, No 3.—Puit through a colander
one pint of stewed apples and stir into it three eggs,
yolks and whites beaten together, half a teacup of rich
sweet milk and a tablespoonful of warmed butter. Flavor
with lemon or vanilla. Bake as in the preceding recipes,
without an upper crust,

Apple Meringue Pie,—Prepare the apple as in the
receipe above and mix with it the beaten yolks of three
eggs and sugar to taste. Bake in a deep pie dish lined
with paste and when done draw to edge of the oven and
spread over the top the well-beaten whites of three eggs
with as many tablespoonfuls of sugar. Return to the oven
a few minutes to brown.

Apple Turnovers, No 1.—Make paste as for pies ex-
cept a little less short, as it will absorb some fat, and roll
out thin, about the size ofa small dessert plate. Have ready
nice, tart apple sauce seasoned to taste and drained of its
juice and pile upcn half the paste. Fold the other half
over this, wet the edges and press them together so that no
fruit may escape. Drop them, one at a time into hot fat or
drippings and fry brown. First, drop in a piece of bread
and see if the fat is the right temperature. Dust with
powdered sugar and serve warm orcold. They are more
wholesome baked. Any kind of stewed fruit may be used
in place of apple.

Apple Turnovers, No 2.—( Miss Parloa.) Mix one pint
of flour, half a teaspoonful of salt, two level teaspoonfuls
of baking powder und three tablespoonfuls of sugar. Rub
this mixture through asieve and then rub intoit three table-
spoonfuls of butter. Now beat an egy till light and add to

36 FRUITS AND HOW TO USE THEM.

it a generous half cupful of milk. Stir this liquid into the
dry ingredients. Sprinkle the moulding board with flour
and roll the dough down to the thickness of a fourth of an
inch. Cut this dough into cakes the size of a saucer.

Put two tablespoonfuls of stewed, sweetened and seasoned
apples on each piece of dough, fold over and roll up, pinch-
ing the edges together. Have on the fire a kettle contain-
ing hot fat five or six inches deep. When the fat begins to
smoke putin a few turnovers and cook for eight minutes.
Drain on brown paper. The apple, used inturnovers, may
be flavored with either cinnamon or nutmeg.

Apple Pan Dowdy.~—In the bottom of a deep baking-
dish lay thin slices of buttered bread and let them extend
up the sides. Fill in a layer of thin sliced apples, grate
over nutmeg or sprinkle with cinnamon and turn over a
cup of brown sugar melted in half as much hot water.
Finish the top with another layer of buttered bread;
cover it with an old plate and bake slowly an hour and a
half. Invert it on a platter and serve hot with liquid sauce
or cream.

Apples Coddled.—Peel and core sour apples and ar-
range them in an earthern or porcelain dish low enough
to allow them to be covered. Fill each cavity with sugar
and dredge sugar over them. Pourina cup of hot water,
cover closely and simmer in the oven or on the back of the
range till the apples are soft. Lift them up without break-
ing, dust nutmeg into the syrup and pour over them in the
dish in which they are to be served.

Evaporated Apple Pie.—Soak the apple over night
and steam on the back of the stove till soit but unbroken.

Line a pie-plate with paste and on it sprink.e one half a
cup of sugar. Arrange the sliced apple over this_quite

thickly, dust with nutmeg or add a little lemon juice, dot
with bits of butter, cover with a crust and bake.

Apple Dumplings, No 1.—(Mrs. Campbell). Makea

APPLES. 37

biscuit crust or potato crust by adding to six large pota-
toes, boiled and mashed, one cup of sifted flour and a tea-
spoonful of cold water. Dredge the board with flour and
roll out, leaving the middle portion thicker than the edges.
Fill with apples peeied and quartered and gather the edges
uf the paste over them. Then scald a canton flannel pud-
ding cloth three-fourths of a yard square, in boiling water.
Wring it out, dredge it with flour and lay the pudding in
it. Gather up the cloth, leaving room for the dumpling to
swell and tie it very tightly. Boil for three hours. In
turning out, press the water from the ends of the cloth, un-
tie the bag and turn it awayfrom the dumpling. Then in-
vert a hot platter over it, turn the whole over again and
serve at once. Steamed puddings or those boiled in a
tightly covered tin pail are better than boiled dumplings,
but some tastes cannot forego these old favorites. Apri-
cots, peaches, plums, or blueberries, are good cooked in
the same way.

For sauce to eat with this and any other pudding, cream
together half a cup of butter and a cup of sugar, beating
till both are white. Set the bowl in a pan of water and let
it melt slowly. Just before serving, stir in slowly halt a
cup of hot water and nutmeg or any flavor desired.

Apple Dumplings, No. 2—(Mrs. Rorer). Into one
quart of flour, rub a small half teacup of butter, a pinch of
salt and two heaping teaspoonfuls of baking-powder; mix
thoroughly and wet with one cupful of milk or less, even,
enough to make a soft dough, according to the strength of
the flour. Roll it out half an inch thick and cut out a
round, three or four inches in diameter, according to the
size of the apples. Put a pared and cored apple in the
center of each circle of dough, fill the core aperture with
sugar and a trifle of cinnamon, and carefully bring up the
dough on either side and join together with a little pres-
sure. Tie each in a flavored cloth and plunge in briskly
boiling water. They muet be képt boiling half an hour.
If steamed, which is the better way, they should be vooked
a liitle longer, ten or fifteen minutes. Serve at once, as

38 FRUITS AND HOW TO USE THEM.

all steamed or boiled puddings bacome hard by stand-
ing. Serve with either hard or liquid sauce or with sweet-
ened cream or hot molasses and a little butter. Peach
dumplings are made precisely in the same way.

Apple Dumplings, (baked), No. 3.—Rub one large
teaspoonful of butter into one pint of flour, siftin two tea.
spoonfuls of baking-powder, mix with three-quarts of a
eup of milk and roll out one-fourth of an inch thick. Cut
in rounds with a large cutter and into each circle pat a
tart apple, pared, cored and quartered. Pinch the dough
together and place them, smooth side up on a buttered
plate. Bake or steam from half to three-fourths of aw
hour. Serve with liquid sauce or sweetened cream.

Apple Tarts.—Roll thin strips of pie pastry and with a
circular cookie cutter, make three times as many circles as
are wauted. With a smaller shape cut out the center of
two thirds of these and pile them ou the remainder so that
the tarts will have one thickness in the middle and three
on the edge Bake and pile each cavity with rich apple
sauce with a teaspoonful of whipped cream upon that.
Any stemmed fruit jam or jelly may be used instead of
apples.

Apple Pudding, No. 1.---Pare and slice six medium
tart apples and stew in a little water till soft enough to
mash. Intothesauc stir one large tal-lespoonful of but-
ter, three of sugar and the grated yellow rind and juice of
one lemon. Into two cupfuls of grated bread-crumbs stir
two tablespoonfuls of flour and mix with the apples and
lastly mix in two well-beaten eggs. Bake forty minutes in
a buttered pudding dish and serve with hard sauce. If it
is too thick when mixe.!, add a trifle of water.

Apple Pudding, No. 2.—Peel, core and chip five, six
or eight sour apples and roll stale bread crumbs very fine.
In a buttered pudding-dish strew a thin layer of bread-
crumbs, then of apple and again of crumbs till the digh is

APPLES. 89

full, having crumbs at the top. Over one cupful of good
brown sugar and a rounded tablespoonful of butter, pour
one cupful of hot water. Season with nutmeg, cinnamon
or lemon-peel and pour over the crumbs and apples. Cov-
er the pudding-dish, (one holding two quarts), with an in-
verted plate, and let the crumbs soak half an hour. Bake
forty minutes. This makes a good plain pudding with or
without sauce.

Apple Pudding, No. 3.-—Prepare sour apples as in No.
2, and mix with six large tablespoonfuls of grated bread-
crumbs, three eggs, yolks and whites beaten together, two-
thirds of a cup of sugar, half a cup of Zante currants, the
same quantity of seeded raisins, one heaping tablespoonful
of butter, three of flour, cinnamon or lemon-peel to taste
and half a cupful of fruit juice of any kind or of dissolved
eurrantjelly. Stir in three tablespoonfuls of flour or enough
for a thin batter and one dessert-spoonful of baking-pow-
der. Steam in a mould or boil] in a tin bucket three hours.

Apple and Rice Pudding, No. 4.—(Good Health)
Steam one eupfaul of rice till it is soft, with which line a but-
tered pudding dish both on the sides and bottom, leaving
a portion of rice for the top. Fill the space with thinly
sliced or chopped tart apples and finish with the remainder
of the rice, Put the dish in a steamer and steam till the
apples are found to be tender by running a fork into then.
Set it away to cooland invert the dish so that the puddiag
will coine out entire. Serve with sweetened cream, thin
cugtard or fruit sauce, or garnish it with bits of apple
jellyand pour cream over the whol:.

Apple and Rice Pudding, No. 5.—Boil a cupful of
rice in twice as mush water for twenty minutes, then spread
it on a buttered pudding cloth. In the center of this place
two quarts of apples, peeled and cut in eighths, then tie up
the ends and corners tight and plunge ina kettle of boiling
water. Cvook for an hour never allowing the water to
cease boiling and serve with hot sauce.

40 FRUITS AND HOW TO USE THEM.

Apple and Bread Pudding, No. 6.-Dij thin slices
of stale bread in cold water and then slightly butter them.
Put a layer of bread on the bottom of a buttered pudding
dish, then a thick layer cf sliced sour apples, sweetened to
taste and seasoned with a sprinkling of cinnamon. Hsve
another layer of bread, then one of apples. Turn over a few
tablespoonfuls of water, cover with an old plate and bake in
a moderate oven two hours. Serve warm with cream and
sugar or liquid sauce. A richer pudding may be made
with pouring over the pudding, in place of water, a cus-
tard made with one egg, half a cup of milk and one table-
spoonful of sugar.

Apple Pudding, No. 7.-—Invert an old tea cup inatwo
quart pudding-dish, then fillthe dish nearly to thetop with
sliced tart and juicy apples. For the crust take two cupfuls
of flour and from two-thirds to a cupful of cold water, ac-
cording to the strength of the flour. Stir with a spoon,
add two tablespoonfuls of melted drippings or butter and
sift in at the last two full teaspoonfuls of baking-powder.
Roll with as little handling as possible to the size of the top
of the pudding-dish, cut a cross through the center and
press frioly around the edges. Bake half an hour in a hot
oven. Cut in sections and invert the crust on dessert plate .
Lift out the tea-cup which will be found filled with juice
leaving the crust light and dry. Heap on the erust the
apples and juice and serve with cream and sugar or any
favorite liquid sauce. It is u delicious substitute for apple
pie. A variety of th’s pudding is made by adding a cup of
sugar tu the crust.

Apple Batter Pudding, No 8.—Make a batter of half
a pound of flour and a scant pint of milk, with which,
stir the beaten yolks of three eggs and a large teaspoonful
of baking-powder. In a shallow dish fiJled an inch anda
half deep with sliced and seasoned tart apples, pour over
the mixed batter and bake from thirty to forty minutes.
Pour over the crust the meringue made of the beaten whites,
and three tablespoonfuls of sugar, and set in the oven to
brown lightly.

APPLES. 41

Some prefer to mix the chopped apples with the batter
before haking.

Apple Pudding, No 9.—Cook in a farina kettle two
quarts of rich milk with a pint of yellow flint coarse Indian
meal tillit thickens. Take from the fire, stirin an additional
quart of cold milk, two-thirds ofa cupful of sugar, two table-
spoonfuls of white flour, and lastly, one quart of finely
chopped tart apples and twospoonfulsofcinnamon. Pour
into a deep pudding dish and bake slowly. Stir often dur-
ing the first hour, then bake two hours longer. It is best
to cook itin a shallow pan of water. Eat with or without
liquid sauce.

Apple Almond Pudding, No 10.—(The Cook). Peel
and grate fine, eight or nine tart apples; blanch and pound
fine half a pound of sweet almonds; mix the almonds with
the grated apples. Add a little nutmeg, leimon-rind, halfa
teaspoonful of butter and sweeten to taste. Whenaill these
ingredients are thoroughly mixed together, add to them
four well beaten eggs. Butter well a deep dish and place
the mixture in it. Put in a good oven, vake until quite
brown on both top and bottom. As soon as done turn it
out on a platter and eat hot with lemon sauce. It may be
preferred cold.

Apple and Tapioca, No 11.--Soak a teacupful of
tapioca in four cups of water for three heurs stir into it
two large spoonfuls of sugar, and keep it in a warm place.
Filla two quart pudding dish three-fourths full of peeled
and quartered apples. Pour over the tapioca, which must
have been kept on the back of the stove, and bake in a
moderate oven one hour. Serve with any favorite liquid
sauce or with sweetened cream. Peel and core the apples
aud cook them whole, if pre“erred.

Apple Manioca Pudding, No 17.—Mix four table-
spoonfuls of manioeca with one quart of water, in a farina
kettle, beat until it thickens. When it cools stir intwo eggs

42 FRUITS AND HOW LO USE THEM.

beaten together and one tablespoonful of butter, and sweet-
en to taste. In the bottom of a pudding dish place a layer
of stewed and sweetened eighths of apples, flavor with
Jemon, pour over the manioca and bake.

Sweet Apple Pudding, No 12.—(Dr. Dodds).
2 quarts new milk.
1 quart sweet apple, finely chopped.
2 cup sugar.
1 pint (nearly), coarse corn meal.
Single handful white flour.
Time—three to four hours, slow oven.

Pare, coreand slice the sweet. apples, and chop them fine,
having a full quartin all. Then put into astone or earthen
crock, ora farina-ketile, two quarts of the milk; if new milk
cannot be had, adda cup of cream to the skimmed. Set
it on the stove, and bring just toa boil: if heated in a crock,
see tha’ the milk does not scorch in the least. Then stir in
the corn meal, and beat very thoroughly to remove lumps.
The batter, when the neal has kad time to swell, should be
almost too thick to pour, or about the consistency of good
corn mush. Let the mixture again come to a boil, and
cook, stirring five to seven minutes; then remove from the
fire, and add the quart of cold milk: this will make the
batter thin enough to pour readily. Nowstirin the apples,
sugar and flour, and beat well. If the mixing has been
done in a crock, set it directly into the oven; if in a farina
kettle, pour the batter into a deep pudding-dish, and set i
in the oven within a dripping-pan containing a pint or
more of boiling water. Bake slowly, stirring several times
the first hour; the pudding should cook from three to foar
hours in all, and be moderately browned on top when
done.

This excelJcnt dessert is served cold or warm (not hot),
and without a dressing; though the juices of certain fruits,
as raspberries, cherries. etc., make a very good sauce for it.
In the mixing, molasses or syrup may be used instead of

APPLES. 43

sugar; but the pudding is less delicate to the taste. And
when sweet apples are not to be had, those of a mild but
rich sub-acid flavor can be substituted.

Grated Apple Pudding, No. 13.—-(Dr. Dodds).
2 cups sour cream—vr part sour milk.
3 cups grated (cr scraped) apples, rather tart.
2 cups sifted white flour.
1 tablespoonful fine corn meal.
2 tablespoonfuls sugar.
1 teaspoonful soda, dissolved in boiling water.
3 eggs, yolks and whites separate.
Time—40 to 50 minuies, slow oven.

Beat the yolks, whip the sugar into them, add the cream,
apples, meal and flour, and stir well; then add the whites
eut toa stiff froth, and also the dissolved soda, and beat
thoroughly. Pour intoashallow pan, well oiled, and place
immediately in a very moderate oven; or a better way is to
set the dish in a dripping-pan containing boiling water.
Bake from forty to fifty minutes. The pudding should not
be more than an inch and a half or two inches thick when
done; and it should be delicately browned, top and bot-
tom.

Apple Pudding, No. 14.—Peel, core and stew whole
in a very little water enough apples of a uniform size to fill
the bottom of a flat pudding-dish, tart apples are best.
Enough sugar should be sprinkled over them just before
they are tender to season, perhaps two or three tz blespoon-
fuls. Take them out of the stew-pan without breaking
them and arrange them in the pudding-dish. Make a
custard of a pint of milk and the yolks of three eggs by
heating the milk and very gradually pouring on the yolks,
a spoonful at a time, to prevent the curdling of the eggs.
A heaping tablespoonful of sugar should be beaten with
every yolk. Fill the coreapertures with jam, jelly, marma.
lade or preserves of any kind, or with stoned and chopped
raisins, or dates; pour over the whole the custard and bake
till it is set, about a quar'er of anhour. Cover the top

44 FRUITS AND HOW TO USE THEM.

with the whites of the eggs beaten to a froth with as many
tablespoonfuis of powdered sugar and set back in the oven
for three minutes to brown. Chillon the ice before serv-
ing.

Apple Pudding, No 15.—Beat two eggs light, stir in a
pint of milk, four enough for a moderately thick batter
and a heaping teaspoonful of baking-powder, then mix in
one pint of tart chopped apples. Boilin a pudding mould
or covered tin pail and serve with hard sauce, or with
liquid sauce flavored with jelly.

Apple (Marlborough) Pudding, No 16.—Beat light
the yolks ofsix eggs, gradually beating in two cups of sugar,
stir in one quart of milk and a teaspoonful of vanilla or
lemon flavoring. Take a pint of plain, unsweetened apple
sauce in which, while warm, a tablespoonful of butter has
been melted, mix with the custard, pour in a pudding-dish
and bake in a quick oven from thirty to forly minutes.
Beat the six whites of eggs till they are very stiff, gradually
adding six tablespoorfuls of sugar, for a meringue. Pile
them on the pudding and set back in the oven with the
door left open, to brown.

Apple Slump.—This old-fashioned New England dish
is made by paring, coring and quartering a dozen Rhode
Island Greenings or any othen tart and juicy apples.
Turn over them half a pint of hot water and stew ina ket-
tle on the back of the stove. In five minutes pour over
them two teacupfuls of molasses, not syrup. Then muke
a crust of a heaping pint of sifted flour, one teaspoonful of
sugar and two of baking-powder with sufficient sweet milk
to make a soft dough. Roll this out and cover over the
apples, which should be tender but not broken. Cover the
kettle closely and let. it cook for twenty-five minutes with-
out lifting the cover. A good sauce is made by creaming
a cupful of sugar with half as much butter and stir into it,
just before serving, a scant cupfal of either boiling milk or
water with seasoning to taste.

APPLES. 45

Apple Eggs.—Peel and core six or eight apples, fill the
cavities with sugar, arrange in an earthen baking-dish and
pour around them a cup of boiling water. When baked
pour over them four eggs, whites and yolks beaten separ-
ately, as for an omelet, and then cut into each other. Re-
turn to the oven till the eggs are set.

Apple Croquettes.—(Miss Parloa, in Good Housekeep-
ing). Put one tablespoonful of water in the bottom of a
sauce-pan, then put in a quart of pared, cored and sliced
apples, seasoning, butter and sugar. Cover and place it
where the apples will cook slowly. Mix one teaspoonful
of corn-starch with a second tablespoonful of water. When
the apples are tender add the corn-starch and stir, well.
Cook ten minutes longer. Beat two eggs well and stir
them into the apple, ¢ ok for one minute longer, stirring
allthe time. Rub this mixture through a strainer, letting
it fall on a buttered dish. Set away to cool; when cold
shape into cylindrical form, roll in beaten egg and then in
bread crumbs. Fry in fat for one minute and a half.
Drain well and rollin powdered sugar. Serve hot. They
are nice with roast duck or goose.

Apple Soup.—(Ge' man). Boil together two tablespoon-
fuls of washed rice, a teaspvonful of salt, six tart apples cat
fine, ieaving the peelings on, and two quarts of water.
Cook haif an hour, then rub through a sieve and return to
the fire, adding haJf a teaspoonful of cinnamon, one cupful
of sugar and a kandful of finely cut citron. Boil together
three minutes and serve.

Apple Omelet.—Beat four eggs stiff, whites and yolks
separately, and cut the former into the latter at the same
1ime sifting in two tablespoonfuls of powdered sugar.
Pour into a greased spider and as soon as it thickens
spread quickly with apple sauce sweetened to taste. Fold
over, turn on a platter and serve at once.

Apple Fritters.—Into two beaten eggs stir one cup of

46 FRUITS AND HOW TO USE THEM.

sweet milk and a pint and a half of flour with three tea-
spoonfuls of baking-powder. Mixin ascant pint of peeled,
cored, and chopped apples and fry in hot fat, or, slice the
apples thin and drop the slices into the batter.

Apple Graham Pudding,—Mix together three cip-
fuls of sifted Graham flour and one and one-half quarts
of sweet milk; stir in the beaten yolks of three eggs
one quart finely chopped apples and then the stiff beaten
whites. Beat well together, pour into a buttered pudding
dish and bake slowly an hour and a half.

Apple Bread.—(Pr. Holbrook.) Weigh one pound of
fresh, juicy apples, peel, core and stew them to a pulp in a
porcelain kettle. Mix the pulp with two pounds of the best
flour; put in the same quantity of yeast as would be used
in common bread and as much water as will make a fine,
smooth dough. Put into an iron pan and place in a warm
place to rise and let it remain twelve hours at least. Form
jnto rather long shaped loaves and bake in a quick oven.

Apple Pone.—Pare and chop a quart of sweet apples,
Scald a quart ofcorn meal with a pint of boiling water, add
new milk enough to make a stiff batter, then stir in the
apples. Bake slowly in a close vessel three hours, or boil
the same length of time, in a pudding bag, or steam in a
mould.

Apple Brown Bread.—Into stewed and strained ap
ple sauce, sweetened a little if the apples are sour, work
with the hands equal parts of corn and rye meal till the
mass is of a moderate consistency. Thin with water if the
apples are not juicy, and bake.

Apples Au Burre.—Peel and remove the cores from
some fine flavored apples. Cut slices of bread the size of
the diameter of the apple and lay them on the bottom of a
well-buttered dish; on each slice place an apple; fill the
aperture with brown sugar and a small bit of butter. Set

APPLES. 47

in a moderate oven and bake one-half hour, renewing sug-
ar once or twice.

Apple Tart.—Slice up one or more nice, tart apples in
a saucer, sweeten with white sugar, and cover with a mod-
erately thick slice of bread buttered slightly on the under
side. When the bread is browned, the apples, if of a ten-
der kind, will be done. :

Apples Fried, No. 1.—Wash and dry fair tart apples, re-
moving the stems and blossom ends, core, but leave them
entire Slice th n and drcp into a spider oiled or buttered,
when the fat is hot. Turnto prevent scorching, and when
tender and brown serve at once.

Apples Fried, No. 2.—Peel and core sour apples, then
divide them into eighths, and sprinkle them with sugar,
flour and bread crumbs. Cover the bottom of a stew-pan
with a small piece of butter; when melted cover it with
slices of apples, and fry yellow on both sides. When done
place in a saucepan some milk, sugar, bread crumbs and
currants; put the fried apples in, and let them boil up
without breaking. Serve hot with the sauce left in the
saucepan.

Apples Whipped.—One pint of the pulp of roasted ap-
ples strained, one-half pint of pulverized sugar, the whites
ot three eggs. Beat the whites of the eggs to a stiff froth,
then add a spoonful of apple and a spoonful of sugar alter-
nately, beating all together until the mixture stands per-
fectly stiff on the spoon. It willswell very much. Make a
boiled custard of the three yolks of eggs, one pint of milk,
two tablespoonfuls of sugar and flavor with vanilla.
Place the custard in saucers, cover with the apple-sauce
and serve.

Apple Cake, No.1. (Helen Campbell.)—One quart of
flour, one teaspooniul of salt and two of baking-powder sift-
ed with the flour, one pint of sour, tender, peeled apples cut

48 FRUITS AND HOW TO USE THEM.

in thin slices; half a cup of butter, two eggs, two cups of
sweet milk, two cups of sugar.

Cream the butter and add sugar and yolks of eggs; stir
in the milk and add the flour slowly, then add the stiff
beaten whites of the eggs. Dust the apples with flour and
stir them in last of all; fill the pans three-quarters full and
bake in a moderate oven about half an hour.

Huckleberry cake may be made from the same recipe.
Have the berries picked over, washed, dried and dusted
with flour. It will take a pint.

Apple Cake, No 2.—Wash clean two cups of sliced dried
apple, and soak over night; in the morning chop one half of
them, and stew them all slowly in two cups of molasses, un-
til they are dark. One cup of butter, two of sugar, two of
chopped raisins, two-thirds of a cup of sour milk, four eggs,
one teaspoonful ofsaleratus, five caps of flour, and all kinds
of spice. Put together as directed for other cakes, and stir
in the apple and raisins last. Bake in loaves in a moder-
ate oven, from two hours and a half to three.

Apple Tarts.—Line deep patty-\ins with thin pastry
and on them spread sour apples cut into eighths and then
cutin two. Pile up high, sprinkle with sugar and on each
pour a teaspoonful of water flavored with lemon. Bake
and serve with a tablespoonful of whipped cream on each
tart. A deep pie plate may be used instead of patty-pans.

Apples Gelatined.—Pare and core medium-sized. tart
apples and simmer till tender. Make a syrup of one-half
pound of sugar for every pound of fruit with the liquor re-
maining after skimming vut the apples. Boil and skim,
drop in the apples which must be kept entire, and cook
till they are clear. Slice a lemon for every six apples, take
out the seeds, and cook thes ices with the fruit. Skim out
the apples and arrange in the dish on which they are to be
served, place a slice of lemon on each apple, and into the
syrup pour an ounce of gelatine which has been previously
dissolved in halfa cupful of cold water. Stir till smooth and

APPLES. 49

strain over the fruit. Set away to ool, and serve with cream.
One ounce of gelatine will be sufficient for six or eight ap-
ples.

Apple Charlotte.—Butter a deep dish, cut smooth slices
of bread and spread them with butter, and line the bottom
and sides. Fillit with sliced sour apples. Sprinkle each
layer of apples with brown sugar, also a few small bits of
butter and season as wished. Soak some slices of bread in
milk or. waier, Jay them on the top and cover them witha
plate and lay a weight upon that. Bake two and a half
houisinamoderate oven. Itshould turn out whole. Serve
with cold sauce.

Apple Butter.—Take sweet cider from the press, not
more than a day old or alcohol will begin to form and the
cider will have lost it fruity quality. Boil it down one-half
and then add apples, pared, cored and sliced. There should
be, by measure, slightly more than half as much apple as
of boiled cider. Cook slowly and carefully, skimming when-
ever necessary, and stir with a long wooden paddle which
reaches the bottom of the kettle. Theapple is broken into
one homogeneous mass'‘like marmalade. When it begins to
break sweeten to taste: it is more wholesome and appetizing
- if left quite tart. Good brown sugar is better than white.
It can be kept any length of time in stone jars or wooden
pails or firkins if thoroughly cooked. The usual apple but-
ter sold in groceries is made insipid by too much sugar.
The old-fashioned apple butter, less rich but more palatable,
preserves the very essence of the apple. Season with spice
to taste, if spices are desired, but}the apple flavor is itself
incomparable.

rd

50 FRUITS AND HOW TO USE THEM.

THE APRICOT.

“Pure saffron mixed with clearest amber stained,
The apricots.”

This delightful fruit, in genus nearly allied to the plum,
is less widely known than that of the peach which in many
respects it closely resembles. In color a velvety yellow
with the cheek exposed to the sun of a ruddy brown, it
gives hardly a promise of the delicate flavor of the pulp.
The apricot is propagated by budding on the stalk of the
plum, wild cherry or peach. Like its kindred drupes it
belongs to the order Rosaceae, and the blossoms appear be-
fore leaves are visible. A native of Armenia, it is culti-
vated in the United States and Europe not only for its
flavor but because it ripens in June, before the peach
comes into market.

But few resipes for the use of the apricot are given
since in all cases it may be substituted for the peach, which
is more universally cultivated.

Apricots with Rice.—Wash a cupful of rice and sim-
mer in a farina boiler in a quart of new milk till soft and
the milk absorbed, with a piece of lemon peel which must
then be removed. Cool the rice alittleand mix in four eggs
beaten with as many tablespoonfuls gfsugar; set it on the
fire and let it come toa boil. Turn the rice into a round
deep dish into the middle of which set a large deep cup with-
outa handle. Smooth off the sides of the rice and set away
tocool. When coldremove the cup and fill the cavity with
stewed and sweetened apricots flavored with a trifle of
lemon-juice. Serve with or without whipped cream piled

BANANAS. 51

around the rice. It is needless tosay that stewed or cannea
peaches, quinces, jelly, or jam or marmalade, may replace
the apricots.

Apricot Fritters.—To the beaten yolks 0° three eggs,
add ninetablespoonfuls of milk and st'rin half a pint of
flour. Split the apricots in two, dust with sugar, dip two
pieces at a time in the batter and fry in hot lard.

THE BANANA.

Among the most important of all fruits is the banana,
It is the especial food of the inhabitants of many tropical
countries, since it grows rapidly and bears luxuriantly.
It reaches a height of fifteen or twenty feet, the stem
terminating in a tuft of leaves from five to ten feet in
length and a foot wide. The whole plant makes a salient
feature of the southern landscape.

No other plant yields so large a supply of nutriment,
and according to Humboldt a given amount of laud which
would yield thirty-eight pounds of wheat or more than
eleven times that weight of potato, would produce four
thousand pounds of bananas. In its constituents it close-
ly resembles the potato. With a little salt meat or fish
the native West Indian thrives on bananas, and when
compelled by necessity performs a good deal of labor upon

‘that as a staple article of food.

Every year witnesses increased importatious of bananas
untill in the vicinity of the seaboard they can be pur-
chased, in their season, from twelve to twenty-five cents per
dozen. Asaconsequence new methods of cooking this es-
culent are continually sought.

Nor is this a matter of wonder. Bananas are readily

52 FRUITS AND HOW TO USE THEM.

transported so that the route from New York to the Rocky
Mountains is strewu with Jong, thickly studded stalks of
this favorite fruit. “It is destined to be the fruit of the
future,” said one large importer. “Only one-tenth of
bananas shipped perish before reaching the puichaser,
a less percentage than that of any other tropical fresh
fruit. Then itis cheap and easily handled. A lady can
peel the banana without removing or soiling her gloves, a
fact which has ap influence in its favor.”

It may be also added that housekeepers are learaing
various ways of using the banana. As it ripens every
month of the year there is no day when it may not be
seen upon the breakfast table or used as a portion of the
dessert. During the year 1889 the consumption of the
banana is stated by importers to be fully 33 1-3 per cent
or one-third mvure than that of the year preceding. It is
chiefly brought to our ports from the Bahamas and Cuba.

Bananas and Cream. —Peel, slice across the fruit and
serve with powdered sugar and cream.

Bananas and Oranges.—Peel and slice six bananas,
sprinkle with sugar and with a little orange juice between
the layers, using one large or two small oranges for six ba-
nanas. Chill on the ice and serve with whipped cream.

Banana Fritters, No. 1.—(Mrs. Keeler.) Beat tilllight
the yolks of two eggs, then add two large bananas cut in

small pieces and beat till the mixture becomes a pulp.
Add a teaspoonful of sugar, two teaspoonfuls of butter, a
scant half cupful of milk, the whites of the two eggs beaten
stiff and one and one-half cupfuls of flour with a scant tea.
spoonful cf baking powder. Beat all well together with an
egg-beater. Drop from the spoon into deep hot fat and
fry alight brown. They should be like a puff-ball. Serve
with half cupful each of sugar, butter and cream, creamed,
the two first and then the last, with vanilla.

BANANAS. 53

Banana Fritters, No. 2.—Beas. together three eggs,
stir in two cupfuls of milk and thicken with one pint of
flour. Stir in two heaping teaspoonfuls of baking-powder
and two thinly sliced bananas. Fry at once.

Banana Fritters, No. 3.—(Miss Parloa.) Pare and cut
six bananas in slices about half an inch thick; put these in
a bowl and sprinkle over them two tablespoonfuls of Sugar
and the juice of half an orange. Let this stand an hour or
more. Beat two eggs light and add to them half a cupfal
of milk; pour this mixture gradually on one cupful of flour
and beat very smooth. Now add onetablespoonful of olive
oil or melted butter and half a teaspoonful of salt. ‘Drop a
few pieces of the banana in this; when each piece has been
perfectly mashed with the butter, drop them, one by one,
into boiling fat and cook until a delicate brown; it will not
take more than two minutes. Take from the fat and drain on
brown paper. Sprinkle sugar over them and serve imme-
diately. The fat must be hot enough to float the fritters
and about as hotas for frying doughnuts.

Baked Bananas.—Peel bananas and split lengthwise
in halves, and place them, flat side down in a large baking
dish. Sprinkle thickly with sugar a trifle of salt and cin-
namon and dot with small pieces of butter. Pour half a
tea-cup of water into the pan, being careful notto pour it
on the fruit, and brown in a hot oven.

Banana Pudding.—Line a glass dish with thin slices
of plain cake and cover them with thin slices of banana.
Have a second layer of cake and banana then pour over them
a very thin boiledvustard. Serve with whipped cream piled

on the top.

Banana Blene Mange.—Into a quart of boiling milk
stir four tablespoonfuls of corn-starch wet with a little milk
anda quarter of a cupful of sugar. When it thickens set
aside to cool. When cold stir in a scant teaspoonful of
vanilla and two or three thinly sliced bananas.

Banana Short-Cake.—Cream one-half cup butter and

54 FRUITS AND HOW TO USE THEM,

one cup of sugar, stir in one beaten egg, half a cup of milk.
two cups of flour and two teaspoonfuls of baking-powder.
Bake in two round or oblong tins. Over one cake spread a
pint of whipped cream sweetened to taste, into which has
been stirred one large banana slicec very thin. Lay the
other overit and serve hot.

Banana Gems.—Beat together one cupful of sugar with
three eggs, add one-fourth of a cupful of water and stir in
one cupful of flour mixed with one teaspoonful of baking-
powder. Stir in two thinly sliced bananas, and half fill
cups which should be steamed one hour.

Banana Pie.—Beat the yolks of two eggs to a cream
with one-half cup of sugar. Peel and mash two large
bananas or three small ones, sift them and beat into the
eggs together with one and one-haJf cups of milk or enough
for a large pie. Bake with one crust, and when done cover
witb a meringue made of the two whites and two table-
spoonfuls ofsugar. Serve cold. Double the quantity baked
in a deep dish without the paste, will make a pudding.

Fried Bananas, No. 1.—(Miss Parloa) For six bananas
put two tablespoonfuls of butter in a cup and place on a
part of the stove where it will heat almost to the bvuiling
point; keep it at this temperature for fifteen minutes. At
the end of this time a clear oil will be on the top apd a
sediment atthe botton. Pare the bananas and cut them
in two lengthwise; roll these pieces lightly in flour. Now
pour the butter into the frying-pan being careful not to
pour in the sediment: let this butter get hot and then put
the slices of floured banana into the pan. Fry brown on
both sides, place-on a hot dish, sprinkle with sugar and
serve. (Ifa sauce is desired boil together half a cup of
sugar and the same amount of water, flavor with anything
liked, like orange or wine, and pour over it.)

Fried Bananas, No. 2.—BReat one egg toa froth into
which dip scarcely ripe bananas cut in two lengthwise.
Roll in sugar and flour, and fry brown.

BLACKBERRIES. 55

THE BLACKBERRY.

This bramble, commonly found by the roadsicle and past-
ure lands of the country, has proved itself capable of re-
markable development through cultivation. The stout
prickles remain, but by proper enrichment of soil and
“ pinching in” during summer the size and pines nore
of the berry has greatly increased.

Botany decides that the fruit is not a berry ‘ie a col-
lection of drupes or seeds with one cell having each a sin-
gleseed or kernel. But the term berry is popularly ap-
plied to several other small fruits which are not really ber-
ries, like the strawberry, which bears sees upon the sur-.
face of a pulpy receptacle. However it will always be
known as a berry and so this pleasant edible which is con-
sumed in its natural state or in puddings, pies, jams and
jellies, conudces as much to the dietary of the summer
under one nameasanother. When fully ripe it is exceed-
ingly wholesome and palatable, as also, the other fruits in-
cluded under tae term berries.

Blackberries, (Ripe) Select larze, perfectly ripe berries,
sprinkle them with sugar and smother them with whipped
cream. Without the cream they may be eaten with sugar
alone, or with a little thin syrup of sugar and water. They
are excellent stewed, and make nice jam andjelly, pudding
and pie.

Blackberry Pudding, No. 1—Beai three eggs, whites
and yolks together, until light; into which stir two teacups of

56 FRUITS AND HOW TO USE THEM.

milk, three anda half of flour, a pinch of salt, one tablespoon-
ful of melted butter and two heaping teaspoonfuls of bak-
ing- power, beating all the time as the ingredients are added.
Without delay stirin a pint of blackberries and turn the
batter into a greased mould. Cover closely, stand in a ket-
tle of boiling water and steam for three hours. Huckle-
berries, cherries, raspberries or finely cut peaches or ap-
ples may be made by this recipe. With any juicy frait
like cherries, for instance, drain the stoned fruit and thick-
en the juice with corn-starch or arrowroot, as described in
the recipe for peach pudding, for the sauce.

Blackberry Pudding, No 2.—Into a pint of boiling
milk stir two tablespoonfuls of corn-starch made smooth
with a little cold milk. Then stir in two eggs beaten with
two tal&spoonfuls of sugar, or more if it is desired very
sweet. Spread a cupful of blackberry jeliy or jam in the
bottom of a pudding-dish and over it pour the corn-starch
and bake. Another variety is to use the yolks of four eggs
with the corn-starch, and when it is baked (with the jam at
the bottom of the dish) make a meringue of the whites and
sugar. Brown five minutes in the oven, and just before
serving dotthe top with several teasnoonfuls of jelly. Any
fruit, jam, or jelly is good with this pudding.

Blackberry Pudding, No 3.—Cream together a cup-
ful of butter and a pint of good brown sugar, stir in four
well beaten eggs and flour enough to make moderately thick.
Pour the batter into a buttered pudding-dish and lightly lay
over it a quart of ripe selected black berries. Do not stir
them in but bake at once. Eat with sweet cream or liquid
sauce.

Blackberry Roll.—Roll biscuit dough half an inch
thick, spread with stewed blackberries and steam in a
floured cloth. Leave pletty of room to swell and serve with
liquid sauce.

Blackberry Mush, (Dr. Dodds).—Boil two quarts of
blackberries in one and one half-pints of water in a porce-

CHERRIES. 57

lain kettle, heating it slowly. Then thicken it with Graham
flour taking care there areno lumps, usingone cup of sifted
Graham to the above amount of water and fruit. Stirin
also one cup of sifted white flour, cover the kettle closely
and set it where the mush will continue to cook but will
not scorch. Let it remain about ten minutes, stirring once
or twice, then set it back on the stove and in a few minutes
pour into a mould to cool. Dip the latter into cold water
before filling it. Serve with mock cream, or cream and
sugar.

Blackberry Minute Pudding.—Steep a heaping half-
pint of blackberries in one full pint of water ten minutes.
Makesmooth four tablespoonfuls of flour in alittle cold water
and pour into the berries and boil, stirring carefully, till
it thickens and the flour is wellcooked. Serve with sweeten-
ed cream while warm, or mould in pudding cups and turn
out to eat cold.

THE CHERRY.

The cultivated cherry is supposed to have its crigin in
Asia, though there are numerous species of wild-cherry in-
digenous to this continent. What country-bred child has
not made wry acquaintance with the eee and its
native black cousin?

From the Old World came the Ox-heart, die Duke, the
Bigaroon, the Morello and others, yet they flourish apace
in all our land. Loved of the marauding bee and climb-
ing boy, in their tops the robin swings and sings his joy
that Nature has here so plenteously furnished her family
with store of food. Before a leaf has put forth its tender
shoot the starry blossoms burst out in riotous joy that
spring has come, till the tree is one huge bouquet of milky
whiteness underneath which ever the night becomes a

68 FRUITS AND HOW TO USE THEM.

luminous haze. How swiftly the green fruit grows and
blushes red beneath the ardent kisses of the sun till the
entire tree drips with its pepdulous globules of luscious
iruitage and anon the season is over. For most perish-
able and swift-growing of all the offerings of the year,
the cherry must be eaten only when it is perfectly ripe
and used without delay. Fora few days nothing can be
more lovely in the way of fruit than a branch of Duke’s or
Morellos, with their clustered globes mingled with brilli-
ant Jeafage.

Less than many other fruits does the cherry part with
its flavor in cooking, so that in pie, pudding or padding-
sauce, in consomes and with spices, it still retains an appe-
tizing individuality. It is especially fine for canning pur-
poses.

Cherry Pudding, (Boiled)—Beat three eggs entire,
then stir in two cups of milk and a little less than a yuart
of flour, enough to make a smooth batter,—a tablespoontul
of melted butter or drippings, and lastly pressthrough a
sieve a trifle of salt and two heaping teaspoonfuls of baking-
powder. Beat thoroughly anc then mix in a pint of stoned
cherries Irained of their juice and dredged with flour.
Turn at once into abuttered pudding-mould, or kettle, and
cook in a kettle of boiling water for three hours. It must
not stop boiljng during that time. Serve with sauce for
pudding.

Cherry Pudding, (Baked)—Beat together two table-
spoonfuls of butter and four of sugar, and ihe yolks of two
eggs; stjr in two cupfuls of sweet milk, the beaten whites of
the two eggs, and lastly two teacupfuls of flour into whicl:
two heaping teaspoonfuls of baking-powder have been sift-
ed. Intothe bottom ofa large pudding-dish place a layer of
pitted chervies a little over an inch thick. They should be
sweetened and the juice drained out. Over them pour the
batter and bake at once. For the sauce, take two cupfuls

CHERRIES. 59

of the cherry-juice, thicken with a heaping tablespoonful
of corn-starch, and boil in granitized iron ora farina kettle.
Sweeten with two thirds of a cup of sugar.

Cherry Pie, No 1.—Stone the common or sour cherries,
which havea richer flavor thax finer varieties, with which
nearly fill a deep pie-plate lined with plain paste, after lightly
washing over the crust with the white of an egg to prevent
soaking. Over the cherries spread from one-half to two-
thirds of a cupful of sugar and dredge lightly with flour.
Cover with a thin upper crust with a cross cut in the cen-
ter and press the edge firmly upon a thin strip of paste be-
tween the two crusts toretain the juice. Bake halfan hour
and when done dredge the pie with powderedsugar. Serve
warm or cold,

Cherry Pie, No 2.—Line a very deep pie-plate with
pastry, measure out one teacupful of sugar and spread
‘half of itover this. On that sprinkle evenly one-half of two
soda crackers rolled fine, and over that a teacupful of pit-
ted cherries. Dot the fruit with fine pieces of butter, then
put on the remainder of the sugar, then the crackers and
again a teacupful of cherries. Pour over all a teacupful of
cold water, and at once cover with the upper layer of pas-
try, prick with a fork and bake in a moderate oven half an
hour. Dried cherries are almost as good as fresh baked
after this rule. Soak them afew hours and drain off the
juice, which is to be added in place of water before putting
on the upper crust.

Cherry Toast,--Toast thin slices of stale bread and
spread over them, while hot, a trifle of butter. Stew one
quart of cherries either with or without the pits, adding
half a cup of water, and pour over the toast in alternate
layers of bread and fruit. Set_away and serve cold.
The cherries while warm should be sugared to taste.

Cherry Cups,—Sift together two cupfuls or one pint of
flour and two teaspoonfuls of baking-powder and with wa-
ter make asoft dough. Butter large cups aud drop into

60 FRUITS AND HOW TO USE THEM.

them a little dough, then a tablespoonful of stoned cher-
ries; then dough enough to half fill the cups. Set them ina
pan of hot water, put that in the oven, cover it and steam
halfan hour. Eat with cherry sauce or sweet cream.

Cherry Tapioca.—Mash one cup -of tapioca and soak
it in two cups of cold water several hours, then simmer
it slowly in a pint of water till the tapioca is clear. Into the
hot tapioca stir a large cupful of stoned cherries and sweet-
en to taste. Turn into a dish andset away to coul. Serve
with sweet cream. In the same way make stewed apple
tapioca, or orange, raspberry, strawberry, peach, apricot or
plum. In this manner can be used any kind of jam or jel-
ly, whatever may te left from parily used cans or glasses of
jelly.

CHOCOLATE.

Chocolate and cocoa are both made from the seeds of
the cacao tree which grows in the West Indies and Cen-
tral and South America. It is an evergreen bearing flow-
ers and fruit during the entire year. The beans are im-
ported in a long. pod containing each twenty or thirty
beans in a sweet pulp. They are stripped from the pod,
dried, roasted, ground by revolviag grindstones, and sift-
ed, after which the oily pulp is mixed with sugar, vanilla,
cinnamon and cloves to make the chocolate of commerce.
The partly dried pulp is pressed in moulds to expel the
air and harden it into a mass, after it has been beaten and
worked into a smooth even paste. It is sometimes adul-
terated with rice-meal,” oat-meal, flour or roasted. hazel-
nuts. Mexicans are fond of mixing it with maize-meal
and spices. When not excessively sweet and spicy choc-
olate is nutritious and wholesome,

CHOCOLATE. : 61

Chocolate Cake, No. 1.—Cream together three-fourths
of a pint of powdered sugar and half a cup of butter, and
to itadd one quarter of a pound of grated chocolate, five
tablespoonfuls of sugarand three tablespoonfuls of water,
which have been stirred together over the fire till smooth.
Mix thoroughly, then stir in three well beaten eggs, half a
cup of milk, one pint of flour with which has been sifted
two heaping teaspoonfuls of baking-powder. Bake in a
moderate oven twenty-five minutes.

Chocolate Cake, No. 2.—Beat the yolk of one egg and
stir into one-half cupful of milk, add one cupful of sugar and
the same quantity of grated chocolate. Boil inasmallsauce-
pan, set in a larger till it thickens, then set aside to cool,
Cream together one cupful of sugar, one-half cup of butter,
stir in one-half cup of milk and two and one-half cupfuls of
flour with two full teaspoonfuls of baking-powder. Flavor
with two teaspoonfuls vanilla andstirin the perfectly cold
chocolate mixture. Bake in jelly tins and between the lay-
ers put boiled frosting. To make this boil two cupsof sug-
arand one-half acup of water toa syrup then pour very
slowly on the whites of two eggs beaten very stiff, beating
all the while. Adda pinch of citric acid while beating.
When cold spread over each layer.

Chocolate Pudding, (Good.)-Boil one pint of new milk ,
in a farina kettle and while boiling stir in three tablespoon-
fuls of corn-starch or four of flour made smooth in two ta-
pblespoonfuls of cold milk. Mix in five tablespoonfuls of
sugar after the milk has thickened, one-half cup of grated
chocolate and two well-beaten eggs. Let it cook a few mo-
ments, just enough to set the eggs, then pour intoa mould
or the dish in which it is to be served. Cool on the ice and
eat with egg sauce. Make this by boiling’a pint of milk
with a half teacup of sugar. and pouring in a little at a
time, beating well, on the yolks of the beateneggs. Flavor
with vanilla. 2

Chocolate Macaroons.—Melt on a slow fire and in a
tin pan three ounces of chocolate without sugar, then work

62 FRUITS AND HOW TO USE THEM.

it to a thick paste with one pound of pulverized sugar and
three whites of eggs. Roll the mixture down to the thick-
ness of about one-quarter of an inch; cut it in small round
pieces with a paste cutter, either plain or scalloped; butter
a pan slightly and dust it with flour and sugar, half of each;
place the pieces of paste or mixture in and bake in a hot,
but not quick oven. Serve cold.

Chocolate Pie.—Measure out one cup anda half of milk
with three tablespoonfuls of which mix three even tea-
spoonfuls of flour. Heat the remainder of the milk in a
farina kettle and put one half square of grated unsweeten-
ed chocolate in a cup in the oven or in boiling water.
When the milk comes to a boil turn it over the thickening,
put back on the stove and stir till it is smooth, then pour it
over two eggs beaten light with one half cup ofsugar. Stir
slow)y till the egg is smooth, remove from the fire and mix
in the melted chocolate with one scant teaspoonful of
vanilla. When nearly cool bake in one crust and cover
with a meringue of the whites of two eggs beaten with two
tablespoonfuls of sugar. Brown slightly and cool before
serving. Increase the quantity and bake in a deep dish
without pastry if a pudding is desired.

Chocolate Cookies.—Beat together one scant cup of but-
ter and two of best brown sugar and mix with the beaten
yolks of four eggs, then the beaten whites. Stir in three
cups of flour, one of grated unsweetened chocolate and
three teaspoo nfuls: baking-powder. Roll out thin cut in
shapes and bake like other cookies.

* THE COCOANUT.

In theIsles of the Navigators, asin other tropical countries,
nothing contributes so largely to the necessities of the peo-
ple as the cocoznut. The Samoan chiefs assert that it was
sent direct from Heaven, A visitor at the southern zone

COCOANUT. 63

writes, “Nothing is more acceptable toa tongue parched
with tropical heat than its cool, palatable and refreshing
milk, while its soft tender meat is fit for a meal. ”

The tree, which grows to the height ofsixty to ninty feet,
affords a large variety of useful proluctions. The nut is
eaten both unripe and ripe, and the oil expressed from it is
used both as food and for the purposes of illumination.
The rich, sweet flavor of the cocoanut gives it an impor-
tance in the cuisine which is scarcely indicated in the ac-
companying recipes since it is chiefly used in cakes and
custards.

The cultivation of the cocoanut bas been successfully be-
gun in the southern portion of Florida. The best trees
produce about two hundred nuts per year. They are
planted twenty feet apart and require little cultivation.
The cocoa-tree is a graceful and beautifultree even though
it does not come to fruitage. About 19,00,0000 cncoanuts
entered the port of New York in the year 1889.

Cocoanut Pudding, No 1. (Helen Campbell.)—Soak
one heaping cup of fine bread crumbs ina pint of milk, and
cream together one cup of granulated sugarand butter the
size of an egg. Add four well-beaten eggs, atablespoonful of
rose-water, half a teaspoonful of salt, a fourth of a grated
nutmeg, ind one freshly grated cocoanut or two cupfuls of
the desiccated which have been soaked in milk an hour
before using. Bake slowly onehour. Two of the whites of
eggs may be madeinto a meringue with as inany table-
spoonfuls of sugar. After baking spread the pudding with
the meringue and brown lightly in the oven.

Cocoanut Pudding, No. 2.—In a pudding-dish on the
back of the rauge. Soake one half cupful of rice in one
quart new milk twohours. Then adda full half cupful of
sugar, one teaspoonful of cinnamon and one cupful of
cocoanut, and bakein a moderate oven one hour. Stir
occasionally during the first half hour,

FRUITS AND HOW TO USE THEM.

Cocoanut Pudding, No 3.—One quart of milk, four
tablespoonfuls of corn-starch, one cup of sugar, a salt-
spoonful of flavoring, four eggs and one cup of grated cocoa~
nut. Boil the milk with the sugar and salt, dissolve the
corn-starch in a little cold water, and add. When smooth
and thick, stirinthe eggs beaten well, the cocoanut and
flavoring, and putin a large mould to cool. Serve with
whipped cream or boiled custard.

Cocoanut Pudding, No. 4.—Thicken two cupfuls of
milk witha scant half-cupful of flour wet with a little cold
milk and stirred into the boiling milk, and when cooked
stir in four tablespoonfuls of sugar and two stiff-beaten
eggs. Boil enough to cook the eggs, stirring all the while,
then add a scant pint of grated cocoanut and one teaspoon-
ful of vanilla. Pour intoa mould and serve with cream.

Cocoanut Sponge.—Half fill a glass dish with thin
slices of plain, stalecake. Alternate them with layers of
grated cocoanut, and pour over all a thin boiled custard
made with the yolks of four eggs and a pint of milk sweet-
ened to the taste. Serve cold.

Cocoanut Custard.—Mix a pint of milk with the milk
of one cocoanut and half the meat grated, a pinch ofsaltand
twotablespoonfuls ofsugar. Beat three eggs leaving out the
whites of two; into this stir very carefully and. slowly the
boiling milk. Set the saucepan containing the mixture in
boiling water and let it thicken; then take it out and stir
till cool. Pour it into cups and cover the whole with the
whites of the two eggs beaten toa foam, with two table-
spoonfuls of powdered sugar. Sprinkle them with grated
cocoanut, then with powdered sugar, and set them in the
oven a moment to brown.

Cocoanut Cookies. (Catharine Owen)—Mix together
two cupfuls of flour, a teaspoonful of baking-powder and
a good tablespoonful of lard rubbed into it; stir in one
cupful of sugar, one cupful of grated cocoanut, and beat
one egg with a cupful of milk; add a few drops of flavoring

COCOANUT. 65

and stir all very well together. If the paste is too thick to
drop from the end of the spoon use alittle more milk, drops
in small cakes and bake quickly. In this way currant
cookies may be made, substituting currants for cocoanuts,
caraway seed, chopped hickory nuts, citron, or any spice
may be used in place of the currants and the cookies called
by the name of the ingredient.

Cocoanut Cake, (Good.)—Three-fourths of a pint of
powdered sugar, one large tablespoonful of butter, half a
pint of grated cocoanut, one pint of flour, one tablespoon-
ful of baking-powder, and milk enough to make a stiff
batter. Bake in shallow greased pans and scatter dry
cocoanut over the top.

Cocoanut Desiccated. (Catharine Owen.)—This pop-
ular author says: ‘‘I prefer to prepare this myself as it is
so inuch whiter and sweeter, and very much cheaper than
when bought ready prepared. Choose a tine cocoanut,
(as it keeps indefinitely, you may do several,) pare it care-
fully, wipe it to remove all specks of tbe rind, or, if very
much soiled wash it, but dry it very carefully afterwards.
Then grate it on alarge, coarse grater, sprinkle it with
granulated sugar, shake it up well and then dry on tin
pans in a cool oven, with the door open, or in the hot sun,
stirring it up now and then. It should not change color
at all but be glittering white, and should be perfectly dry
before it is put away. It keeps for months in tin canisters
or wide mouthed bottles.

Cocoanut Potato Pie, No. 1.—Three eggs, one large
potato, one-half cup cocoanut, one pint milk, one table-
spoonful butter, sugar to taste, a little salt.

Boil and mash the potato, and add the sugar, butter,
and salt, then the beaten eggs, and lastly the milk in which
part of the cocoanut has been soaked. Reserve the white
of one egg for frosting. add fo it the rest of the cocoanut,,
and spread a little red sugar over the top.

Cocoanut Custard Pie, No, 2,—One pound cocoannt,

66 FRUITS AND HOW TO USE THEM.

grated, one large cup powdered sugar, one quart milk, six
eggs beaten to a froth, one teaspoonful nutmeg, two tea-
spoonfuls vanilla or rose water. Boil the milk, take it
from the fire, and whip in gradually the beaten eggs.
When nearly cold, season; add the cocoanut, and pour into
paste-lined pie plates. Bake twenty miuutes. It will
make two pies. .

Cocoanut Pie, No. 3.—Save the milk froia a cocoa-,
nut and grate the meat; mix with the latter the same
weight of sugar, half a cup of rich milk, or milk and creaw,
and the milk of the cccoanut. To this add three eggs,
whites and yolixs separately beaten to a foam, the whites
last, and a half teaspoonful of lemon or orange extract.
Pour into a thin paste in deep pie tins and bake half an
hour.

Cocoanut Cake, No. 2.—Cream one cup of butter and
beat in two cups of sugar, add the beaten yolks of four eggs
then the stiff beaten whites, four and one half cups of
flour, one cup of grated cocoanut and three heaping tea-
spoonfuls of baking-powder. flavor with lemon and bake
in oblong loaves. Ice the tops, over which scatter grated
or desiccated cocoanut. .

Cocoanut Jumbles.—Beat together one cup of sugar
and one of burter, add the beaten yolks of two eggs, then
the beaten whites, one teaspoonful of baking-powder, half
a pound cocoanut grated, and flour enough to keep the
dough from sticking when rolled out, no more. Sprinkle
the tops with cocoanut and bake.

Cocoanut Balls.—One cup of fresh grated cocoanut,
one-half cup of flour, the weight of the cocoanut in-sug-
ar, the beaten{ white of one egg. mixed together with a Jit-
tle milk if too stiff to shape. Rollinto simall balls between
the palms and bake in a moderate oven.

* Cocoanut Drops.—Beat to a froth the whites of four
eggs, adding gradually one pint of powder-d sugar, then
stir in enough grated cocoanut to make it very thick,

CRANBERRIES. 67

Drop on white paper and bake. Desiccated cocoanut
soaked in milk may be used in place of fresh.

Cocoanut Cones.—One pound powdered sugar, one-
half pound grated cocoanut, whites of five eggs. Whip the
eggs as for icing, adding the sugar until it. will stand
alone, then beatin the cocoanut. Mould the mixture with
the hands into small cones, and set these far enough apart
not tv touch one another, upon buttered paper in a bak-
ing-pan. Bake in a very moderate oven.

Cocoanut Cracknels.—Into a pint of fine oatmeal stir
four tablespoonfuls of fresh grated cocoanut or five of the
desiccated with three tablespoonfuls of sugar. Stir into it
halt a cupful or one gill of boiling water and mix thorough-
ly. Turn it out on a rolling board, well floured, after it has
stood twenty minutes to swell, and roll out a quarter of an
inch thick. Put a little shred citron and a few currants
int» each cake, cut out with a biscuft-cutter, and bakein a
slow oven. Let them stand exposed to the air a few hours
to make them crispy, and they furnish a delicious cracker.

THE CRANBERRY.

This acid fruit, so muh in request for jellies and sauces,
is anative of every continent of the North Temperate Zone.
It grows in marshy places, and its blossoms, of a beautiful
rose color, give place to an abundant and piquant flavored -
fruit. The American cranberry is a larger plant and bears
alarger berry than the foreign.

Cranberries spoil easily, but can be kept for some time
in water. They should be cooked only in porcelain, granite
or stone-ware, and should not be sweetened until they have
cracked open, unless it is wished to preserve them whole.

Cranberry Sauce.—Pick over and wash the berries
and cook with half as much water by measure as there are

68 FRUITS AND HOY TO USE THEM.

berries. In fifteen minutes add the same quantity of suga?
as of water, and let them steep, not boil, until they are
done. Cool in a porcelain dish.

Cranberry Pie, No 1.—Scald the cranberries, sprink-
le sugar on the lower crust, then put ina layer of berries;
sprinkle with sugar, dot with small pieces of butter, pourin
two tablespoonfuls of water, and dredge lightly with flour.
Twist narrow strips of paste and cross the top, diamond-
wise. Bake in a moderate oven.

Cranberry Pie, No 2.—Fill a paste-lined pie-dish
with uncooked cranberries, and pour over them three-
fourths of a large cup of moijasses and sugar mixed in equal
quantities. Dredge lightly with flour, and cover witha
thin crust crossed in the center or pricked with a fork.

Cranberry and Raisin Pie, No 3.—Wash and chop
coarsely three-fourths of a pint of cranberries and fillup the
pint with seeded raisins. Sweeten them with one cup of
sugar, pour them into a pie-dish lined with paste, dredge
with flour, cover with paste and bake forty minutes.

Cranberry Rolly-poly.—For thy crust mix togeth2r
one quart of flour, two tablespoonfuls of butter or drip-
pings, and sweet milk enough to make biscuit dough, with
two dessert spoonfuls of baking-powder. Roll out a quarter
of an inch thick, and in the center pile up cranberry jelly or
jam. Wet the edges and pinch together then bake ina
moderate oven three quarters of an hour, or tiein a thin
cloth and steam an hour. Serve with liquid sauce.

Cranberry Dumplings.—Make a crust as described
in apple-dumplings, and place cranberries instead of apples
in the center. Bake, boilor steam, and eat with hard or
liquid sauce.

Cranberry Batter Pudding.—Make as in recipe for
cherry batter pudding, after scalding the cranberries, or
make a rich biscuit dough into which stir a plentiful
quantity of cranberries. Pour into a mould, and steam
two hours and ahalf. Serve with sweetened cream,

CRANBERRIES. 69

Cranberry Pudding, No 2.—Pour enough boiling wa-
ter on a pint of fine stale bread-crumbs to let them swell: in
fifteen minutes stir in a tablespoonful of melted butter.
When the crumbs are sufficiently soft add two eggs beaten
light, yolks and whites together, and half a teacup ofsugar.
At the last stir ina pint of stewed and sweetened cranber-
ries and bake in a buttered pudding-dish. It is improved
by covering the top with the beaten whites of two eggs
with two iablespoonfuls of sugar. Serve with liquid
sauce.

Cranberry Pudding, No 3.—Butter very lightly thin
slices of bread and arrange on the bottom of an oiled pud-
ding-dish. Over it poura layer of stewed and sweetened
cranberries and over that a layer of bread, then of berries,
with bread for the upper layer. Pour over the whole a
eupful of sweetened cranberry juice into which has been
stirred one beaten egg. Let it stand fifteen minutes and
bake half an hour.

Cranberry Cracker Pudding, No 4.—Sift a heaping
teaspoonful of baking-powder into a cup of fine cracker-
crumbs and make into a thick batter witb thin cranoerry
sauce sweetened to taste. Drop a spoonful each into but-
tered pudding cups, cover closely and set ina dripping-pan
half filled with boiling water and bake forty minutes, closely
covered, or, put them ina steamer for one hour. Serve
with sweeteved creain.

Baked Cranberries.—Fil] a stone crock two-thirds full
of nice cranberries, pour hot water over them and bake,
covered, till they are tender. When they begin togrowsoft
stir in carefully halfas much sugar as there are cranber-
ries, and finish baking.

10 FRUITS AND HOW TO USE THEM.

THE CURRANT.

The currant, a native of the temperate zone of Europe,
Asia, and America, is one of the most healthful kinds of fruit
known in the United States. Out of the sixty varieties
cultivated more than forty are American.

These include those popularly designated as the white,
the red, and the black currant. The first is a favorite table
fruit, while the red currant is more generally esteemed for
the purpose of jelly, jam, and acid flavoring for summer
beverages.

As a table fruit, strip red and white currants together or
either separately, from their stems, dredge thick with pow-
dered sugar aud pour over them either a little sweetened
water or strained and sweetened currant juice. They may
also be mashed and generously sugared but should not be
served uncooked till perfectly ripe.

The Zante Currant.—This foreign fruit will no doubt
one day be replaced by the dried Native American fruit,
which, though less sweet, hace more flavour than its distant
cousin. Used with raisics and citron in cake and puddings
it is less known as a sauce, either stewed alone or with rai-
sins than it should be. It needs little sugar, is wholesome
and easily prepared. Zante currants need much cleans-

ing.

How to wash Currants.—Pour a pound of currants at
atime into a deep dish, and over them pour a cupful of
flour, With the hands rub the mixture thoroughly till the
flour is incorporatea with the fruit. Turn a portion ofthe
currants into a colanderand flood it with water. The dirt

-CURRANTS. ”

will adhere to the flour and be washed away with it. Add
fresh warm water and rub the fruit well between the palms
and so continue till the water running through is no longer
discolored. Drain well and pour the currants on a coarse
clean cloth to dry on the back of the stove. When dried
pick cut all stems and stones and cover in cans for future
use.

Currants.—Select large, ripe bunches of red or white
currants or of both, sprinkle with sugar and serve un-
stemmed. Or, strip from the stems, mash a large cupful,
squeese througha eloth strainer, sweeten the expressed
juice, and pour over the remainder ofthe fruit. Serve very
cold. Again dip in frothed white of egg; while still on the
stems, rollin powdered sugar and serve.

Currants Stewed.—Green currants are palatable stewed
in an equa! measure of water; sweeten them just before tak-
ing from the range. They need a large quantity of
sugar.

Ripe Currant Pie.—Mash one cup of ripe currants and
stir in three-fourths of a cup of sugar filled up with mo-
lasses. Gradually mix together three tablespoontuls of
water with two of flour, stir into the fruit and pour in-
to a pie-plate lined with paste. Dot the surface with a few
small crumbs of butter and cross the top with narrow strips
of pasts. Bake in a rather slow oven.

Green Currant Pie.—Strip currants two-thirds grown
from the stems, stew till soft, and take from the stove.
Sweeten to taste, and pour into a pie-dish lined with paste.
Dredge lightly with flour, and put on a thin upper crust.
Slash the top and bake half an hour.

Currant Meringue.—Crush a teacupful of ripe cur-
rants and sweeten with an equal quantity of sugar. Into
the yolk of two eggs beat a heaping teaspoonful of flour
and stir into the currants, adding a tablespooulul of water if
they are not very juicy. Linea Jeep pie-plate with crust,

72 FRUITS AND HOW TO USE THEM.

pour in the currants, bake, and then éover the top with
a meringue made of the well-beaten whites with two table
spoonsfuls of powdered sugar. Brown slightlyin the oven
and setaway to serve cold.

Currant Fritters. (Zante Cucrants).—Twocups dry. fine
bread-crumbs, two tablespoonfuls prepared flour, two cups
of milk, one-half pound currants, washed and well dried,
five eggs whipped very light, and the yolks strained, one-
half cup powdered sugar, one tablespoonful butter, one-half
teaspoonful nixed cinnamon and nutmeg. Boil the milk
and pour over the bread. Mixand putin the butter. Let
it get cold. Beatin, next, the yolks and sugar, the season-
ing, flour and stiff whites, finally, the currants dredged
whitely with flour. The batter should be thick. Drop in
great spoonfuls into the hot lard and fry. Drain them and
send hot to table.

Currant Pudding.—Beat two eggs light and stir into a
cupful of sugar creamed with half a cupful of butter, stir
in a cupful of miik, three-fourths of a pint of flour with
two even teaspoonfuls of baking-powder and one cupful of
currants. Bake in patty pans.

Currant Tartlets.—Line patty-pans with thin pie
paste and bake. Fill them with currants stewed with one-
fourth their measure of raspberries and well sweetened.

Currant Pudding, No 1.—Make precisely like cherry
batter pudding, pour into a bnttered mould and steam an
hour and a half. Serve with currant jniee thickened
slightly with flour and butter rubbed together and made
very sweet.

Currant Pudding, No 2.—Into a common bread pud-
ding made sweeter than usual and very thick, stirone cup
of ripe currants and bake at once. Serve with currant
sauce.

Currant Pudding, No 3.—Toast stale-bread, butter
lightly and place on the bottom of a buttered pudding. dish.
Over it pour a layer of ripe currants sweetened with half

DATES. "3

their measure of sugar, then another layer of bread tuasted
and again currants. Pour over half a cup cf warm water
and bake one hour.

Currant Short-Cake.—Make like strawberry short-cake
(described under the head of strawberries), and serve with-
out cream and while warm.

‘

THE DATE.

«There dates of agate and of jasper lay,
Dropped from the bounty of the pregnant palm.”

No tree occupies so prominent a place in poem and pict-
ureas the date-palm with its plentiful fruitage of dates.
It is associated with slow-moving caravans and dusky, tur-
baned Arabs, with the boundless desert and clusters of
domes outlined against a cloudless horizon, with the camel
and all the spices and puesy of the orievt. In our prosa-
ic hemisphere the fruit often becomes a shapelcss mass of
consolidated sweetness, coarse in taste and appearance.
Yet the date-palm is known as one of the most highly-
prized of all trees since its fruit furnishes food to millions
of our race.

A native of the north of Africa and the south-west of
Asia, the date forms the staple article of diet in Persia,
Arabia, and a portion of Africa. It contains 58 per cent
of sugar, besides a large amount of gum and other essen-
tial elements. It is used both when fresh and dried, be-
sides furnishing wine and vinegar after distillation.

Nor is this the only value of the date-bearing tree.
Food is procured from the undeveloped panicles of the
flowers, the roasted seeds are rade into coffee, while from
them an oil is expressed; baskets are made from leafstalks,

74. FRUITS AND HOW TO USE THEM. 2

and the leaves furnish mats, bags and material for thatch-
ing. Buildings are made from the wood of the palm and
cordage from its fibers, so that no portion of the precious
growth goes to waste.

The free use of the date is considered most wholesome.
In place of citron especially dates may be used to advan-
tage in many kinds of cookery. They should be pulled
apart by the fingers and washed in water so thoroughly as
to remove the dust which may have clung to them while
drying in their not too cleanly Eastern home, and drained.
Remoye the stones with the fingers or with a small sharp
knife.

Date Sauce.—Prepare apples as for apple sauce, and
partially cook. Add an equal quantity of dates andalittle
sugar and continue stirring until the latter fruit i is tender.
Serve warm or cold.

Date Pudding.—Chop fine one cup of suet and beat it
with one cup of sugar and the yolks of two eggs till light.
Thenadd ateaspoonfulo! cinnamon, the well-beaten whites
of two eggs,a d lastly one teaspoonful of baking-powder.
Mix well and stir in one pound of dates stoned and chopped
fine. Boilor steam three hours in an viled mould or pail.
Serve with hard sauce. The dates may be replaced with
figs, candied cherries, plums, raisins, or currants.

Date Pie, No 1.—Soak one pound of dates in warm
water overnight, then stew and sift the same as pumpkin.
This will make three pies. Into the pulp stir three beaten
eggs, a teaspoonful of cinnamon, add milk enough to fill
the plates and sugar to taste. Bake with one crust.

Date Pie, No 2.-- Bake the stoned fruit, either with or
without apples, between two crusts. Firststir them intoa
pulp with a little warm water. After filling the under
paste, sweeten them, dredge with flour, cover with the

second paste, and bake in a quick oven.

y DATES, "5
Date Puffs.—Cream together one cup of sugar and one-
fourth as much butter, and into it stir two beaten eggs,
four tablespoonfuls of sweet milk, flavoring to taste, and one
large teaspoonful of baking-powder sifted with flour enough
forarather thick batter. With this half fill oiled cups,
then put in a large tablespoonful of stoned dates and over
these a spoonful of butter. Steam or bake, and serve with
sweet cream. Oranges, peaches, apricots, figs, or canned
fruit drained of its juices may be used in place of dates.

Date Mush.—Into a kettle of boiling water stir slowly
coarse wheaiten flour, either the crushed wheat or Graham
flour. It will take about two cups of flour to thicken a lit-
tle more than two quarts of water. It should be slowly
sifted through the fingers to prevent lumping. Let it boil,
with little stirring so as!not break the granules, over ainod-
erate fire for ten minutes. Then stir in a pint of fresh dates
and Jet the inush cook five or ten minuies more before re-
moving to the back of the stove. Serve warm or cold. If
the latter, mould the mush in small bowls. Invert them on
small soup plates, and eat with cream or fruit juice. This
makes an excellent dish for breakfast or luncheon.

The following recipes are from Mrs. Eleanor W. F.
Bates in Good Housekeeping, and are original with that
lady, who deserves tke honor of having added several
wholesome dishes to the repertoire of the fruit-loving
housekeeper.

Date Bread.—At night set a sponge of one quart of
lukewarm water, three pints of common white flour, half a
teacupful of potato yeast and a teaspoonful of salt. Set it
in a warm place torise, and in the morning add one-half
cupful each of molasses and sugar, and about five cupfuls of
whole wheat flour. This recipe makes three good-sized
loaves, and one or two may be reserved for plain bread if
you wish; but for each loaf of date bread stir in a pint
(slightly heaped) of the prepared dates. Kise again and
bake in an oven not too hot at first, bat increasing in

76 FRUITS AND HOW TO USE THEM.

fervor toward the last of the baking. Three-quarters of an
hour should produce loaves of a rich brown, moist and ten-
der throughout. Do not cut the loaves for at least twelve
hours. This bread is a great favorite with children, and in
point of wholesomeness and deliciousness is almost the ideal
food.

Date Cake.—Beat together a slightly heaped cupful of
sugar and a half cupful of butter, add two well beaten eggs,
one-half teaspoonful essence of lemon and a scrape of
nutmeg; add one cupful of sweet milk with one teaspoonful
of saleratus dissolved in it; finally add two and one-half
cupfuls of flour with two teaspoonfuls «f cream of tartar
sifted through it. Stir gently into this creamy mass a well
heaped cupful of prepared dates. Bake in a shallow pan
and cutin squares. Your family will cordially invite you to
repeat this cake as often as your time and strength will
permit.

Date Sandwiches.—Cut white or Graham bread in
thin slices, trim off any hard crust that may cling round
the edges, butter thinly, then spread on one sliceof prepared
dates. They will need to be gently coaxed, rolled and
spread with a silver fork to make a smooth layer. The
dates having accommodated themselves to circumstances,
cover with another thin slice of the buttered bread and press
the two sides gently together, after the well-known manner
of sandwiches. Serve while they are newly made. Your
guests will probably consider this dish a distinct novelty.

Date Pudding.—Almost any recipe that has a layer of
jam or jelly as part of the rule may be beneficially changed
by substituting a layer of dates. The following formula
has been used with success, and is recommended as easy to
make and gratifying to the taste: Butter a pudding-dish
aud sprinkle on the bottom half a cupful of dry bread
crumbs wet with a very little milk; cover with a layer
of the stoned and washed dates. The next layer should be
bread-crumbs as before, the same amount, and moistened
with milk still cautiously. Now heat one quart of milk

FIGS. 77

and whennearly boiling take it from the fire and add
gradually the yolks of four eggs which have been pre-
viously beaten with a half cupful of sugar; add the four
beaten whites, stirring them in lightly. Return this to the
fire and stir till it begins to thicken. Take once more from
the fire, add the veriest speck of salt and a small half tea-
spoonful of vanilla. Put the custard, a spoonful at a time,
upon the layer of crumbs—not to disturb them—and bake
until handsomely browned on top. Eat lukewarm or cold,
not hot.

THE FIG.

The fig-tree, noteworthy from the fact that it is the first-
mentioned in the Bible, belongs to a family both numer-
cus aud widely scattered. Among its members are the
bread-fruit of the Pacific, the upas and the India-rubber
trees of Java, the banyan of India, and the mulberry and
Osage orange of the United States.

Most highly prized of all is the fig-tree, the productions
of which form an important article of commerce from the
Metliterranean. ‘They are dried in the sun and contain-
ing so much grape sugar as to need no other preservative.
This fruit flourishes only where the late summer is warm
and dry, so that the trees are often destroyed eveu in Florida,
where they form a characteristic portion of the landscape.
On the Pacific coast the fig flourishes unscathed, so tbat
the fortunate planter there can literally sit under his
own vine and fig-tree, in southern localities, all the live-
long year.

The fi¢-tree was common in Greece during the Platonic
era, and, following the course of empire westward became
acclimated in all the warm countries of the world. Its
yearly vousumption is constantly increasing. Great Britain

8 FRUITS AND HOW TO USE THEM.

alone importing the fruit to the value of over a million of
dollars annually. In this country the fig has an enor-
mous sale.

It would seem that the English forefathers recog-
nized the value of fruit fully as much as in the 19th cent-
ury. Of the famous men of the reigns of Edward VI,
Mary and Elizabeth, no one ranked higher, ax botanist and
pbysician, than Wiliam Bulleyn. There are prose writ-
ings of the good William which attest his wit and shrewd-
ness. Among other things he says: “Figges be good
against melancholy and the falling evil (epilepsy), to be
eaten. Figges, nuts and herb grace do make a sufficient
medicine agaicst poison or the pestilence.”

Figs are excellent at breakfast or lunch just as they are
brought from the Levant. A correspondent of the Die-
tetic Reformer, a London Monthly, gives this combination
of

Figs and Rhubarb. (Pie Plant)—Cut the rhubarb inta
pieces about two inches long, without peeling, also cut the
figs into small pieces, adding sugar and water according to
taste. Stew ina rather slow ovenso as to retain the shape
of the rhubarb. The following combinations are nice; viz:
rhubarb stewed with either lemons, raisins, oranges and
ginger.

Fig Pudding, No. 2.—Mix together one cup of molasses
one cup finely chopped suet, an even teaspoonful each of
salt and cinnamon, half a, nutmeg, one pound of figs cut in
fine pieces, and tw9 well-beaten eggs. Dissolve an even tea-
spoonful of soda in alittle hot water, stir into a cup of milk,
and add this to the mixture. Thenstirin four cupfulssifted
flour, beating thoroughly. Buttera pudding mould or high
tin pail, pour in the batter, cover closely and set in boiling
water, which must be kept boiling for threehours. Eat with
or without sauce mad of the yolks of two egys, stirred intc
creamed butter and sugar, and heated till the egg thickens.

FIGS. 79

Flavor with lemon and cinnamon. A cup of sugar may be
substituted for the molasses, in wh'ch case use only three
cupfuls of flour.

Fig Pie.—Make a thin rich crust for the bottom. Let it
come to the edge, aud bend it upward just enough to hold
the filling, but do not make a thick ridge of crust. For a
medium-sized pie take half a pound of figs, chop them fine,
and cook with the addition of a cup of cold water. When
the figs are soft and smooth, put in the crust and bake.
Make ameringue of the whites of the eggs, beaten stiff, with
two tabiespoonfuls of sugar; flavor with vanilla, and with-
out taking the pie from the oven, as soon as the crust is
done, spread this over the top, and let it brown for a min-
ute or two, not longer.

Fig and Potato Pudding.—To one half pint of par-
boiled sweet potatoes pressed through asieve, one half pint
of figs chopped fine, thesame measure of fine bread-crumbs,
a cup of fine seeded raisins, half a cup of butter, the same
quantity of sugar, add three eggs, a large cupful of milk and
a little cinnamon. Soak the bread-crumhs in the butter,
heat together eggs and sugar into which stir, first the pota-
to pulp and then the bread-crumbs, figs, suet and spice.
Pour into a buttered mouldor tin pail, and boil three hours.
Serve with liquid sauce.

Fig Pudding.—Chop together one pound of figsani one
pound of fine bread-crumbs, add one pound of chopped
beef suet and one pound of brown sugar, a cup of milk and
six well-beaten eggs. Boil or steam three hours in a but-
tered mould, and serve with cream or liquid sauce. Other
fruits may be used in place of figs.

Fig Fancy Cake.—Bake anv kind of plain cake in pat-
ty pans or fancy shapes. Make an icing for them, then
* take one pound of the best figs and cut them ‘in halves,
and then in narrow strips; arrange them upon the cakes
while the icing is wet, with the flesh side up. Sprinkle the
cakes with coarse granulated sugar, and it will give the
figs the appearance of being frosted.

80 FRUITS AND HOW TO USE THEM.

THE GOOSEBERRY.

According to botanists the distinction between the
gooseberry and the currant is not strongly marked, though
in appearance they are dissimilar. While North America
hasa number of wild gooseberries the climate of Great
Britian seems to be more favorable to them than that of
this country. The later developed varieties, which are
destitute of prickles. are easily handled and are most ex-
cellent. Wheu unripe they make delicious pies and tarts,
and the ripe gooseberry has value in jam and preserves,

Gooseberry Sauce.—Select large, ripe gooseberries,
cut off blooms and stems with small scissors, sprinkle with
sugar and serve with cream.

Gooseberries Stewed.—Pluck gooseberries before they
are fully ripe, prepare as above, and stew with a little water
till soft. Season with half as much sugar as fruit, by meas-
ure, and serve cold with or without cream.

Gooseberry Fool.—Cut off the blossoms and stems of
one quart ripe gooseberries and stew them in a large cup of
water till they are tender. Kun them through the colan-
der to clear them of skins, then stir with the pulp a heap-
ing teaspoonful of butter, a cup of sugar and the beaten
yolks of three eggs. Pour them into the dish in which
they are to be served, and cover with a meringue of the
whites beaten to a foam with as many tablespoonfuls of
sugar. Serve cold.

Gooseberry Roll.—Linea very deep pie-plate with paste
and fill with stewed and mashed goose ies after they are
seasoned witha teacupful of suzar inixel with a heaping
teaspoonful of corn-starch, half a cup of water and a tea-

GOOSEBERRIES. 81

spoonful of butter. Cover with a thin upper crust and
bake. It should be eaten with sweet cream or liquid
sauce.

Gooseberry Pie.—Cut off the blossoms and stems and
fill with them a pie-dish lined with plain paste, spreading
over the top one-third as much sugar by measure, as of
berries used. Slightly dredge with flour and spread over
a thin crust pricked with a fork. Bake half an hour.

Gooseberry Custard. (Dr. Holbrook).—Simmer three
pints of gooseberries over a slow fire till soft, then drain the
water and rub the berries through a sieve. To a pint of
pulp add four well-beaten eggs, a cupful of sugar and two
tablespoonfuls of orange-flower water. Set over the fire
and stir constantly till it becomes thick. When cold serve
in custard glasses. Yolks and whites should be beaten
separately.

Gooseberry Pudding.—Stew a pint of gooseberries
slowly a quarter of an hour. Butter a pudding-dish and
prepare several slices of Stale bread toasted a light brown.
Dip each slice while hot in milk and spread with softened
buiter. Cover the bottom of the pudding-dish with pre-
pared toast, then with a layer of gooseberries sprinkled
with sugar. Add another layer of toast and then one of
berries. Cover closely and steam in the oven bysetting the
dish within a large: one containing hot water. It will be
done in half an hour, and may be eaten withor without o
pudding-sauce.

Spiced Gooseberries.—Cut off the blossom end of the
fruit and to every six pounds allow two quarts of sugar and
one and one half cups of vinegar, or two thirds of a pint.
Put the latter over the fire, and when scalding hot pour in
the berries with one teaspoonful of whole allspice and cloves
mixed, a few pieces of stick cinnamon and a trifle of green
ginger root cut into bits, the whole of these tied in a thin
muslin bag. Cover closely and let the gooseberries simmer
till they are tender. Skim the fruit into jars kept in hot
water, simmer the syrup, pour over and geal,

82 FRUITS AND HOW TO USE IHEM.

THE GRAPH.

Among the most important and the most luscious of all
fruits the grape thrives well in the middle and western.
portions of the United States. The foreign varieties,
which can only be reared in graperies east of the Missis-
sippi, grow most lusuriantly in California so that the pro-
ductions of the vine are carried over a large section of the
country. A fruit so beautiful and delicious ought to be
raised in such quantities as to appear upon, every table
during two-thirds of the year.

Grapes are not only nourishing but are considered to
have curative qualities. In Germany and Switzerland
grape-cures are filled with patients who consume each
from three tu eight pounds of the fruit per day, generally
with the best results, to which, no doubt, abstemiousness
from a rich dietary contributes.

Grapes should be washed and drained before eating. In
uo other way are they so delectable as when fresh from
the vines. Arranged with or without other fruit, they are
both lovely and refreshing at breakfast, luncheon or at

dessert.

Grape Short-Gake. (Mrs. Smithson).—Sift together
half a pound of flour, a coffeespoonful each of salt and sugar,
and two teaspoonfuls of baking powder. Work into this
mixture a quarter of a pound of cold, well-washed butter;
add gradually two gillsof cold voiled milk. Mix quickly
with a knife. Dredge flour over the moulding-board and
turn the paste upon it. Toss with the knife until it is well
floured. Pat it gently with a floured rolling-pin and roll if

GRAPES. 83

down to half an inch in thickness. Puta plate on top of
the paste and cut round it. Cut outtwo round forms and
bake them on a greased tin. When cool make an incision
round the center of the edge and divide the short-cake.

Remove the seeds from a quantity of Malaga grapes with
a raisin seeding machine. Arrange the grapes on the
cake. Over the under or center layer of grapes put a layer
of jelly, and over the top layer of grapes put a covering of
whipped or velvet cream.

Grapes Spiced.—Stem and wash wild grapes and boil
till soft, then press through a coarse sieve. To every ten
pounds of pulp add half as much sugar, an even table-
spoonful of cinnamon, a heaping teaspoonful each of cloves
spice and pepper, a grated nutmeg and two quarts of
vinegar. Boil slowly tillit is as thick ascatsup ought to be,
then bottle.

Grape Pie, No 1.—One egg, one teacupful of sugar, one
heaping teacupful of grapes. Beat the egg and sugar to-
gether, then add the grapes, one tablespoonful of flour and
a little butter. Bake with two crusts.

Grape Pie, No 2.—-Remove the skins from the seeds
and pulp and simmer the latter in a porcelain kettle and
press it through a eolander to remove the seeds. Then
put skins and pulp together, sweeten to taste, and pour
into a pie-plate lined with paste after stirring in a heaping
teaspoonful of flour if the grapes are very juicy. Bake
with an upper crust.

THE GRAPE FRUIT.

The grape fruit or shaddock is less well-known than it
deserves. No more refreshing or wholesome fruit grows,
though on first tasting it the northerner is apt to pronounce
it coarse if not unpleasant. To many persons it becumes

84 FRUITS AND HOW TO USE THEM.

a more delicious fruit: than the orange. The abundant,
acid and slightly bitter flavor serves to quench thirst, and
it is considered by many to be a sovereign remedy for bil-
iousuess.

The grape fruit should be peeled in sections, like the
orange, which are then to be separated from the center
and the entire bitter white membrane covering them should
be removed. Then break open the pulp and serve as an
unseasoned offermg to the Lares of the breakfast table,
preceding the wheat or the oatmeal.

It is a mistake to adulterate the grape fruit with sugar,
nevertheless there are those who sprinkle it plentifully
with sugar overnight. In after years when its cooling
and pleasant qualities are appreciated, the grape fruit will
divide honors with its smaller cousin, the orange.

THE GUAVA.

This tropical or semi-tropical shrub yields an important
dessert fruit. It is, however, knuwn to the inhabitants of
the cooler zones only through guava jelly, a vich conserve
imported frum the West Indies. The guava is cultivated
in Florida, but the manufacture of guava is chiefly con-
fined to the warmer Indies,

HUCKLEBERRIES OR WHORTLEBERRIES.

This pleasant and wholesome fruit, peculiar to the
northern latitude, grows both on high and low bushes ac-
cording to its species. Un hillsides and mountain clear-

HUCKLEBERRIES OR WHORTLEBERRIES. 85

ings, in old pastures and along purling brooks, the huckle-
berry profiisely ripens.

It is not a highly flavored fruit but one greatly esteemed
amongst a rural population, aud one especially wholesome.
Containing but little acid it needs but little sugar and is
palatable with milk even without sweetening. When ful-
ly ripe two tablespoonfuls of sugar to a pint of frnit
will satisfy the most capricious desire for sweets. They
need to be carefully picked over, washed and stewed iu a
little water tillsoft. Huckleberries are especially nice, when
canned, for pies in winter time or for a breakfast sauce.
The Huckleberry is the North American representative
of the Whortleberry and includes the blueberry which is,
lighter-colored, softer and sweeter than the huckleberry.

Huckleberry Sauce.—Pick over and wash ripe fruit
and strew with powered sugar.

Huckleberries and Milk.—Into a quart bowl crumble
erackers or a roll and ahalf; fill with rich new milk or milk
and eream, ‘‘half and half.’? Pour into the bowl half a
cupful of huckleberries and stir together the contents. It
is a nice dish for lunch.

Huckleberry Griddle-cakes.—Mix together one pint
of flour, two teaspoonfuls of baking-powder and one pint
of milk, and stir in one beaten egg. Pick overa pint of
fresh berries, wash, roll in four and add to the batter.
Pour from a pitcher on a greased griddle.

Huckleberry Toast.—Pick over, wash, and stew a pint
of berries, and pour over layers ofth in buttered toast.
They should first be seasoned with sugar, and ought to
have plenty of juice. Cover witha plate and let them stand
a half hour before serving, on the range or in a moderately
evol oven. When baked in a pudding dish it makes a nice
pudding. Finish with a lemon flavored meringue.

86 FRUITS AND HOW TO USE THEM.

Huckleberry Corn Cakes.—Scald a pint of corn meal
with boiling water, add a heaping tablespoonful of flour
and milk enough for a rather thick batter. Mix in two tea-
spoonfuls of baking-powder, two thirds of a cupful of sugar,
good brown sugar is better than white, and a pint of huck-
leberries. Bake on a griddle, in muffin rings, or in the
oven, making them half an inch thick. Chopped apple or
raspberries may take the place of huckleberries. They need
a@ Warm oven.

Huckleberry Sweet Cake.—One cup butter, two cups
sugar, three cups of flour, five eggs, one cup of sweet milk,
one teaspoonful soda dissolved in hot water, one teaspoon-
ful of nutmeg, and the same of cinnamon; one quart ripe,
fresh huckleb rries, thickly dredged with flour. Stir the
butter and sugar toa cream, add the beaten yolks, then the
milk, the flour, and spice, the whites whipped stiff, and the

soda. At the last stirin the huckleberries with a wooden
spoon or paddle, not to bruisethem. Bake in a loaforcard

in a moderate but steady oveu, untila straw comes out clean
from the thickest part

Huckleberry or Blueberry Pudding.—Sift together
apint and a half of flour and one heaping teaspoonful of
baking-powder, and intoit stir one pint of milk, one well-
beaten egg, a saltspoonful of salt and three-fourths of a
quart of berries. Steam for two hours in a buttered mould
and serve with hard or liquid sauce.

Huckleberry or Blueberry Cake, No. 1.—Cream to-
gether one rounded tablespoouful of butter, one half of a
cupful of sugar, two-thirds of a teacupful of milk, and two
scant cupfuls of flour, in which have been sifted two tea-
spoonfuls of baking-powder. At the last stirin a cupful of
blueberries and bake at once. This cake will hold aheap
ing cup of fruit.

Huckleberry Cake, No 2.—Cream together half a eup
of butter and half a cup of sugar, add four tablespoonfuls
of Indian meal and one of flour, a scant cup of molasses
and two-thirds of a cup of milk. Sift in a teaspoonful of

LEMONS. 8

baking-powder, and at the last add two well-beaten eggs
and a pint of berries. Bake immediately.

Huckleberry Pie.—Into a large cupful of berries stir a
half cup of sugar, a tablespoonful of hot water, and a heap-
ing teaspoonful of flour, made smooth in cold water. Bake
in a deep pie-Jish with two crusts.

THE LEMON.

The celebrated tree of the Citrus genus which furnishes
this pungent fruit is a native of the forests of Northern
India, whence it has traveled along the mild shores of the
Mediterranean. Leaping the Atlautic the lemon has be-
come acclimated in the southern portion of our country
and in California, though the finest lemons are said by
deaJers in the fruit to come from Sicily. Something m
that volcanic and sulphurous soil is converted into the
acid which is its chief value.

The roughness observable on the rind of the lemon is
owing t imbedded cells filled with an oil which is obtained
either by distillation or expression. The peel is used for
flavoring, and the abundant acid juice has acquired a world-
wide value in the arts, in medicine, in cooling drinks and
syrups, in flavorings and innumerable dishes and as a con-
stituent of perfumery. Because it is used so little as the
chief ingredient very few recipes for the lemon are given,
and these are chiefly under the head of Water-ices, Bever-
ages, Creams, etc. The value of oranges imported into
New York alone annually is estimated to be over two mill-
ions of dollars.

Lemon Pudding.—All kinds of plain puddings, flavor-

88 FRUITS AND HOW TO USE THEM.

ed with lemon are called lemon puddings, the basis may be
corn-starch, bread, or custard, and may be baked’ steamed
or boiled. The following is an excellent bread pudding
flavored with lemon.

Lemon Meringue Pudding.—Scald four cups ofnew
milk and pour over two cups of fine stale bread-crumbs, and
let it stand half an hour. Intoit stir one cupful of sugar
and a rounded tablespoonful of butter, the yolks of three
eggs, and the juice of one large or two smalllemons and the
grated yellow rind of half of one. Beat all together well
and bake in a buttered pudding-dish till it is just done
through, nota minute more ; draw the pudding to the edge
of the oven and cover with the stiff beaten whites, whipped
with three tablespoonfuls of sugar, and flavored with lemon
juice. Brown in the oven with the door left open.

Lemon Fritters.—Beat three eggs light; it is better to
have yo!ks und whites separate but they may be beaten to-
gether. Stir in two cups of new milk, flour enough to
make a thin batter, the juice of one lemon, and lastly one-
fourth of a teaspoonful of soda dissolved in a little water.
Fry in hotfat andsprinkle withsugar. When it is done
cover with a meringue made hy beating the whites with two
tablespoonfuls of sugar, and brown slightly in the oven.

Lemon Pie. (Miss Haminond. )--Mix one cup and ahalf
of sugar with two heaping teaspoonfuls of flour: add the
well-beaten yolks of six eggs and the whites of two eggs
beaten stiff, the grated rind of one and the juice of two
lemons, and one cup of ice water. Line two plates witha
crust and rim, fill, and bake in a moderate oven. Make a
meringue with the whites of four eggs and one cup of pow-
dered sugar.

Lemon Pie. (Miss Hayes.)—Beat together one cup of sug-
arand an egg; when thick and smooth add a tablespoonful
of flour. Grate alittle of the yellow peel from a guod sized
lemon and stir into the mixture. Then peel the lemon,
carefully removing all the pith, and with a sharp knife cut
in thin slices, removing all seeds.

LEMONS. 89

Line a pie-plate with crust, ‘and have the top crust rolled
ready to use; stir the lemon slices with the egg and sugar
and pour into the plate, cover quickly and bake in a quick
oven.

Lemon and Raisin Pie.—Peel one large lemon, cut it
in thin slices, and turn over it one cup of seeded raisins
which have been steeped till nearly tender in alittle water.
Steep again till the Jemon is tender, add two tablespoonfuls
of flour, made smooth in a little cold water, one cupful cf
sugarand boil, stirring constantly, tillit thickens. Bake
in two cris s.

Molasses Lemon Pie.—One cupful sugar, one cupful
mclasses, one cupful water, one and a half tablespoonfuls
flour, two lemons and one egg. This makes one pie.

Lemon Cream Pie.—For one large pie, take the juice
of two medium sized lemons and the grated yellow peel of
one, a tablespoonful of corn-starch, a teacupful of cold wa-
ter, one of granulated sugar, and three eggs. Heat to the
boiling-point half the water, the lemon juice, the rind and
the sugar, and pour it over the remainder of the water into
which the corn-starch has been mixed, stirring all the
while. Set the whole back on the range and let it come to
a boil again, then set it away to cool. When cold add the
yolks of three well-beaten eggs, and bake in a deep pie-plate
lined with paste. Bake half an hour, then cover the pie
with a meringue made by beating the whites of the eggs to
a stiff froth with two Jarge tablespoonfuls of powdered sug-
ar. Two eggs will make a pie good, though less rich.

Lemon Custard Pie.—Grate the rind of one Jemon
and squeeze the juice on one teacupful of sugar and a ta-
blespoonful of flour, mixed together. Beat to a froth the
yolks of three eggs, and stir into them one cupful of new
milk, then mix in the sugar, flour and juice, and bake in a
plate lined with paste.

Lemon Pie. (Catherine Owen.)—Half acupful of fine

90 FRUITS AND HOW TO USE THEM.

bread-crumbs, just milk enough to swell them, two eggs,
two tablespoonfuls of butter, three of sugar, the juice of
one lemon and grated rind of two. Beat sugar and butter
toa cream, then the eggs and Jemon juice, and lastly the
bread and milk. Mix and bake in one crust with two long
strips about an inch wide laid lightly around the edge so as
to make it twice as thick as the bottom. Gently press the
lower edge of this strip to make it adhere and pour in the
mixture. Ifa meringue is desired, save out the two whites,
beat together with pulverized sugar tiil they are stiff, and
spread over the pie when done. Return to the oven and
brown lightly.

Lemon Short-cake.—Makea plain biscuit or short-cake
erust as described in Strawberry short-cake), and spread
between the two or three layers composing it the yellow
grated rind and juice of one large lemon mixed with one
cup of sugar and one cup of fresh sweet cream. Serve at
once with one cup of cream sweetened and flavored with
lemon.

Lemon Washington Pie.—Beat the yolks of three
¢gg3 and stir in one cupful of sugar, one cupful of flour,
and one teaspoonful baking-powder and the beaten whites
of the three eggs. Bake in three or four jelly-cake tins.
When done spread between them this mixture.

Boil jogether three-fourths of a pint of water, one cupful
of sugar, and a heaping teaspoonful of butter, and stir in
two tablespoonfuls of flour, made smooth ina little cold
water. When it thickens draw to the back of the stove
and stir in the beaten yolks of two eggs, and lastly the juice
and grated yellow rind of a large lemon.

Lemon Cake.—Any kind of plain cake flavored with
lemon passes under this name. The following is good:

Cream together two cupfuls ofsugar with two-thirdsofa
cupful of butter, add the beaten volks of three eggs, then
the beaten whites, two-thirds of a cupful of milk, three eup-
fals and one-half of flou: and at the last the juice of one
lemon. A little more than half a teaspoonful of soda

LEMONS. 91

should be sifte? wtp tie flour before that is mixed in, or it
may be beaten ip jus hefore stirring in the lemon juice.

Lemon Honey, No. 1.—(Mrs. Rorer.) Beat the yolks
of six eggs until light, add gradually, beating all the while,
ons pound of powdered sugar. Beata quarter of a pound
of butter to a cream, add it to the yolks and sugar, beat
well, and then stir in carefully the well-beaten whites of
four eggs. Pour this into a double boiler and stir contin-
ually over the fire until the mixture is about the consistency
of very thick cream; take ftom the fire, and add the grated
rind of one and the juice of two lemons, mix, and turn into
a stoneware or china bowl to cool.

There is also another recipe for a French honey, flavored
with lemoii, that is not so heavy and indigestible as the
former.

French Honey.—Reat together a quarter of a pound of
powdered sugar, and a quarter of a pound of butter; when
light add one unbeaten egg, and beat again; stir this over
the fire till it thickens, then take from the fire, and add
the grated rind and the juice of one lemon, mix and turn.
out to cool.

Lemon Honey, No. 2.--Melt together three ounces of
fresh butter and one cup ofsugar, and stir into them the well-
beaten yolks of three eggs into which has been mixed the
grated yellow peel of one large lemon. Stir over the fire
till it begins to thicken, then add the juice of the lemon,
and continue stirring till itis as thick as honey. Pouriato
jelly glasses and cover. Use very thin to spread upon lay-
er cake, or asa flavoring in cooking.

Lemon juice may often be used te advantage in place of
vinegar, especially in salads. In regard to the uses cf the
lemon the London Lancet says:

“Few people knew thevalueoflemon-juice. Apiece of
lemon bcund upon a corn will cure it in a few days; it
should be renewed night and morning. A free use of

92 FRUITS AND HOW TO USE THEM.

lemon-juice and sugar wi)l always relieve a cough. Most
people feel poorly in the spring, but if they would eat a
lemon before breakfast every day for a week—with or
without sugar as they like—they would find it better than
any medicine. Lemon-juice, used according to this rez-
ipe, will sometimes cure consumption: Put 2 dozen lem-
ons into cold water and slowly bring to a boil; boil slowly
until the lemons are soft, then squeeze until all the juice
is extracted ; add sugar to your taste and drink. In this
way use one dozen lemons a day. If they cause pain, les-
sen the quantity and use only five or six a day until you
are better, and then begin again with a dozen aday. Aft-
er using five or six dozen the patient will begin to gain
flesh and enjoy food. Hold on to the lemons, and still
use them very freely for several weeks more. Another
use for lemons is for a refreshing drink in summer, or in
sickness at auy time. Prepare as directed above, audadd
wat-r and sugar. But in order to have this keep well,
after boiling the lemons squeeze and strain carefully; then
to every half pint of juice add one pound of loaf or crush-
ed sugar, boil and str a few minutes more until the sug-
ar is dissolved, skim carefully ond bottle. You will get
more juice from the lemons by boiling them, and the prep-
aration keeps better.”

An eminent physician also says of the lemon:

“Tt is suitable for all stomach diseases, excellent in
sickuess, ia cases of jaundice, gravel, liver complaints, in-
flammation of the bowels and fevers. It is a specific
against worms and skin complaints. Lemon juice is the
best anti-scorbutic remedy known. It not only cures this
disease, but prevents it. Sailors make daily use of it for
this purpose. J advise every one to rub their gums with
lemon juice to keep them iu a healthy condition. The

MANGOES. 98

hands and nails are also kept clean, white, soft and supple
by the daily use of lemon instead of soap. It also prevents
chilbiains. Lemon is used in intermittent fevers mixed
with strong, hot, black coffee, without sugar. Neuralgia
may be cured by rubbing the part affected with a cut lem-
on. It is valuable also to cure warts, and to destroy dan-
druff on the head by rubbing the roots of the hair with it.”

It is also excellent tu use with a little water and no sug-
ar in malarial diseases.

THE LIME.

In the United States the culture of the lime is product-
ive of better results than that of the lemon, for which it is
po inferior substitute. Like the lemon the lime belongs
to the Citrus family. The fruit grows upon a small tree
or shrub and is a native of Asia though now cominon tv all
warm countries. The juice of the hme is used on ship-
board asan anti-scorbutic, and from it is manufactured Cit-
ric Acid. Wherever Jemon juice is needed, that of the
lime can take its place.

THE MANGO.

The Mango, a native of the East Indies though naturalized
in other warm countries, affords an excellent fruit, which,
however, is too perishable for transportation to a distauce.

94 FRUITS AND HOW TO USE THEM.

NUTS FOR FOOD.

The natural liking for nuts must have its origin in some
physical want. Nothing is more fullof nutrition than a
nntandif eaten at a proper time, nothing is a better sub_
stitute for animal food. Especially is this the case in win.
ter when oil is desirable in the human economy. Physiol-
ogists assert that nuts contain more elements of nourish-
ment than butter and meat combined. Furthermore
they can be neither adulterated nor uncleanly, for Nature
herself has secreted their richness frorn various unpolluted
woodland stores. Salt should always be used with nuts.

Hickory Nut Cookies.—Beat four eggs very iight,
whites and yoitks separately. Into the yolks stir in two
scant cupfuls of sugar, and then the beaten whites. Acda
pint of flour, a heaging teaspoonrul of baking-powder, ana
a pint of nuts cut in small pieces androlled in flour. Mix
quickly and thoroughly, and drop a smal]l spoonful at a
time upon greased and floured pans. Place half a nut on
the middle of each cooky and bake in a very moderate oven
twenty minutes. In pluce of hickory nuts use raisins,
seeded and chopped, cocoanut or currants. These cookies
will keep along time, —if they are untouched.

Hickory Nut Macaroons.—Beat to a stiff froth the
whites of three eggs and beat in a little ata time, a pint of
powdered sugar, a tablespoonful of flour and a teaspoon-
ful of corn-starch. Into this stira pint of finely chopped
nuts and drop in small spoonfuls upon buttered pans.
Bake in a moderate oven. i

Nut Cake, No 1,—-Cream two cups sugar and one of but

ORANGES. 95

\

ter, stir in three well-beaten eggs, one cup of milk, three
cups of fiour with two large teaspoonfuls baking-powder, and
lastly two cups of any kind of nut kernels and one of stoned
and chopped raisins.

Nut Cake, No 2.—Cream three-fourths of a pint of sugar
and half a cup of butter, add three-fourths of a cup of milk,
the beaten whites of four eggs, and two cupfuls of flour sift-
ed with twoteaspoonfuls of baking-powder. Stirin onecup
of walnut meats and a little salt. The nuts should be broken
in small pieces and floured. Icethecake and decorate the
top in fanciful figures made with walnut halves laid in the
icing before it has hardened.

THE ORANGE.

“ Oranges that glow
Like globes of fire, inclose a heart of snow
Which thaw not in their flame,-—”

This delicious fruitage of one variety of the genus Cit-
rus is justly esteemed all over the world. Associated
with all the splendor and coloring of the tropics it holds in
its golden globes a wealth of attractiveness beginning with
the colorless buds and blossoms which adorn the bride of
every country andrace. Its juicy and delicious fruitage,
appearing simultaneously with its prre white blossoms and
its fragrant evergreen foliage are the delight of every trav-
eler in the southern clime.

Botanists are undecided whether the orange is a vative
of India or of China. Very likely it is indigenous to both
countries. It does not matter since all warm regions now
claim it as their own.

Tts cultivation is greatly on the inzrease in our own
country, so that Florida and California ave now sending to
the markets of the Hast some of the finest oranges ever

96 FRUITS AND HOW TO USE THEM

grown. It is exceedingly productive, one tree sometimes
yielding 20,000 annually.

There are various kinds of oranges, thenames of which it
is unnecessary to specify. The best oranges are the heav-
iest, for light oranges have thick skins and these weigh
little. The richest are the russet skinned.

There are about as many ways of eating oranges as
there are varieties. Perhaps the simplest is to cut a slice
from the top and eat pulp and juice with the spoon; but
this requires a juicy fruit. The Havana method is as
good as any. In this a fork is run from the stem end
quite to the center. By holding the fork in the left, hand
the right is left free to cut away the peel and white skin
leaving only the pulp. The Cubans then transfer the or-
snge to the right hand and eat it at leisure. A favorite
way with the Floridians is to cut the orange in two at
‘ight angles to the stem and using each hemisphere as a
vup, eat the juice with aspoon. Others are only satisfied
‘ny peeling the fruit and separating the sections.

Orange or Lemon Pates.—With the grated rind and
pulp of two oranges or lemons mix the beaten yolks of six
eggs, and one tablespoonful of sugar to each, two tablespoon-
fuls of melted butter and two of water. With this mixture
fill patty-pans lined with paste and add a raised rim of
paste about the edges. Bake, and when done cover with a
meringue of the whites of eggs and six tablespoonfuls of
sugar, set back in the oven and brown lightly.

Orange Tapioca.—Wash and steep a cupful of tapioca,
then simmer in a pint of boiling water until the tapioca is
clear. Peel and seed one dozen sour oranges, cut them in
slices; and stir into the boiling tapioca. Sweeten to taste.
Cook, and serve with cream and sugar.

Ors age Compote,—Boil together half a teacupful of

ORA« E3, 97

water and a pint of sugar;skim thesyrup, and add the juice
ofonelemon. Peela dozen juicy oranges and eut them
across in the middle taking out the seeds, and drop thein in
the hot syrup, three or four at a time. ‘Let them scald,
skim out the sections and place in a flat dish; boil down the
syrup five minutes, pour over them and set away to cool.
This > akes a nice garnish and sauce for plain puddings, es-
peciaily when oranges are tart or hardly sweet enough to
eat uncooked.

Orange Tarts.—Beat together three fourths of a cup of
sugar and one tablespoonful of butter, the juice of two or-
anges and grated peel of one, and into them stir one tea-
spoonful of corn-starch wet with the juice of half a lemon.
Beat thoroughly, and bake in patty-pans lined with paste.

Orange Rolly-Poly.—(Marion Harland.) Make a light
paste as for dumplings, roll in an oblong sheet, and lay or
anges peeled, sliced, and seeded thickly all overit. Sprink.
le with white sugar. Scattera teaspoonful or two of the
grated yeliow peel overall, and roll up closely, folding down
the end tosecure the syrup. Boil in a pudding-cloth one
hour and a half.

Orange Cake.--(Mrs. Scovil.) Take two cups of sugar,
two cups of flour, half a cup of water, the yolks of five and
the whites of three eggs, the juice and grated rind of one
orange, anda sinuall pinch of salt. Beat the whites to a
stiff froth; add the sugar, then the yolks, previously well
beaten, then the flour, and lastly theorange. Bakein three
tins. The cup used for measuring must be a small one.
When taken from the oven, spread between and on top of
the cakes a frosting made with the whites of two eggs,
the grated peel and juice of one orange, and enough of sug-
ar to make it the consistency of ordinary frosting.

Orange Cake.—(Mrs. Lincoln.)
2 eggs,
1 cup sugar,
1 tablespoonful melted butter,

»8 FRUITS AND HOW TO USE THEM,

4 cup milk,
13 cups flour,
-¢ teaspoonful soda,
1 teaspoonful cream of tartar,
1 tablespoonful orange juice and a little of the
grated rind.
Mix in the order given. Bake in a round shallow pan,
and fill with orange cream.

Orange Cream for Cake.—Put in a cup the rind of
half and the juice of one orange, one tablespoonful of lem-
on juice, and fill with cold water. Strain and put on to
boil. Add one tablespoonful of corn-starch wet in cold wa-
ter. Stir till thick, then cock over hot water ten minutes,
Beat the yolk of one egg, add two heaping tablespoonfuls
of sugar, stir into the starch, cook one minute, add one
teaspoonful of butter and cool.

Fill the cake with cream and frost with ornamental
frosting. Mark the frosting like a pie in eight pieces and
decorate each with a section of orange and ornamental
frosting.

(The above recipe, doubled, may be used for layer cake
with orange fiilling, for which see ‘‘ Fruit Filling for Layer
Cake.’’]

Orange Custard, No. 1.—Beat the yolks of three ezgs
to acream with onecup :f sugar, then beat in one table-
spoonful of butter. Add one cup of milk and the juice
and a trifle of the grated yellow rind of one large orange,
and the beaten waite of oneegg. With this custard two-
thirds fill custard cups and set them ina baking pan in the
oven. Half fill the baking-dish with boiling water, and
steam till the custard is set. Then beat the two remaining
whites of ergs with two tabiespoonfuls of sugar, and put a
Jarge spoonful of the meringue on the top of each custard.
Brown slightly, take from the oven and cool. Use more
milk or less according to the richness of custard desired.

Orange Custard, No. 2.—-To the beaten whites of six
eggs add the juice of four oranges and one cup of cold

ORANGES. 9

water. Beat agaiu and set away for an hour, also set the
yolks in a cool piace. Then beat them with one cup of
sugar and add to the whites with the grated rind of one
orange. Cookin a small saucepan set in hot water. Stir
constantly, and when it thickens pour into small cups.

Orange Pie, No. 1.—Beat lightly the yolks of three
egps with one cupful of sugar, then beat in one tablespoon-
ful of butter. Stir in the pulp and juice of two oranges
and the grated rind of half of one and one cupful of milk.
Bake in a deep pie-dish lined with pastry, and when done
cover witha meringue of the three beaten whites with
three tablespoonfuls of sugar. Brown slightly, cool and
serve.

Orange Pie, No. 2.—(Table Talk.) Beat a cupfal of
powdered sugar and a large tablespoonful of butter together
until light. Moisten two even tablespconfuls of corn-starch
with a little coid milk, and thenstir it into a half pint of
boiling milk; cook and stir one minute, then pour it
quickly on the butter and sugar, add the grated yellow
rind and the juice of an orange, mix, and add oneegg, well
beaten. Peel another large juicy orange, cut into thin
slices and then cut each slice into quarters. Line a Wash-
ington pie-plate with light paste and bake in a quick oven
untildone. Stir the orange slices quickly into the custard
mixture, fillthe baked crust with ihis, and place in a quick
oven afev minutesto brown. Whileitis browning, beat
the whites of two eggs until light, add two tablespoonfuls
of powdered sugar and beat until stiff. Spread this over
the pie, dust thickly with powdered sugar, and stand again
in the oven until lightly colored.

Orange Pie, No. 3.—Beat to a cream a teacupful of
powdered sugar and one tablespoonful of butter; add the
beaten yolks of three eggs, then the juice and grated rind
of two oranges. Beat all together. Lastly stir in lightly
the whites beaten toa froth. Bake with an under crust.

Orange Short-Cake.—-Cream together one half cup

100 FRUITS AND HOW 10 USE THEM.

buiter and one cup of sugar, and into them stir one well-
beaten egg, one halfacup of milk and one pint of flour
into which has been sifted two teaspoonfuls of bakiny-
powder. Bake in two sheets. Have six oranges peeled
ard seeds removed, sprinkie with sugar and place between
layers. For sauce, use grated rind of two oranges, and
juice of one, one half cup sugar, one teaspoonful of butter
and two cups water; thicken with cornstarch. Serve hot.

Orange Baskets.—Cut as many oranges as will be re-
quired, leaving half the peel whole for the baskets, and a
strip half an inch wide for the handle. Remove the pulp
and juice, and use the juice in making orange jelly. Place
the baskets in a pan of broken ice to keep upright. Fill
with orange jelly. When ready to serve, put a spoonful
of whipped cream over the jelly in each basket. Serve in
a. bed of orange or laurel leaves.

Orange Sauce.—Make a clear syrup of half a pint of
sugar toa pintof water. Letit boil and clarify, or skim it.
While it is heating peel oranges that are not quite ripe
enough to eat uncooked, and take off all the wh'te skin
that can be removed without breaking the fruit. Separate
the oranges into sections and drop into the boiling syrup
and cook till they are thoroughly scalded. The juice of a
Jemon and a little grated peel may be added if that flavor
is desired. If the oranges are not to be served at once,
strain off the syrup, scald, and pour over the orange see-
tions again.

Orange Pudding, No. 1.--Two oranges—-juice of both
and grated peel of oune—juice of one lemon, one h:.]f-pound
lady’s-fingers, stale and crumbed, two cupfuls of milk, four
eggs, one-half cupful sugar, one tablespoonful corn-starch
wet with water, one tablespoonful melted butter. Soak
the crumbs in the mili, beat and add the eggs and sugar,
already beaten to a cream with the batter, next the corn-
starch, and when the mould is buttered and water boiling
hard, stir in the juice and peel of the fruit. Plunge the
m uld directly into the hot water. Boil one hour; turn out
and eat with very sweet sauce.

ORANGES. 101

Orange Pudding, No. 2.—Peeland cut five sweet or-
anges into thin slices, taking out the seeds; pour over them
a coffee-cup of white sugar, let a pint of milk get boiling hot
by s-tting it in a pot of boiling water; add the yolks of
three eggs, well-beaten, one tablespoonful of corn- tarch
made smooth with a little cold milk, stirring all the time;
as soon as thickened, pour over the fruit. Beat the whites
to a stiff froth, adding a tablespoonful of sugar, and spread
over the top for frosting; set in the oven for a few minutes
to harden; eat cold or hot (better cold) for dinner or sup-
per. Peaches or other fruit can be substituted in their sea-

son for oranges.

Orange Pudding, No. 3.-—Beat together half a cupful
of sugar and an even tablespoonful of butter; add the beat-
en yolks of three eggs, one cupful of milk, one cupful of stale
fine bread-crumbs, and lastly the beaten whites of three
eggs. Puta layer of the bread-crambs on the bottom of a
pudding-dish, then a layer of orange marmalade, and so
continue till the dish is full, using a cupful of marmalade
inall. Bake fifty minutes or steam a little over an hour.

Orange Pudding, No. 4.—Soak asvant pint of stale
bread-crumbs or rolled cracker-crumbs in a pint of water
for two hours. and then stir into them the grated rind of
two oranges and the juice of five or six according to their
size. Cream one large tablespoonful of butter with three
of sugar; stirintoit the beaten yolks of four eggs and the
whites of two, and then mix with the crackers, and bake an
hour in a buttered pudding-disi. Then cover witha mer-
ingue of the whites of two or three eggs, and as many ta-
vlespoonfuls of sugar as there are whites, spread over the
top, and brown ten or fifteen minutes. It should be served
cold.

102 FRUITS AND HOW TO USE THEM. -

THE PEACH.

“Like balls of gold
The peaches seemed, that had in fire been rolled.”

The peach season, short though it is, is full of delight
for the lovers of this rich fruit. Juike theappleit belongs
to the order Rosacea but unlike that fruit it is very per-
ishable. There are many sub-varieties of the two priaci-
pal varieties, Freestones and Clingstones, which are used to
a great extent, not only when fresh, but when dried, evapo-
rated or in cans.

The Nectarine, which is without doubt derived from the
peach, is covered with a smovth skin. It is more delicate
than the parent fruit and, if anything, more delicious.
The Nectarine may be used in the place of the peach in
all recipes wherever the latter 1s mentioned. So may the
Apricot.

Peaches are best eaten peeled, sliced and slightly sugared.
Sweet cream is a wonderful addition.

Baked Peaches, No. 1—Wipe the peaches so as to take
away the surface and pack them inasmall stone jar. Fill
about two-thirds full and nearly cover the fruit with waiter.
Scatter sugar over them and bake ina slow oven, from one
to three hours, aecording to the condition of the fruit.

Baked Peaches, No. 2.—Rub clingstones witha flannel
cloth to remove the down, and arrange them in a stone jar
which inust not be quite filled. Pour over them enough
water to one-third fill the jar and bake in a slow oven two
hours. Before they are done pour over them one cup of
sugar dissolved in a little boiling water.

PEACHES. 103

Peach Flummery.—Line the bottom of a glass or porce-
lain dish withslices of st_le cake, not more than an inch
anda half thick. Makea boiled custard out of a pint of
milk and the yolks of four eggs, and just before serving
pouritoverthecake. Onthisspreada thick layer of peeled,
slicedand sugared peaches, and over that a meringue made
of the whites of four eggs beaten stiff with four tablespoon-
fuls of sugar.

Peach and Apple.—When peaches are scarce they may
be used to flavor twice their quantity of apples. The latter
fruit should be mellow and delicately flavored. Peaches
and apples ought to be sliced thinly, piled in layers with
powdered sugar and served at once with or without
whipped cream.. ‘

Peach Custard.—Press a few stewed or canned peaches
through a sieve, using from five to eight, according to size,
and add a pint of new rich milk. Stir this into three well-
beaten eggs, whites and yolks together, with half a cupful
of sugar, and bake in a deep pie-plate lined with paste.

Peach Manioca Pudding.—Stir iuto two cupfuls of
milk four tablespoonfuls of manioca and let this come to a
boil. Then mixin two beaten eggs, two tablespoonfuls of
sugar, two more cupfuls of miik and a trifle of Jemon peel
or fresh grated rind. Peel and slice a dozen peaches,
sprinkle with sugar and pour over the manioca, the whole
to be baked in a buttered pudding-dish.

Peach Bread. Pudding.—Pour boiling water on a
pint of fine stale bread or cracker-crumhbs and stir in a
tablespoonful of melted butter. Let it stand till it has
thoroughly suaked. Into it stir two well-beaten eggs and
half acupful of sugar. On the bottom of an oiled pudding-
dish puta thin layer of batterand overita layer of sliced
peaches. Dredge with sugar, then cover with batter again.
Continue until the dishis full having batter atthetop. Hat
with sweetened cream. Itisa good way to cook sour or
late hard peaches.

104 FRUITS AND HOW TO USE THEM.

Peach Pudding Boiled.—Make a thick batter of one
cup of flour into which is sifted a teaspoonful of baking-
powder, three-quarters of a cup of milk and two well-beat-
eneggs. Stirin as many peeled and sliced peaches as it
will fairly hold, turn into a buttered dish, which must not
be quite filled, plunge into boiling water, which must not
cease boiling for an hour or it will be heavy. Serve with
hard or liquid sauce.

Peach Batter Pudding.—(Helen Campbell.) One can
of peaches drained of their juice, three eggs well beaten,
one tablespoonful of butter, half a teaspoonful of salt, two
cups of prepared flour. Butter a pudding-dish holding
nearly two quarts and put in the drained peaches. Sift
salt and flour together, rub in the butter till perfectly fine,
beat the eggs and add to the milk, stirring it slowly into the
Hlour. Beat to a smooth batter, pour over the peaches and
bake in aquickoven. It will require about half an hour
andshould be served at once. .

Sauce for Peach Pudding—Bring the juice poured
from the can of peaches to the boiling point. Dissolve a
tablespoonfal of corn-starch in half a teacupful of cold
water, add to the juice and boil two minutes. Then add a
small teacupful of sugar, and the grated rind and juice of a
lemon. :

Peach Pudding Baked.—(Mrs. Goodale.) Pare and
halve a quart of fine, ripe peaches and stew them gently
with sugar to taste. While still hot place in a pudding
dish and pour this batter-over them. To one quart of milk
take six eggs and six tablespoonfuls of flour, beat the yolks
and whites separately, str the flour to a paste with half a
cup of the cold milk, put the remainder over to boil and
add the yolks to the four. When the milk boils stir it into
the mixture and keep stirring till 1t thickens, then add the
whites, quickly beating the whole and pouring it over the
peaches. Bake halfanhour. Thisis an excellent batter
for cherries or other fruit. Hat with a sauce of thin
custard.

PEACHE . 105

Peach Pudding.—(Mrs. Rorer.) Rub butter the size of
an egg into a pint of flour, add half a teaspoontul of salt
and a large teaspoonful of baking-powder. Pare six large
peaches, take out the stones after cuiting them in halves.
Beat one egg till light, add it to the mjlk and pour this
over the flour; give a thorough beating ani pour into a
greased baking-pan. Have the batter about one inch
thick. Put the peaches over this, the stone side up, fill the
hollow places with sugar and bake in a quick oven thirty
minutes. Serve hot with cream and sugar. Apples may
be used instead of peaches. Peaches should be pared, cut
in halves and stoned. ,

Peach and Tapioca Pudding.—Soak in a quart of
water overnight one large cupfu] of tapioca and in the
morning cook till i$ is soft, then add a pinch of salt, six
heaping tablespoonfuls of sugar and the juice of one quart
of nice peaches stewed soft but not broken. In a buttered
pudding-dish pour a layer of tapioca then lay in the peach-
es and over them pour the remainder of the tapioca. Bake
an hour and eat with sweet cream.

Peach Dumpling.—Line half a dozen well-oiledgcups
with paste and fill them with finely-sliced peaches sweet-
ened to taste, cover with more paste, then set them in a
pan half filled with boiling water and bake or steam forty
minutes. Turn out on a dish and serve with liquid sauce.

Peach Fritters. —Beat two eggs with four tablespoon-
fuls of sugar, add a small cupful of milk and a large capfal
of flour, enough for a thick batter, with a teasyv,onful of
baking powder. Into the batter stir a large half pint of
peaches cut fine, and fry in hot fat.

Peach Cobbler.—Fill a shallow pudding-dish or deep
earthen pie-plate with ripe peeled peaches, leaving in the
pits to increase the flavor of the fruit. Add cold water
enough to half fill the dish and cover the whole with a light
paste rolled to twice the thickness used for pies. Cut slits
across the middle prick with a fork and bake in a slow oy-

106 FRUITS AND HOW TO USE THEM.

en about three-fourths of an hour. The peaches should be
sugared according to the taste before putting on the crust.
Served either warm or cold, the crust should be inverted,
after being cut into sections, and the peaches piled upon it.
Fat with sweet cgeam.

Dried Peach Pie.—Soak dried apricots or peaches over
night, after first washing them thoroughly, then cook very
slowly on the back of the stove fully two hours. Add sugaz
to taste justas it is taken from the stove. Arrange the
pieces aiid juice, of which there should be but little, on a
deep pie-plate lined with paste, and ei-her cover with a thin
paste or cross the top with narrow twisted strips, diamond.
wise. If the fruit is much broken in pieces sift it, and afr-
er baking cover the top with a meringue made with the
white of one egg and one tahlespoonful of sugar, and brown
ina mod:rate oven. Evaporated peaches are now so del-

icately prepared that in winter they make a substitute for
the fresh fruit.

Peach Meringue.—To every pint of stewed and canned
peaches, sweetened to taste, stir in the beaten yolks of two
eggs. Bake in a deep pudding dish fifteen minutes, then
cover with the whites of the two eggs, beaten till very light
with two tablespoonfuls of sugar. Brown in the oven and
serve cold with whipped cream. For. peaches substitute
any other stewed fruit at hand if need be.

Peach Butter.—Peel and pit very ripe peaches and
cook tillthey become a thick marmalade. Then add avery
little sugar and let it set on the back of stone till the fruit
is quite solid. Pack in stone jars while hot and keep cool.

PEARS 107

THE PEAR.

The long-# 4d pear tree bears a fruit which is every
year kecomisug more common and justly prized. In
Southern Euzcpe and Asia, the pear grows wild as a large
shrub, but cultivation has ameliorated and sweetened the
character of the fruit so that it is counted one of the best of
thetemperatezone. Overathousand varieties have been pro-
duced, only acom paratively few of which, however, are known
to the housekeeper. Summer pears are worthless when al-
lowed to ripen on thetree. Plucked when mature and kept
covered with flannel in a dark chamber, the pear becomes
mellow and rich. It is fine as a table fruit, making with
the peach, the plum and the grape, a breakfast or dessert
dish fit for any eccasion, satisfyiog as these combinations
are to the esthetic sense and the palate.

Pears and Cream.—Take ripe mellow pears, peel and
slice them and sprinkle lightly with powdered sugar. Jast
before sending to the table pour over the layers whipped
cream and serve at once.

Pears Stewed.—Select small pears free from knots and
worms, wash them and arrange ina deep kettle and pour
over them enough boiling water to come within two inches
of the topmost. Cover and simmer slowly on the back of
the range. When they begin to be tender, when pricked
with a fork, pour over them half a cup of molasses and half
a cup of brown sugar for every gallon of fruit. Stew till
they are soft but not broken, take them out and pour over
them the syrup. Larger pears may be peeled before stew-

ing.

108 FRUITS AND HOW TO USE THEM.

Pears Baked.—Take larger pears th: n are used in stew-
ing, selecting those of nearly uniform size. Arrange them
in a deep baking-dish, into which pour half a pint of hot
water, in which has been stirred half a cupful of sugar.
Cover witha lid or inverted dish and bake slowly, fre-
quently basting them with the syrup till they are tender.
They are excellent with a dressing of cream.

Pear Tarts.—Cover patty-pans with pie-paste and fill
each with three-quarters of pears, peeled, cored and stewed
in a rich sugar syrup till tender. Preserve the syrup for
pudding sauce. °

Prickly Pears.—This fruit of the cactus is often
brought from Mexico where it is freely eaten. Itis thickly
covered with spines and must be handled carefully, even
when the hand is protected with a napkin. Cut a slice off
the ends, then peel it, cut the pu'p into slices which may be
eaten unseasoned or after dusting with powdered sugar
and flavoring with the juice of an orange.

Pear Klosse.—(A German Dish.) Pare, core and
mince finely half a dozen ripe pears. Mix with them half a
grated nutmeg, two ounces of clarified butter sugar, to taste,
four well-beaten eggs and as much finely grate:} bread to
make the mnixture stiff and smooth. Mould into egg-shape
balls with the bow] of a large spoon, drop thee in boiling
water and simmer halfan hour. Serve on ahot dish with
powdered sugar and a trifle of cinnamon. Send milk
sauce to the table with them.

PLUMS. 109

TH PERSIMMON.

The Persimmon tree of the Atlantic and Southern States
belongs to the ebony family, one member of which bears
the date plum. Its fruit is extremely astringent until aft-
er hard frosts and just before decay, when it is eagerly
sought by those who relish its sweetly insipid taste. The
Japauese persimmon hus for the last two years been nat-
nralized in Florida, and its fruit, greatly similar to a smooth
orange-colored plum tomato, is now marketed in northern
cities. It is eaten raw like the native persimmon.

THE PLUM. °

Some of the most delicious fruit is found upon the plum-
tree, though unfortunately 1tsutters greatly from the attacks
of the curculio. Prof. Gray declares that “the difference
between the cherry and the plum is hard to define,” but in
ordinary experience the later and richer fruit is more
justly esteemed. But for the insects which prey upon it
and the diseases to which it is subject, the plum would be-
come an important fruit food.

Prunes are the dried fruit of ceitain kinds of plums, the
finest of which are called Prunelles. Prunes are exported
from Turkey, Spain and Germany, but the best foreign
fruit comes from Fraice. California now Lids fair not
only to equal but exceed all imported fruit. Year by year
since the process of raising and curing plums approhea

110 FRUITS AND HOW TO USE THEM.

perfection, the California prune is showing its superiority
in point of appearance and flavor. It is much better
cured by the process of evaporation than by the French
method of drying, in which a portion of the flavor is lost.

Plum Pie.—Stew any kind of plums and sweeten the
fruit just before it is taken from the stove. Remove the
pits and pour the pulp into a paste lined pie-plate. Dredge
with flour, cut an aperture in the top crust and bake.
Dredge with powdered sugar and serve cold.

Dried Plum Pies.—Soak dried plums overnight,
stew them gently, and sweeten to taste. VUover a deep pie-
dish or shallow pudding-dish with paste, over which spread
a thin layer of the plums, then athin layer of paste. Add
another layer of plums, cover with paste a second time and
bake.

P.um Roll. —Stew the plums till they are soft, remove
skin and pits, and run them through a voarse sieve. Make
a batter of one cupful of milk and a half cupful of butter,
thickened with flour enough to make a soft paste, and one
teaspoonful of baking-po»wder. Bake in three layers, be-
tween which spread plum sauce. Serve warm or cold.

Plum Dumplings.—Sift three cupfuls of flour with
two teaspoonfuls of baking-powder, and cut into it a heap-
ing teaspoonful of butter, wet with water enough for u soft
dough, and stir in a cupful of plums, either stewed or
canned. Steam in cups set in a pan of hot water in the ov-
en about half an hour. Invert the dumplings on dessert
plates and serve with liquid sauce.

Plum Pudding.—Stew a quart of plums, remove the
pits and pour them, after sweetening, intoan earthen pud-
ding dish. Over them lay a soft biscuit dough or with a
batter made vy a cupful of sweet creain or rich milk, one egg,
and a teaspoonful of baking-powder in flour enough for a
thick batter. Steam one hour or bake half an hour. In-
yert the pudding and eat with hard sauce.

PINE-APPLES. 111

THE PINE-APPLE.

The pine-apple, which comes to such perfection when
properly cultivated, in tropical America, the Bahamas and
South Florida, is, without doubt, destined to havea greater
popularity than it has yet received. When neglected the
fruit is coarse and iough, and it will ke the duty of South-
ern California t®bring the pine-apple to a high degree of
perfection. Itis a perishable fruit; fully one-third of that
which is imported is wasted, but it is too good to remain
undeveloped in hardy qualities.

The pine-upple grows upon a shrub having along narrow
leaf, the whole rising from two to three feet above the soil.
Asitripens the fruit is curiously and beautifully shaded,
andis protected by leaf spines or daggers,several of which
grow from each plant. About 200,000 pine-apples are
annually shipped from Nassau alone.

The natives of Manila manufacture from the leaves of
the pine-apple a beautiful and expensive fabric termed
Pina muslin. Perhaps the value of the fiber may conduce
to the culture of the fruit.

Pine-apple Sauce.—Boil together a cupful of sugarand
three-fourths,of acupful of water and thicken witha dessert-
spoonful of arrowroot, made smooth in a little cold water.
‘ake from the fire, and when cooled a little stir in a cupful
of grated pine-apple, the juice of one lemon and two oran-
ges. Use as a pudding sauce.

Pine-appie an: Potato Pudding.—Press through a
coarse sieve enough parboiled sweet potatoes to make a

112 FRUITS AND HOW TO USE THEM.

pint of pulp, which must be added to a little less than a
half-pint of sugar creamed with an even tablespoontul of
butter and the well-beaten yolks of three eggs. Mix in the
potato sluwly, beating all the while to keep the mixture
light, then stir in one large cupful of new milk, another of
grated pine-apple, half a teaspoonful of vanilla flavoring
and lastly the well. beaten whites of three eggs. Bake in a
pudding-dish in a moderate oven. Serve with cream or
pine-apple sauce. By the same recipe make a banana pud-
ding taking a cupful of chopped bananas in place of pine-
apple.

Pine-apple Pudding, No. 1.—Chop{fing ore can of pine-
appie or as much fresh fruit as will equal a canful in meas-
ure. Mix tog>2ther one half-cupful of fine cracker or biead
crumbs, one ana one half cupfuls of granulated sugar, a heap-
ing tablespoonful of butter, and four yolks of «ggs, the lat-
ter well beaten. Into this latter stir the pine-apple, and
bake. Cover the top with the meringue made with the
whites and three tablespoonfuls powdered sugar, and brown
in the oven. Serve warm or cold with liquid sauce.

Pine-apple Pudding, No. 2.—(The Cook.) Cover the
bottom of a pudding-dish with light puff-paste and place
on ita thin layer of shredded pine-apple. Strew over ita
tablespoonful of sugar, then another layer of pine-apple.
Cover with a crust with a hule eut in the center, and bake
half an hour.

THE POMEGRANATE.

Only a denizen of a warm climate fully appreciates the
pomegranate, which has lately become a familiar sight in
Northern markets. Whoever once learns to like the pome-
granate ever afterwards highly esteems its slightly acid
flavor. Atall times the pomegranate is an ornamental

PRUNES. 113

shrub, whether covered with rich crimson flowers or with
fruit. It grows in all warm countries, especially in the
southern portion of the United States. It is used un-
cooked, most varieties showing an innumerable quantity of
smal] seeds when broken open.

“From splintered cups the ripe pomegranate spilled
A shower of rubies.”

Though indigenous to the Old World the pomegranate
isnow popular through all the Southern States. The rich
deep crimson of its lovely blossoms and fruit makes ita con-
spicuous object when planted either singly or in groups.
When fully ripe the pomegranate is used uncooked or
made into a preserve.

THE PRUNE.

The prune isthe dried fruit of a certain kind of plum, the
finer sorts of which ave called prunelles. France has here-
tofore produced the finest varieties but Turkey, Spain and
Germany also export the fruit. Now, however, California
is acompetitor for the favor of the housekeeper.

Asa mildly laxative fruit requiring but little sweetening
the prune bids fair to become a universal favorite.

The fruit is sometimes dried by artificial heat, but ia
our favored western climate the sunis all sufficient. As
the plum averages ten tons to the acre when the trees
have attained their full growth, which they dothe seventh
year after setting out, it is expected that large orchards of
them will soon come into bearing.

114 FRUITS AND HOW TO USE THEM,

Prunes Stewed.—Wash the prunes and soak them
three hours in a little water. Put them in a saucepan
with enough water to cover them, the same in which they
have been soaked, and to every pound of prunes allow a
small cupful of sugar, three cloves and a stick of cinnamon
or the peel of half a lemon. Simmer, not boil, till the
fruit is quite soft.

Prune Pudding, No. 1.—Soak a pound of prunes
overnight, sweetening them to taste, aod stewin the morn-
ing. Remove the pits and cut the prunes into small pieces.
Beat the whites of eight eggs to a froth and gradually stir
them into the cold prunes, beating all the while. Bake at
once, about twenty-five minutes. When the pudding is
cold itis greatly improved by a dressing of sweet cream,
sweetened and beaten to afroth. Stir up the prunes once
while baking.

Prune Pudding, No. 2.—(Mrs. A. A. Lincoln.) Make
asmall mould of leinon jelly. Boil large selected prunes
slowly until very tender, taking care to keep the skins un-
broken. Drain and placeina glass dish. Braak up the
jelly all about so that it will have the appearance of being
made together. Pile whipped cream (nade as for Char-
lotte Russe, one pint of cream and half a eupful of sugar
flavored with one teaspoonfal cf vanillawhipped together)
over the prunes and jelly.

Prune Custard.--(Mrs. F. Uarkins.) Slowly stew the
fruit an hour and a quarter in a porcelain-lined kettle.
Remove the seeds and skins by hand. and rub the pulp
through a colander or strainer. Huve sufficient juice to
make the pulp quite thin. Return it to the stove and heat al-
mostto boiling. For each pint of fruit stir in two well-beaten
eggs; remove immediately and stir in lemon flavoring or
any tart extract desired. Set away in a mould and serve
with cream.

Prune Pie, No. 1.—Prepare the prune as for custard,
and toeach cupful of fruit add a cupful of thin cream or

QUINCES. 115

rich milk, the yolks of two eggs, well-beaten, and four
tablespoonfuls of sugar. Whip the whites separately,
flavor with pine-apple and cut into it the prune just before
it is putin the oven. Line a pie-dish with thin paste, pour
in the prune, and bake quickly. Over the top spread the
white of anegg, beaten with a tablespoonful of sugar and
also flavored with pine-apple. Return to the oven to
brown.

Prune Pie, No. 2.—Stew the prunes, remove the
stones, stir in two tablespoonfuls of sugar and the same
quantity of currant jelly or sour apple sauce, or a dessert-
spoonful of lemon juice. Dust flour over thefruitand bake
with an upper crust.

THE QUINCE.

This fragrant fruit, so highly valued fur marmaladesand
jellies, is the product of a shrub which made its way west-
ward, wit) so many other’ modern necessities, from the
Levant. The quince shrub,—it never attains any consider-
able size, —-belongs to the order Rosacae, like its cousins the
apple, plum, peach and pear. It is hardy, easily cul-
tivated and the fruit is used for many purposes, even the
mucilagincus seeds being employed in the pharmacy and
forthe arts of the toilet. The aroma and flavor of the
quince are much prized in cooking, especially in making
desserts. Recipes for the use of this fruit will be found
under the head of Jellies, Marmalades, Preserves, etc.

‘Quince Pie.-—Peel, core and stew quinces till so‘t, then
press through a colander. Sweeten to tasie and bake in
one crust. Coverthe top with a meringue made by the
beaten whites of two eggs and two tablespoonfuls of sugar.
Brown sligl.tly in the oven. This is just as good if the fruit
is half apple and half quince.

116 FRUITS AND HOW TO USE THEM.

Quince Honey.—(For Griddle Cakes.) Make a syrup
ot two pints and a half of pulverized sugar and a secant pini
of water and let it boil ten minutes. Then add two quinces
peeled and grated, and boil ten minutes longer.

THE RAISIN.

That dried fruit of sweet grapes known as the raisin is
an important minor adjunct of the cuisine. Formerly
raisins were brought ouly from Sicily, Turkey, Calabria
and Spain, but the rapid development of the raisin industry
ou the Pacific coast js a matter of surprise to allinterested
in the culture of fruit. The domestic raisin, it is nowad-
mitted, is cheaper than the foreign, while also in every way
fresher and better.

The white Muscat grape of Alexandria is the principal
variety used in California. The slips are set out in a
sandy soi] and the vines, though staked at first, are trained
so as to dispense with support and protect the fruit from
the direct rays of the sun. Thestem grows no more than
a yard in height, and underneath the lateral branches hang
heavy bunches of green translucent fruit.

The first crop matures about the middle of August, the —
second ripeus a month later. Three years after planting
the vines begin to bear, but it takes three years in addition
to bring them to full maturity. As the grapes ripen
Chine:e laborers cut off the branches and lay them in
wooden trays measuring five feet square and three inches
deep. These are exposed to the sun in which the fruit
begins almost immediately to ferment. At the end of
from ten to fourteen days the upper half of the grapes
having changed to a deep purple under the chemical rays

RAISINS. 117

of the sun, empty trays are laid upon those that are filled
and their contents inverted to expose the uncured sides
to heat and light. In another week or so they are putinto
“sweat boxes” to equalize the moisture, and removed to
the “cooling house,’’ where they are kept two weeks long-
er. After the clusters are sorted from the loose grapes
the raisins are fully packed in “London Layer” style,
making as choice a table fruit as can be found in any
market of the world. The production inthe year 1888
was nearly 900,000 boxes, which founds ready sale, some
of it in foreign countries.

How to seed Raisins.—Spread a damp cloth on the
table and on it place a bowl for receiving the stoned fruit.
With the raisins on the lefi, a bowl of water in which to
dip the fingers, when they become sticky on the right, it is
easy to squeeze the raisins between the thumb and finger
wiih one hand, and hold the pen-knife which is used to re.
ss seeds with the other. The seeds will drop on the
cloth.

Raisins Stewed.--Scald large raisins in boiling wa:er,
jet them stand ten minutes, then remove the seeds. Boil
them slowly till tender, sweeten to taste, andif any flavorig
desired use lemon juice. They make a nice winter lunch

sauce,

Raisin Pie.—Boil two cups of raisins slowly for an hour
in sufficient water not to have them very dry. When cool re-
move the seeds. Linea pie-plate with paste, over which
sprinkle a scant half cupful of sugar and a tablespoontfual of
flour. Pour in the raisins, cover with an upper crust, and

bake.

Raisin Paffs.—Take one cup sugar, two eggs, one-
fourth cup butter, one-fourth cup sweet milk, one teaspoon-
ful baking-powder, and flour to make a rather thick batter,
one cup raisins, and flavoring to taste. Grease as many
coffee cups as you desire puffs, and fill each half full.

118 FRUITS AND HOW TO USE THEM.

Place in asteamer over boiling water. Serve with sweet-
ened cream.

Raisins and Rhubarb Pie.—Cut rhubarb into inch
lengths and stew as usual, or rather scald in boiling water.
To every cupful of the rhubarb then add half a cupful of
raisins that have been seeded andstemined. Bake as usual
between two crusts after having been sweetened to taste.

Raisins and Rice.—Seed raisins enough to make one
cupful and a half, and let a quart of fresh water come to a
hard boil. Into it stir three-fourths of a cup of rice, very
slowly, and theu the raisins. Boil rapidly twenty-five min-
utes. If there are signs of sticking to the bottom of the
kettle stir care?ully with a fork, but do net break the
grains. When each grainis tender pour o/f the water, if
any is left, turn raisins and rice into the dish in which they
are to be served, stand in a cool oven, uncovered, or on the
back of the stove a few minutes and serve with sugar and
creain. A richer dish is made by cooking the soaked rice
with milk in a double builer.

Raisin and Rice Pudding.—Cook two-thirds of a
cupful of washed rice in a quart of new milk till it is soft.
Then stir in one cupful anda half of milk, one cupful of
sugar, a tablespoonful of butter, one teaspoonful of cinna
mon, and one and one half cupful of seeded raisins. Bake

slowly nearly two hours.
The aboveis only one of many ways in which raisins are

used in puddings.

Raisin Pudding.—Mix together one scant cupful of
butter witn one cupful of milk, three-quarters of a cupful of
molasses, one teaspounful of cinnamon, and half as much
cloves, with flour fora thick batter. Add an even teaspoon-
ful of soda and one pound of seeded raisins. Steam four

hours.

Raisin Pie.—Seed one pound of raisins and boil slowly
one hour in alittle water. Into them stir two tablespoon-

RAsSPBERHIES. 119

fuls of flour made smooth in a little cold water, one cupful
of sugar and the juice of one large lemon with a little of
the grated peel. Bake in two crusts. This amount will
make two large pies.

Raisin Spirals.—Two eggs, one cupful of sugar, one-half
cupful of butter, one cupful of chopped raisins, one half a
cupful ofsour milk, one teaspoonful of soda dissolvedin the
milk, spice to taste, and suffisient flour stirred in to make
the mixture very stiff. Roll out quite thin, cutscripsabout
two inches wide and four long, and roll around the finger
as if curling the hair. Fry in butter till of a delicate
brown. Sprinkle with granulated sugar.

Raisin Cake. —(For others see Miscellaneous.) One cup
of sugar, half a cup of butter, three eggs, half a cup of
sweet milk, one cup heaping fuli of chopped raisins, two
teaspoonfuls of baking-powder, and about two cups of
flour; flavor with nutmeg. Put the butter, sugar, well-
beaten eges and milk together, then stir in the flour and
raisins, The Jatter should be slightly warmed and floured
to prevent sinking to the bottom.

THE RASPBERRY.

Raspberry Buns.—Mix six ounces each of ground rice
and flour, rub in a quarter of a pound of lard, the same of
white sugar, and a teaspoonful of baking-powder. Make
into a stiff paste with the yolk of one egg and a little milk.
Divide into emall balls, hollow each and insert a little
raspbcrry jam, close up neatly and dip into beaten white
of the egg, flatten a little and bake on a tin in a sharp
oven. They will crack during the baking and show the
jam through.

Raspberry Blanc-mange.—Ina scant quart of boiling
new milk stir four tablespoonfuls of corn-starch made
smooth in a quarter of a cupful of milk, and add to it, while
thickening, four tablespoonfuls of sugar. When cooked stir

120 FRUITS AND HOW TO USE THEM.

in half a cupful of the juice from canned raspberries ot
from fresh berries sweetened. Turn into a mould, cool and
Serve with sweet cream. The juice from cherries, berries,
or peaches may also be used to flavor blanc-mange.

Raspberry Pudding, No. 1.—Beat the yolks of two
eggs and stir into a cupful of sugar and a large tablespoon-
ful of butter creamed together. Then add one and one
half cupfuls of milk, the whites of two eggs beaten stiff and
enough flour for a rather thick cake batter, with a heapipg
teaspoonful of baking-powder. Lastly mix in a pint of fresh
raspberries. Bake and eat with berry or any other liquid
sauce, or with custard.

Raspberry Pudding,No.2.—Bail one pint of milk and
into it stir two large tablespoonfuls of wheat flour which
have been made smooth with a little cold milk. Add two
ege’s beaten with half a cupful of sugar. Pour a large cup-
ful of stewed raspberries or raspberry jam over the bottom
of a pudding-dish, pour over the custard and bake. The
same pudding may be baked in pudding-cups. First turn
in a spoonful of berries, then two-thirds fill the cup with
custard. Set the cups ina dripping-pan, pour boiling water
to half fillit and steam in the oven half an hour.

Raspberry Pudding, No. 3.—Boil a pint of rich new
milk or milk and cream, and thicken it with four tablespoon-
fuls of flour (which is always far nicer than corn-starch for
thickening), nade smoothinacupfulandahalfo raspberry
juice. Boil till it thickens, stirring constantly. When stir
in one cupful of sugar and serve cold in ylasses with
whipped cream. Any other fruit juice may be substituted
for that of raspberry.

Raspberry Pie.—Bake in two crusts a large half pint of
well sweetened berries with a fourth o° a cupful of water
mixed with one teaspoonful of flavoring.

Raspberry Short-cake.—Rub three tablespoonfuls of
butter or lard intoa quart of flour, sifted with three tea-
spoonfuls of baking-powder, until itis fine, then add milk

STRAWBERRIES. 121

until itis as soft as it can be rolled out. Handle aslittle as
possible. Make itabout halfan inch thick, bake, and invert
the bottom of the cake for the layer of berries. Pile them
on an inch thick with bits of butter, dredge with sugar and
put over them another crust made and baked like the first.
When cut in sections, pour over sweet cream or whipped
cream. In place of it use a sauce made by creaming to-
gether three times as much sugaras butter, then adding an
egg, white and yolk heaten stiff, and then stirring in, slowly,
halfacupfulof rich milk. It is a substitute for cream.
Strawberry short-cake is made in this manner, also peach
short-cake. The latter fruit is peeled and sliced fine and
sugared. This cake may be eaten warm or cold.

Raspberry Roll.—Cut thin pie paste into square strips,
spread with raspberry jam, roll over, tie at the ends and
bake.

THE STRAWBERRY.

This most delicious berry of all that grows is best served
fresh from the vines with sugar and cream. If the plants
are mulched, as they should be, the fruit needs no washing;
otherwise they should be carefully picked over, placed in a
colander and cold water allowed to run through till the
sand and dust have all passed out. Cap them afterward,
just before serving, and let each person sugar them accord -
ing to taste.

A beautiful dish is mae by filling a crystal bowl with
large crimson selesiel strawberries, served uncappe'l.
They are held by the stems and dipped in powdered sugar,
one by one. A more luxurious way is to heap high a
generous plateful and stand by each a tiny sugar-holder
and cream-jug. It is a fitting concomitant of June roses,
sunshine and greenery.

Itis a mistake to eat the deawocuee with cake or ice-

122 FRUITS AND HOW TO USE THEM.

cream. Under these blandishments its true flavor is
dulled if not lost. A roll ora biscuit with fresh unsalted
butter affords a fitting background for the indescribable
and unapproachable flavor of a fruit which appeals so ex-
quisitely to three senses, those of sight, smell and taste.

Syduey Smith could not help saying “Doubtless God
could have made a better berry than the strawberry but
He never did.” It was a stupid world that did not say it
when the fruit first ripened.

Like all fruit, perfect strawberries are best served entire
and uncooked. Heat injures that fine volatile flavor which
is apart of their individuality. When cream is plentiful
it makes a good change to crush the berries, press them
through a sieve, and beat them into thick sweet cream.
They may be spread upon short-cake and between its
layers. Garnish with a ring of ripe large berries about the
edge and a little pyramid in the center.

It was the true poet and artist who wrote

“O marvel, fruit of fruits, I pause
To reckou thee. I ask what cause
Set free so much of red from heats
At core of earth and mixed such sweets
With sour and spice: what was that strength
Which out of darkness length by length
Peo all thy shining thread of vine,

etting the fieldsin bond as thine,
Isee thy tendrils drink by sips
From grass and clover’s smiling lips,

I see the wild bees as they fare,
Thy cups of honey drink but spare.”

Strawberries and Whipped Cream.—Sift powdered
sugar over a laver of hulled and washed strawberries,
arranged ina deep dish, and cover with strawberries again,
then with suyar, till the dish is nearly filled. This should
be done just befure they are served. Pour over them a
large cupful of cream whipped with the whites of two
eggs and two tablespoonfuls of powdered sugar.

Strawberries and Oranges.—Cover a quart of straw-
berries with powdered sugar, pour over them half a tea-
cupful of orange juice and serve at once. Very delicious.

STRAWBERRIES. 123

Crushed Strawberries.—Where strawberries a~e small
or inferior in appearance they may be crushed, sweetened
ana mixed with the beaten whites of two or three eggs.
Berries and eggs should first be thoroughly chilled on ice,
then served as soon as mixed.

Strawberry Mould.—((tood Health.) Prepare some
strawberry juice by putting fresh berries in a jar and
placing it in a kettle of hot water until the juice flows
freely from the berries, then strain. Have ahalf cupful of
sago soaked for an hour in just water enough to cover.
Boil the sago in a quart of the fruit juice until thick like
jelly. Pour into moulds, put in a cold place, and when
needed serve with sugar and whipped cream.

Strawberry Custard.—Makea boiled custard with the
yolks of five eggs, a quart cf milk, half a cupful of sugar
anda trifle offlavoring. Crushand strain one pint of berries,
mixin half acup of powdered sugar and gradually beat
this into the well-beaten whites of the four eggs with two
or three tablespoonfuls of sugar, according to the acidity
of the fruit. Serve the custard in shallow disbes with
two tablespoonfuls of the float upon each.

Strawberry Short-Cake, No. 1.—Into a pint of flour
sifted with a heaping teaspoonful of baking-powder rub an
even tablespoonful of butter. Stir in milk enough for a
very soft dough, a half pint will be sufficient. It is to be
quickly handled without rolling; flatten it out with the
hand about three-quarters of an inch thick; it will be
double that height when baked. Time, about eighteen
minutes. Take from the oven and cutitin large sections
or squares with a hot knife to prevent heaviness, and tear
each section apart with the fingers. Butter the split sides
and over them spread fresh berries either whole and dredg-
ed with sugar or crushed and sweetened. Pile one section
‘on itsother half and serve with cream if possible, if not
with sauce made as described in Raspberry short-cake.
A good sized short-cake should double this recipe. If
made alittle thicker it can be torn apart while entire.

124 FRUITS AND HOW TO USE THEM.

Invert the top, cover with berries and proceed as before.

Another way is to roll into four thin pieces, fitting each
toa jelly tin. Butter two of them on the tins, very lightly,
and lay a second piece of dough over the first. When
baked tear them apart, butter, cover with berries and pile
one onthe other. This m thod prevents the possibility of
heaviness and insures the short-cake good when cold. A
thin frosting over the top is excellent.

Strawberry Short-Cake, No. 2.—Mix two heaping
teaspoonfuls of baking-powder with one quart of flour.
Beat one egg, mixin two tablesp2onfals of melted butter
and one of sugar, with nearly one pint of new milk, and
stir all together. Make it thin as can be handled, knead
little and bake in two or three pans. Run a hot knife
around the edges, pull apart with the fingers, butter
the split sides, and over them spread fresh berries, either
whole and dredged with sugar, or crashed and sweet-
ened. Pile one section on the other, and serve. if possible,
with cream. The cake should be about three-fourths of
an inch thick before baking, and from fifteen to eighteen
minutes will be time enough.

Strawberry Short-Cake, No. 3. —(Good Health.) Beat
together one cupful of thin cream, slightly warmed, a
tablespoonfal of yeast, andtwosmallcupfuls of flour. Set
ina warm place tillvery light. Add sufficient warm flour to
mix soft. Knead thoroughly for fifteen or twenty minutes.
Divide into two equal portions, and roll into two sheets
about one-half inch in thickness, making the centers a
very little thinner than the outside, so that when risen they
will not be highest in thecenter. Placeiatins, and set in
a warm place until perfectly risen, or until they have
doubled their first thickness. Bake quickly.

Prepnre the fruit by chopping or mashing, if large,
sweeten to the taste, and add a little cream if desired.
Spread one cake with fruit, and cover with the other.

Strawberry Pudding.—Make a jam by mashing fresh
strawberries and sweetening to tne taste. Spread slices of

STRAWBERBIES. 123

light whole wheat bread with the jam, and pile them one
above another in a pudding dish. Pour over the whole
thin cream sufficient to moisten well; cut into pieces and
serve. Asimple custard may be used in the place of the
cream if preferred.

Strawberry Dumplings.—(Table Talk.) Put one pint
of sifted flour into a bowl, rubintoit twoounces of butter,
adda teaspoonful of salt, a heaping teaspoonful of bak-
ing-powder and «ufficient milk to moisten, about one gill;
mix quickly, take out on a board and rolloutintoasheet a
quarter of an inch in thickness, cutinto cakes with around
biscuit cutter, put about three strawberries in each cake,
fold them over neatly and steam about twenty minutes.
While they are steaming make the

Strawberry Sauce.

Beat two ounces of butter to a cream, adding gradually
four ounces or a half cup of powdered suyar, then add
twelve strawberries, one at a time, mashing and beating
until the whole is perfectly light. Ifit has a separated or
curdled appearance, add a little more sugar and stand ina
cold place until wanted.

Strawberry Pie.—Linea pie-plate with thin paste and
set in the oven till nearly baked. Take from the oven and
fill with sugared berries, dredge with flour, cover the top,
diamond-wise, with narrow strips of paste, return to the
oven and finish baking.

126 FRUITS AND HOW TO USE THEM.

THE TAMARIND.

The fruit of this beautiful leguminous tree is delight-
fully acid. Ti is preserved with sugar in the tropics
where alone it is found. A native of Africa and India,
the tamarind grows to the height of sixty feet. In the
midst of its thick foliage gleam white blossoms which soon
turn yellow and ripen into fruit pods from three to six
incheslong. Insideofthe hard shell is the pulp containing
seeds. The pulp, which is acid and juicy, is used for a
cooling laxative drink.

Tamarinds may be kept by stoning them and packing in
layers in glass jars, spreading each layer with fine white
sugar. Cover with sugar and seal xp tight.

MISCELLANEOUS.

a
J

_ MISCELLANEOUS.

Fruit Soup.—(Philadelphia Cook Book.) One pint of
eran berries or currants, two quarts of water, one teacupful
raisins, one cupful dried apples, one teacupful dried pears,
two tablespoonfuls corp-starch, one half pound of sugar; cut
the apples and pears into small pieces, cover with lukewarm
water and soak ove hour. Stem and seed theraisins. Put
the cranberries or currants into the water and boil fifteen
minutes, then press them through a sieve. Return to the
soup kettle and add the pears, apples, and raisins; boil all
together one hour. Moisten the corn-starch with a little
cold water, add it to the boiling soup, stir constantiy until
it thickens, add the sugar and serve.

Fruit Rolls.—Take bread dough ready for the oven and
roll it thin, spread thinly with butter, sprinkle with cur-
rants, seeded and halved raisins, sugar, and a little cinna-
mon, cut intothree inch wide strips, an droll up like jelly-
cake. Lay them flat in a baking-tin or pan, coverthem, set
in a warm place and bake when light. They should be
eaten within three or four days.

Ambrosia.—Slice pine-apple very thin, or pick it apart
from the center with a fork, sprinkling it thickly with
sugar, and cover the top with grated cocoanut.

Berry Cobbler.—Filla deep pie-plate of earthenware
with berries of any kind, cherries or other fruit, dredge
with sugar and pour in a little cold water if the fruit is not
very juicy. Cover the whole with a light pie-paste much
thicker than usual, or with biscuit crust, prick with a fork
and bake three-fourths of an hour. If the fruit is hard let
it simmer half an hour ontthe top of the stove before making
the crust. Served either warm or cold the crust should be
cut in sections and these inverted on dessert plates before

128 FRUITS AND HOW TO USE THEM.

piling on the fruit. It isa good way to dispose of fruit that
is not perfectly ripe.

Berry Mush.—Simmer a quart of berriesin a pint of
water, sweeten to taste, and stir in a heaping teaspoonful
of corn-starch, wheat flour or arrowroot to give the berries
consistency. Serve cold with cream. If made stiffer the
mush can be cooled in moulds for a summer dish.

Fruit and Bread Dessert.—Heat any kind of fruit,
either fresh or canned, boiling hot and sweeten to taste.
Butter thin slices of bread with which line the bottom of a
deep dish and cover it with the hot fruit. Add other slices
of bread and a layer of fruit until the dish is full, having
fruit cop the top. Eat while it is warm.

FEraié Whip.—Sweeten to taste either strawberries, rasp-
berries, nectarines or peaches, mash the fruit and to every
quart allow the whites of four eggs well beaten. Set on the
ice and serve with or without cream.

Jellied Fruit.--Make a stiff jelly with isinglass as di:
rected upon the label. Ii berries are to be used or any
juicy fruit, mix the expressed juice with the isinglass, in-
stead of water. In a fancy mould or a pyramid pour in
two inches of jelly, then a layer of the fruit, when the jelly
has set. Add more jelly and fruit and when cold serve with
cream. Peachescutin halves are fine, so are all kinds of
berries. Peaches should be peeled aud pitted.

Fruit and Sago.—Soak a teacupful of sago half an hour
fa a teacupful of cold water and boilit tillitis clear, adding
just enough water to cover it. When it is transparent pour
a little into a mould which has been wet, then put in afew
tablespoonfuls of stewed apricots, berries, preserved cher-
ries, peaches or plums, and after that more of the sago, and
alternate with the fruit. Set on the ice and turn from the
mould when served, as it will become a solid jelly. Serve
with real or mock cream or boiled custard.

Fruit Toast,—Toast nicely slices of stale breag, butte

MISCELLANEOUS. 129

them thinly and pilein a broad, shallow serving-dish. Over
thein pour stewed fruit, such as raspberries, huckleberries,
or blackherries. Canned fruit is as goodasfresh. Fruit of
any kind must be sweetened to taste. Cover with an old
plate and set forafew moments in a moderate oven, to
allow the juice to soak the toast. Serve hot.

Fruit Pot-Pie.—Butter a deep cooking-dish and putin
the bottcm a pint of berries or more, fully half that will be
used. Make a light biscuit dough and pat it into a round
and lay it on the fruit. Pile the remainder of the fruit on
the dough and sprinkle with sugar. Set the kettle over
a slow fire and into one side pour enough boiling water to
nearly cover the pie. Cover closely and boil g2ntly twenty-
five minutes. Slide the pudding on a platter and serve with
liquid sauce. 3

Fruit Cake, No. 1.—Beat three eggs till light, cream
one cup of sugar and one of butter, and mix with the eggs;
stir in one cup of molasses and one of sweet milk, then four
cups of flour and a trifle oyer (a little more than one quart),
then one rounded tablespoonful of baking-powder, a tea-
spoonful each of spice, cassia, and cloves, and lastly one half
pound of seeded raisins, the same quancity of Zante currants
and a few thin slices of shredded citron. This will make
two good sized loaves. Bake in a slow oven.

Fruit Cake, No. 2.—Beat together the yolks of three
eggs and the white of one, add one cup of creamed butter
with one cup of brown sugar. Stir in one cup of niolasses,
one teaspoonful each of cloves and cinnamon, three cups
of flour and three teaspoonfuls of baking-powder. At the
last stir in one pound of seeded raisins warmed and floured,
and one pound of shredded citron. Bake two hours in a.
slow oven. Frost with the tworeserved whites beaten with
one cupful of powdered sugar and one teaspoonful of corn-
starch.

Fruit and Blanc-Mange.—Boil for a few minutes five
rounded tablespoonfuls of dissolved corn-starch in a quart

130 FRUITS AND HOW TO USE THEM.

of milk. Pour it immediately overa quart of ripe peaches
peeled, quartered and thickly sprinkled withsugar. It
isto be eaten cold. In place of peaches use berries, mel-
low pears, apples, jam of any kind or stewed quinces, plums
or cherries.

Peach-Blossom Cake.—One cupful of powdered sugar
and half a capful of butter, creamed together, half acupful
of sweet inilk; beat the whites of three eggs to a stiff froth,
stir butter, sugar and milk thoroughly together, add the
whites, and lastly a teacupful of flourin which one tea-
spoonful of baking-powder and one half a teaspoonful of
corn-starch have been sifted. Flavor with lemon or peach,
Grease cake-tin and line with paper. Bake in a moderate-
ly quick oven, and when a straw will pierce the cake with-
out sticking, take from the oven and sandwich with finely
grated cocoanut and pink sugar. Frost sides and top with
clearicing, and sprinkle this with powdered pink sugar.

Jam Roli.—Beat three yolks of eggs light with one cupful
of sugar, then a tablespoonful of milk and the stiffly beaten
whites. Stir in onecupful of flour and a heaping teaspoon-
ful of baking-powder. Bake in long shallow tins, spread
with jelly and roll up and tie the ends while warm. Serve
in thin slices. i

Fruit Flummery.—Line a glass dish with thin sponge,
or any other kind of plain cake or withiady’s-fingers. Over
the pieces, just before serving, pour a plain thin boiled
custard made with the yolks of three or four eggs. Upon
that spread a layer of peeled and sliced oranges, pears,
plums, peaches, fruit sauce of any kind, such as jam, jelly
or marmalade. Cover this with the whites of the eggs beat-
en with pulverized sugar to a stiff froth, and eat at once.

Fruit Tarts.—Line small round or scalloped cake-tins
with paste rolled thin, and bake. Just before serving, at
breakfast, luncheon or tea, fill with any kind of stewed
fruit, such as strawberries, raspberries, cherries, currants,
plums or years. Sprinkle with sugar and serve with or
without cream.

MISCELLANEOUS. 121

Snowfruit.—Slice apples, peaches or pears, and scatte:,
between the layers, fresh grated cocoanut aud sugar. Ber-
ries of any kind may be used instead of larger fruit. Frost
the top lightly with cocoanut and sugar. Eat with or with-
out cream.

Evaporated or dried fruit.—This can be made most
palatable if it is swelled in water overnight before cooking.
It needs a thorough washing in twe or three waters, then
let it steep on the back of the stove till inorning. Add more
water if necessary, and when the fruit is soft throughout
let it cook slowly till it seems perfectly tender. Evaporated
apples should be pressed through a colander to render them
perfectly smooth. Sugar ought not to be added till just as
the fruit is ready to be taken from the fire. A littie lemon
juice and peel, those ever-ready givers of flavor, may be
used where the [ruit seems flat and tasteless. A few Zante
eurrants well washed and soaked or raisins heighten the
taste of an insipid fruit, not otherwise. They should be
steeped with it. To preserve theshape. and, it must be said,
to perfectly preserve the flavor, wash and simmer rapidly
till itis tender. It should he clesely covered with agate or
earthen.

French Pancakes with Jelly.—Six eggs, two cupfuls
of flour, one sultspo%niul of salt, two tablespooufuls of sug-
ar, the grated rind of alemon. Beatthe whitesand yolks of
the eggs separately. Add one pintof milk and stir with
otheringreJlients. Lastly, add one tablespoonful of melted
butter. Butter a frying-pan, pour in a ladleful of batter,
and fry quickly; then spread on the cake a teaspoonful of
melted currant-jelly, and roll up. Serve six cakes at atime.
Any kind of jelly may be used.

Fruit Fritters.—Soak a teacupfnl of fine bread crams
in a cup of hot milk till they are very soft, then stir ina t&-
blespoonful of flour wet with two tablespoonfuls of cold
milk. Boil tillit thickens, stirring to prevent lumps. To
this add the well-beaten yolks of three eggs, when it is suf-
ficiently cool, then half a teacupful of jelly or jam, or small

132 FRUITS AND HOW TO USE THEM.

berries, and lastly the well beatez whites. Fry at once in
hot fat.

Fruit Dumplings, No. 1.—Into one pint of flour sift
one heaping teaspoonful of baking-powder, and rub into it
one rounded tablespounful of shortening, either beef snet,
drippings or butter, making itas fine as pins’ heads. Into
it stir with a spoon a scant teacupful of water or enough,
according to the flour, to make a thin batter; if too thick
it willbe heavy. Have ready in a shallow saucepan or
earthen dish one pint of stewed fruit of any kind, either
apples, berries, cherries, peaches or plums, into which
drop the batter, spoonful by spoonful. The fruit may be
fresh or canned, but must not be too juicy, and must be
boiling rapidly. When the batter is dropped into it, it will
run together into one mass. Cover at once and closely, and
let it boil, without raising the cover or lifting itfromits place
for twenty minutes. If perfectly prepared the crust will be
light and spongy. Dish immediately into dessert plates and
serve, as delay may cause the dumpling tofall. It must not
be mixed tillitis cooked. If there is superfluous juice, use
it in making a liquid sauce for the dumpling. Where milk
is used in place of water in its preparation, no shortening is
needed.

Fruit Turn-overs.—(H. Annette Poole.) For the crust
take one cupful of milk, one egg, one healf-cupful of sugar,
shortening the size of a small walnut, one scant teaspoon-
ful of soda and two of cream of tartar, add flour and roll
out about an eighth of an inch thick. Cutout aslarge asa
saucer, put a spoonful of fruit on one half, turn the other
over it, leaving arim around the edge which is to be wet
and turned over. Bevery careful to press the edges to-
gether to prevent the escape of the fruit. Crimp the edges
wigh the fingers, place carefully in fat so hot that a bit of
the dough rises immediately in it, and turn them carefully
as soon as they rise tv preveat them from burstiag open.
Brown them evenly, turning as necessary, and be sure that
the crust is done before lifting them out. They may be
tried with a small-tined fork which should come oui clean.
The fruit should be very thick that the juice may not run

MISCELLANEOUS. 185

out of the pies. These turn-overs are ,ood made out of tart,
dried or evaporated apples, properly soaked, stewed and
seasoned.

Fruit Stewed.—Peaches, greengages, plums and apri-
cots are to be neatly peeled and stoned and laid in a sauce-
pan with a pint of cold water te a quart of fruit; over it
distribute a proper amount of sugar, and just before the
fruit comes to a boiiskim well. Stir from the bottom of
the saucepan with a wooden spatula to prevent burning,
and take from the fire when tender, keeping them closely
covered to retain the flavor. When it is desired to retain
the skins prick them with a large needle and plunge into
boiling syrup.

Syrup for preserving Fruit.—To seven pounds of
granulated sugar add five pints of cola water; stir till well!
heated but do not letit boil. Set aside to use in canning
fruits or stewing them: for sauce.

Fruit Pies and Tarts.—(Alessandro Fillipini.) The
chef of Delmonicoin his book “The Table’? directs that
piesand tarts of peach, apricot, pear, plum, cherry,
huckleberry, gooseberry, currant, pine-apple, cranberry,
strawber1y, raspberry and blackberry shall be made in the
following manner: After liui:g the bottom of the pie-dish
or tart-mould with paste in the usual way, cover it with a
thin layer of apple inarmalade (or apple-sauce) over which
arrunge the fresh fruit above the apple. Then dust with
powdered sugar and bake in a moderate oven twenty
minutes. Atthe end of that time draw them to the oven
door and sprinkle the edges lightly with sugar, then leave
them in the closed oven two minutes to allow the sugar to ,
melt thoroughly. Remove them from the fire, put to cool
for twenty minutes, and then spread evenly over the fruit
one and one-half ounces of apple jelly. Strawberries,
raspberries and blackberries are strewed uncooked over
the marmalade baked in paste, and over that spread a
layer of the apple jelly.

ere FRUITS AND HOW TO USE THEM.

FRUIT PUDDINGS.

Fruit Puddings.—All plain puddings are greatly im-
proved by spreading over them, after baking, a thick layer
of jam, jelly, or the pulp of stewed fruit. Cover the top
with a meringue made by beating the whites of one, twoor
three eggs with as many tablespoonfuls of sugar, and then
returning to the oven just long enough to brown lightly.
The frait converts an insipid dish into one which recom-
mends itself to any palate. Puddings of simple rice or
bread are in this way made pleasant to both sight and
taste. Frequently the necessity of rich steaming sauces
which are both extravagant and unwholesome are thus ob-
viated. It is impossible to describe the many changes
which may be rung from the apple, cherry, berries of all
kinds, peaches, plums, quinces, and cocoanuts, but which
any intelligent housekeeper can vary according to wish and
time. Ifjams and jellies are put up with less sugar thau
usual, that is a little less than pintand pound, the result will
be more agreeable than where the old measure is adhered
to. Ina dark, dry, cool cellar such fruit will keep equally
well, especially if canned.

Fruit Pudding, No. 1.—Pour one quart of boiling
milk over three-quarters of a pound of bread-crumbs add
six tablespoonfuls of sugar, one tablespoonful of butter,
three eggs, well-beaten, and half a teaspoonful of extract
of vanilla. Put two cups of strawberry, raspberry or peach
jam into a mould, pour in the batter and ste.m for two
hours. Cover the mould while steaming. It makes a de-
licious dessert.

Fuuit Pudding, No. 2.--Mix together one cup of mo-
lasses, one cup of chopped suet, one of milk and three of
flour with two teaspoonfuls of baking-powder, one large

MISCELLANEOUS. 185

cupful of seeded and chopped raisins and the same quanti-
ty of Zante currants. Season with nutmeg. Steam three
hours. Serve with any favorite liquid sauce.

Fruit Pudding, No. 3.—Into one quart of scalded
milk stir two rounded tablespoonfuls of Indian meal, two
tablespoonfuls of flour, one tablespconful of butter and
two-thirds of a cupful of molasses. Let it thicken, stirring
all the while to prevent burning. Pour it into a buttered
pudding-dish and stir in a large cupful of seeded raisins
and a teaspoonful of ginger. Set in a moderate oven and
occasionally stir un from the bottom. At the end of half
an hour stir in a teacupful of cold milk, or more if it
seems needed. Bake, without stirring, half an hour longer.

Fruit Pudding, No. 4.—Soak one cup of stale bread-
crumbs in one pint cf hot milk; add ove tablespoonful of
butter, one cuptul of sugar, one saltspoonful of sait, and one
saltspoonful of spice. When cool, add three eggs, well
beaten. Add two cups of fruit, either chopped apples, rai-
sins, currants, canned peaches, or. apricots,-— one, or a mixt-
ure of two or more varietiex. When using canned fruit
drain it from the syrup, and use the latter in making a
sauce. Vary the sugar according to thefruit. Turn into a
buttered pudding-mould and steam two hours.

Fruit Minute Pudding, No. 5.—Measure out one
quart of rich new milk, reserving half a pint in order to
wet five large rounded tablespoonfuls of sifted flour. Heat
the larger portion of the milk, together with one even cup-
ful of sugar, to a boil in a farina kettle, and turn the hot
mixture gradually over the cold milk and flour, stirriny all
the while to prevent lumps. Return it to the kettle and
cook it till it thickens, which will be about ten minutes
after it begins to boil. Take it off the stove and beat while
itis cooling. When half cold add sliced bananas, or whole
strawberries, whortleberries, raspberries, blackberries,
sliced apricots or peaches. Serve ice cold. The amount
of fruit will be determined by the taste of the naker.

A delicious variety of the same pudding may be made by

136 FRUITS AND HOW TO USE THEM.

leaving out the fruit and replacing one-half pint of milk
by the same quantity of strong coffee. Again, a chocolate
pudding may be substituted by using one square of choc-
olate with the quart of milk and cooking it just as for the
fruit pudding but minus the truit.

Fruit and Cake Pudding, No. 6.—In a buttered pud-
ding-mould put a Jayer of fine cracker-crumbs or plain
eake; if the former moisten these with milk, then a layer
of jam and a layer of cake crumbs. Over this strew
grated or desiccated cocoanut, and over all stale cake-
erumbs. Steam the pudding two hours. Eat with sweet
cream.

Fruit Pudding, No. 7.—Line a baking-dish with a
light puff paste and over it strew a layer of shredded ‘pine-
apple. Sprinkle with powdered sugar and add a layer of
thinly sliced oranges, seeded and sugared. Continue with
bananas and repeat the layers of these three fruits till the
dish is full. Cover with paste and bake to a light brown.

Fruit Pudding, No. 8.—Cut in slices half a pound of
any kind of stale cake, sponge is best, and soak an hour in
wariu milk, then beat up lightly adding a large teaspoon-
ful of butter if sponge cake is used, one well-beaten egg,
yolk and white separate, and a dessertspoonful of sugar.
The whole should be slightly thicker than ordinary cake
mixture. At the last stir in a large tablespoonful of
quince or orange marmalade, or chopped pine-apple, peach,
cherries, berries, apricots or plums, and bake in a buttered

“ pudding-dish in a moderate oven. If desired a meringue
can be poured over the top, made by beating the whites of
two eggs and two tablespoonfuls of powdered sugar to a
stiff froth. When the pudding is dune cover with the mer-
ingue, return to the oven, and brown slightly. In this case
use the beaten yolks of the two egys for the pudding.

Fruit Pudding, No. 9.—Cover the bottom of a but-
tered pudding-dish with crumhs of plain, stale cake mixe1
with cracker-crumks, and moisten thein with a little milk.

MISCHLLANEOUS. 187

Over this put a layer of citron, seeded raisins and figs, can-
died cherries, bits of marmalade or berry jam, and a few
blanched almonds cat in quarters. On this strew another
layer of crumbs, and over the whole pour a custard made
with two cups of milk, three eggs and three tablespoonfuls
of sugar. Cover it and let it soak half an hour, then set in
hot water in a large dripping-pan and bake half an hoar.

Fruit Pudding, No. 10.—Cream two-thirds of a cup-
ful of butter and two heaping cupfuls of sugar, and stir in
four eggs beaten light, yolks and whites together. Mix in
three-fourths of a cupful of milk, two teaspoonfuls of lem-
on juice, one and one-half cups of flour, two even teaspoon-
fuls of baking-powder, one cupful of seeded raisins and
half a cupfvl of currants, both warmed and rolled in four.
Steam three hours.

Fruit Pudding, No. 11.—To one quart flour, four
eggs, one cup of butter, one teaspoonful soda, two tea-
spoonfuls cream of tartar, add sweet milk enough to make
a stiff batter. Then stir in two cupfuls of seedless raisins
or dried cherries, and bake.

Fruit Pudding, No. 12.—Soak one cup of stale bread-
erumbs in one pint of hot milk, add one tablespoonful of
butter, one cup of sugar, one saltspoonful of salt, and
spice to taste. When cool add three eggs well beaten.
Add two cups of fruit, either chopped apples, raisins, cur-
rants, canned peaches, or apricots,—one, or a mixture of
two or more varieties. When using canned fruit, drain it
from the syrup and use the latter in making a sauce.
Vary the sugar according to the fruit. Turn into a but-
tered pudding-mould and steam two hvurs.

Fruit Pudding, No. 13.—Stir two tablespoonfuls
thick cream in a pint of buttermilk, add a scant teaspoon-
ful soda, a teacupful of sugar, and enough sifted flour to
make a smooth, light batter. Butter a tin basin and place
in it fruit of any kind to the depth of an inch or more; add .
sugar to taste and pour the batter over it. When it is

138 FRUITS AND HOW TO USE THEM.

baked, turn it bottom side upon a large platter, and serva
with sweetened cream.

Fruit Pudding.—(Queen of Puddings ) Soak one pint
of stale bread-crumbs in one quart of rich new milk for half
an hour, then stir in one cup of sugar and the yolks of three
eggs beaten togeiher. Mix in one heaping teaspoonful
of butter and beat all together thoroughly. At the last add
the juice and grated yellow peel of one lemon. Bake half
an hourin a moderate oven. Beat the whites of three
eggs light with as many tablespoonfuls of powdered sugar.
Draw the pudding to the mouth of the oven and spread
over it a layer of jam, jelly, marmalade or fresh fruit
mashed and sweetened, and over that spread the meringue.
Let it brown in the oven a few minutes with the door open,
and serve warm or cold.

Jam Turn-overs.—RolJl paste four inches long and
nearly three in breadth—it should be an eighth of an inch
thick—and on each lay aspoonfulof jam marmalade orany
kind of stewed fruit drained of its juices. Turn the edges
over and press them lightly together, wetting them very
slightly, and bake in a moderate oven. Dredge with
powdered sugar or cover with soft icing and serve.

Fruit Manioca Pudding.—Pour one quart boiling
water over one half cup of manivca,stirring to prevent lump-
ing, then mix in three cupfuls of strawberries, raspberries,
huckleberries, or sliced peaches, with a scant cupful
of sugar. Add one or two well-beaten eggs, and bake slow-
ly about an hour. Serve with cream and sugar. A cup-
ful cf fruit juice may be used in place of the fruit.

Berry and Rice Padding.—Soften cold boiled rice
in the proportion of two cupfuls of milk to two of rice,
stirring till all the lumps are dissolved, add three eggs, well
beaten, a teaspoonful of butter, a scant cupful of sugar,
and lastly two cupfuls of raspberries, blackberries, pitted
cherries or chopped apple. Bake slowlyin a buttered pud-
ding-dish one hour.

MISCELLANEOUS, 189

Fruit and Tapioca Pudding.—Soak one enpful
of tapioca in two quarts of water overnight after wash-
ing it well, and in the morning cook in a farina kettle till
it issoft and transparent. Sweeten slightly and turn it
into the dish in which it is to ba served. Over the taping.
turn a tumblerful of jam, jelly or stewed or canned fruit.
It may be berries, cherries, plums, pears, pine-apple,
peaches or quince, or twoor three kinds mixed, anything
left from cans or tumbiers that are half used. Mix with.
the tapioea, stirring from the hottom, and serve with sweet
cream. It makes an easily made and delicious dish.

Fruit and Tapioca.—Wash half a cupful of tapioca in
several waters;soak, and in the morning cook till it begins
tosoften. Then add to it oneand one half cupfuls of jelly,
jam or marinalade, and sugar to taste, and cook tillitis soft.
Stir in the beaten whites of three eggs, and turn into a
mouldto harden. Serve with cream or a thin custard
made with the yolks of three eggs.

Jelly Pudding.—Two cups very fine stale biscuit or
bread-crumbs, one cup rich milk, five eggs, beaten very
light, one-half teaspoonful soda, stirred in alittle water, one
eupful jelly, jam, or marmalade. §Scald the milk and pour
over the crumbs. Beat until half cold, and stir in the beat-
en yolks, then whites, finally thesoda. Fill large cups half
full with the batter, set in a quick oven and bake half aa
hour. When done turn oat quickly; with a sharp knife
yaake an incision in the side of each, pull partly ogen, and
puta liberalspoonful of the conserve within. Close the
slit by pinching the hedges. Eat warm with sweetened
cream.

English Plum Pudding.—(A two guinea Prize Plum
Pudding selected out of five hundred recipes.)
1 pound of raisins,
1 pound of finely chupped suet,
3 pound stale bread-crumbs,
4 pound brown sugar,
Grated rind of one lemon,

140 FRUITS AND HOW TO U:E THEM,

} pound of minced candied orange peel,
+ pound flour,

1 pound of currants,

4a nutmeg grated,

5 eggs.

Clean, washand dry the currants. Stone the raisins. Mix
ull the dry ingredients well together. Beat the eggs (here
it is directed to add one half pint of brandy, for which the
same quantity of sweet cider may be substituted, or fruit
juice of any kind), then pour them over the dry ingre-
dients and mix thoroughly. Pack into greased small
kettles or moulds (this willmake about six pounds), and
boil for six hours at the time of making and six hours when
wanted for use.

Fruit and Bread Pudding.—Cut a small stale loaf of
breadinto very thin slic2s and butter them lightly. Into
the bottom ofa large pudding-dish, buttered, put a layer
of bread, then a handful of currants and raisins. the former
must be washed and dried, the latter stoned aad chopped.
Over this put a second layer of bread and then fruit.
Make a custard of four eggs, t vo and a half cupfuls of milk,
four tablespoonfuls of sugar, and pour over the’ bread
and fruit. Cover and let it stand half an hour to soak the
bread, then bake in a moderate oven forty minutes.

FRUIT SAUCES: FOR PUDDINGS.

Banana Sauce.—Make a syrup of one cupn*ul of sugar
and one half a cupful of water, and boil; thicken it with
one even tablespoonful of corn-starch, made smooth in a
little cold water, and stir in one heaping teaspoonful of
butter. Mash one large ripe banana and beat into the
sauce, which should be used as soon as itis cool. In the
same way make asauce of raspberry, currant, or straw-
berry, using either fresh or canned fruit. If there is much
juice thicken it with arrowroot or corn-starch, and sweet-
en it to taste, add butter in due proportion.

MISCELLANEOUS. 141

Jelly Sauce.—Beat the whites of three eggs to a stiff
froth, gradually adding one half cupful of powdered sugar.
Soften one half cupful of jelly, either currant or any othez,
on the back of the range and beat that into the eggs. Theu
beat in one half teacupful of sweet cream and serve at
once.

Lemon Sauce.—Wet one heaping tablespoonful of
flour with two of cold water toa smooth paste and stir it
into two cupfuls boiling water. Stir tillit thickens. Beat
together two-thirds of a cupfui of sugar and a heaping tea-
spoonful of butter with one egg, yolk and white together,
and pour over these ingredients the eooked paste, stirring
constantly for one minuie or till the sugar is melted and
egg scalded. Set back on the stove and mixin the juice of
cone large lemon and half the grated peel or the juice of two
smal) lemons.

Orange Sauce.—Orange sauce is made like lemon sauce
except that a little more flour is needed to thicken as more
orange juice is needed for flavoring. Two oranges will be
none too many.

Peach Sauce. — Boil one cup of new rich milk in a small
saucepan set in a larger or in asmall, farina kettle, and
thicken it with one tablespoonful of flour, made.smooth in
a little cold milk. When it thickens mixin one egg beaten
with two-thirds of a cup of sugar and stir till the egg is
cooked. Thentakefrom the stoveand stir it into two-thirds
cf a cup of very ripe peaches, pared, and pressed through a
colander, or the same quantity of stewed or canned
peaches likewise mashed and sifted. Beat well and set on
the ice tillcold. If the fruit used is already sweetened use
only half a cup of sugar. Apricot sauce is made in precise-
ly the same way.

Raspberry Sauce.—Stir one tablespoonful of butter to
a vream and beat in a heaping cupful of sugar, the juice of
one small lemon and lastly one cupful of fresh raspberry

142 FRUITS AND HOW TO USE THEM.

juice, or raspberry jam. Beat together, chill on ice and
serve with fruit pudding. In thesame way make any kind
of fruit sauce.

Strawberry Sauce, No. 1.—Rub to a cream one large
spoonful of butter and one cupful of sugar. Mix in the
stiff beaten white of one egg and one half pint of mashed
strawherries.

Strawberry Sauce, No. 2.—Beat together one cupful of
sugar and one tablespoonful of butter and stir into one cup-
ful of boiling water. Then stir in one level tablespoonful of
flour, made smooth in three of milk, and let it thicken.
Pour the whole over one quart of strawberries mashed
through a colander. Beat welland heat, but not buil the
sauce, if itis desired hot. Oue pint of canned strawberries
mnay be used instead of the fresh.

Raspberry or currant sauce may be made in the same way.
For currants take a little more sugar.

SAUCES FOR GAME.

Jelly Sauce for Game.—Cut a small onion into thin
slices and fry in a piece of butter as large as an English
walnut untilitis brown. Then adda teaspoonful of flour
stirred in smoothly, two bay leaves, one dessertspoonful of
vinegar or one teaspoonful of lemon juice, and lastly
half a cupful of currant jelly.

Currant Sauce for Game.—Mash six quarts of ripe
vurrants,add the juice and grated peel of three large or four
small oranges, discarding seeds. Stone one quart and one
ha f of raisins, chop fine and add to currants and oranges.
Cook slowly two hours, then add six pounds of granulated
sugar, stir and-cook slowly three-fourths of an hour.
Pack in jars of glass or stone.

MISCELLANEOUS. 143

FRUIT FILLING FOR LAYER CAKE.

To the almost numberless ways of concocting fruit fill-
ing for layer cake woman’s inventive genius is constantly
adding new recipes. Fruit is grated, mashed, stewed and
made into jellies and marmalades for this sole purpose.
A favorite method is to incorporate the result with icing.
Any plain cake may be taken as the base of Jayer cake, as
for instance, the following :

Cake for Filling,No. 1.—(Marion Harland ) Three eggs,
one cup of sugar, butter the size of an egg, one cup of flour,
one teaspoonful of cream of tartar and half ateaspoonful of
soda. Bakein jelly tins and spread with jelly or filling.

Cake for Filling,No. 2.—Cream one cupful of powder-
ed sugar and one tablespoonful of butter,)and mix in the ©
well-beaten yolks of three eggs, then the stiffly beaten whites
then three-fourths of a pint of flour, alternately with half a
cupful of milk, and lastly one heaping teaspoonful of baking-

powder.

Almond Filling, No. 1.—Boil half a pint of cream.
While it is heating mix a teaspoonful of four with a table-
spoonful of cold milk and stirinto the yolks of three eggs,
-beaten with two heaping tablespoonfuls of sugar. Stir the .
whole into the boiling cream and cook till thick. Then
mix in haifa pound of tlanched and chopped almonds and
spread between the layers. Flavor theicing with almond
extract.

Almond Filling, No. 2.—Take one pint of sweet cream
adavold. Whiptill very light wi‘): an egg-beater. Blanch

144 FRUITS AND HOW TO USE THEM.

and chop a pound of almonds. Stir into the sweetened
whipped cream, and put on the top and between the lay-
ers.

Almond Filling, No. 3.—Blanch a pound of almonds,
reserve a dozen and chop fine the rémainder. Beat the
whites of three eggs, adding gradually a scant cup of pow-
dered sugar. When stiff enough to stand alone save out
enough to ice the top of the cake and mix the chopped al-
monds with the rest. Spread this between the layers and
cover the top with the reserved portion. Split in two the
dozen whole almonds and arrange in a garland in the icing
while soft.

Apple Filling.—Peel and grate two large sour apples
and flavor with extract of lemon or lemon peel. Stir in
one well-beaten egg and one cup ofsugar, whip it well, then
letit simmer in a granite saucepan five minutes, or till it
thickens. Iftoo thin stir in one dessertspoonful of flour,
made smooth in a little cold water.

Banana Filling, No. 1.—To five or six peeled and
mashed bananas add the juice of one lemon and haifa cup
of sugar.

Banana Filling, No. 2.—Make an icing as directed in
Almond filling, and into it stir two finely mashed bananas.
It will be enough for two layers. Usedouble the number
of bananas for four layers, and so on. Garnish the top with
thin layers of the fruit if it is to be eaten immediately,
otherwise simply cover it with icing.

Chocolate Filling, No. 1.—Scrape or grate one square
of Baker’s chocolate aid mix with one cupful of sugar. Stir
it very slowly intoa half-teacupful of boiling milk, then
inix in the slightly beaten yolks of two eggs. Stir well and
simmer ten minutes. When cooked flavor with half a tea-
spoonful of vanilla and spread between the Jayers.

MISCELLANEOUS. 145

Chocolate Filling and Icing, No. 2.—Scrape two
squares of chocolate, mix withone cupful of brown sugar
and melt in a small cup over a tea-kettle of boiling water.
Beat the whites of three eggs to a stiff froth, flavor with a
teaspoon‘ul of vanilla, and carefully mix in the chocolate.
Beat well, and spread between the layers and upon the top.
Should it harden too rapidly rewarm over boiling water.

Chocolate Filling, No, 3.—Scrape two squares of
ehocolate into one half cup of milk, add three heaping
tablespoonfuls of sugar and boil tillthick. Spread between
and upon the layers.

Cocoanut Filling, No. 1.—Boil together two cupfuls
of powdered sugar and half a cupful of water till it snaps
when dropped in cold water, then beat in slowly the stiff
beaten whites of two eggs anda teaspoonful of lemon juice
or vinegar. Beat till cold, then mixin four tablespoonfuls
of grated or desiccated cocoanut and spread between the
layers. Strew the top with grated cocoanut mixed with
half the quantity of sugar. A filling not so rich is made by
the recipe given in Almond filling.

Cocoanut Filling, No. 2.—Make a soft icing of the
whites of three eggs and pulverized sugar, with which cover
each Isyerthickly. Over it spread fresh grated cocoanut or
desiccated cocoanut, soaked half an hour in a cup of milk.

Cocoanut Filling, No. 3.—Two cupfuls granulated
sugar, two-thirds cap milk of the fresh cocoanut, boiled
together until it will harden when dropped into cold
water. Beat whites of two eggs to standing froth, pile
high on large platter, and pour syrup while boiling over
them, stirring constantly. While cooling add a tablespoon-
ful more of cocoanut milk and flavor. Reserve enough to
cover top and sides of cake, and into the remainder put
one-half cup fresh grated cocoanut and spread quickly
(before it cools) between the four layers. Then while the
plain frosting is yet warm, cover topand sides, and sprinkle
thiekly with vlenty of cocoanut, This recipe may be used

146 FRUITS AND HOW TO USE THEM.

with the desiccated by previously soaking one large cupful
in half cup sweet milk.

Cranberry Filling.—Use rich cranberry jelly as filling
for layer cake. Cover the top with icing colored a delicate
red with a trifle of cranberry juice or cochineal. Arrange
the slices with alternate squares of cake covered with white
icing.

Date Filling.—Pare, core and slice tart apples and stew
till nearly done, thenadd an equa! quantity of stoned dates.
Cook slowly till the fruit is reduced to a pulp. Sweeten
with but little sugar asthe dates are rich in saccharine
matter, and press the pulp through asieve. Useas a filling
for layer cake or Washington pie.

Fig Filling, No. 1.—Separate and washa dozen large
fresh figs. Chop them fine, barely cover with water, and
let them boil to a soft paste. Remove from the fire and at
once stir into the icing, made by beating stiff the whites of
four eggs with one cupful of sugar.

Fig Filling, No. 2.—Boil together one half pound of
figs and half a cup of water with three tablespoonfuls of
sugar for five minutes, or until the ingredients make a
paste. The figs should first be separated, washed and
chopped moderateis fine. While the paste is warm spread
it between the layers.

Fig Filling, No. 3.—Boil one pound of pulverized
sugar in ascant half cup of water tul it hairs, and gradual-
ly stir it into the well-beaten whites of three eggs. Beat
together till it begins to stiffen. Then reserve one third
of it foricing and into the remainder stir one pound of
sliced figs. Flavor with lemon juice and spread between
the layers and frost the top with the reserved icing, flavored
with a scant teaspoonful of vanilla.

Fig and Raisin Filling.—Prepare the figs as in the
preceding recipe, adding halt as many stoned raisins, by
measure, as of figs. Soak and simmer the raisins and when

MiSCELLANEOUS. iz?

tender add to them the chopped figs. Simmer again till
the figs are soft, then spread between the cake. An equal
quantity of figs and raisins may be used.

Jelly Filling.—Any kind of fruit jelly, jam ov marma-
lade is good to spread between layers of cake or upon a
single thickness of thin cake. It should be made with
little or no butter, the jelly spread upon it as soon as the
cake is taken from the oven, and then tied to cool in a roll,
which is to be served in thin slices.

Lemon Filling, No. 1.—Cream together one egg and
one cupful of sugar, stir in one tablespoonful of butter and
oue tablespoonful of flour with two thirds of a cup of water.
Boil until it thickens, then stir in the grated peel and juice
of one large or two small lemons.

Lemon Filling, No. 2.—Whites of three eggs, three
cupfuls of sugar, one teaspoonful of vanilla, three teaspoon-
fuls of lemon juice. Pour halfa pint of boiling water on
the sugar and let it’ hoil until clear and almost candied.
Beat the eggs to a stiff froth, and stir them into the boil-
ing syrup; remove from the fire and beat thoroughly until
it becomes a stiff froth; add the-lemon juice, and when
perfectly cold add the vanilla. Spread it between the
layers and on the top and sides of the cake.

Orange Filling, No. 1.—Grate part of the yellow rind
of a juicy orange, then peeland grate that and another,
remove the seeds, add two tablespoonfuls of water, one
cupful of sugar, and scald in a farina kettle. Into it stir
one tablespoonfal of corn-starch, made smooth jn a little
sold water, and cook until the corn-starch is thick. Beat
the whites of two eggs to a stiff froth, with one cupful of
powdered sugar, reserve enough of this to spread upon the
top, and stir the rest into the orange when it is almost cold.
Flavor the icing with extract of orange.

Orange Filling, No. 2.—Beat the white of one egg toa
froth, gradually adding three-fourths of a pint of powdered

148 FRUITS AND HOW TO USE THEM.

sugar and the grated rind and juice of one large orange.

Orange and Cocoanut Cream Filling.—Into one
egg beaten stiff, yolk and white together, stir one cupful of
sweet cream, half a cup of sugar, onecup of grated cocoa-
nut, the juice of one large vrange and part of the grated
peel. With this spread each layer and the top of the cake,
over which sprinkle fresh grated cocoanut.

Peach Filling.—Beat till they are stiff the whites of
three eggs, adding gradually a scant cupful of powdered
sugar. Spread a portion of this over the thickest of the
layers for the bottom of the cake. On this arrange a layer
of peeled and sliced peaches, andon them place another
layer ofcake. Proceed in the same manner with one or
two more layers. If the fruit is very ripe it may be mash-
ed and then stirred into the icing. Nectarine or apricot
filling may be prepared in the same way.

Pine-apple Filling.—Make a thick boiled icing in
which squeeze the juice of two oranges. Spread over the
layers of cake and sprinkle thick with grated pine-apple.
To make boiled icing turn half a cup of hot water over
one cup of granulated sugar and boil until it hairs. Into
the stiff beaten white of one egg add as much cream of
tartar as can be heaped upon the point of a penknife,
and into the egg beat slowly the hot syrup until it is cold
and thick.

Raisin Filling, No. 1.—Chop together one cupful of
seeded raisins and half as many blanzhed almonds
and stir into boiled icing, which is made by cooking to-
gether one cupful of granulated sugar and half a cup of hot
water till a Jong thread can be spun from thesyrup. Then
proceed as in the recipe above. The raisins must then
be stirred in rapidly and the icing spread at once between
the layers. Leave out the almonds if desired.

Raisin Filling, No. 2.—Boil a cup of maple syrup till
it hairs, or dissolve enough maple sugar to make a cupful,

MISCELLANEOUS. 149

stirring in two teaspoonfuls of vinegar to prevent graining,
then add a cupful of seeded and chopped raisins and stir
till cold.

Hickory Nut Filling.—Make an icing of three beaten
whites and as many cups of pulverized sugar and spread on
each side of the layers. Cover the top of each with the
meats of nuts.

Raspberry and Strawberry Filling.—Cover each
cake layer with icing made like that given in Almond cake,
and over each spread another of fresh fruit. Let them be
of berries selected for their size and sweetness and care-
fully arranged.

Tutti Frutti Filling, No. 1.—Chop very fine two
ounces of citron, then add a quarter of a pound of fresh
figs and chop till these are also fine. Add two-thirds of a
cupful of blanched almonds and chop again. Chop sepa-
rately three tablespoonfu:s of seeded raisins and mix with
the rest. Make an icing as inAlmond filling, into which,
with a fork, lightly mix thechoppedfruit. Placeit between
the layers while the cake is warm.

Tatti Frutti Filling, No. 2.—Into the whiie of one
egg beaten stiff stir one cupful of seeded and chopped
raisins, half a cupful of grated cocoanut, half a cupful of
chopped almonds and one heaping tablespoonful of sugar.
The raisins and alinonds should be chopped to a paste.

FRUIT, JELLIES, JAMS AND MARMALADES.

Apple Jelly, No. 1.—For this purpose use sour apples
which have both flavor and juice. Wash, cut out defects,
and slice in smail pieces retaining both core and skin.
Throw into a granite or porcelain kettle with just enough
water to cover them, stew slowly till they are soft, and press
gently through a flannel jelly-bag. Boil the juice half an

150 FRUITS AND HOW TO USE THEM.

hour, then add, by measure, half ag much sugar as juice.
Return to the kettle and boil a few minutes, or till it jellies
when dropped ona plate. One quince to every dozen apples
gives a rich flavor to the jelly. Crab-apples require a litile
more sugar, a heaping cupful to a pint of juice.

Apple Jelly, No. 2.—Take apples of the best quality,
good flavor, not sweet, cut up and stew till soft; strain out
the juice, letting none of the pulp go through. Boil to the
thickness of molasses, then weigh, and add as many pounds
of crushed sugar, stirring until all is dissolved. Add one
ounce of extract of lemon to every twenty pounds of jeliy,
and when cold set away in close jars. It will keep for
years.

Apple Jam, No. 1.-—(Mrs. Parsons.) Pare and core tart
apples and chop them fine. To each pound of apples use
three-fourths of a pound of sugar, and the juice and finely
cut rind of one lemon, and for three pounds of apples one
heaping teaspoonful of ginger. Stew apple, sugar, lemon
and ginger one hour, then put in cans or glasses and cover
weil. Keep in a cool, dry place.

Apple Jam, No. 2.--(Mrs. Cornelius) Weigh equal
quantities of brown sugar and sour apples. Pure, core and
chop them fine. Make asyrup of the sugar and clarify it
thoroughly, then add the apples, the grated peel of two or
three lemons and a few pieces of white ginger. Boil till
the apples look clear and yellow. The ginger is essential to
its peculiar excellence.

Apple Marmalade.—Pare and core sour apples, chop
them moderately fine and stew with a little water, allowing
three-fourths of a pound of sugar to a pound of fruit.
When reduced to a fine pulp put it in pint cans or jelly jars.
This is nice for tarts.

Barberry Jelly.—Wash, stew, mash and strain the ber-
ries. Boil the juice half an hour and allow, by measure,
two-thirds as much sugar as juice. Drop in the heated

MISCELLANEOUS. ist

sugar and boil ten minutes, or even less, if it jellies when
dropped from the spoon.

Blackberry Jelly.—-Like all other fruit the common
blackberry is better for this purpose than the fixer varieties.
The berries should be plucked before they are fully ripe.
They she uld be cooked in a very little water, or better, ina
stone jai set upon a few sticks or afalse bottom in a larger
kettle of cold water and boiled till they will easily mash.
Squeeze through a flannel jelly-bag, boil the juice twenty
minutes in a porcelain or granitized kettle, allow a pound
of sugar for every pint of juice, heat it in the oven, and boil
up again, then turn into jelly tumblers that have been
made sealding hot.

Blackberry Jam.-—To every pound of berries put three-
fourths of a pound of sugar, and stir often to prevent burn-
ing. Cook slowly till the berries are mashed and well done.
A little currant jelly or lemon peel increases the flavor.

Cherry. Jelly.—Wash and stone the cherries and heat,
without the addition of water, ina stone jaror porcelain
kettle. Then proceed precisely as in Blackberry jelly.

Crab-apple Jelly.—Cut Siberian crab-apples to pieces,
but do not pare or remove the seeds, which impart a pleas-
ant flavor to the fruit. Put into a stone jar, set in a pot of
hot water, and let it boil eight or nine hours. Leavein the
jar all night, covered closely. Next morning squeeze out
the juice, allow pound for pint, and proceed as in all jellies.
Should the apples be very dry, add a cup of water for every
six pounds of fruit.

Cranberry Jelly, No. 1.—To every quart of cranberries
allow a dozen large tart apples, which are the best cut up
without skins and seeds and boiled with the berries till all
are tender. Strain through a jelly-bag, and to every pint
of this allow a scant pint of sugar. Boil the juice fifteen
minutes, skim, and then add the heated sugar. Boil fifteen
minutes Jonger, or till it jellies, when dropped from the
spoon, then pour into glasses or bowls.

152 FRUITS AND HOW TO USE THEM.

Cranberry Jelly, No. 2.—-Pick over the cranberries,
wath, and put into a porcelain kettle with a cup of
water to a gallon of berries. When suft mash with a wood-
en spoon and turn through a strainer fine enough to retain
skins and seeds. Take equal quantities of the pulp and
sugar heated in the oven and boil, stirring constantly to
prevent burning. Cook about eight minutes from the time
when it begins to boil, and turn into hot bowl]s or glasses.

Cranberry Marmalade.—Press the eranberries
through asieve finé enough to retain the skins, and sweet-
en the pulp with half its measure of sugar. Boil slowly an
hour, or till it thickens when drory ped from the spoon on a
cold saucer, and pour into glasses.

Currant Jam.—Measure the currants and to every
quart measure out two-thirds of a quart of sugar. Mash
the fruit and cook one hour, stirring frequently to prevent
burning. Thenadd the sugar, and stir and simmer for fif-
teen minutes, then put up in hot cans or hoi jars.

Currant Jelly.—Select fruif fully ripe but not stale.
The sooner it is used after turning red the better jelly it
makes, and a dry sunny day is almost indis ,ensable.
Wash the currants and pick out imperfections and leaves,
but do not stem them. If convenient use one-fourth or
one-fifth the quantity of raspberries as of currants. Scald
the fruit and strain through a jelly-bag without applying
much pressure. Measure the juice and take the same
quantity of sugar, if carrants alone are used, if berries are
added take a scant measure of sugar, a little more than
two-thirds. Spread it upon shallow plates and set in the
open oven where it can be stirred to prevent burning.
Boil the juice twenty minutes, skimming«ften, then pour in,
the hot sugar. Simmer genély ten minutes, by which time
the juice ought to begin to thicken when dropped into a
coo] saucer, then dip into hot glasses, and cover closely
whencool. If it does not thicken at once, set in the sun.

The following recipe is vouched for by several persons
who have tried it.

MISCELLANEOUS. 153

Cold Currant Jelly.—(Mrs. Robinson.) Crush the cur-
rants in an earthen jar, taking care not to crush the seeds,
then pour them on a fine wire sieve and let the juice filter
through. When they no longer drip, put them into a
coarse muslin bag and squeeze the remaining juice into an-
other dish. This last is tv be made into jelly by itself, as it
is not so clear as that which has filtered through the sieve
without assistance. The first must be examined closely
and if not perfectly clear, strained again; then weigh it,
and allow two pounds of granulated sugar to one of juice.
Mix and stir until it has become perfectly blended, so there
will be no grains of the sugar to be seen on the spoon when
lifted out. Now cover the jar and put it into a very cold
cellar for twenty-four hours, or into an ice-chest, stirring it
thoroughly every two or three hours during the day and
evening, and again earity in the morning. It can not be
stirred too much, as on its ) erfect blending depends your
success. Itis worth trying, for it issuperior in flavor to all
jellies. At the end of twenty-four hours it can be poured
into jelly glasses and sealed up. It inust be kept in a very
cool place, and is not to be tonched for four or five months.

Green Gooseberry Jam.—Cut off the stems and blos-
som ends and throw them into the preserving kettle. Al-
low two and a half pounds of fruit. Mash it with a wooden
spoon and boilrapidly ten minutes before adding the sugar.
Cook forty minutes, stirring to prevent burning, and seal
in tumblers or jars.

Grape Jam.—Slip off the skins and put them in an
earthen Cish and boil the pulp in a porcelain kettle till the
seeds are separated. Most of them can be skimmed from
the surface of the juice and pulp, the remainder will sink
to the bottom when the kettle is set back from the fire. To
the pulp, juice and skins together take three-fourths their
weight in sugar, but do not add the sugar till the fruit has
boiled half an hour. ‘hen iet 1t just come to a boil and
sealin cans. For most tastes half as much sugar as fruit
will be sweet enough.

154 FRUITS AND HOW TO USE THEM.

Grape Jelly.—Select fruit that is hardly ripe: the wi!d
grape may be used while green. Mash with a wooden
spoon, throw into a preserving kettle, and cook fifteen min-
utes. Strain through a jelly-bag, boil up the juice, skim-
ming it well, then add a pint of hot pulverized sugar to
every pint of juice. Boil ten minutes and seal. Thisis the
usunl formula in regard to sugar, but a third less sugar
keeps equally well and ‘s tuJly as palatable.

Orange Marmalade, No. 1.—(Mrs. Todd in Good
Housekeeping.) Grate the outer yellow rind, which con-
tains the essential oil, from the fruit used for marmalade
and pour over it enough boiling water to soften it. Then
pee] the skins off all the fruit, taking care to remove all the
white inner rind, and cut the fruit in pieces. Remove all
the seeds and save the juice. Pour cold water over the
skins and let them boil tiJl they are thoroughly ten-
der, then take them out, strain them, :nd scrape the
strings from the inner side with a knife. This done, cut
them into very thin, even strips. While this is being done
the syrup must be preparing in this manner: The weight
of the oranges in sump sugar is put in a porcelain kettle
with one pint of water to every two pounds of sugar and
the well-beaten white of one egg. Let it come to a boil
slowly, skim, pour in a little cold water, and as the scum
rises skim again. Let the skimmings drain through a hair
sieve and return the dripping syrup to the kettle. Into
this clarified syrup throw the thin strips of orange pee] and
simmer till they are transparent. Then add juice and pulp
and the water strained from the grated peeling. Let it
boil till it jellies by trying with a spoonful dropped into a
cool plate. Then turn into moulds or glasses, and let them
stand till the next day. Cover with thin paper wet with al-
cohol, and over that tie another soaked in white of egg.
This is called chip marmalade.

Orange Marmalade,.No. 2.—(Smooth.) This is made
like the ‘‘chip’’ except that the rinds are boiled very soft
and pounded in a murtar. Mix them by degrees into the
syrup with a spoon till they are thoroughly incorporated,

MISCELLANEOUS. 155

which must be done before the boiliag begins again.
When they are wel! blended stir in the juice and pulp, re-
turn to the fire and boil till it becomes one mass, which is
when the color is clear and the mass heavier in stirring.
Then, after the grated peel is pounded in a mortar the
marmalade is taken off the fire and the grated peel stirred
in. - Return to the fire and boil up again. In using bitter
oranges keep out a portion of the grated peel, unless it is
desired very bitter. Manufacturers generally use about
one-third of the peel.

Orange Marmalade, No. 3.--Quarter some large, ripe
fruit; remove the rind, seeds, and dlaments, taking care to
save the juice. Put the pulp and juice into a porcelain
kettle, and mix with an equal quantity of strained honey,
adding sufficient powdered sugar to make it sweet, as the
honey will not sweeten it enough. Boil and skim till very
thick, smooth, auc clear. When cold put it in jars.

Orange Marmalade, No. 4.—Grate the yellow rind
and carefully pare off the tough white skin. Remove pits
and stringy portions and cut the soft pulp fine. For every
pound of pulp and grated peel take a pound of white luinp
sugar and half a cup of water. Make it into a syrup and
skim, then stir in the oranges and boil half an heur. Turn
into glasses and set in che sun. Seal or tie when hard.

Orange Marmalade, No. 5.—Make a thick rich appie-
marmalade out of sour, tender fruit, using a pond ofsugar
to each pound of fruit; while still hot stir into it the pulp
and juice of oranges, prepared as in No. 4, except that the
oranges need not be quite as sweet as pound for pound.
Simmer and stir till the fruit is very thick, then tie up in
jars or cans. The proportion of apple to orange may vary
according to taste; one-fourth a» much orange as apple will
make a good marmalade.

Orange Jam.—(The Home Maker.) Cut twelve oranges
in very thin slices end seed them. Add to them six pints
ecld water, leaving it standing all night. Then add six
pounds of sugar and boil till it thickens into jam.

156 FRUITS AND HOW TO USE THEM.

Peach Marmalade.—Select rich juicy fruit, pare, stone
and weigh, and heat slowly, using no water but its own juic-
es. Crack the kernels of one third of the pits, cut then
up and stew in a pint of water for half an hour, then strain
out theliquor, which is to be added tothe peaches after
they have been boiling three-quarters of an hour and have
been reduced to a smooth jam by the heat and by mashing.
At the same time add three-fourths of a pound of sugar to
every pound of peaches and the juice of a lemon to every
four pounds of jam. Boil ten minutes, skim and seal.

Peach Jelly.—Peel and stone the peaches, crack-
ing a dozen pits out of a measure in order to flavor the
fruit with the kernels. Slice the fruit fine and cook until
the whole is reduced toa pulp. A teacupful of water must
be added to every four quarts of fruit. Express the juice as
in other jellies, adding the juice of one le:non and two or-
anges to every pint. Proceed as in other recipes. It is
much hetter to make peaches into marmalade, since it is
almost impossible to separate much juice from the pulp.
Plum jelly is made like the peach except that the pits are
not needed as flavoring.

Pear Jelly.—Peel and quarter juicy ripe pears
and stew with a very little water, taking care to prevent burn-
ing. If cooked in a double boiler the addition of water
wiil not be needed. When reduced toa pulpstrain through
a sieve so as to leave only the juice, taking care to squeeze
out none of the pulp. Boil twenty minutes, add sugar,
heated and measured as in other jellies, heat till it thickens
and pour into jelly tumblers. This is obviously not a fruit
will calculated for jelly

Pear Marmalade.—Proceed as for pear jelly but press
the pulp through a coarser sieve. Put over the fire again
and stir constantly to prevent burning. When it becomes
quite thick add a pound of sugar foe every pint of pulp,
measured before it has boiled the second time, siminer gen
tly: and put in jars of glass or stone.

MISCELLANEOUS. 157

Quince Jelly.—Wash carefully and cut out all dark
specks. Cut in pieces without paring or coring, and stew
very slowly in enough water to cover the fruit. When soft
strain, boiltwenty minutes andadd, by measure, one-fourth
the quantity of sugar. Boil until it jellies when dropped
upon a cold plate. As itis difficult to press out all the ge-
latineus juice it is well to pour hot water upon the pulp in
the jelly-bag and press it through slowly. This diluted
juice will be found serviceable in stewing apples or quinces
again. An excellent jelly is made by adding a quarter or a
third the quantity of sour apples to the quinces.

Quince and Apple Jelly.—Cut small and core an
equal weight of tart apples and quinces.- Put the quinces
in a preserving kettle, with water to cover them, and boil
till soft; add the apples, still keeping water to cover,
and boil till the whole is nearly a pulp. Put the whole in-
to a jelly-bag, and strain without pressing. To each quart
of juice allow two pounds of lump sugar. Boil together
half an hour.

Quince Marmalade.--Wash, peel and core the fruit,
dropping it into water to prevent its turning black, and
stew the cores and peelings for three hours, in enougu wa-
ter to cover them. Strain out the gelatine in a stout jelly-
bag without pressure, adding u little boiling water after the
first juice is expressed, to rinse off all that remains. The
liquor should then be put on to boil with the quinces and
stirred often till the fruitis reduced toafinejam. Then add
the sugar, which need be only three fourths the weight of
the peeled quinces, boil up once, skim them, seal in cans
or put in glasses, and cover with oiled paper pasted tightly
wround the tops.

Raspberry Jam.—Weigh the berries and allow three-
fourths their weight in sugar. Put the fruit on the stove
in a porcelain kettle and mash with a wooden spoon.
When mashed turn in currant juice, a pint of juice to every
two quarts of berries or even more; the proportion ought
to suit the taste of the housekeeper. A little currant juice

158 FRUITS AND HOW TO USE THEM.

gives individuality tu the berry. Let it boil, skimming oft-
en. Then add the sugar, let it boil hard once, stirring all
the time, and seal or put up in bowls.

Raspberry Jelly.—Make like Blackberry Jelly.

Strawberry Jam.—Select smal], sweet strawberries,
wash, huli and weigh them, allowing three-fourths as much
sugar as fruit. Mash the berries over the range in a porce-
lain or granite-lined kettle, with a wooden masher or
spoon, allowing a large teacupful of water, or even more if
the fruit is not juicy, to every four pounds of fruit.
Boil half an hour, stirring constantly, then pour in the sug-
ar, which should have been heating in the oven. Boil
twenty minutes, then sealincans. Pint cans are most con-
venient.

Strawberry Jelly.—Take fresh fruit, hardly ripe, and
boil in a glass or stone jar set within a kettle having a false
bottom tz keep the jar from the fire. When the berries are
soft, squeeze through a jelly-bag, measure the juice and al-
low for each pint, as usual, a pound of sugar. Heat the
sugar as in currants jelly and boil the juice twenty minutes
or thirty ifit isa damp day. Then turnin the sugar, stir
to prevent burning, let it boil up once, and turn into jelly
tumblers standing in hot water.

FRUIT PASTES AND JELLIES WITHOUT SUGAR.

Ti isnot generally know. that fruit juice may be boiled to
ajelly without sugar. Mash thefruit and strain, boil down
very carefully, in porcelain or granite ware. Whileit is
thin cook rapidly, but as it thickens let it simmer slower and
slower and finally finish in a stone-ware jar in a cool-oven.

Apple Jelly or Pomarius.--Filter new cider made
from sour apples through a flannel bag and heat it in por-

MISCELLANEOUS. 159

celain till it begins to thicken. Finish drying in shallow
dishes till itis of the consistency of jelly and aboutone tenth
of its first measure. Pack it in glass or earthen, and it
will keep during the summer. It can be diluted for sauces
or beverages. It is usefulfor picnics and camping parties,
or where fresh fruit is not easily obtained or canned fruit
is too cumbrous to carry.

DRIED FRUITS.

Since the days of canning, dried fruit has fallen into un-
deserved disrepute, and it isa pity, since drying preserves
the flavor of many fruits better than any other ‘process of
preservation.

Inferior fruit can be made into jellies and jams, unripe
fruit may be stewed and preserved, but fruit for drying
must be of the first quality and thoroughly ripe. :

Paring-machines are cheap enough to come withiu reach
of every family, but they should be used only upon apples.
In sections of the country where this fruit does not keep
well itis a good plan to dry afewin the fall. A3 for berries
and other fruits, there are many who have not time to can, or
who have no cool closet room for jars, to whom dried fruit
will be a luxury.

Apples dried.—Drop pared apples into cold water to
prevent discoloration, cut into eighihs and diy en frames
covered with cheese-clcth or coarse netting. They should
be supported on posts in the sunshine, away frorn flies and
dust,a1d carefully covered. Turn over the pieces every
day, und when thoroughly dry store in paper bags where
they are away from the reach of insects.

In stewing dried apples pick over the fruit, wash in two
waters, and cook in boiling. water half an hour. By this

160 FRUITS AND HOW TO USE THEM.

process of fast boiling the flavor is preserved and the fruit
retains its shape. Keep closely covered while cooking.

Dried Berries.—Pick over the fruit, spread on old
earthen plates and sprinkle thick withsugar. Setthemon
a table in the sun and cover with netting, supported so as
not to touch the fruit. Finish drying in a cool stove oven
when the fruit hasshrunken one half. Turn often with a
silver knife. Pack in bags and stewin hot water.

Dried Currants.—One pint engar to one pint stemmed
currants. Putthemtugetherin a porcelain kettle, a layer of
currants at the bottom; when the sugar is dissolved to a
syrup let them boil one or two minutes. Skim from the
syrup, and spread on plates to dry ina partially cooled oven.
Boil the syrup until thickened, pour it over the currants,
and dry with them. Pack in jars, and cover closely.
Biackberries may be dried in the same manner.

Dried Cherries.—Stone the cherries with a machine
which comes for that purpose, throwing in a few pits, and
over them strew a little white sugar. Stir them gently and
let them stand afew hours. Drain off the juice and put in
a preserving kettle, let it come to a boil and throw in the
cherries. Letthem cook up once and then spread on plates
to dry like berries. Imfthey are too juicy boilit down before
putting in the fruit. Use half as much sugar as cherries by
weight. Stir often while dryingand pack, while hot, in jas,
with a little sugar sprinkled between the layers. Cover
closely with paper and keep cool and dark. They may be
used in place of raisins. Dry currants in the same man-
ner.

Dried Peaches.—Peel vellow peaches, cut them from
the stone in one piece, allowing two pounds of sugar for six
pounds of the fruit; make a syrup of the sugar and a
liitle water, let it boil, putin the peaches and let them
cook till they are quite clear, take them up carefully on a
dish andset them in thesun todry. Strew powdered sugar
over them on all sides, a little at a time, and if any syrup is

MISCELLANEOUS. 161

left remove them to fresh dishes. When they are quite dry
lay them lightly in a jar with a little sugar between ¢ach
layer. They retain the flavor of the fruit better than can-
ner peaches.

Dried Plums.—Dry with the stones in to preserve
the full flavor. Where those are objected to stone the
plums and fill the cavities with sugar. Dry like berries on
plates sifted over with sugar. Turn often and finish in a
cool oven

Peach Leather.—(Table Talk.) Pare-a half peck of
nice yellow peaches, remove the stones, weigh the peaches,
and to each pound ailowa quarter of a pound of granulated
sugar. Stew themslowly together, mashing and stirring
to prevent scorching. When they have cooked dry enough
to spread out in a thick paste, grease a perfectly smooth
board with butter, spread the peaches all over it in an en-
tirely smooth thin sheet, stand it in the sun to dry, bring-
ingitin before the dew falls; if necessary, put it out the
seeond day. When this peach marmalade is sufficiently
dry not to be sticky, rollitup like leather, and keep it in
adry place. It will keep perfectly well from one season to
an.dther.

When wanted for use cut it in thin slices from the end of
the roll.

Quince leather may be made in precisely the same man-
ner. ’ :

These fruit leathers are popular through Maryland and
Virginia. They form a pleasant accompaniment to wafers
or crackers for lunch or tea.

FRUIT BEVERAGES AND SYRUPS.

Appleade, No. 1.—Wash andslice one large or two medi-
um sized sour apples for every quart of water; they should
neither be peeled nor cored. Putit on the fire in a tin or

162 FRUITS AND HOW TO USE THEM.

porcelain saucepan with the water, and boil, closely cover-
ed, until the apple stews topieces. Strain the liquor at once,
pressing the apple hard in the cloth. Strain this again
through afiner bag, and set away to cool. Sweeten with
white sugar, and ice for drinking. It will keep some time
if set in a cool dark place if it is first scalded.

Appleade, No. 2.—Bake three or four sour apples, mash
them in a porcelain or stone dish, add half a cup of sugar
and pour boiling water over them. When cold, strain, and
add more sugar if needed.

Appleade, No. 3.—Stir a tablespoonful of apple jelly in-
toa goblet of cold water.

Apple Toast Water.—Toast a large slice of bread on
both sides tillit is very brown and crumble into large pieces.
Mix these with two or three baked apples and over them
pour aquart of boiling water. Sugar to taste, and when
cold strain tor a cooling and nutritious beverage.

Blackberryade.—Steep a quart of blackberries in a
quart of water till the fruit is tender, then mash the berries
and strain oat the juice. Sweeten and dilute according to
the taste.

Blackberry Cordial.—Wash fresh ripe berries and
mash them with a wooden spoon or mallet. Strain out the
juice, and to every four quarts add one quart of boiling
water. Let it stand in a cool place twenty-four hours,
stirring occasionally. Strain again, and to every gallon
of hquid add two heaping pints or two pounds and a half of
the best white sugar. Stir it well and cork in jugs or seal
in cans. Itis excellent for invalids, especially in summer.
No alcohol is needed to keep trom fermentation.

Blackberry Vinegar.—Puta gallon of fresh berries in
a stone jar, and over them pour one quart of good cider
vinegar. Cover ciosely, and in two weeks strain and puur
the vinegar over two quarts fresh berries. At the end of a
week if it does not seem strong enough pour it over two

MISCELLANEOUS, 163

quarts more. Allow one pound and one half of ‘sugar to
every quart of vinegar, heat to the boiling point, skim, and
bottle or seal.

Cranberryade.--Mash two-thirds of a pint of berries
inone cup ofcold water. Boil one large spoonful of oatmeal
and a slice of lemon in two quarts of water, add the ecran-
berries and sweeten to taste. Boil half an hour and strain.

Cherry Cordial.—Crush a pint of cherries, leaving in
the pits, sweeten tothe taste, and over them pour a quart
of boiling water. Sirainand addsugarif needed. Allkinds
of berries and larger fruit may be used in the same manner.
Cool onthe ice. Itmay be made as rich and strong as de-
sired.

Currantade.—Mash a quart of ripe currants, or currants
and red raspberries mixed, in the proportion of twiceas much
of the former as of the latter fruit, add half as much sugar,
with four quarts of water. Stir thoroughly and press
through a jelly-bag. It may be made more or less sweet’
at pleasure. Thisis a c.ol refreshing summer beverage.
It will keep several days on ice.

Fig Water.—Boil half a pound of figs with half au
ounce of ginger in two quarts of water untilit is reduced
toa pulp. Strain and bottle, or use at once.

Frnit Temperance Beverage.—(Dr. M. L. Holbrook.)
Twelve lemons, one quart ripe raspberries, one pine-apple,
two pounds best refined sugar and three quarts of pure soft
cold, not iced, water. Peel the lemous verythin. Squeeze
the juice over the peel, letitstand two hours, add the two
pounds of refined sugar, mash the raspberries with half a
pound of the same sugar, peel the pine-apple and cut in
very thin slices and cover them with sugar. Strain the lem-
op juice, crush the raspberries, press the pine-apple, put
the lemon juice in a bowl], add the three quarts of water,
the lemon juice and pine-apple, stir all together till the sug-
aris dissolved, then strain and serve. This makes a deli-
cious beverage. =

164 FRUITS AND HOW TO USE THEM.

Fruit Juices.—Heat all kinds of berries, or red and white
currants, and mash and strain as in making jelly. Pour
the juice intoa preserving ketcle and let it boil. Skim and
cook‘ fifteen minutes. Then to every quart of juice put
three-fourths of a teacupful of sugar, after it is heated in
the oven. Boil ten minutes and sealin cans. Fruit juice is
excelléntin the winter and early spring, not only as a fla-
voring for beverages but to use in saucesand various kinds

of cooking.

Gooseberry Water.—Pour over a pint of green goose-
berries two quarts of water and add half an ounce of ginger.
Boil to a pulp, then let it settle, and strain. Sweeten to

taste.

Grape Vinegar.—Pulp ile grapes and throw into a
stone jar, adding, by measure, a scant third of cider vine-
gar. Cover closely and stir often. On the fourth day press
through a cloth, and to the expressed juice add sugar in the
proportion of five pounds of good white sugar to every
three quarts of vinegar. Skim and boil ten minutes, then
seal while hot, like canned fruit. A tablespoonful in a
tumbler of water makes a grateful :ummer drink.

Grape Juice, No. 1.—One of the best uses to which fruit
can be put 1s in making nature’s summer beverage, the
unferme: ted juice of the grape. It is rich, fragrant, in-
vigorating and nutritious. There arespecial brandsinthe
market, but any one having grapes can manufacture his
own beverage.

This unfermented grape juice is recommended by medi-
eal men as an invaluable and unstimulating tonic. It is
used for communion purposes, as a substitute for wines at
festivities, and as a flavoring for blanc-mmanye, gelatines
and ice-creams. As it is wholly free from alcohol, grape
juice is fast growing into popular repute.

For the preparation of unfermented wine or grape juice,
one of the National Superintendents of the W. C. T. U.
contributes the following recipe:

MISCELLANEOUS, 165

‘* Select your grapes—not too ripe—then put them into a
kettle with a little water, and slowly bring them to a scald:
ing heat, stirring them occasionally.

Then put them into a cheese-cloth bag and drain over-
night. Express the juice, and strain through another,
thicker bag, and add sugar to suit the taste; then bring to
a boil, skimming frequently; bottle and cork. The corks
should be long and perfect, the juice fill the bottles, except
just space enough to insert the cork at first, to make it air-
tight; then, as the juice cools, press down the corks so that
no space is left between the juice aud cork, or can the juice
the same as fruit. If any is left, scald, bottle, and cork as
before. In this manner is made unfermented wine (which
neither sours nor ferments), for communion purposes.

Grape Juice, No. 2.—The grapes should*be of the
best quality. Wash them thoroughly, after strip-
ping from the stems, and discarding any that are imperfect.
Throw them into a granitized kettle with half a pint of
water to every three quarts of fruit, skim when they begin
to boil, and cook very slowly for ten minutes. While still
boiling hot, strain through a jelly-bag, squeezing the skins
and seeds into a separate receptacle, as the juice from
them will be apt to ke discolored. Return the liquid to
the preserving kettle, and after boiling half an hour sealin
heated glass cans like fruit. The juice froin seeds and
skins may be bottled separately. It can be safely kept till
grapes are again ripe, if packed in a cool, dark place. The
absence of light is as imperative as the absence of heat.
Cooled on ice it makes a delicious and wholesome beverage,
and is supposed to have specially tonic qualities.

If grape juice cannot be kept ina very cool place, add one
cup of sugar to every quart of juice at the end of half an
hour, then boil ten minutes longer.

Lemonade, No. 1.—Cut three large 01 four small juicy
lemons upon a cupful of white sugar in a porcelain or glass
pitcher. Bruise it well and stir, then pour over it a quart
of cold water. It is best to take out the pips. Use boiling
water for hot lemonade.

166 FRUITS AND HOW TO USE THEM.

Lemonade, No. 2.—Peel four lemons, over the peel of
one pour a pint of boiling water. Makea,syrup of one cup-
ful of sugar and one cupful of water, boil it ten minutes,
skim, and pour it over the infused lemon peel, squeeze in
the lemon juice and add more sugar and water as desired.
Cool on ice.

Lemonade, No. 3.—Slice four lemonsand two oranges,
and proceed according to lemonade No. I. Then add two
tablespoonfuls of crushed strawberries, raspberries or
cherries, and halfa dozen slices of pine-appie. Let the
fruit stand for an hour, then strain. Use only one kind of
fruit with the lemons, if desired.

Lemon Tea.—Into fresh steeped black tea drop thinly
sliced lemon, peel and all except the seeds, in the proportion
of one'slice to « small cupful of tea. Withitsugar may be
used. This is the famous Russian tea concocted in
samovars, introduced into this country by travelers fresh
from Russia.

Lemon Vinegar.-—Fill a quart bottle or glass can
nearly full of cider vinegar, and into it drop the yellow
rinds of six lemons and the juice of two. In a short time
the vinegar may be used instead of pure lemon juice. A
tablespoonful in a glass of water, into which stir a piece of
soda as large as a pea, produces a glass of foaming lemon
soda. Use home-inade fruit juice as the tlavoring.

Lemon Punch, No. 1.—Grate the yellow rinds of two
lemons and two oranges over two poundsof lump sugar,
and squeeze over it the juice of five lemons and two
oranges. Let itstand till the sugar is dissolved; it will take
three or four hours. Beat and mash the sugar. Add the
stiff beaten whites of four eggs, mix thoroughly, and pour
over it two and onehalf pints of ice water. Serve in
tumblers.

Lemon Punch, No. 2.—Pare four large or five small
lemonsand peel off the white rind. Take the pulp without
the seeds, with the thin yellow peel and two teaspoonfuls

MISCELLANEOUS. 167

of best green tea, and steep in one pint of boiling water ten
minutes, taking care not to let it boil. Strain it and adda
pound of sugar, over which has been squeezed the juice of
two more lemons. Pour over another pint of boiling
water and serve hot. Dilute according to taste.

Lemon Tincture.—Pare the yellow rind very thin
when lemons are used, and dropintoa jar half filled with
grape juice. Neal at once.

Lemon Whey.—Boilas much milk asis required, squeeze
a lemon, and add as much of the juice to the milk as ‘vill
make it clear. Mix with hot water, and sweeten to taste.

Lemon Water.—Cuta fresh lemon into very thin slices,
put them ina pitcher, and pour on one pint of boiling
water. Let it stand till cold, sweeten to taste, and use.

Milk Lemonade to keep a day or two.—Pare
twenty-four large fresh lemons as thin as possible; put
eight of the rinds into three quarts of hot but not boiling
water, and let it stand three hours. Rub fine sugur on
the rind of the others, to absorb the essence. Put it ina
china bowl, andsqueeze the juice from the lemons over it,
after which adda pound and ahalf of fine sugar. Now put
the water to the above, and add three quarts of boiling
milk. Mix and pour through a jelly-bag. Use the day

after made.

Lemon Syrup.—To every pint of the juice of sound
fresh lemons, take one pound and one quarter of sugar.
Heat it, skim, and seal in glass jars.

Orangeade, No. 1.—Squeeze three oranges upon three
tablespoonfuls of sugar, add a dash of lemon juice, and fill
witha pint of water. Orange syrup may be boiled and
canned for a summer drink precisely like lemon syrup.

Orangeade, No. 2.—On a heaping pint of sugar pour
a half pint of water and the beaten whites of two eggs.

168 FRUITS AND HOW TO USE THEM.

Set it on the stove and let it boil, them strain it, and add a
tumblerful of orange juice. Cool on the ice.

Pine-appleade.—Peel and grate, or chop, a fine pine-
apple and sprinkle it with pulverized sugar. Over it pour
one quart of boiling water; sweeten to taste. Strain and
chill on ice.

Raspberry Syrup.—Mash and strain ripe red rasp-
berries and make a syrup of a pound of sugar with one
scant pint of water. Boil fifteen minutes, and to this syrup
add one pint of berry juice, and simmer slowly, well
covered, for halfan hour. Seal when hot. In the same
way make currant syrup, and a mixture of currants and
blackberries, also plum syrup. If syrups are made on a
damp, muggy day boil half an hour longer.

Raspberry Vinegar.—This is made like Blackberry
vinegar.

Raspberry Acid.—Mash, strain and sweeten rasp-
berry juice and dilute with water. Then dissolve four
ounces of tartaric acid in two quarts of soft water, and
pour over ten pounds of berries. Strain in forty-eight
hours, and to every pint of juice add a pint of sugar.
Bottle for flavoring beverages. ~

Raspberry Cordial.—Weigh one pound of berries,
crush them and stir into them one quart of water, one
whole lemon sliced and the juice of two oranges or a little
orange-flower water. Mix, cover, and let it stand two hours,
then strain and stir in one pint of sugar dissolved in a
little boiling water. Set on the ice and serve.

In thesame manner prepare cherry, grape, or black-
berry cordial.

Strawberry Water.—Crush one pound of ripe straw-
berries with one half pound of fine sugar and let them
stand three hours. Then add one cupful of water, the
juice of one lemon, and strain through a fine sieve.
Other berries may be similarly prepared, adding more
sugar if they are very acid.

MISCELLANEOUS. 169

Strawberry Syrup.—Make a syrup of one pound of
sugar and one pint of water, and boil till it will spin a
thread. Skim before it begins to boil. Add one pint of
strawberry juice and boil for three-fourths of an hour.
Seal hot.

Strawberry Vinegar.—Over four quarts of straw-
berries pour three quarts of vinegar. Cover, and at the
end of three days strain, and to each quart of vinegar add
one pint of white sugar. Letitcome to a boil, skim aud
seal.

Tamarind Water.—Boil two ounces of tamarinds, a
scant cupful of currants, and one and one half cupfuls of
raisins in four quarts of water till it is reduced to three
quarts. Strain and coo).

Tisane.—(French.) Chop fine acupful of dried fruit,
such as figs, dates or prunes, and steep for an hour in one
quart of water. Strain, sweeten to taste, and use asa
beverage.

The following recipes are taken from the ‘ Vegetarian
Messenger,’’? London, Eng.

Fresh Fruit Syrups.—1. Currant Syrup: Take two
quarts of red currants, mash them, and add one quart of
water; let them stand till the next day, then run through
a jelly-bag, and to every pint of juice add one pound of
loaf sugar. Put into a skillet, or preserving pan, place
this on the fire, and letit boil gently for twenty minutes—
removing all the scum as it rises—and when cold, bottle.
To make a currant or any other fresh fruit drink, put a
small wine-glass of thesyrup toa tuinbler oficed water. In
all cases the best fresh fruit, free from stalks, etc., should be
used, and then crushed with a wooden (not metal) instru-
ment. All these syrups should be tightly corked when
bottled. 2. Black Currant Syrup: To every quart of
black curranis add one pint of water; put on the fire, and
boil for twenty minutes. Then strain througha jelly-bag,
and to every pint of juice add one pound of sugar. Again,

470 FRUITS AND HOW TO USE THEM.

boil gently for another twenty minutes, and when cold,
bottle for use. Quantity for syrup as above. 3. Cherry
Syrup: Pick two pounds of Kentish cherries from the
stalks; put all into a mortar, and pound the fruit, shells,
and kernels. Add the juice of one lemon, then two quarts
of water, and boil for twenty minutes; now strain througn
ajelly-beg. To every quart of juice add two pounds of
sugar. Again boil for twenty minutes, and when cold,
bottle. If the cherries are stoned, then add essence of
almond. 4. Morello Cherry Syrup: This is made the same
way- 5. Raspberry Syrup: Mash the raspberries, and to
every quartadd one pint of water. Let them remain till
the next day; then run through the bay, and to every pint
of juice add one pound and three-quarters of sugar. Boil
for twenty minutes, and when cold, bottle. 6. Strawberry
Syrup: Thisis donethesame way. 7. Raspberry or Strawberry
Syrup (another way): Take two quarts of fresh. ripe rasp-
berries or strawberries. five pounds of powdered loaf sugar,
and add two pints and a half of water. Spread the
powdered sugar over the fruit, and let it stand for four or
five hours, then express the juice, strain, put on the fire to
rise tc boiling point, and again strain. When cold, botéle.
8. Raspberry or Strawberry Syrup (another way): Magh the
fresh fruit, express and strain the juice, and to every quart
of it add three pounds and a half of powderedsugar. Then
heat to beiling point. When cold, bottle. 9. Pine-apple
Syrup: Parea West India or English pine of the outward
skin, then cut it up and put it into a mortar and pound
it—adding a pint of water by degrees to every pound
of pulp; strain, and then add one pound of sugar to every
pint of juice; boil for twenty minutes, and when cold.
bottle. 10. Mectarine, ur Peac Syrup: Take one pound of
nectarines or peaches free from stones, and mash themina
mortar. Now add one quart of water, and strain all
through a bag. Putin two pounds of sugar, and bring
this pulp to the boil. Adda small quantity of essence of
almond, and when cold, bottle. 11. Grape Syrup: Maxh a
pound of grapes (biack or white), and add one quart of

MISCELLANEOUS. 171

water. Then run them all through a bag, add two pounds
ofsugar,and bring to a boil. When cold, bottle. 12.
Melon Syrup: Put one pound of melon into a mortar, and
pound it fine. Throw in one quart of water ana the juice
of two lemons; run through a bag, and then add two
pounds of sugar. Now bring tothe boil, and when cold,
bottle.

CANNED FRUIT.

Every year witnesses the growth of the fruit-canning
industry, as well as the increase in the use of fruit in all
ways. The process of sealing up cooked fruit in air-tight
jars might be thought to be simple enough, but, like every
other process of cooking, there is one right and many
wrong ways. If worth doing at all it is worth doing in
such a manner as to preserve the fine fresh flavor and keep
the fruit whole and attractive in appearance.

In the first place, cau good fruit or none. No small, un-
ripe, gnarly bearings should be sealed up for the winter’s
use. The fruit should be ripe but not overripe, fresh
picked and cooked with very little sugar.

In the second place, select glass cans, each having a por-
celain-lined or glass cover which fits it perfectly. The
rubbers should be fitted also, and those rejected which
have become hard or stretched. They should be rinsed
in warm, not hot, water, which toughens them. Before
beginning to can: have each cover fitted to its jar and all
well washed and sweet. Pint jars are bestin a small fam-
ily. Ifeach jar is scalded when emptied and the cover
washed and screwed on, it will be easy to begin the process

of canning.

172 FRUITS AND HOW TO USE THEM.

Small fruits ought to be picked in the morning while it
is still fresh and cool, and the sooner they are cooked and
in jars the better. A careful picking over and rejectiou
of any that are unripe or inferior is presupposed. In
preparing large fruits use a silver knife, or if thatisincon-
venient, drop the cut fruit into cold water to prevent dis-
coloration.

Stew the fruit in a porcelain or granite kettle, using as
little water as possible, and cook it very slowly. Hard
boiling dissipates the delicate flavor, rapid boiling reduces
it to a shapeless mass, yet boil it must or it will be sure
to ferment.

Where time will allow it is a good plan to pack the fruit
in the jars in which it is to be sealed before it is cooked.
Fill them to the top and set in a large kettle with wooden
slats nailed across each other to make a flat bottom. Cot-
ton cloth or muffin rings answer the same purpose, but
the false bottum is safer and more convenient. Over the
cans fold a clean towel and let them steam until the fruit
issoft. Ifitis to be sealed withovt sugar fill up each
can from one heated for that purpose, takeit out with a
cloth to a table adjacent, and screw on the top wkich must
be kept hot in a pan of hot water. In fact everything about
the fruit must be kept hot. If there are bubbles of air in
the jar, rnn down asilverspoon and let them escape. Fillto
the very brim, screw the top on to the utmost extent, and
invert the jar on a tray or table in a cooler place. Ifthere
is leakage it can he detected at once.

The length of time required for cooking is as follows:

Cherries and hucklJeberries, five minutes. All kinds of
berries, grapes, and currants, six toeight minutes. Sliced
or halved peaches and. gooseberries, ten minntes. Halved
pears, quince, sliced pine-apple, whole peaches, twenty min-

MISCELLANEOUS. 1%

utes. Strawberries are an exception to other berries and
lequire to be cooked fifteen minutes, and crab-apple and
whole pears half an hour. The time for apples depends
on the variety: they should be put up when tender. Ap-
ples are excellent for winter use, either for pies, or better,
plain sauce. Canned without sugar they are a welcome
change from berries in the early spring, and are much su-
petior to the acid, unripe fruit brought from the far
south.

In regard to the use ofs:igar every housekeeper will con-
sult her own taste.* Some families reject food that is not
oversweet like confections, others use less sugar. When
sugar is used in canning it is better to heat it in the oven,
frequently stirrmg to prevent burning, and turn it in just
Lefcre the fruit is poured into the cans. Two tablespoon-
fuls to a quart of berries, peaches, pearsandapples should
be sufficient. Currants, plums, and cherries require two
or three times as much. Susanna Dodd, M. D., who has
given much attention to the preparation of fruits, gives the
following table of proportions for stewed or canned fruit
and fruit juices: also the proportions of water and sugar,
by measure, for the different kinds of fruit.

PREPARED FRUIT. WATER. SuGAR.
leup # pint
Strawberries, 5 qts. 1 qt. 24 cup.
Red currants, 5‘ 8 qts 1“
Red raspberries, 5 ** et ag
Black ,aspLerries, . e 5 5 5 pts. ig“
Raspberries and currants, . 5 5 nw“
Blackberries, . . . . 5‘ 3‘ KS
Gooseberries,. «© + «© «© 6” 2 qts. Qi
ue (for pies), * : 6“ 3 pts. ge
May cherries, - «© + © «+ 5“ 3 qts. ag
Black morello cherries, . =» 5“ 2 “ ps
Seeded morello (for pies) , + 5“ a“ 2 cups (nearly)
a a 6“ ie (no sugar.)

Grapes, . ,

174 FRUITS AND HOW TO USE THEM.

PREPARED FRUIT. WATER. SUGAR.
Cranberries, . . . . ee 8 pts. 1 cup
Peaches, . 4 3 : 7 ‘ 6“ 1 qt. (no sugar.)
Pears, » « « © « we er ue a
Damson plums, . . . » 6" 5 pts. 2 cups.
Green or bluegage,. . . .6" 3 l1cup.

DRIED FRUIT. WATER. SUGAR.
Apples (kiln dried), a - 1qt. 2 qts. (no sugar.)
Peeled peaches Qciln aried), 1“ got ‘s
Unpeeled “ at 8 pts. w8
Cherries (tart), 1 3 f oo
Plums (very tart), Pe 3‘ 3 cup.
Prunes (or prunes and pliueae), pret ott (no sugar.)
Pears (peeled and cut), 1“ 2 qts “
Sweet currants, 1yc* 5 pts. ee
Raisins, . 1 5‘ es

The secret of successful canning is to have jars with
well-fitting covers, to keep everything hot, to fill the jars
as full as they will hold, and seal them without a moment’s
delay. It is absolutely necessary that they should he as
free from air as possible. Cook but little fruit at a time.
Where stationary tubs are in the kitchen it is very conven-
ient to keep the jars immersed in hot water in them.
Lift them out, ove by one, to the top of the adjoining sta-
tionary tub, on which stands an old tray containing a hot
plate where each jav is to rest while filling. If any juice
is spilled it can be returned to the preserving kettle which
should be on the left. An attendant taking each jar as it
is filled, wipes off the drippings from the top, screws on the
cover and inverts it upon a table.

There should be no metal used in canning, either in ket-
tles, spoons, or ladles. Wooden spoons, porcelain ladles,
a silver furk and spoon, plenty of soft, clean cloths, and
much patience and watchfulness are needed.

In a few hours take up the jars and give another twist
tothe tops. As they cool, contraction follows.

MISCELLANEOUS. 175,

Prepare labels written with black ink on white paper so
as to be easily deciphered in the semi-darkness. Fasten
on the side with flour-paste. A few drops of glycerine in
a half cupful will prevent them from falling off when the
paste dries. Itis alsouseful to put in paste which se-
cures the paper covers of jelly, marmalade and preserves.

All kinds of canned and preserved fruit require dark-
ness. Something in the light rays tends to fermentation
and granulation. If it be not dark enough cover each jar
with paper. Ifthere ig nu cvol cellar, it is a good plan ta
pack jars of canned fruit in boxes, filltae interstices with
paper or sawdust and bury them deep enough to be below
the reach of frost. Yruit properly canned, that is, well-
cooked and air-tight, sometimes sours if kept in a warm

closet. Fruit that is stale, decaying or speckled, will not

remain sweet.

Canned Apples.—Stew the fruit and strain as for apple-
sauce, butleaveit unsweetened. Reheat it in the filled jars
as described, see that no air pubbles are leftin them and
seal at once. Or peel, core and cut into eighths, stew in a
preserving kettle till tender but not broken, sweeten to
taste, fill the jarsaud seal. Apples canned according to the
first process will be found expecially agreeable in the late
spring, after uncooked apples have lost their freshness.

Canned Blackberries.—Make a syrup of one cup of
sugar and one cup of water for each quart of berries, heat,
skim, and let it come toa boil. Drop in the fruit and
let it boil eight minutes, then fill the hot cans and seal.
If the berries are heated in the cans, pour over them the
syrup just below the boiling point, after the filled jars are
placed upon the wooden rack in the kettle of hot water,
and heat gradually. Boil the fruit five minutes, take out the

jars one by one, and seal.
Canned Cherries.—Use the sour cherries for canning,

176 FRUITS AND HOW TO USE THEM.

or the white, which are less rich but require less sugar and
preserve their whiteness after being cooked. Jor common
use many prefer to putup cherries without pitting them, but
for ubvious reasons itis not the nicest way of preparing
them. There are now sold machines for pitting which re-
duces that labor to a minimum. Make a syrup ot three-
fourths of a pint of sugar to one cup of water for every two
pounds of pitted cherries and juice, skim, throw in the fruit
and boil five minutes. As thereisnoshape to retain it is
not needful to cook the fruit in the jars. With every can-
ful boil one tablespoonful of pits, tied loosely in a muslin
bag, which may be taken out before the fruit is poured into
the jars.

To can white cherries select the largest and prick each
once or twice with a coarse needle and put it in aglass jar.
Place the jars upon the rack in hot water and fill them with
boiling syrup, made a trifleless sweet than forsour red cher-
ries, let it boil five minutes and then seal.

Canned Currants.—Add a large cupful of water to
every two quarts of fruit and simmer till they are soft; it is
impossible to keep them whole. Then add one cupful of
sugar and simmer again and seal. The flavor is milder and
more agreeable by adding to the currants one-fourth or
even more of their measure of raspberries.

Canned Peaches.—Peel the fruit and throw into cold

water. Make asyrup of one pint of sugar and one quart of

‘ water to every four pounds of fruit and let it come to ahard

boil. Meantime cook the peaches in enough water tocover

them till they are tender, skim them out, and without break-

ing, drop them in the boiling syrup. Let them come to,a
boil and seal in jars.

Canned Pears.—Proceed as directed for peaches, but
use less sugar if they are very swee*

Canned Plums.—Allow half a pound of sugar to every
pound of sour plums, and prick the skins of greengage
plums each several times, before cooking. Make a syrup,

MISCELLANEOUS. 1%7

bring to the boiling point slowly, skim, cook the plums, and
can when tender,

Canned Pine-apple.—Peel the fruit, cut out the eyes,
and holding the stein with a cloth wrapped about it, with
the left hand, pick it to pieces with a silver fork leaving the
core on the siem. To every pound of pine-apple allow ten
ounces of sugar, and cook from ten to fifteen minutes before
eanning. The fru’t should cook clear and translucent.

Canned Quinces.—Wash the quinces, cut-out all defects
and save peelings and corings for jelly. Make a syrup of
one pound of sugar and one quart of water for every five
pounds of fruit, into which skim the quince slices, rings or
eighths which have been stewed till tender in water. Let
it come to a boil, then seal in hot cais.

Canned Raspberries.—Steam them in the jars as here-
tofore described, without adding either water or sugar,
which may be added to taste when the fruit is used. Or,
and it is a much quicker method, cook and sweeten as in
preparing currants, using lesssugar. Again, make a syrup
as given in canning blackberries.

Canned Strawberries.—As soon as the fruit is picked,
wash it and remove the hulls. Placea layer of the fruit in
a stone jar and sprinkle over it a handful of sugar.
Over that place another layer and more sugar, just enough
to make them fit for table use. Do not mash or stir them.
but at the end of four hours the sugar will have drawn the
juice from the fruit. Pour off the juice into the preserving
kettle, to every quart add a quarter of a cupful of water
and let it come toa boil. Drop in the drained strawberries
and let them scald two minutes, then gently lift them out
with a strainer, into cans standing in hot water. The jars
ought to be only two-thirds full and must be immediately
filled with the hotsyrupandsealed. This method preserves
the fresh flavor of the fruit better than when it is boiled a
longer time. If the syrup seems very thin cook ten min-
utes before pouring over the berries, which must be kept

hot.

178 FRUITS AND HOW TO USE THEM.

PRESERVED FRUITS.

Preserves are a rich preparation of fruit which is cooked
with an equal weight of sugar. Happily this old-time
toothsome confection has given way to mcre wholesome
canned fruit, but now and then tie housekeeper wishes to
put up afew jars of preserves in honvr of the olden time
when the measure of a woman’s efficiency in cooking par-
tially rested upon her sweets. The less they are used the
better. Occasionally a s:uall portion in garnishing or fla-
voring or in fancy dishes upon extra occasions may be ad-
missible.

In preserving, the fruit will remain whole by making a
hot syrup by theaddition of avery little water to the sugar
and allowing it to come to a boil. Then add the fruit,
which should simmer gently until it is soft enough to allow
a straw to penetrate it. Large fruits like peaches, pears
and quinces are peeled, pitted and often divided in half.
Small fruits are plunged directly into the boiling syrup,
and when thoroughly cvoked are skimmed out carefully so
as not to break them. The syrupisthes boiled down and
poured over the conserve. If it is not. very thick it is
drained off in a day or two, builed again and poured over
the fruit. This is sometimes repeated three or four times.

Apple Preserve.j}.—Make a syrup of one quart of sugar
and two quarts of water. skim and boil. Pare, core and
divideinto quarters or eighths, according to their size,
fine, tart apples, allowing one pound of fruit to a half
poundof syrup, and drop the sections into cold water.

MISCELL ' NEOUS. 179

Take them out and drop into the syrup, which must
simmer gently, afew ata time. Cook till tender, skim out
‘into jars kept in hot water, and drop more apples into the
syrup. When the jars are two-thirds full, fill with hot
syrup and seal like canned fruit. Flavor with lemon slices
if desired. This makes a fine and not too rich preserve.

Apple Preserves.—(Entire.) Take medium sized tart
apples, peel and core from the blossom end, leaving the
stem ; cook as above and seal in stone or glass. Crab-
apples are preserved entire, without peeling. Make the
syrup much richer by using one quart and one half of sugar
to one quart of water. Prick the crab-apples before boil-
ing.

Apple Lemon Preserves.—Pareand quarter sweet
apples and proceed as above. Toeach quart of fruit allow
two lemons cut in thin slices and cooked in the syrup.
Discard the seeds.

Apple Ginger Preserves.—Peel, core and cut the
apples or chop them coarsely. To every pound of fruit
allow an ounce of green ginger cut into fine pieces, and
three-fcurths of a pound of sugar. Stew the applein a
little water tillit begins to be tender, drain and turn into
the syrupin which the ginger has steeped. Let it come to
a boiland itis done. By using a little more ginger and
tying itina thin muslin bag, it may be flavored without
serving the ginger with the apple. The amount can be
varied to suit the taste.

Green Anple Preserves.—(Shirley Dare.) Gather
your apples when they are the size of a walnut, with the
stalks and a leaf ortwo on; put a handful of vine leaves
into a preserving pan, then a layer of apples, then vine
leaves and then apples, till it is full, and vine leaves pretty
thick at the top, and fill it with spring water; cover closely
to keep in the steam, and set it on a slow fire till they
grow soft, then take them out and take off the skins, and
put them in the same water again with the vine leaves,

180 FRUITS AND HOW TO USE THEM.

which must be quite cold, or it will make themecrack. Put
in a little rock-alum (a dessertspoonful to a twelve-quart
kettle), and set them overaslow fire till they are green,
thentake them out and lay them on a sieve to drain.
Make a good syrup, and give ihema gentle boil for three days
(. e@, once a day), then put them in small jars, with
brandied paper over them, and tie them down tight.

Barberry Preserves.—Pick the barberries free from
stems, wash them, and for every quart take a little more
than one pint of good molasses. Let it come to a boil, then
drop in the barherries and cook three-quarters of an hour.
When done they will be clear. Seal in jars. Some persons
are so fond of the flavor of the barberry that nothing quite
takes its place. :

Blackberry Preserves.—Allow three-fourths of a
pound of sugar for every pound of fruit which is to be
simmered in clear water tillitis thoroughly cooked. Allow
a teacupful of water to a quart of berries. Then throw in
the sugar, boil up, skim and seal in cans.

Cherry Preserves.—Stone the cherries, reserving
every drop of juice. Weigh the fruit, allowing pound for
pound ofsugar. Putalayer of fruitjfor one of sugar until
all is used up; pour over the juice and boil gently until the
syrup begins to thicken. The short-stemmed red cherries
or the morellos are best for preserves.

Fig Preserves.—Take green figs, hardly ripe, and soak
two hours in lemon juice and water, half and half, or
vinegar ind water. Make asyrup of one pint of sugar and
half a cup of water to each pound of fruit, boil and skim.
Into it drop the drained figs and simmer till they are
tender. Skim them outand if the syrup is not thick boil
until it thickens. The last thing add the juice of one
lemon to every three pounds of fruit and turn over the figs
which have been kept bot in jars. Seal at once?

Guava Jelly.—(Southern Preserve.) Pare and quarter
ripe guavasand drop the sections into cold water. Put

MISCELLANEOUS. 181

them into water enough to nearly cover them and simmer
tillthey are tender, then strain through linen, without
pressing the fruit, hanging up the bags so they will drip
all night. When all the juice has drained out boil it, un-
covered, soit will evaporate readily; skim, and atthe end of
an hour add white sugar in the proportion of a scant pint
to one pintofjuice. Continue tolet it simmer till the jelly is
clear, then add lime-juice, to taste. Simmer halfan hour
longer, skimming often, then pour into jars of glass or
stone and cover when cold.

Mango Jelly is made like the guava except that the
mangoes are peeled, stoned and thrown into a very weak
solution of lemon or lime-juice before cooking them.

Preserved Citron Melon, No. 1.Cut the melon in
oblong strips, remove the skin and thesoft pulp. Boil in
water containing an ounce of alum to a gallon of water,
and drain when tender. Make a syrup out of a cupful of
water to a pound of sugar, boilup and clarify. This
quantity of syrup will be sufficient fora pound of melon:
add to it two sliced lemons. Immerse the citron in the
boiling syrup, let it boil five minutes, and then seal in jars,

Citron Preserves, No. 2.—Peel and cut the citron in
pieces an inch square; then boilin water until soft; drain
off the water and add one pound of sugar to each pound of
citron; to every five pounds of the preserve add one pound
of raisins, one lemon sliced, half an ounce of whole cloves,
and one ounce of stick cinnamon; dissolve the sugar, and
when hot add the fruit, and simmer slowly for two hours.

Currant Preserves.—Take equal weights of sugar and
fruit: make a syrup of tl e former witha very little water,
and drop in the ripe fruit. Boil fifteen minutes, and seal in
stone jars or glass cans.

Huckleberry Preserves.—Nearly fill jars of stone or
glass with huckleberries, and fill them up with good
molasses. Cover and set away. They are good for winter
use. :

. 182 FRUITS AND HOW TO USE THEM.

Orange Preserves.—-Take any number of oranges,
with rather more than their weight in whitesagar. Slight-
ly grate the oranges and score them round witha knife, but
do not eut deep. Put them in cold water for three days:
changing the water two or three times a day. Tie them
up ina cloth, and boil until they are soft enough fora pin to
penetrate the skin. While they are boiling place the sugar
on the fire, with rather more than half a pint of water to
each pound; letit boil for a minute or two, then strain it
through muslin. Put the oranges into the syrup till it jel-
lies and is of a yellow color. Try the syrup by putting some
to cool. It must not be too stiff. The syrup need not cover
the oranges but they must be turned, so that each part gets
thoroughly done.

Preserved Orange Peel.—Weigh the oranges whoie
and allow pound for pound. Peel the orauges neatly, and
cut the rind into narrow shreds. Boil until tender, chang-
ing the water twice, and replenishing with hot water from
the kettle. Squeeze the strained juice of the oranges over
the sugar, let this heat to a boil, put in the shreds and boil
twenty minutes.

Orange and Rhubarb Preserves.—Peel six large,
nice, thin skinned oranges, taking off all the white rind,
and slice the oranges into a porcelain kettle. Take out all
the pits and cut half of the yellow rind into small pieces and
put with it. Add two pounds of rhubarb stalks cut into
small pieces, a teacupful of water and three and a half cup-
fuls of sugar. Boil till the rhabarhb is soft, and seal.

Peach Preserves, No. 1.— Pare the fruit and to each
pound add one pint of sugar. Make asyrup with one cup
of water to a pound of fruit, and when it boils drop in the
entire peaches. Simmer till they are tender, and seal.
Half a dozen kernels cooked with each pound of fruit im-
proves the flavor.

Peach Preserves, No. 2.-—Peel, and remove the pits,
allow pound for pound and put fruit and sugar in layers in

MISCELLANEOUS. 183

astone jar. On the second day drain them through a
colander or coarsesieve, boil up the syrup, skim and turn
over the peaches. Repeat this three days, then seal. The
flavor is better than when the fruit is cooked.

Pears Preserved Whole, No. 1.—Take pears when
not too ripe, and set them over the fire in a sufficient
quantity cf cold water, letting them simmer, but not
boil. When they are softened, take them out, peel them
carefully, prick them with a pin, and put them on again in
fresh water, with the juice of a lemon; let then: boil rapidly,
and when they are sufficiently done so that a pin will pass
readily through them without the least resistance, take
them out and put them into cold water. In the meantime
have ready some hot thick syrup, and having well drained
the pears, pour it over them. Let them stand for twency-
four hours, and then give them a gentle boil. Take them
again out of the syrup and dip them in cold water, after
which pour hot syrup upon them, and when they have stood
three days give them another boil; when cold,take them out
drain them, and put them into bottles, then thicken the
syrup by a few boilings, and pour overthem. Pears peeled
and cored are preserved like apples.

Preserved Pears, No. 2.—Peel three pounds of pears
and place them in a stew-pan; cover them with water, and.
let them stew two hours. Take them outand put them in
a brown jar with three fourths of a pound of loaf sugar |
and two tablespoonfuls of the water they were stewed in to
each pound. Add a little candied lemon, cut in small
pieces, or a few cloves, if preferred. Place the cover on the
jar, and stew them in an oven for two hours.

Pine-apple Preserves, No. 1.—Pare, cut in slices,
core, and weigh the fruit, allowing pound for pound of
sugar and fruit. Putin alternate layers in the kettle and
pour in water, aliowing balfateacupful to each pound of sug-
ar. Heat to a boil. Take the slices out and spread upon
dishes in the sun. Boil the syrup half an hour, skimming

184 FRUITS AND HOW TO USE THEM.

it carefully. Put the pine-apple again in the kettle and boii
fifteen minutes, then take out and pack in wide-mouthed
jars.

Pine-apple Preserves, No. 2.—Peel the pine-apple,
and pick into small bits with a silver fork. ‘To every pound
allow three-fourths as much sugar. Let it stand overnight,
and in the morning boil slowly ten or twelve minutes, then
seal.

Pine-apple Preserves, No. 3.—Pare the pine-apple
and remove every particle of skin or eyes, and slice thin.
To every pound of prepared fruit take a heaping pint of
sugar. In a large glass jar puta thick layer of dry sugar,
then a layer of the sliced fruit, and so continue to do till
the jar is full, leaving a thick Jayer of sugar last of all.
Cover closely with several layers of thin paper pasted tight-
ly on, or with bladder to keep out the air. Ifkept very coul
and dark it will not ferment, but have the flavor of thefresh
fruis.

Plum Preserves.—Make a syrup of clean, brown sugar
and clarify it; when perfectly clear and boiling hot, pour it
over the plums. Let them remain in the syrup two days,
then drain it off; make it boiling hot, skim it, and pour it
over again; let them remain another day or two, then put
them in a preserving kettle over the fire, and simmer gen-
tly until the syrup is redueed, and thick or rich. Use one
pound of sugar to each pound of plums.

Quince Preserves, Orange Flavor.—Peel and core
the quinces and to every quart of the fruit allow two oran-
ges thinly sliced. Mix these together and steam till tender,
while the cores and skins are simmering in enough water
to cover them. Cook about two hours, or until the water
thickens to a jelly, then strain and throw into it a pound
of sugar for every pound of the peeled and cored fruit.
Boil together to a syrup, and then drop into it the softened
quarters of quince, which, however, should not be soft
enough to drop to pieces. Lei them simmer, not boil, over

MISCELLANEOUS. 185

a slow fire for an hour, when they may be sealed in cans.
If preferred lemon may be used in place of orange, in which
case take one lemon to two quarts of fruit.

Quince Preserves, No. 2.—Peel, core and weigh, us-
ing only large quinces, and making the eighths of the fruit
as exact and even as possible. Extract the gelatine from
cores and peelings by stewing them in water several hours.
Simmer the eighths in a little water till they are tender,
then skim therm out and pour into the kettle with the wa-
ter in which they have been cooked the gelatinous liquor
of the strained stems and cores. Throw into it half the
weight of sugar as of quinces, let it come to a boii, drop in
the quinces, let it boil again, and seal.

Raisin Preserves.--(Catharine Owen.) Peel and quar-
ter a dozen large apples. Put them over a slow fire with a
cupful of cider and a pound of sugar. When they are ten-
der stone five pounds of fine pulpy Valencia raisins with
water enough to prevent burning. Let them cook slowly
till they are dissolved and stiff. Beat the whole through a
colander and then through a sieve and pack in small jars.
When about to use it, cut in thin slices and dust each with
Confectioners’ sugar. This is delicious eaten with cream:

Strawberry Preserves.—( Wiesbaden Style.) With five
quarts of good, tirm berries, procure also three or four
boxes of softer fruit. which is to be hulled and spread out on
a flat dish in order to draw out all the juice. Weigh out
five pounds of broken loaf sugar, and scatter over this soft
fruit and let it stand several hours. In the morning, or
whenever all the juice seems expressed, squeeze the fruit
through a jelly-bag and pour it into a preserving kettle, in-
to which throw about three pounds imore of loaf sugar.
The exact quantity can be found by measuring the juice
and the hulled, firm berries, which should be whole, large
and sound, still keeping them separate, and allowing a
pound of sugar toa pint of fruit and juice. Boil the fruit
juice and sugar, skimming as it begins to bubble, and then
gently slide in the berries; they will check it just enough to

186 FRUITS AND HOW TO USE THEM

prevent them trom hardening, while the bviling syrup will
have the tendency to keep the juice within the berries.
Simmer for thirty minutes, from the time the fruit is add-
ed, removing the scum from the top when necessary, and
pour into wide-mouthed bottles with a teaspoonful of olive
_oilon the top. When carefully nade these preserves equal
the best imported fruit. The berries must be selected
from the firmest fruit in market.

Preserved Water-Melon Rind.—Peel the rind after
eutting it into oblong or fancy shapes, and throw it into a
porcelain kettle or stone jar. Fillit up with eold water to
extract the juice, and to every pound of fruit allow one
teaspoonful of salt and a saltspoonful of powdered alum.
J.et the rind remain in the water three hours, then drain
and pour over cold water, and let it stand three hours long-
er. At the end of that time simmer the rind in clear water
till it begins to look clear. Drain and make a syrup of
pound for pound or a little less sugar, and a cupful of wa-
ter for every two pounds of sugar, and add.a little green
ginger cut in small bits. Skim, drop in the rinds. and let it
heat through slowly. then simmer till they are clear and ten-
der though not broken. Skim the preserves into hot glass
jars, boil down the syrup if it is not sufficiently thick, add
enough lemon juice to give a distinct flavor, pour over the
preserve and seal. If the rinds are too soft they may be
spread on platesin the oven before putting in the jars.
Use orange peel and juice in place of lemon if desired.

Tutti Frutti Preserves.—This is made pound for
pound of sugar, of every variety of fruit, beginning with
strawberries. It is to be weighed, boiled and skimmed
like any other preserve, and each, when cooked, is turned
into the omnium-gatherum, a stone jar closely covered
and keptinacool place Some housekeepers insist that it
cannot be kept without brandy unless it is sealed after
adding each variety of fruit. Hard fruit like pine-apples,
quinces and pears must be parboiled till tender before add-
ing the sugar. Lemon and orange juice are used instead
of the pulp, but the grated yellow rind is necessary.

MISCELLANEOUS. 187

toned raisins and cocoanut, currants and berries, cherries
and plums, peaches and pears, all are welcome in a pre-
serve which has little to recommend it but oddity.

HOW TO KEEP JELLY AND PRESERVES.

When jelly is cold and firm, cut a ro:nd of white paper
to fit the top of the glass, and dip it in the beaten white
of an egg. Press it down close to the jelly; if it lines the
side of the glass an eighth of an inch, it will do no harm.
Over this place a layer of smooth white cotton batting,
fitting it closely to the glass. Absorbent cotton is best,
but common cotton batting will do if the jelly is firm.
Over all paste a round of paper, or paper dipped in white
of egg. Be sure the jelly is stored where mice cannot nib-
ble the paper and eat the jelly.

Again, pour over the jelly a layer of melted paraffine,
melted, but not hot, just warm enough to run. It will
harden rapidly. Then paste over the glass a round of soft
paper. When the jelly is used, melt the paraffine and
save till the following year.

For preserves, put up in open-mouthed jars, see that they
are full, then put over the preserve egg paper and then ab-
sorbent or common cotton batting. Melt together one
part mutton tallow and two parts of bees-wax. Dip aclean
white cloth in the mixture and spread it quickly over the
mouth of the jar.

Cotton batting spread over the top f canned fruif and
under the cover will prevent mold. Be careful to see
that it is not caught in the screws of the cover.

Preserves keep best in a store-room both cool and dry.
They may be simply tied or sealed with paste where ver-

188 FRUITS AND HOW TO US2 THEM.

min will not attack them, and each jar will have its appro-
priate label. It is necessary, then, that they should be
placed where they will be secure from vermin. But it is
better to have them in glass and covered like canned
fruit.

Where paste is used, a few drops of glycerine in each
ounce will prevent the label from curling up or dropping
off. Itis equally efficacious for mucilage.

CANDIED FRUITS.

Candied frzits, put up with that artistic taste peculiar
to the nation, are yearly exported from France in largely
increasing quantities. In comparison with the deft work
of the Gallic confectioner, the candied fruit of the Pacific
coast is still lacking in those qualities which please the
eye, but every year shows improvement in this respect
over the preceding. Itonly needs the skill which comes
from practice to supercede the foreign with the domestic
article.

Among fruits preserved by the process of candying are
mainly, cherries, pears, apricots, plums, peaches, pine-ap-
ples, figs, citrons, oranges, melons, and lemons. OC.B.
Mason, Esq. , formerly United States Consul at the port of
Marseilles, has given a report of the method of crystalliza-
tion peculiar to South-eastern Fraace, of which the follow-
ing isa condensation: It may be premised that the ex-
port of candied fruits from France finds a direct market,
not only in this country and in England, but in Algiers,
the East and West Indies, and even South America, those
countries where fresh fruit, ripening every day in the year,

MISCELLANEOUS. 189

would seem to preclude the desirability of its preservation.
Mr. Mason says: .

“ The fruit is first carefully assorted in respect to size and
uniform degrees of ripeness. Pears, pine-apples, and
quinces are pared, citrons are cut in quarters and soaked
in sea-water, and the pits of apricots, cherries aud
peaches are carefully removed. The stune must be re-
moved with as little injury as possible to the form and so-
lidity of the fruit.

“Thus prepared, the fruit is immersed in boiling water,
which quickly penetrates the pulp, dissolving and diluting
the juice, which is thereby nearly eliminated, when the
fruit is subsequently taken from the water and drained,
leaving only the solid portion of the pulp intact.

“ The process of “Dlanching” must also be done with exact
nicety. If immersed too long, the pulp is either over-
.ooked or is left too dry and woody. If taken out too
soon, the juices left in the pulp prevent perfect absorption
of the sugar afterward, and by eventually causing fermen-
taticn destroy the value of the product. In this, as in
other stazes of the process, the only guide is experience.

“ After being thus scalded, some fruits, apricots, for ex-
ample, are again assorted into two or three classes, accord-
ing to the degree of softness that has been produced, for
the reason that if kept together they would take up the
sugar differently, some losing their form entirely. while
others would remain sufficiently impregnated. For these
different grades sugar syrups of different degrees of densi-
ty are required, the softer the fruit the stronger the syrup
required for its preservation.

“For the same reason each of these different varieties of
fruit requires a syrup of corresponding strength.

« Pears, citrous and pine-apples, whichremain hard and

a

190 FRUITS AND HOW TO USE THEM.

firm, take best a syrup having a density of 18 to 25 degrees,
while apricots, plums and figs are treated with syrups
which gauge from 30 to 40 degrees by the aerometer.

“The requisite syrup having been prepared by dissolving
the sugar in pure water, the fruit is immersed in it and
left at rest for a certain period in large earthenware pans,
glazed inside, and having a capacity of about eight gallons.

“The syrup penetrates the pulp and gradually withdraws
and replaces the remaining fruity juice, which, as it exudes
and mingles with the transparent liquid, produces a cer-
tain filmy or clouded appearance, which marks the com-
mencement of fermentation. When this has reached a
certain stage, the vessel containing the syrup and fruit is
placed over the fire and heated to 212 degrees F. This
corrects the fermentation, and raises all impurities to the
surface, whence, if necessary, they can be removed by
skimming. If the syrupis of proper density, this process
of impregnating the fruit with sugar will be complete in
about six weeks, during which time it is usually necessary
to perform this heating process, as above described, three
times.

“The impregnation of the fruit with sugar being thus
complete, it is taken out, washed in pure water to remove
the flaky particles that adhere, and is submitted to one or
two finishing processes, as follows:

“Tf the fruit is to he “glazed,” that is, covered with ice
or transparent coating, itis dipped in a thick, viscid syrup
of sugar and left to dry and harden rapidly in the open
air. If it is to be “crystallized” it is dipped into the
same syrup, but is then cooled and dried slowly in a kiln
or chamber warmed to a temperature of ninety degrees,
Fahrenheit.

“ This slow cooling causes the thick syrup with which the

MISCELLANEOUS. 11

fruit is covered to crystallize and assume the usual granu-
lated appearance. The work is now finished. If proper-
ly done, the fruit thus preserved will bear transportation
to any climate, and will keep, firm and unchanged, for
years. It is packed in light wooden or card-board boxes,

and may be shipped in cases containing several hundred
pounds each. ”

Mr. Mason proceeds to say that the syrup in which the
fruit is immersed gradually deteriorates by losing sugar
and absorbing juices. It is then utilizedin making pastes
or confections, which are simply the soft, uncooked and ir-
regular shaped pieces of fruits of all kinds mingled togeti-
er into a jam in the spent syrup, which is boiled duwn to
the proper consistency. This may either be sealed in
glasses or dried in pastes, cut into cubes and dusted with
powdered sugar.

Candied or Cystallized Fruit or Nuts.—(Mrs Camp-
bell.) Bo.l one cup of granulated sugar and one cup boil-
ing water for half an hour. Dip the point of a skimmer
into the syrup and then into cold water. If the thread
formed breaks off brittle the syrup is ready. The syrup
must never be stirred but must bvil slowly. When done
set the saucepan in boiling water or pour the syrup into a
bow! placed in hot water to keep the syrup froin candying.
Take the prepared fruit or nuts on the point of a large
needle or fine skimmer, dip them into the syrup and then
lay them on a dish, which has been lightly buttered or
oiled, or string them on a thread, and after dipping in the
syrup suspend them by the thread. When orangesare used
divide them into eighthsand wipe off all moisture.

Candied Fruit, No. 2.—Peel small pears or’ peaches
but leave in cores and pits, and boil till tender in a syrup
made of one pintof sugar and one teacupful of water. Let
the fruit stand inthe syrup three days, drain, sprinkle
witb pulverized sugar and dry ina cool oven,

192 FRUITS AND HOW TO USE THEM.

Candied Fruit Pastes.— Over a slow fire boil the juice
of perches, pears, and quinces, or apples and quinces, un-
til it becomes a thick jelly. Then dry in a slow oven in
shallow dishes, sprinkling in a little crushed sugar, until
it becomes a thick paste. Pack in tumblers and cover
with paper dipped in white of egg. It will keep for years.

Frosted Fruit.—Dip fine bunches of ripe currants, one
at a time, into the beaten white of an egg, fully moistening
the surface of each globe. Then roll the hunches in
powdered sugar so that every part will be covered, and lay
them carefully on white paper spread over an inverted
sieve. Dry ina very cool oven. Cherries inay be similarly
prepared if the stems are left attached. Plums and grapes
may be dipped in the eggand placed upon the paper before
sifting sugar over them. They makea pleasing garnish for
cakes and desserts.

Candied Lemon.—(Condensed from Catharine Owen.)
As lemons are used drop the yellow rind into a weak brine
in a glass jar. Whena dozen are thus pickled they are
freshened by putting them into cold water and letting
them scald, changing the water once or twice to extract
the salt. Boil them in the last water till they are thorough-
ly tender, and drain. Then make syrup enough to cover
them out of slightly more than a pound of sugar and a pint
of water, using always the same proportion of pint for
pound. Cut the peelings into dice about half an inch
square, and drop them into the boiling syrup, which is
allowed to cook slowly till the peelings look translucent.
Then keep them slowly steeping till the syrup has almost
dried out of the peel, spread on plates, sprinkle with more
sugar, and set ina cooloven to complete the drying.

Candied Orange Peel.—(Mrs. Todd.) -Soak the skins
in saltand water three or four days, then threw them into
cold water and boil till tender; meanwhile clarify weight
for weight of sugar. Scrape outall the pulp and strings,
case one within another and put them in a stone jar,

MISCELLANEOUS. 193

When the syrup is cold pour it over them, and as it grows |
thin, drain, add sugar enough to make the syrup rithagain,
and when it is quite cold pour it over the peelings again.
Let them remain til] they are transparent, then take them
out, let them lie on the back of a sieve and dry in a slow
oven. Take each one on the point ofa fork and dip quick-
ly in the syrup, the rounded part uppermost, and lay them
again on the sieve to dry. When dried case therm one
within another and store in a dry place.

FRUIT AND GELATINE, JELLIES AND SPONGES.

Fruit jellies with gelatine as a basis are suitable for
summer use or as atuble decoration. Though they have
little value for nourishment they are always delicious.

Upon the packages of prepared gelatine or within them
are direciionsfor the preparation of jelly, which a novice
can hardly fail to understand. If, instead of cold water
tke gelatine is put to soak in fresh fruit juice, then sweat-
ened, strained and cooled, the result will be a dish pleasant
alike to the eye anil the palate. As the acidity of fruit
varies, sugar must be added to the taste, remembering
that if seems to the tongue less sweet when cool than

when warm,

Apple Jelly, No. 1.—Soak half a box of gelatine half an
hour in one pint of cider fresh from the press. Pour over it
one cupfulof boiling water, stir in about one cupful of
sugar, and the juice of onelemon. Scrain, and set in a cool

place.

Apple Jelly, No. 2.—(Marion Harland.) One dozen well-
flavored apples, two cupfuls powdered sugar, juice of two
lemons, and half a package of gelatine soaked in a scant
cupful of cold water. Pare and slice the apples, putting

14 FRTITS AND HOW TO CSE THEM.

each piece in cold water to preserve the color. Pack them
in a glass or stone-ware jar with just enough cold water to
cover them, put on the top loosely that steam may escape,

set in a pot of warm water and bring to a boil. Cook until
the apples are broken to pieces. Have ready in a bow] the
soaked gelatine, sugar and lemon juice. Strain the apple
sealdirg hot over them; stir until the gelatine is dissolved;
strain again, this time through a flannel bag, withoutsqueez-
ing it.

Banana Jelly, No. 1.—(Mrs. Keeler in Good House-
keeping.) Soak one ounce of gelatine in half a pint of
cold water ten minutes; add to this a full pint of boiling
water, the juice of two lemons and half a pint of granu-
lated sugar. Stir well together and strain through a jelly-
bag or five wire-strainer. Pouran inch deep in a mold,
add a few slices of banana, and set outdoors in winter, or
in the refrigerator in summer, untilit hardens, keeping the
remainder ina warm place. As soon as the first stiffens
put another layer of bananas and jelly, again setting away
to harden untilallis used. This makes a sightly dish when
served with whipped cream around the base.

Banana Jelly, No. 2.—Make a jelly as in No. 1., then
peel and cut crosswaysin thin slices three oranges, peel
and slice three bananas, and when the jelly is cool put a
layer of itin the mold, a layer of oranges, one of bananas,
then the jelly, and proceed as before.

Berry Jelly.—Raspberries and blackberries must ba
stewed till soft in a very little water. Crush them and
strain out the juice, let it cool,and soak one box of gelatine
in one pint of juice. Sweeten, pour over a quart of boiling
water and strain into molds. Serve with whipped ‘cream.

Cherry Jelly.—Dissolve one box of gelatine in one pint
of cherry juice, either drained from canned fruit or ex-
pressed from the fresh. Let itstand one hour. Then add
one quart of boiling water, tie juice and grated rind of two
lemons, and about three-fourths of a piut of sugar, to the
uncooked juice, Strain and pour iu jelly molds.

MISCELLANEOUS. 195

Cranberry Jelly.—Soak the gelatine in one pint of
erenberry juice for an hour, add one pint of sugar, and
turn over it one quart of builing water. Strain, turn into
a mold, and cool. This will take an entire box of gelatine.
The cranberry juice is obtained by stewing the berries in a
very I'tile water till soft, then mash them with a wooden
spoon and strain through a jelly-bag. One quart of berries
will make a little wore than a pint of juice.

Chocolate Jelly.—Soak half a box of gelatine in half a
cup of cold water for an hour. Into one pint of milk,
boiling, add two ounces of grated chocolate and the dis.
solved gelatine. Let it boil, then take it from the fire, add
half a cup of sugar and half a teaspoonful of vanilla. Let.
it partially cool, stir till thick, add a pint of cream whipped
to a froth, stir till mixed, pour into a mold. and serve with
whipped cream.

Currant Jelly.—Soak two ounces of gelatine in one
pint of culd water for an hour. Pat juice, gelatine and
one pint of sugar into a porcelain kettle, let it come tu the
boiling point, thenstrainand cool. Beforeit is stiff add the
whites of three eggs, beaten to a froth, and beatall together
till light and frothy. Pour into a mold and set on the ice

several hours before serving.

Currant Flummery.—This is made without gelatine,
but seems to come in this department. To the juice of two
quarts of mashed and strained currants, add one pint of
granulated sugar. Out of this take one pint to pour upon
one pint of ground rice, which must be blended tillitis per-
fectly smooth. Boil the remainder of the juice in a farina
kettle, in which stir the thickened juice carefully to prevent
lumping. Cook till thick, pour into one large or several
small cup molds. Set on the ice andserve with sweetened

cream.

Currant Ice.—Squeeze currants with or without
a mixture of raspberries, through a jelly-bag, and to
each pint of juice add the same quantity of water and sug-

196 FRUITS AND HOW TO USE THEM.

ar. Heat, and when boiling hot. pour itslowly over the well-
beaten whites of three eggs, stirring constantly till it is
perfectly cold. Freeze hard.

Currant Sherbet.—¥our one pint boiling water over
one pint of loaf sugar. Let itsinmmer half an hour, add
one pint of currant juice and the juice of two lemons.
Fteeze when cold.

Grape Water-Ice.—To every quart of water allow half
as much grape-juice, by measaire, and the same amount of
sugar as of juice. Makeasyrup, and whenit is cold add
juice and freeze.

Lemon Water-Ice, No. 1.—Make a rich lemonade
with one third the quantity of lemon juice as of water, to
every three lemons allowing the juiceofoneorange. When
partly frozen stir in the whites of three eggs.

Lemon Ice, No. 2.—Dissolve a heaping tablespoonful
of gelatine in halfa pint of water, pour over a quart of
boiling waterand the strained juice of six lemons. Sweet-
en with three-fourths of a pint of sugar and freeze.

Lemon Jelly.—Cover half a box of gelatine with one
pins of cold water, into which break a small stick of cinna-
mon. At the end of an hour add a cupful of sugar, the
juice of two good-sized lemons, anda pint of boiling water.
Strain, mold and cool.

Orange Jelly.—Make like lemon jelly, except that it
needs a little less sugar and no cinnamon.

Lemon and Orange Jelly.—For one box of gelatine
use two large lemons and the juice of two large oranges.
Proceed as with other jellies.

Peach, Plum and Pear Jellies.—Stew the fruit in
little water, strain, and use one pint of the juice in which to
soak one box of gelatine. Sweeten, pour over a full quart
of boiling water, strain and cool. Juice left after canning

MISCELLANEOUS. 197

fruit can be utilized in this manner It should be made
the day before itis used.

Pine-apple Jelly, No. 1.Peel and chop fine one pine-
apple and let itsoak three hours with the juice and grated
rind of a lemon and two cups of sugar, with a trifle of grated
nutmeg. Then pour into it one ounce of isinglass dissolved
in a teacupful of cold water, and lastly a pint of boiling
water. Strain and press hard to expel the juice from the
pine-apple. Pour into a mold and set on ice.

Another way is to use three cupfuls of boiling water in-
stead of a pint, and while the jelly ishardening to beat into
it the well whipped whites of three eggs. It must be added
aspoonful at a time. Cover the top with the meringue
made by the white of an egg, a tablespoonful of powdered
sugar and twice as mucn grated pine-apple.

Pine-apple Jelly, No. 2.—Soak half a box of gelatine
an hour in a cup of cold water and stir in a cup of sugar.
Add a little more than halfa cup of the liquor drained from
a can of pine-apple, and a half pint of boiling water. Strain,
stir in a cupful of the pine-apple chopped fine, turn into a
mold, and set on ice.

Quince Jelly.—Cut small, inferior quinces into pieces,
discarding stems and imperfections, andstew with one pint
of water to one quart of cut fruit. At the end of three
hours, or before it is soft enough to break into jam, strain
and use the juice for soaking gelatine. It will need only
two-thirds as much ag in other fruit juices. Sweeten, strain,
and cool as usual.

Strawberry Jelly.—Over a quart of fresh berries throw
a cupful of sugar and set aside, in an earthen dish, to ex-
tract the juice. Atthe same time soak one box of gelatine
in a pint of cold water, and, at the end of au hour, put in
one cup of sugarand pour ovr it one pint of boiling water.
Crush the strawberries and press them through a fine sieve
and pour the dissolved gelatine over them through the
sieve so as to lose none of the juice. Strain, mold and

198 FRUITS AND HOW TO USE THEM.

cool. There should be a full pint of the strawberry juice’
if more, use less water, so there will be no more liquid
than the gelatine recipe calls for. In like manner propor-
tion the sugar to the sweetness of the fruit. It is nice to
pour the gelatine in the mold in layers with large selecte:i
strawberries, first liquid, then berries Serve with cream.

Apple Sponge. —Make a rich apple-sauce seasoned with
sugar andlemon. Toevery pintanda half of apple take one
ounce of gelatine, soakin halfa cupfulof water,and dissolve
over a boiling tea-kettle. Stir it into the apple and press
through a sieve; when cold beat in the stiff beaten whites of
four eggs, and continue till it isstiffand ligh:, then pour
into a mold and set onice. Serve with creain or thin boil-
ed custard.

Banana Sponge.-—Dissolve an ounce of gelatine in two
tablespoonfuls of cold water, and in a quarter of an hour
pour over a pint of boiling water. Stir into it the juice of
one iemon and a cupful of sugar, and let the gelatine
thoroughly dissolve. Strain through a thin bag and let it
cool Cut three bananas into small pieces and heat them
to a pulp with an egg-beater, then whip to a froth the
whites of two eggs, which are then beaten into the banana
cream. When the gelatine is cold beat it into the egg and
banana, a little at a time, till it is quite stiff. Serve with
cream, or a thin custard made with the yolks of the two
eggs and a pint of milk.

Blackberry Sponge.—Soak half a box of gelatine in
five tablespoonfals of cold water twenty minutes, pour ove
it two cupfuls of boiling water and four or five tablespoon-
fuls of sugar, and into it turn a large cuy ful of blackberry
juice. Strainit, set in on ice, and when cold, not hard,aad
the well-beaten whites of three eggs and beat till it is thick
and light. Harden in a mold.

Cherry Sponge.--This is made like Blackberry sponge,
except that it requires a little more sugar.

Currant Sponge.— Make like the above, using a full cup

MISCELLANEOUS. 199

of sugar, one cupof currant juice,or currant and raspberry
mixed, half a box of gelatine, and one cupful of boiling water.
When cold beat in the beaten whites of three egys.

Fig Sponge.—Soak half a pound of plump figs in warm
water till they are soft, and split each in two. Dissolve half
an ounce of gelatine in two tablespoonfuls of cold water,
heat one pint of milk and stir into it two well-beaten
eggs, with two heaping tablespoonfuls of sugar, which must
be stirred over the fire til. itthickens. Set the soaked gela-
tine over the top of a boiling tea-kettle till it melts, stir it
into the custard and set away to cool. When cool, but not
thick, whip it with an egg-beater, and gradually add the
well-beateri white of anegg. Dip the sections of split fig
in any kind of jelly, which must be slightly warmed first,
and with them line the interior of a buttered pudding-
mold, into which pour the custard sponge which has been
beaten till very light and flavored with a teaspoonful of
vanilla, Set in a cool place overnight.

Lemon Sponge.—Soak an ounce of gelatine in half a
cupful of cold water half an hour, and while soaking
squeeze the juice of four lemons upon a large cupful of sug-
ar, then beat the yolks of four eggs to afoam and mix with
two-thirds of a pint of water. Into this stir the lemon and
sugar, and cook in a farina kettle tillit begins to thicken,
then add the gelatine. Strain it into a basin or large bowl,
and set in ice-water, occasionally beating it till it is cool
but not hard. Then add the unbeaten whites of the four
eggs,and beat steadily till it begins to thicken. If it stiffens
too rapidly set the basin in warm water, then pour into the
mold and seton the ice. Oranges may be used in place
of lemons; in that case use six instead of four.

Strawberry Sponge.-—Soak half a package of gelatine
in half a cupful of water one hour, and over one quart of
strawberries strew half a dozen tablespoonfuls of sugar in
order to extract the juice. At the end of an hour mash
the berries and press through a fine sieve. There should be
oyer one pint. Pour acupful of boiJing water cver the ¢el-

200 FRUITS AND HOW TO USE THEM.

atine, add half a cupful of sugar, stir and strain. Add the
strawberry pulp, beat well, mixin the juice of a small lemon
and the stiff beaten whites of three eggs, and continue to
beat till the mixture is quite thick. The eggs shculdnotbe
added till the gelatine is cool. Harden in molds.

Raspberry Sponge.—Make like Blackberry sponge,
using two cupfuls of juice and one cuptul of boiling water.

FRUIT CREAMS, FLOATS, BLANC-MANGE AND
MERINGUES.

Under this heading the housekeeper who is mistress of
her time can devise and arrange a numberless variety of
delicious and comparatively inexpensive dishes. They are
certainly far more digestible than so many rich dainties,
which demand much care and many ingredients in prepa-
ration. In them the flavor of the fruit is perfectly preserved,
since they are not changed by heat. They are extremely
suitablefor lunches and light repasts in warm weather.
Canned fruits and jellies may be substituted for the fresh
when the season for the latter has passed, but the flavoring
is somewhat impaired by the fire-change. |

With fruit creams is used isinglass or gelatine, which
should always be dissolved in half a cup of cold water to
the ounces. Cooper’s gelatine is good enough for this pur-
pose. Intoitis stirred the fruit or its juices, well sweet-
ened, whipped cream, und sometimes the whipped whites
cf eggs. ‘In making fancy dishes the housekeeper can
pour into the mold first a layer of gelatine, then arrange
a layer of fruit, and so on till the mold is filled.

MISCELLANEOUS. 201

Apple Snow.—Drain a cupful of apple-sauce heaped
high, and press through a sieve. Sweeten to taste, and set
iton the ice. Turn it into a shallow dish, and over it turn
the whites of two eggs. Withan egg-beater or silver fork
beat them together for twenty minutes, or till the mass is
light an¢ snow-like.

Apple Meringue, No. 1.—Prepare apple-sauce out of
tart juicy apples, season, strain, and pourinto a deep pie-
dish lined with paste. Whip to a stiff froth the whites of
two eggs with two tablespoonfuls of sugar, spread over the
top and return to the oven three minutes to brown.

Apple Meringue, No. 2.—Make a syrup out of twiceas
much sugar as water, by measure, into which, when boil-
ing, drop quarters of peeled sour apples. Use only enough
at a time to let the syrup weil cover them. ‘When tender
skim them out and drop in more apples, taking care to
preserve them unbroken. Thep. arrange the quarters in
a dish of crockery and pour over them a meringue flavored.
with rose or almond, as in No. |., and set in the oven a few
moments to hrown.

Apple Chariotte, No. 1.—-(Mrs. Parker.) Grate ten
sour apples and mix with two cupfuls of sugar. Jiine a
large dish with slices of sponge cake, turn in the apple,
make a hole in the middle and fill with currant jelly. Put
in a mold and set on the ice for two hours. Turn out in
a dish and cover the top with sponge cake.

Apple Charlotte, No. 2.—Pare, core and stew in a
very little water six or eiyht apples, according to size, press
through a coarse sieve and add sugar enough to make it
very sweet. While the apple is hot, mix in an ounce of
gelatine which has soaked in six tablespoonfuls of waver,
and stir thorougkly. Set the dish in another containing
cold water, and stir till the mixiure thickens, then cut into
it a large cupful of cream whipped stiff. Turn into a
mold and chill on ice.

muy FRUITS AND HOW TO USE THEM.

Apple Float.—Grate ten sour apples and chiil on ice,
after sweetening and flavoring with lemon. Then heat to
a froth the whites of four eggs, mix with the grated appies,
and serve at onee.

Apricot Cream or Souffle, No. 1.—Take a tin of pre-
served apricots, boil them in their own juice with a little
sugar till reduced to a pulp, then pass through a hair sieve.
Mix alittle rice flour with a gill of milk, stir it over the fire
till it thickens, add, off the fire, the yolks of four eggs, and
as much apricot pulp as will make the mixture of the prop-
er consistency; work it weil so as to get it quite smooth,
then add the whites of six eggs beaten up to a stiff froth;
mix them in quickly with the rest, pour into a plain mold,
and put it into the oven ut once. When the souffle is well
risen serve without delay.

Apricot Cream, No. 2.—Take a can of apricots, and
put into a saucepan with two ounces of sugar; let it boil for
a quarter of an hour, and strain through a colander. Dis-
solve an ounce of gelatine in a little milk, and whip a pint
of creain. Mix the gelatine with the apricot pulp, and
work intothe cream. Mold and put onics. serve cold.

Apricot Bavarian Cream.—Stew a pint of fresh apri- -
cots or use a pint can of the same fruit, cut in pieces, and
nash through a colander. Dissolve an ounce of gelatine
in a cup of cold w_.ter, which must be gradually heated till
itis all dissolved. Then proceed as in appie charlotte, mix
the gelatine and fruit, set the dish in another containing
eold water or ice, and stir till the mixture thickens a littie,
then mix into it a pint of cream whipped to a froth. Pour
into a mold and set on ice. If the apricots need more
sugar sweeten to taste. In the same way make the fol-
lowing recipe:

Bavarian Fruit Cream.—Soak one quarter of a box
of gelatine in four tablespvonfuls of cold waver for half an
hour, and whip one pint of very cold cream tillit makes a
quart and a half, or even more. Boil three tablespoonfuls

MISCELLANEOUS. 208

of sugar in one cup of rick niilk, pour in the gelatine and
stir till dissolved. Strain, and flavor as liked, either with
lemon, vanilla, chocolate or fuur tablespoonfuls of stroug
coffee. Place the bowl in very cold water, stir often, and
when it is cold, and beginning to thicken, stir in the whipped
cream. :

To convert this cream into apricot, peach, cherry, vrange
or strawberry charlotte it is only necessary to line the
bottom of the mold with the preserved or candied fruit and
fill it with cream. Sliced bananas and fresh strawberries
may be used in the same manner.

Blackberry Cream.—Over two quarts of ripe blackber-
ries sprinkle half a cupful of sugar and mash them with a
‘wooden spoon. Set them aside for a couple of hours, then
strain through a very thin cloth or strainer. Partly whip
one pint of sweet cream, then add the fruit juice, made sweet
with half a cupfulof sugar or even more. Whip again, and
gradually add the stiff beaten whites of cwo eggs, whipping
constantly till no more cream arises. Serve'at once.

Cherry Cream.—Take two quarts of cherries—heaping
quarts—bruise them without removing the pits, throw
over them three-fourths of a cupful of sugar, and let them
stand in a cool place two hours. Then strain, and proceed
as with Blackberry cream That is, sweeten the juice after
straining, beat one pint of cream, gradually add the juice
and the beaten whites of two eggs, continually whisking it
{ill no more froth arises. The secret of success is to have
cream, ice and eggs all thoroughly chilled on ice, and in
adding the juice a little at a time to prevent curdling.

Inthe same way make currant cream. The berries and
other fruits which have sufficient juice can be used,also lem-
on and orange cream.

Chocolate Bavarian Cream.—Soak half a box of gel-
atine in four tablespoonfuls of water for twenty minutes,
boil one pint of milk, into which stir two ounces of grated
chocolate and the dissolved gelatine. Stir till all is dis-
solved set the sauccpan on the back of the stove with

Cs FRUITS AND HOW TO USE THEM.

enough sugar to sweeten well, and add one teaspoon-
ful of vanilla. Stir while cooling, and as it grows thick
mix witb it two cupfuls of cream whipped to a froth. Turn
into a mold to harden.

Chocolate Cream.—One square of Baker’s chocolate,
scraped very fine, one teacupful of sugar, volks of two egys,
one-half teacupful 0° sweet milk. Cook over steam until
thick, then fill the shells, using spoonful of mixture for each
tart. Frost top with following :

Meringue.—Beat whites of 1 wo eggs to a stiff froth, add
two tablespoonfuls grated chocolate, six tablespoonfuls sug.
ar, one-hait teaspoonful lemon extract. Spread frosting
evenly over tarts. Place in oven to harden. Serve cold.

Cocoanut Cream.—Add one cupful ot water to one
grated cocoanut, aud press throuzh a moderately fine
strainer. Boil together « cupful of water and twice as
much sugar twenty minutes, then add the cocoanut to an
equal quantity of this syrap. When it is a little cool, stir
it slowly :nto the well-beaten whites of six eggs, and contin-
ue stirring over the fire till it is thick like custard. Puine-
apple grated may be prepared in the same manner.

Cocoanut Snow.—Grate a cocoanut and sprinkle pul-
verized sugar lightly through it. Beat the whites of eight
eggs to a stiff froth, add to them four large spoonfuls of
fine sugar, beat well, and flavor with rose-water. Take half
tue cocoanut and stir into it ene pint of thick, rich cream.
Lay the remainder of the cocoanut lightly over this, and
put the eggs and sugar over the top. Decorate the dish
with bright-colored jelly.

Fruit Trifle.—Soak an ounce of isinglass in half a cup
of water fifteen minutes, add the juice of a lemon and the
grated peel of half, and a teacupful of sugar. Over this
pour two and a half cupfals of boiling water, and strain.
When itis cool. but before it has thickened, pour it overa
mold lined with oranges divided into sections and thin slices
of bananas f-eshly peeled. Set on the ice,

MISCELLANEOUS. 205

Fruit Charlotte.—(Mrs. Lincoln.) Soak half a box of
gelatine in half a cup of cold water till soft, and make a
syrup of one cup of water and a cup of lemon juice (or a
pint of orange juice and one cup water), with one cup of
sugar. When boiling pour it into the beaten yolks of four
eggs. Stir well, and cook in a double boiler till it thickens.
Add the soaked gelatine, stir till dissolved, and strain at
onee intg a granite pan placed in ice-water. Beat occa
sionally till cold and not hard. Beat the whites of the eggs
to a stiff froth, and then beat all together till it thickens.
When almost stiff enough io drop, pour into molds lined
with cake. Keep on ice, and serve with or without pow-
dered sugar and cream. Vary the fruit by stirring one
pint of canned peaches, pine-apple or apricots in one sup
each of sugar and water till soft, then sift, add the yolks of
eges, and cock till it thickens. Add the gelatins, strain,
and when cool add the whites. Grated pine-anyle will not
require sifting.

Lemon Cream, No. 1.--Chill on the ice three cupfulg
of cream about a day old, and sweeten io taste. Beat it to
a froth and stir in the juice of four lemons and a table-
spoonful of gelatine, suftened in cold water, and then dis-
solved in a little hot water. It should be cold before
stirring into the cream. Porr into an oiled mold without
or with a thin lining of slain cake. Let it stand several
hours before serving.

Lemon Cream, No. 2.—Take the juice and grated
rind of one large lemon, beat into it half a pint of sugar,
the same qua* tity of cream, and half a cupful of cold water,
and lastly the well-beaten whites of three eggs. Heat: half
a cupful of milk and thicken it with two tablespoonfuls of
corn-starch, made smooth, and stir that inalso. Turn itin.
to a mold and set on ice. Serve with or without whipped

cereain.
Lemon Meringue.—Beat lightly the yolks of four eggs,

add one cupiul of sugar, three fourths as much water, with
a part of which make smooth one tablespronful of flour,

203 FRUITS AND HOW TO USE THEM.

and the juice of a large lemon, with two-thirds of its grated
yellow rind. Bake in a pie-dish lined with pastry, and
when done cover with a meringue of the whites and three
tablespoonfuls of sugar. Brown a few moments in the
Oven.

Lemon Float.—Dissolve a ) ackage of gelatine in a tittle
cold water, then pour over enough water to makea quartin
all. Sweeten with a pint of sugar, and adé the juite of four
or five lemons, according to their size. Strain, and stir in
the beaten whites of ten eggs. It ought to be cold and
should be served immediately. 7

Orange Snow.—Dissolve an ounce of isinglass in a pint
of boiling water, strain it, and let it stand till nearly cold:
Mix with it the juice of six or seven oranges and one lemon.
Add the whites of three eggs, and sugar to taste. Whisk the
whole together until it looks white anu like a sponge. Put
it into a mold and turn it out ou the following day.

Oranges Jellied.—Peel a dozen medium-sized oranges,
cut them up very small, rejecting allseeds. Put them in a
dish larger than they wil] Gli, sweeten very liberally. Take
one-half box of Cooper’s gelatine, dissolved in a little cold
water, then pour on it one cup of boiling water, stir well,
and add to it the oranges, mixing very thoroughly. Set
away in a cold place or on ice.

Orange Charlotte.—(Mrs. Lincoln.) One-third box of
gelatine, one-third cupful of cold water, one-third cupful
of boiling water, one cupful of sugar, juice of one lemon,
one cupful of orange juice and pulp, three eggs, whites
only.

Line a mold or bowl with lady’s-fingers or sections of
oranges: Soak the gelatiiie in cold water till soft. Puouron
the boiling water. Add the sugar and the lemon juice.
Strain, and add the orange juice and pulp, with a little of
the grated rind. Cool in a pan of ice-water. Beat the
whites of the eggs stiff, and when the orange jelly begins to
harden, beat it till light. Add the beaten whites, and beat
together till stiff enough te drop. Pour into the mold.

MISCELLANEOUS. 207

One pint of whipped cream may be used instcad of the
whites of the eggs, cr it may be piled on the top after the
Charlotte is removed from the mold.

Orange Meringue.—Peat till light the yolks of three
eggs, and then beat in a scant cupful of sugar. Stir in the
juice of two oranges and the grated peel of one-half of one,
and a cupful of milk. Bake either in a sinall pudding-dish
or a deep pie-dish lined with paste. When done make a
meringue of the three whites with as many tablespoonfuls
of sugar, return to the oven long enough to brown, and
serve warm or cold.

Orange Charlotte.—Soak one-third of a package of
gelatine in one-third of a cupful of water till it is soft, then
pour on one-half of a cupful of boiling water, and stir till the
gelatine is dissolved, adding to it one cupful of sugar and
the juice of one lemon, to increase the flavor, and the juice
of enough oranges to make an additional cupful of pulpand
liquid. Strain, and while the jelly is cooling beat to a
stiff froth the whites of three eggs, then beat the jelly till
that is also light. Lightly stir together the jelly and whites
of eggs, and pour into a mold lined with stale sponge cake,
In place of the whites of eggs use one pint of whipped
cream, if desired. Itis good without the sponge cake or
with auy other kind ofplain cake.

Orange Float.—Blend smoothly four tablespoonfuls
of corn-starch with the same quantity of water, and over
it pour a quart of boiling water. Stir into it a heaping
cupful of sugar, and thejuiceofone lemon. When it thick-
ens on the stove take it off, and as it cools pour it over six
sliced oranges divested of theirseeds, or two oranges and two
sliced bananas. Stir and serve.

Orange Cream.—Squeeze the juice and pulp of three
oranges intoa bowl. Add the juice of half a Jemon, three
ounces of sugar, oneand a half pints of cold water; letit
come to a boil, and then strain. Dissolve two tablespoon-
fuls of corn-starch in a little cold water, rub it smooth and

208 FRUITS AND HOW TO USE THEM.

add toit the strained juices; let it boil fifteen minutes to
cook the corn-starch. Then set it aside in the ive box to
become quite cold. Beat up the whites of three eggs to a
foam, whip it into the corn-starch, and it is ready for use.
It may be served in tart shells or fancy cases.

Peach Bavarian Cream.—(A. D. A.) Soak one
package of Cox's gelatine in one cuptul of cold milk taken
out of two quarts, and put on the remainder in a farina
kettle. When it nears the boiling point put in the gelatine,
and when dissolved add one small cupful of sugar, and
strain the beaten yolks of four eggs with a little of the hot
milk which has been dipped out and will prevent curdling.
Cook five minutes, and pour into molds to form. When it
has thickened to the consistency of custard, slice some
peaches, take out some of the mixture, and place alternate
layers until the mold is full. When the gelatine has con-
gealed the fruit will be as richly colored as when sliced.
Beat up the vhites of the four eggs to a stiff froth with four
tablespoonfuls of sugar, and when the mold is turned out
pile the meringue around the base in large spoonfuls.

Peach Meringue.—As usual in creams dissolve half an
ounce of gelatine in half a cup of water, then beat it into a
pintand ahaif of sweet cream, and as it stiffens stir in the
beaten whites of four eggs, with as many tablespoonfuls of
sugar. On the bottom of a Jarge dish arrange a quart of
sliced peaches dredged with sugar, and over it pour the
cream. Nerve immediately.

Peach Charlotte.—(Mrs. Lincoln.) Line a mold or
bowl with lady’s-fingers or sections of oranges. Soak one
third of a box of gelatine in one third of acup of cold water
till soft. Pour on ita third of a cup of boiling water, add
one cnpful of sugar, and thejuiceofonelemon. Strain, and
add one cupful of stewed orcanned peach, pine-apple or
apricot, pressed through a colander or coarse sieve, and cool
in a pan of ice-water. Beat stiff the whites ofthree eggs,
and when the jelly begins to harden beat it till light. Add
the beaten whites, and beat together till stiff enough to

MISCELLANEOUS, 209

drop. Pour iuto the mold and set on ice. In the same
way make apple charlotie. In place of the peaches use
one cup of cooked sour apples, steamed, drained and sifted,
or canned apricot or pine-apple, or one pint of fresh rasp-
berries or strawberries. Mash the fruit and rub through a
sieve before using.

Pine-apple Blanc-Mange.—(The Home-Maker.)
Heat three cups fresh milk to boiling, stir in a pinch of
soda when heated, add in one cupful of sugar and half a
box of Cooper's gelatine, soaked in half a cup of cold water.
Strain, pour into a mold, and when perfectly cold and
beginning to form, add one sinall up pine-apple either
frosh or canned, chopped fine. By waiting thus long there
is less danger of the fruit curdling the milk.

Pine-apple Bavarian Cream.—(Helen Campbell.)
Whip one pint of cream to a stiff froth and lay it on asieve.
Boil one pint of milk, with half a cup of sugar and half a
teaspoonful of vanilla, and add to it half a package of
gelatine soaked half an hour in half a cup of warm water.
Stir in the beaten yolks of three eggs, and let it cool. Add
then one cup of pine-apple marmalade, stir till very smooth,
then add the whipped ecreain, inixing all well. Put in
molds and set in ice. ‘This is one of the most perfect forms
of these delicious creams.

Raspberry Float.—Beat the whites of four eggs to a
stiff froth, adding gradually six tablespoonfuls of sugar.
Mash a quartof red raspberries with half a cup of sugar, let
them stand while beating the eggs, then press through a
strainer and beat the juice, little by little, into the egg.
Serve in small glass dishes. Strawberry float can be made
in the same manner.

Raspberry Cream, No. 1.-—Putsix ounces of raspberry
jam to a quart of cream, pulp it through a lawn sieve, add
to it the juice of a lemon anda little sugar, and whisk it till
thick. Serve it in a dish or glasses.

Raspberry Cream, No.2,—Take the desired quantity of

210 FRUITS AND HOW TO USE THEM.

fully-ripe raspberries; bruise them, and sprinkle with a
little pulverized sugar, let them remain for half an bour,
then rub through a hair sieve. Measure the pulp, and mix
an equal quantity of rich cream and sugar to make it
sufficiently sweet. Whip it up well, and as the froth forms
place it on an inverted sieve to drain. When no more
froth can be obtained, place three or four each of maca-
roons and lady’s-fingers in a glass dish, spread a little rasp-
berry or currant jam over them, pour the remainder of the
cream over all, and just before serving pile the froth cream
on top of all.

Raspberry Blanc-Mange.—Strain the juice of fresh
stewed raspberries and sweeten to taste. Heat in a porce-
lain saucepan, and when it boils stir in corn-starch, in the
proportion of two heaping tablespoonfuls to one pint of
juice: stir till cooked and pour into a wet mold. Serve
with sugar and cream. Inasimilar manner make cherry
or strawberry blane-mange. The flavor will be sufficiently
strongif the juice is diluted with one third its measure of
water.

Raspberry Bavarian Cream.—Soak half a box of
gelatine half an hour, and gradually beat it till all is
dissolved. Turn into it two cupfuls of raspberry juice and
six tablespoonfuls of sugar, or enough to sweeten it well.
Set itin a cool place and stir as it thickens; mix in two
cups of sweet cream, whipped toa cream, and turn in a
mold to harden.

Strawberry Cream.—Take a pint of capped straw-
berries and sugar them well. Set aside for an hour to
allow the juice to escape, then crush them, and press
through a fine sieve. Soak half an ounce of gelatine in a
very little cold water; when soft add three tablespvonfuls
of sugar and the juice of one lemon. Heat to. the boiling
point, then strain into the strawberry juice. Beat all to-
gether well, and into it, when cooled, stir lightly
half a pint of cream beaten to a foam. Turn into a mold
and chill on ice. Serve with or without cream,

MISCELLANEOUS. 211

Strawberry Bavarian Cream.—Soak an ounceof
gelatine in six tablespoonfuls of cold water for twenty
minutes, while one quart of strawberries is mashed with
one cup ofsugar. Press the fruit through a fine sieve, grad-
ually heat the gelatine, adding, if necessary, a very little
hot water, and strainitintothe berryjuice. Set it in cold
water or ice, and stir till it thickens, then add a pint of
cream well whipped. Pour into a moid and chill on ize.

Strawberry Float.—Chop fine three pints of straw-
berries and stir in three-fourths of a cupful of powdered
sugar, more or less according to their acidity. Attheendof
an hour mix inthe beaten whites of three eggs, and serve at
ovce in small glasses.

Strawberry Charlotte.—Boil half a cupful of rice five
minutes in a quart of water, strain, and boil till done in a
quart of milk. Rub the rice through a sieve. To one
pint of it add an ounce of gelatine, dissolved in two tabie-
spoonfuls of water and the milk remaining after it is
drained from the rice. Cook together three minutes, stir,
coul, flavur with half a teaspoonful of vanilla, and stir in
the well-beaten whites of two eggs. Pour it overa quart of
capped strawberries, or any other kind of berries, and pile
whipped cream around the whole.

Strawberry Charlotte Russe.—Dissolve an ounce of
isinglass in a few tablespoonfuls of milk, taken from a
quart of rich new milk measured out for this purpose.
Sweeten to taste, after heating the remainder of the milk
and pouring over the gelatine. Flavor with vanilla, strain,
and pour into molds to cool. Turn it out on a thin sponge
cake covered with a thick layer of strawberry jam, and
pour around it a pint of whipped cream.

212 FRUITS AND HOW TO USE THEM.

FRUIT ICE-CREAM.

With the aid of late improvements in freezers, ice-cream
can be readily made in every household. In fact cream
may be frozen in a deep can or cylinder some four or tive
inches iu diameter, by the aid of a tight-fitting cover, a
long wooden spatula, plenty oficeand salt, and a box or firkin
suffiient to pack them in. If the can 1s well-packed with
rock-salt and ice, and the cream thoroughly beaten and
scraped frem the sides and bottom every few minntes, it
will not take a great amount of strength to provide this
delicious dessert.

It is necessary to have the ice crushed fine and to be
mixed with one quarter its amount of rock-salt in order to
get quickresults. There shouldbe alternate layers of ice
and salt packed closely around the freezer till it is filled.
Then turn into it the milk, custard, or cream, turn or beat
slowly at first, afterward more rapidly, and at the end: of
half an hour the cream ought to be sufficiently fine and
solid. Ifdesired, pack it in molds, which must be covered
and buried in salt and ice. Too much care can not be
taken to prevent as much as a drop of salt water from en-
tering mold or freezer. The cream ought to be very
cold before the freezing process. If the cream is to be
kept some time in the can, cover it with bagging or old
woolen cloths wet in salt water.

In freezing fruit creams, rich Alderney milk is good
enough for use with the addition of a trifle of cream,
When that can be had it is far better than any custar.]

. MISCELLANEOUS. 213

. The unbeaten whites of three or four eggs dropped into
new milk before it is put into the freezer is an excellent
substitute for cream where custard is disliked. Whatever
may be used it is needful to make the custard or cream
very sweet, Freezing deadens the sweetness and makes
a great demand upon saccharine material.

It is best to add fruit or flavoring to cream after it is
partly frozen, and to scald the cream gives ita peculiarly
velvety taste, as every connoisseur is aware. While these
two points are not reiterated in any one of the following
recipes, they should not, therefore, be omitted, except in
pine-apple and berry creams, unless time is wanting.

Either of the following recipes can be used as the foun-
dation of all fruit creams.

Ice-Cream, No. 1.—(Phila. Ice-Cream.) Seald two
quarts of cream, or-half cream and half new milk, and in it
dissolve one pint of sugar. When partly frozen beat in the
chopped fruit, pulp or juice, and continue the freezing.

Ice-Cream, No. 2.—(Miss Parloa.) Boil one pint of milk.
Mix together one cup of sugar, two tablespoonfuls of flour,
one saltspoon of salt, and beat in two whole eggs. Add the
boiling milk, and when well mixed turninto a double-boil-
er and cook twenty minnites, stirring constantly tillsmooth,
after that, occasionally, It ought to cook about twenty
minutes. :

With these two recipes, and even with only very rich
milk and the whites of eggs as stated before, a large vari-
ety of fruit creams may be prepared.

Apple Ice-Cream.—Steam or bake large sweet apples,

and press through a cearse sieve. Stir two cups of the pulp
intooneand one-half quarts of cream or custard as described

above, and freeze.

Apricot Cream.—To partly frozen cream add the mashed

214 FRUITS AND HOW TO USE THEM.

pulp of a pint can of apricots, or twice as much fresh fruit,
which becomes reduced in quantity by peeling and mash-
ing.

Banana Cream, No. 1.—Peel and mash half a dozen
large, ripe bananas, making them perfectly uniform and
smooth. Beat them into a quart and a half of cream, cus-
tard, or Alderney new miik, and freeze.

Banana Cream, No. 2.—One pint of sugar, one pint of
water; boil twenty minutes. Ten grated bananas; to the
bananas add the yolks of five eggs, well |}eaten. Stir this
into the boiling syrup, and boil six minutes. Remove from
the fire. Stir in one quart of cream. When ¢eodol, freeze.

Banana Cream, No. 3.—Into half a gallon of rich.
sweetened Alderney milk or cream stir four sliced bananas,
and freeze.

Cocoanut Cream.—Use one grated coceanut to every
quart of prepared milk or cream, also the unbeaten yolks
of uwwo eggs. Fiavor with orange, and freeze.

Lemon Ice-cream, No. 1.—(Mrs. Parker.) Mix three
tablespoonfuls of corn-starch with two of unsalted butter,
and dissolve in half a gallon of new milk; add two well -beat-
en eggs, sweeten, flavor with lemon extract, and freeze.

Lemon Ice-Cream, No. 2.---(Ruth Hall.) Heat a
quart of milk in a kettle of uot water; when it boils stir in
three-fourths of a pound of sugar beaten with the yolks of
four eggs. Cook tillit resembles a thin cream, stir in care-
fully one tablespoonful of extract of lemon, and the same
quantity of dissolved gelatine, and freeze.

Lemon Ice-Cream, No. 3.—(Mrs. Rorer.) Mix togeth-
er nine ounces of sugar, the juice of two lemons, one orange
and the grated rind of three lemons, and stand in a cold
place one hour. Put one quart of cream in a farina boii-
er, and when scalding hot stand aside to cool. When cold
freeze.

MISCELLANEOUS. 215

Quince Ice-Cream.--Into a quart of milk cr cream,
prepared as before directed, stir a cupful of sweetened
quince juice, and freeze.

Raspberry Ice-Cream.—Cover a quart of berries with a
cup of sugar and let them stand an hour. Then pour over
them three pints cf rich milk or cream, and stir them to-
gether. At the end of another hour strain, add more sugar,
and freeze.

Orange Ice-Cream.—Allow the juice of four or five
oranges, according to size, to every quartof cream, or cream
and milk, half and half. Allow a cup and a half of sugar,
upon which grate the peel of one lemon. Scald the cream,
and when cool add the orange juice and sugar, and freeze.

Peach Cream.—Make precisely like apricot cream.
Peaches may also be pared and mashed to a pulp before
being added to the partly frozen cream. To one quart of
very sweet peaches add one quart sweet cream.

Pine-apple Cream.—Chop fine one pine-apple aud
sprinkle over the pieces a little less than one pound of sug-
ar. Atthe end of two hours beat itinto one quart of cream
and freeze rapidly as possible.

Strawberry Ice-Cream.—This cream is made like the
raspberry cream. No recipe rulecan be given concerning
the amount of sugar, as berries vary greatly in regard to
sweetness, but it needs to be very sweet. Do not heat the

cream.

Strawberry Cream, No. 1.—(Mrs. Rorer.) Put half
a pound of sugar and a pint of eream on to boilin a fa-
rina kettle; when the sugar is dissolved, stand aside to cool.
Add another half pound of sugar to a quart of strawberries,
with the juice of onelemon. Mash, stand aside one hour,
then strain through fine muslin. Add another pint of
creain to the sweetened cream and freeze. When half froz-
en stir in the fruit juice, beat thoroughly, and freeze. If
canned fruit is used, less sugar will be required,

216 FRUITS AND HOW TO USE THEM.

Strawberry Cream, No. 2. Mash together one quart
of berries and one pound of sugar. At the end of two
hours rub through a coarse sieve and add one quart of
cream.

Tutti Frutti, No. 1.—Chop fine two ounces of blanch-
ed raisins and mix with one quart of cream and one pint of
sugar. When partly frozen throw in two-thirds of a cupful
each of finely chopped raisins, citron and orange preserves.
Stir thoroughly, and finish freezing.

Tutti Frutti, No. 2.—Make a Neapolitan cream by
heating the yolks of six eggs, then beating in a scant pint
of sugar, and lastly the whites whisked to astifffroth. Boil
a@ quart of cream in a double boiler and graduallystir in the
eggs and sugar. Stir till the custard begins to thicken.
Strain it through a sieve and letit cool. When partly froz-
en add a pound of finely chopped candied fruits, including
cherries, pine-apples, angelica root, strawberries, apricots
or plums. Let the cream stand a couple of hours after it is
frozen, in order to let the flavors perfectly blend. In place
of the French fruit, if preferred, use home-made preserves,
vhopped raisins, currants and citron, or grated cocoanut, in
the proportion of a quart of the prepared fruit to the
same quantity of milk or cream before it is ready for freez-

ing,

FRUIT WATER-ICES AND SHERBETS.

Cooling mixtures flavored with fruits and destitute of
cream are more wholesome than the richer preparations
which have been described. They seem to bring with
them a breath from the Orient, mingled witb dreams of
the shaded courts and pleached alleys, the rose-leaf con.
serves and tinkling fountains of that Eastern country in
which the sherbet originated.

MISCELLANEOUS. 217

Water-ices are made out of fruit juice, syrup or jelly,
the former giving the must satisfactory results. The
water and sugar are to be measured, boiled and skimmed
before adcing the juice of the fruit, for boiling dissipates
much of that ethereal flavor which cannot be restored.
Water-ices of all kinds require more time for freezing than
creams, and the process must be carried on more slowly,
They are molded and packed in the same manner.

Apple Sherbet.—To two quarts of sweetnew cider add
the juice of two lemons and a cup of sugar. Freeze with-
out heating.

Citron Ice.—Stir one quarter of a pound of thinly-
sliced citron, cut into dice, into a quart of rich lemonade,
and freeze.

Cherry Water-Ice.—Mash two quarts of common cher-
ries, and break some of the pits, which must be chopped and
added to the pulp; tweity will be enough to give sufficient
flavor. Let them macerate an hour or two, then press
through a jelly-bag. Boila pint anda half of sugar and
the same quantity of water, and when the syrup cools add
the cherry juice and freeze.

Currant Ice.—Boil a quart of water and a pound
of sugar toasyrup. Skim, and stirin two cupfuls of cur-
rantjelly or a pint of fresh currant juice, and two more cups
of sugar heated together till the sugar has dissclved.
Freeze a quarter of an hour, then stir in the unbeaten
whites of four eggs.

Orange Water-Ice—Soak a tablespoouful of gelatine
in half a cupful of cold water twenty minutes, then pour
over it a cupful of boiling water and stir till dissolved.
Mix withit half a cupful of powdered sugar, the strained
juice of six oranges, and enough water to make a quart of
liquid; strain through a jelly-bag and freeze.

Lemon Ice.—Dissolve one tablespoonful of gelatine

218 FRUITS AND HOW TO USE THEM.

in a little water taken out of a measured quart of
water, boil the remainder with a pound of sugar andstir in
the gelatine. When cold add the juice of two oranges and
five lemons, and freeze. A little of the peeling should te
grated in with the lemon-juice.

Orange Sherbet, No. 1.—To every quart of water use
the juice of six oranges, two small lemons, the whites of
two eggs, and one large teacupful of sugar. The latter,
however, must be proportioned to the size of fruit ana the
amount, and car only be told by tasting. Make a syrup of
sugar and water, add the grated rind of an orange and a
lemon, boilup, and set away to cool.- With this mix the
juice pressed from the lemons and oranges, and freeze.

Orange Sherbet, No. 2.-—To every quart of water add
the juice of four oranges and the juice of two lemons; when
nearly frozen stir in the beaten whites of three eggs.

Orange Ice.—Graite the rinds of four oranges, and steep
them ten minutes ina pintof water. Strain it upon one
pound of sugar, add a pint of orange juice, and, when
eold, pour into the freezer. When half frozen, add the
whites of four eggs, beaten to astiff froth.

Pine-Apple Sherbet.—To one pint of nice finely grated
pulp allow the same quantity of sugar, anda pint and a
half of water. Makea syrup of tne latter, cool, add the
pulp, the juice of one lemon, and, when half frozen, the
beaten whites of two eggs.

Raspberry Ice.—With one quart of red raspberries
stir a pint of sugar and the juice of two lemons. Strain
through a fine sieve, add a quart of water, the whites of
three eggs, and freeze.

Strawberry Ice.—To one quart of fruit after it has been
pressed through the colander add three-fourths of a pound
of sugar, or more if the berries are not very sweet, and the
unbeaten whites of three eggs and one cupful of water.
Freeze. This is avery delicious ice.

MISCELLANEO.’S. 219

Strawbeir; Sherbet.—One quart of strawberries, three
pints of water, one lemon—the juice only, one tablespoonful
orange-flower water, three-quarters of a pound white sugar.
The strawberries should be fresh and ripe. Crush to a
smooth paste, add the rest of the ingredients (except sugar)
and let it stand three hours. Strain it over the the sugar,
squeezing the cloth hard; stir until the sugar is dissolved,
strain again, and set in ice for two hours or more before
useing it.

FRUIT AND TAPIOCA.

All varieties of fruit are appetizing, wholesome, easily
prepared and not over rich when combined with tapioca.
Itis not necessary to give special directions for each kind
of fruit tapioca, since the same method is applicable to
all, except that such large fruits as apples and peaches
need Jonger cooking than berries.

Apple Tapioca.—Wash one half pint of tapioca and
soak it one hour in two enpfuls of cold water. Boil it
in a quart of cold water in a farina kettle until it looks
elear. Then slice tart apples enough to cover the bottom
of a pudding-dish an inch and a half thick, sprinkle with
sugar, and pour over the cooked tapioca. Bake half an hour
and serve either warm or cold with cream and sugar o1 soft
custard.

Again, take large sour apples, pare and core and stew till
they begin to be tender, either with a very little water, well
covered on the back of the stove orinasteamer. Fillthe
core apertures while still hot with sugar, arrange, stanaing
on the bottom of a pudding-dish, and pour over them the
cooked tapioca. Bake as before.

Blackberry Tapioca.—Stew one full pint of black-
berries in a very little water ten minutes, turn them into a

220 FRUITS AND HOW TO USE THEM.

pudding-dish and pour over them the tapioca, as prepared
above. Bake and serve with sweet liquid sauce.

Cherry, raspberry, strawberry, peach, orange and pine-
apple tapioca are made by stirring fresh or canned fruit in-
to the boiling tapioca when it has slowly cooked till it be-
comes clear. It is prepared Like apple tapioca though to a
cup of tapioca there need be only two and a half cups of
water. The fruit juice furnishes so much liquid that it
may be cooked drier than whenit is baked with apples,
After it has boiled till clear, turn into the boiling tapioca
one quart of fresh berries or one pint of stewed fruit, in-
cluding cherries, sweeten according tv theiy acidity, turp
intc a serving-dish, and set away to cool.

FROZEN FRUIT.

Frozen Fruit.—Take very sweet grated apples, pears,
peaches or quinces and freeze like cream. Canned fruit
can be prepared in the same manner. AlJl kinds of fruit
ean be chopped or mashed and frozen. The addition of
gelatine and cream greatly improves them, but they are
toothsome without,

Apricots Frozen.—Drain the juice from a quart can of
apricots and mash them fine, after removing the stones.
Into the syrupstir half a pint of sugar and one pint of wa-
ter, boilitup and skim. To this add a heaping tablespoon-
ful of gelatine, dissolved in a little cold water, then the
mashed pulp of the frait. Freeze when thoroughly cold.

Frozen Bananas.—Cut six large ripe red bananas
crosswise, in very thin slices; add half a pound of powdered
sugar to them, let them stand an hour, then add a quart of
water and the grated peel of alemon. When sugar is dis-
solved put the fruit in the freezer and freeze like ice-
cream. The juice of one or two oranges is an addition.

Frozen Cherries.—Sweeten one quart of pitted cherries

MISCELLANEOUS. 221

with the same measure of sugar and let them stan.) till the
juice is drawn out. Stir them till the sugar dissolves, then
add one quart ¢f water and freeze. If canned cherriesare
used, take less sugar.

Frozen Fruit Mixture.—Mash tcgether equal quanti-
ties of raspberries and strawberries, take ag much currant
juice and water, half and half, as there is, by measure, of
berries, add the juice of one lemon to every quart of the
mixture, stir in three-fourths of a pint of sugar to every
quart when all is mixed, and let it stand, stirring often, till
the sugar is dissolved. Freeze like cream.

Frozen Oranges.—To the pulp of a dozen oranges add
twice as much water and the juice of one large lemon.
Sweeten to taste and freeze.

Frozen Peaches.—Peel and slice peaches, discarding
the pits, and mix with an equal quantity of peach sherbet.
Make very sweet and freeze. Tne flavor is increased by
adding the water in which a dozen peach-pits, chopped fine,
have been boiled.

Krozen Raspberries and Strawberries.—Mash the
berries, and to every quart before mashing add one pint of
sugar and the juice of one large lemon. Cover them, let
them stand two hours, add one quart of water and freeze.

Frozen Pine-apple.—Grate the pine-apple, adding an
equal amount of water. Sweeten welland freeze.

Iced Pudding. -—Bovil one scant half-tablespoonful of
arrowroot in one pint of new inilk, and intuit stir one and
one-half quart of hot milk. Add three beaten eggs, three
cups of sugar, and half a pound each of seeded raisins, cur-
rants and citron chopped fine. Flavor with vanilla, and
freeze hard.

Frozen Fruit.—Line adeep mold with vanilla ice-cream

‘and fill the center with fresh berries or chopped fruit of

various kinds, and cover the whole with ice-cream. Pack
jaa freezer and set in jce to chill, (not freeze) the cream,

222 FRUITS AND HOW TO USE THEM.

Frozen Pudding.—(Mrs. Preston.) To three pints of
new milk add three or four sticks of fresh cinnamon, two
blades of mace, and one and one-fourth pounds of the best
raisins, stemmed and stoned. Cover these tightly in a stew-
pan and Jetthem simmer slowly for fifteen minutes. Mean-
while beat very light the yolks of five eggs, adding siowly,
when light, one-half pound of pulverized sugar, making it
as light and creamy as possible. When ready, strain the
spice and raisins froin the milk, and save them to put in
again later. Putit back to boil, stir in the eggs and sugar,
beating until itsiinmers once. Then remove from the fire,
and when cold, stir in one-fourth pound of blanched al-
monds that have been pounded ina mortar, with a little
rose-water, then the raisins that have been boiled in the
milk, one-half pound of the best citron, and a small quan-
tity of preserved ginger, cut into very thin, small slices.
Mix all well together, add a quart of rich cream, stir till
nicely mixed, and freeze as ice-creain.

FRUIT PICKLES.

Pickles are an appetizing relish, though far from whole-
some. If they must be used the best cider vinegar should
be taken, and the scalding should be in kettles of porce-
lain or granite-ware, never in tin or iron. Spices ought
to be scantily used and so skillfully blended that no one
kind overpowers the others. Pickles must be kept in jars
of glass or stone which have never held any kind of fat.
They ought to be set in a cool, dark cellar.

Apple Pickles, No. 1.—Make a syrup of three pounds
of sugar to a pint of vinegar. When it comes to a boil
drop in apples peeled, cored, and quartered. Cook till
they are tender, then skim out and place in glass jars set
in a pan of hot water. In the syrup, when first made, drop

MISCELLANEOUS. 223

a cotton bag filled with a teaspoonful each of cinnamon,
cloves and allspice. After the apples are taken out boil the
syrup fifteen minutes longer; fill the jars and seal whil- hot.
In the same manner pickle whole crab-apples, peaches and
pears. If asour pickle is desired, do not boil the vinegar,
but when it is scalding hot, drop in the apples and keep
them closely covered, just below the boiling point, till they
are tender. This amount of syrup will pickle about seven
pounds of fruit.

Apple Pickles, No. 2.—Peela pevk of smooth, sweet
apples, leaving on the stems. Dissolve two pounds of best
brown sugar in one quart of vinegar, and in it drop a bag
containing two teaspoonfuls of cinnamon and half a, tea-
spoonful of cloves. Before it boils turn out balfthe vinegar
syrup, which should be kept closely covered with porcelain
or granite from the first, and set aside in glass or stone.
Into the remainder drop the whole apples, and simmer
slowly till they are tender but unbroken, Skim them out
of the syrup and put in small stone jars or two quart glass
cans. Throw away the syrup in which the apple has been
cooked, or keep it to stew fruit for immediate use, then heat
the remainder to a point slightiy below boiling and pour
over the apples. If they are kept in stone, an inverted
saucer should be placed over them to keep them covered
with the syrap. If sealed in glass, they will keep like any
other fruit, otherwise see that they are in a cool, dark place,
Large sweet applesmay be quartered and prepared in the
same manner.

Blackberry Pickles.—Make a syrup as for Apples
No. 1 and boil the berries till they are tender. Sealin jars.
They need no spices.

Cherry Pickles.—Take large cherries before they are
ripe enough to be soft, and put them, stems on, into jars of
stone or glass. Heat the jars in hot water, and pour over
them asyrup made with a pint of vinegar to every three
pounds of sugar. Tie in a bag a teaspoonful each of cinna-

O84 FRUITS AND HOW TO USE THEM,

mon, allspice and cloves. Drain off the liquid and heat to
boil every morning f$r a week. Pour it, while hot, over
the cherries, which must be kept in a cool, dark cellar, or
sealed in cans. Blackberries may be pickled in the same
manner. One pound of sugar ought to cover nearly a gal-
lon of fruit. For asourer pickle use half as much sugar.

Crab-apple Pickles are made like apple pickles.
Cranberry Pickles.—[See directions for Cherry Pickles. ]

Spiced Currants..--Take five pounds of fruit, four of
brown sugar, a little less than two tablespoonfuls of cloves,
saine quantity of cinnamon, boil two hours, then add one
pint of vinegar and boil fifteen minutes. Grapes may be
prepared in the same way, having first taken the seeds out
as for preserves. Add a trifle of cayenne.

Grape Pickles.—Take grapes fresh from the vines and
nctioo ripe, and pick from the stem, without breaking, and
pack in stone or glass jars. For every seven pounds of
fruit take one quart of vinegar, four pounds of sugar, an
even teaspoonful of cloves and one of cinnamon tied in a
bag; bring the vinegar, sugar and spices just to the boiiing
point, then, when a little cooled, turn over the grapes,
If they are in a stone jar, a small plate must be placed over
the top to prevent their rising above the liquor. With the
amount of vinegar given they will keep a long time with-
out scalding.

Lemon Pickles.—They should be small and with thick
rind. Rub them with a piece of flannel; then slit the
fruit half down in four quarters but not through to the
pulp; fill the slits with salt hard pressed in; set them upright
in a pan for four or five days until the saltmelts, turn them
thrice a day in their own liquid, until tender. Make enough
pickie to cover them, of vinegar, the brine of the lemons,
one Jamaica pepper and a small piece of ginger. Boil and
skim; when cold, pour over the lemons, with two ounces of
musturd-seed to six lemons. When the lemons are used,
the pickle will be useful in fish and other sauces.

MISCELLANEOUS. 225

Pickled Peaches, No. 1.—Wipe off the down froma
dozen free-stone peaches and put thei ina brine strong
enough to bear up an egg. In two days take them out,
drain through a sieve, and put them ina jar. Tie in a bag
one ounce of whole white pepper, one of broken ginger-root
and two of mustard-seed. Scald a full quart of vinegar, and
while hot pour over the peaches. If sweet pickles are de-
sired, use one and one half pounds of sugar to every quart
of vinegar.

Pickled Peaches, No. 2.—Peel seven pounds large
peaches and put them into a porcelain kettle with cold syr-
up, made in the proportion of a pint of vinegar to four
pints of sugar. ‘Tie a teaspoonful of clovesand a tablespgon-
ful of cinnamon and half an ounce of ginger in a bag, and
drop into the syrup, which must be gradually heated till it
boils. Then take out the peaches and pour the liquor over
them. Cover them and the next morning drain off the syr-
up, scald, and pour over the fruit. Continue to do so for a
week.

Some persons prefer the unpeeled peaches with four cloves
stuck in each. The shape is iius preserved, but the skins
are peculiarly tough. It is better to keep them in closely
sealed cans till needed. Only as much fruit must be used as
the syrup will cover.

Pickled Pears.—Dissolve two pounds and a half of sug-
ar in a quart of cider vinegar, and drop into it a bag filled
with a tablespoonful of ground cinnamon and half a grated
nutmey. This amount of syrup will cover a little more
than two pounds of fruit. If the pears are small, pickle
them whole, if large, cut them in halves and take out the
core; the skin may or may not be removed. Cover closely,
simmer till tender, skim them outinto cans or jars, cook the
syrup fifteen minutes longer, pour over them, and seal.

Peaches Spiced.—Peel large peaches but do not remove
the pits. Tosix pounds of fruit take three and a half of
sugar, one quart of vinegar, and one teaspoonful each of cin-

226 FRUITS AND HOW TO USE THEM.

namon and cjoves tied ina bag. Boilslowly for an hour,
in a granite or porcelain kettle, and can while hot. Pears
may be spiced in the same way; 80 may apples.

Pine-apple Pickle.—Slice the pine-apple very thin
and pour over itasyrup made of two pounds ofsugar to
a pint of vinegar, with spices of cloves, cinnaion and all-
spice. The next morning drain off the syrup, boil up again,
«nd pour over the fruit. Repeat it twice afterward. Ripe
musk-melon, ripe cucumber, and water-melon is pickled in
thésame manner. The rind is cut in thick oblong pieces»
and the outer skin shaved off.

Pickled Plums.—For eight pounds of fruit take four
pounds of sugar, one quart of vinegar, one ounce of cinna-
mon, and one of cloves; scald the vinegar, sugar, and spices
together; skim, pour scalding hot over the fruit, and let it
stand three days; pour off the syrup, scald and skim, and
pour over again, and continue this process every three days
tillthey are scalded three times. The plums shoulé@ be
Pricked witha needle before dropping into the syrup.

Quince Pickles.—Peel the quinces and divide inte
eighths, reserving cores and parings for jelly. Put the
sectionsintoa preserving kettle on the back of the range,
with water enough to keep them from burning. Oover, and
let. the fruit steam tiil tender, then throw in three-fourths
its weight of sugar. Weigh agaiu, when the sugar is dis-
solved, and to every four pounds and a half of fruit, allow
one-half pint of vinegar and one tablespoonful of mixed
cinnamon and mace tied in a cheese-cloth bag. Cover
closely and let it simmer fifteen minutes. Skim the fruit
into glass jars, boil the syrup tili it thickens, pour over the
quinces and seal.

Raisins Pickled.-—Make a syrup of two pounds of the
best brown sugar and one pint of vinegar, with a teaspoon-
ful each of cinnamon, spice and cioves tied ina bag. Heat
to the boiling point, skim, and turn it over two pounds of
large selected raisins on their stems, On the second day:

MISCELLANEOUS. 227

drain oft the syrzp and re-heat, put in the raisins and let
them soak in the hot syrup, kept just below the boiling
point, till they are tender. Keep in stone or glass. They
are good without the spices, which to some tastes are no ad-
dition to the flavor. This makes a very delicate pickle.

Nasturtium-seed.-—Take the green seeds after the flow-
er has dried off, but before they are ripe and hard. Lay in
salt and water two days, in cold water one day; pacik in
bottles and cover with scalding vinegar, seasoned with
mace and white pepper-corns, and sweetened slightly with
white sugar. Cork, and set away four weeks before using
them. They are an excellent substitute for capers.

Pickled Butternuts and Walnuts.—Gather them
when soft enough to be pierced by a pin. Lay them in
strong brine five days, changing this twice in the mean-
time. Drain, and wipe them with a coarse cloth; pierce
each by running a large needle through it, and lay in cold
water for six hours. To each gallon of vinegar allow a cup
of sugar, three dozen each of whole cloves and black pep-
per corns, half as much allspice, and a dozen blades of
mace. Boil five minutes; pack the nuts in small jars and
pour over them scalding hot. Repeat this twice within a
week; tie up and set away. They will be good to eat ina
month.

FRUIT CATSUPS.

Gooseberry Catsup.—To twelve pounds of stemmed and
clipped gooseberries add eight pounds of brown sugar, one
tablespoonful of cinnamon, and other spices to taste, in-
eluding one teaspoonful of cayenne. Boil two hours, adda
quart of good vinegar, strain, and bottle.

Grape Catsup, No. 1.—Simmer three quarts of grapes
till they are soft, they mash through a colander. Add two
pounds of brown sugar, one pint of vinegar, two even ta-

228 FRUITS AND HOW TO USE THEM.

blespoonfuls cach of cloves, allspice and cinnamon, one
teaspoonful of salt, and one of cayenne pepper. Boil till it
thickens, then bottle.

Grape Catsup, No. 2.—Squeeze the pulp from ten
pounds of grapes, boil it five minutes, and strain out the
seeds. Throw skins into one pint of vinegar, cover closely,
and boil till tender; tie in a bag one scant tablespoonfut of
allspice, and a heaping tablespoonful of cinnamon and of
cloves, a teaspoonful of salt, and one of cayenne. Add two
quarts brown sugar, heat and bottle.

Plum Catsup.—Pour one pint of hot water over seven
pounds of plums, cover closeiy and steain tilltender. Then
acd fur pounds brown sugar, one pint good vinegar, and
one even tablespoonful each of cinnamon, allspice and
cloves, and two thirds of a teaspoonful of cayenne. Cover,
and steep half and hour, then sealin cans. Before serving
them in a pickle dish take out the pits.

FRUIT SALAD.

In summer-time, fruit salads form a cvol and delicious
adjunct of luncheon or dinner. A few years ago a salad
consisted of ‘‘uncovked herbs, dressed with salt, vinegar
aud spices,” but at present, tle word has outgrown that
‘letinition, especially in adding fruit to the list of edibles.
Berries, bananas, peaches, pears, currants, pine-apples, or-
anges and Jemons are all served as salads. Mis. Emma
P. Ewing’s comprehensive little book, entitled “Salads and
Salad Making,” descrites minutely the process of making
simple and compound dressing, which, however, is not
perplexing work. A judicious mixture of fruits and juices
depends upon natural taste. Like fruit cream, the salad
should stand an hour or two in a cool place before it ig

MISCELLANEOUS. 229

served, in order to acquire that blending or “ripening” of
flavors which produces a perfect result.

The simplest of all salads is the ripe currant sprinkled
with sugar, then currants and raspberries together, then
oranges and bananas sliced and dressed with lemon juice
and sugar.

Apple Salad.—Peel and slice tart mellow apples, sprink-
Je with sugar a'.d the juice of an orange or a Jemon. A
coarser taste will mingle the apple with a few thin slices of
a raw mild onion, a dessert-spoonful of oil, in which is min-
gled a trace of cayenne, and a teaspoonful of lemon juice.

Aguacates or Alligator Pear Salad.—This tropical
fruit which can be procured in the Jarge cities is made into
asalad by cutting the fruit in two lengthwise, removing
the rind and large seeds, and dressing it with oil, vinegar,
pepper and salt; as the pear is itself rich in oil that ingredi-
ent may be dispensed with.

Banana Salad.—Peel and cut in slices six bananas,
peel the saine number of oranges, and remove the white
incerior rind, then slice across the orange, removing the pits.
Arrange them in layers, sprinkle with powdered sugar and
over them squeeze the juice of a large lemon.

Compound Fruit Salad.—Peel one pine-apple and
shred it in swnall pieces with a silver fork, peel and slice thin
six bananas, and peel, tear into sections, and seed four sour
oranges. Arrange in a crystal dish in layers, sprinkling
sugar between them, then squeeze over the whole the juice
of one large or two small lemons. Prepare two or three
hours before serving.

Or over the same combination of frait pour the following
from Mrs. Ewing:

Transparent Orange Dressing..—To the juice of three
oranges and one lemon, which should make half a pint,

230 FRUITS AND HOW TO USE THEM.

add four ouaces of sugar and the white and shell of one
egg. Beat alltogether. Heattothe boiling point. Sim-
mer five minutes and strain. If liked, a small portion of
the grated peel of both orange and lemon may be added.

A jellied orange dressing may be made by adding to the
above mixture before heating it, half an ounce of gelatine
soaked an hour in a gill of cold water.

The above excellent dressing will be found fitted for
various kinds of fruits, such as oranges and banana, peeled,
sliced and piled in alternate layers. The jellied dressing
may be molded with layers of small fruit, or with large
fruit sliced. It should be kept on ice till served.

(1'o the orange dressing given above, Mrs. Ewing adds
one gill of sherry wine for which can be substituted simple
orange juice. )

Orange Salad.—In India oranges are often served with
a dressing of oil, vinegar and pepper. A better way is to
squeeze lemon juice over the slices and sprinkle liberally
with powdered sugar.

HOW TO KEEP FRUITS.

Stone fruits should be allowed to reach perfect maturity
or within a few days of that period, before being gathered.
The same ia true of all kinds of berries which begin to
lose their value from the hour they are plucked.

Grapes should be perfectly ripe. Summer pears ought
to be gathered one or two weeks before maturity, other-
wise they are mealy and worthless. Cover them with flan-
nel and store ina dark closet until they have undergone
that mysterious chemical change which sweetens their
juices. Summer apples, likewise, should be plucked be-
fore they are quite ripe. Winter pears and apples ought
to remain on the tree till near frost.

MISCELLANEOUS. 831

Fine winter apples ought to be hand-picked and careful-
ly packed in barrels under the trees to cure, then removed
to a dry, cool cellar, and kept just above the freezing point.
They may be packed in dry sand, rejecting any that have
the slightest appearance of decay, or wrap each apple sep-
arately in a piece of thin paper, such as is used around
oranges. By following this method, they will keep till
June.

Plums, pears, peaches, apricots and nectarines need to
be kept in a cvol place, with a free circulation of air, and
should not tonch each other. Frequently looking over all
kinds of fruit and rejecting any that show the slightest
symptoms of decay, will aid in the preservation of the re-
mainder. Here, as elsewhere, evil communications corrupt
good manners.

Berries and cherries should be spread out and exposed
to the circulation of the cool air as much as possible. In
the same way treat orangesand lemons. The latter may
be preserved several weeks, when shriveling up in hot
weather, by keeping in glass jars filled with cold water.
Change the water every week. Cranberries may be kept
in the same way. r

Since canning became general dried fruits are less in
favor than before. Evaporated fruitsareexcellent. Dried
cherries have been used in Germany since time immemo-
rial. They are stewed in water and thickened with flour to
make asoup for the beginning or the close of dinner. Date
paste, consisting of ripe fruit pressed into a cake, forms
a staple food for the Arabs ten months of the year, show-
ing the excellent properties contained in dried fruits.
These dates are boiled and stewed with butSer or honey.

232 FRUITS AND HOW TO USE THEM.

WEIGHTS AND MEASURES.

In all the recipes in “Fruits and How to Use Them,”
salt is omitted simply because any housekeeper knows
how much or how little she wishes to use, better than any
onecandirect. Some fruits, like the apple, have an accent-
uated flavor by the addition of a trifle of salt, others are
injured.

It must be distinct!y understood that in the use of sugar,
one pint is equivalent to one pound, that one cupful means,
more than one teacupful, viz: one-half pint. It takes one
heaping pint of powdered sugar, howeve:, to make one
pound. By a tablespoonful of any ingredient is meant
one slightly rounded. For the rest, see the following:

4 saltspOOnfuls....cc.sereeccsececereseceeses@Qual 1 teaspoonful.

8 teaSPOONLUIS ........ eee ee eee ne eee eeecee es *« 1 tablespoonful.
4 tablespoontuls..........cceeeeecereeeeeeee “ Hf cup.

PB PIS vc gaicaaies a visas wha wtseaat decease yaw gaan « Leup.

POU PS isisrecersicatas aie-aie sears seer cremremelainseescn nf 1 pint.

DU PINS xeseednecewesgue isrsRremememeags E08 ae 1 quart.

A GWATES: os saceiwestwieice ars emcees 1 gallon.

A CUPS HOUT. ..cceceecee cence neene rete ceceaee ne 1 pound.

2 cups sugar.. aasaiaid iene arqaiedyee ein anteninevaie ;

1 cup solid allen. maniimarieetey ee? Mah) #8
1 heaping tablespoonful butter.. dieeoGcae <° 2 ounces,
5 ji sugar..... vg SE 1 ounce,
1 tablespoonful liquid.........ccccese sven “ TS

MISCELLANEOUS. 233

HOW TO SERVE FRUIT.

Very much of the beauty of fruit depends upon the man-
ner in which it is put upon the tablee To persons of re-
finement an esthetic service adds greatly to the enjoyment
of all kinds of food, certainly of fruit.

Apples ought to be well polished with a cloth and piled
in a high dish, yellow and red together, with a silver knife
at each plate. Steel knives ought never to be used with
fruit, since they produce discoloration.

Bananus ought to be heaped with oranges or grapes in a
high dish of porcelain or crystal.

Berries should be freshly arranged in a large holder and
served without sugar, which draws out the juice and tungh-
ens them. [Each person can use sugar and cream accord-
ing to his own taste.

From clusters of grapes clip all that are unsound or un-
ripe, and Iny them tenderly upon a bed of their own green
leaves. The various shades of purple and translucent-
green, are lovely when arrauged tugether or with golden
oranges gleaming between the clusters. Grape scissors are
now frequently placed beside each dessert plate.

Melons should be kept on ice or in a cool cellar a few
hours before using. Water-melons ought to be brought
to the table entire, and cut across the middle, on a platter,
with a carving knife. Nutmeg and musk-melons ought to
be divided lengthwise and brought to the table, after the
seeds are scooped out, with a lump of ice in each hemi-

284. FRUITS AND HOW TO USE THEM.

sphere. Cut in long strips and pass round both salt and
sugar. Have knife, fork and teaspoon at each plate.

The serving of oranges is described under the heading
“Oranges,” among the recipes.

Peaches should be peeled thin and sliced, but a few of
the finest ought to be reserved for a central dish since
many persons prefer fo peel their own fruit. A few green
leaves about the edge of the dish help to bring out their
velvet loveliness.

Pears should be served in a high dish with green leaves.
Plums, the purple and green gage, have their coloring en-
hanced by a few sprays of the nasturtium, leaves and blos-
soms together. In fact the lovers of the beautiful, always
fertile in resource, will devise a hundred differect ways of
arranging fruit as a table decoration.

CONCLUDING NOTES.

While it has been the aim, in the preceding pages, to
present a toleralbly complete list of recipes for the prepara.
tion of table fruits, it is most earnestly recommended, in
the interest of good health, that the housekeeper should
confine herself to the simpler forms. Among them there
can certainly be found a sufficient variety to saticfy the
most fastidious and exacting.

* «Fruits and How to Use Them” is not claimed to be an
exhaustive work, The permutations to be rung upon this
Important food are practically endless.

During the last six years the author and compiler, in

the interest of this book, has consulted many private house-

MISCELLANEOUS. 2385

keepers of great experience, (beside a vast number of cook-
books), to all of whom she returns grateful thanks.

In cases requiring either, baking-powder has been given
instead of suda and cream of tartar or sour milk, but each
housewife has her own favorite method, which she can
readily substitute for that.

Frequent directions are given for the making of fruit
pies. Were the art of mixing the ordinary pie-crast lost
forever “the world would be the better for it,” but house-
keepers will make pies and householders will eat them.
Following are some healthful ways of making plain pastry.

Plain Pastry.—Mix together equal quantities of
Graham and white flour and wet with cold sweet cream, in
the proportion of three cups of flour to one scant cup of
eream. Stir it with a spoon rapidly and lightly. Without
kneading, gather the dough with the fingers and set ina
very cool place half an hour before rolling out.

Two rounding teaspoonfuls of baking-powder will make
this crust stilllighter. In that case roll and hake at once.

Again, take equal quantities of white pastry flour, Indian
meal and oat-meal and wet with cream as above directed.
It should in all cases be rolled thin, for the pastry is only
needed asan envelope for the fruit.

Plain Butter Paste.—Rub one pound of flour into a
smocth, thick paste with ice cold water, roll it out and
weigh out one quarter of a pound of good butter, which
should be divided into three equal portions. Spread the
‘paste with dots of butter, sprinkle on atrifle of flour, roll it
over and roll out. Dot it a second time with butter and
yet a third, touching it with the hands as little as possible-
Set in the ice-hox a few minutes, then roll and bake.

Good tarts or pies can be made with this pastry if the
lower crust is filled with clean linen rags; then cover with

238 FRUITS AND HOW TO USE THEM.

the upper crust and bake. Take off the top, pour in fresh
fruit mashed and sweetened, cover with a little sweet cream,
replace the crust and serve.

In all cases, in the recipes, where “spoonfuls,” either
large or sma 1 are mentioned, rounded spoonfuls are meant,
not heaped.

This little book will fulfill its mission if it satisfies a few
housekeepers that the shedding of bloou. and sacrifice of
animal life, especially in the summer season, is not neces-
sary in order to furnish a table both wholesome and at-
tractive. In the long list of excellent cook books now at
hand, with “ Marion Harland’s Common Sense in the House-
hold” at the head, prevails a mixed dietary in which fruits
have not received a recognition of that value which will be
accorded to them in the civilization of the future. This is
due to the fact that eventwo years ago fruits were to be
foundin the market less plentifully than they are to-day,
and also that they were less luscious and easily preserved.
As a courier of far greater prodigality and richness on the
part of Nature’s choice productions, “How to use Fruits”
presents fis modest claims.

ALPHABETICAL INDEX.

APPLE, THE, 27.
appicade, 161, 162.

au burre, 46,
baked, 31.
bread, milk, and,

bread pudding,
and, 40,

Bread, 46.
brown bread, 46
butter, 49.

cake, 47, 48.
canned, 1%5,
charlotte, 49, 201.
coddled, 36.
compote, 33.
cream and, 29,82.
croquettes, 45.
custard pie, 34,

35,
dried, 159.
An 36,

fe
fling ai cake,
44.

float, 32, 202.
tried, 47.
fritters, 45.
frosted, 31.
gelatined, 48.
green-caps, 31.
ice-cream, 213.
jam, 150.
jelly, 149,150, 193.

** or pomarius,

158.
marinalade, 150.
meringue, 35,

QL
omziet, 45.
pan-dowdy, 36.
paste, 158,
Pickles, 222, 223.
pie, 33, 34, 35.
ae (evaporated),

APPLE.

pie, pine-apple
and, 34

pie, custard, 34, 35
pone, 46.
preserves, 178.
preserves entire,

79,
preserves, (green)
179,
preser yer, ginger
vi fe
preserves, lemon,
179.

puddings, 38-44.
BURAINE graham

guinea, and, 30.
raisins, and, 30.
rice pudd ing,
and, 39.
salad, 229,
saucewith boiled
cider, 30.
shape, 32.
sherbet, 217,
slump, 44.
snow, 201.
soup. 45.
sponge, 198.
stewed, 29, 30.
tapiuca, 219.
tarts, 38, 48.
toast water, 162.
turnovers, 35,
whipped, 47.

APRICOT, THE, 50.

creams, 202. _
cream, Bavarian,

ice-cream, 213.
fritters, 51.
frozen, 220.
rice, witb, 50,

BANANA, THE, 51.
ed, 53.
blanc-mange, 53.
cake, filling tor,
144,

cream, and, 52,
fried, 54,
fritters, 52, 53.
frozen, 220.
gems, 54.
ice-cream, 214.
jelly, 194.
oranges,and, 52,
pie, 54.
pudding, 53.
pudding, sauce
for, 140.
Salad, 229,
short-cake, 53.
sponge, 198.
Barberry jelly, 150.
preserves, 180.
Berry cobbler 127%,
dried, 160.
jelly, 194.
mush, 128.
rice pudding, and

BLACKBERRY, THE, 55,

Blac«xberryade, 162.
candied, 188.
canned, 175,
cordial, 162.
cream, 203.
jam, 151.
jelly, 151, 194.
mush, 56.
pickles, 223,
preserves, 180.
pudding, 55, 56.
a minute,

ripe, 55,

Toll, 56,

238

BLACKBERRY.
sponge, 198.
tapioca, 219.
vinegar, 162.

BLANC-MANGE, 200,
banana, 53.
pine-apple, 209.
raspberry, 119. 210

CAKE, for filling, 143.
Candied trait pastes,
192.

CATSUP,
gooseberry, 237.
grape, 237, 238.
plum, 2

CHARLOTTE,
apple, 49, 201.
orange, 206, 207.
peach, 208.

CHERRY, THE, 57.
canned, 175.
cordiai, 163.
cream, 203.
cups, 59.
dried, 160.
frozen, 220.
jelly, 151. 194.
pickles, 223.
pie, 59.
preserves, 180.
pudding, baked,

5i

8.
pudding, boiled,

se aes 198.

tapioca, 60.

toast, 59.

water-ice, 217.
Citron ice, 21%.

mellon preserved,

181
preserves, 181.

CHOCOLATE, 60.
cake, 61,
cake, filling tor,
144, 5
cookies, 62.
cream, 204.

CHOCOLATE,
cream, Bavarian,

203. *
jelly 195.
macaroons, 61,
pie, 62,
pudding, 61.

CocoANvtT, THE, 62.
balls, 66.
cake, 65, 66.
cones, 67.
cookies, 64.
cracknels, 67.
cream, 204.
custard, 64.
desiccated, 65.
drops, 66.
filling, 145.
ice-cream, 214,
jumbles, 66.
pie. 65-66.
pudding, 63, 64,
s:10w, 204.
sponge, 64.

Concluding Notes, 234.

CRABAPPLE,
jelly, 151.
pickles, 224.

CRANBERRY, THE, 67,
Cranberryade, 163,
on filling for,
146.

fade 68.

152.
jelly, 151, 152, 195.
marmalade, 152.
pickles, 224.

pie, 68.
pudding, 68, 69.
rolly-poly, 68,
sauce, 67.
Culture and Preserva-
tion of Fruit by
Women, 22.

CURRANT, THE, 70.
curraptade, 163.
canned, 176.
dried, 160.
flummery, 195.
fritters, 7
cone sauce for,

how to wash, 7

ice, 195, 217.

FRUITS AND HOW TO USE THEM.

CURRANT,
jam, 152, 153.
jelly, 152.195.
** cold, 153.
meringue, ven
pie fgreen),. ves
(ripe), %
preserves, Tat,
pudding, 72.
sherbet, 196.
short-cake, 73,
spiced, 224
sponge, 198.
stewed, 71,
tartlets, 72.
Zante, “0.

DATE, THE, 73.
bread, 75.
cake, 76.
cake, filling for,
146.

mush, 75.

pie, 74.
pudding, 74, 76.
putts, 75.
sandwiches, 76.
sauce, 74,

DUMPLINGS,
apple, 36-38,
cranberry, 68.
fruit, 132.
peach, 105.
plum, 110.
strawberry,125.

ENGLISH plum pud-
ding, 139.

Fig, THE, 7.
cake, fancy, 79,
cake; filling for,
146.

pie, 79.

preserves, 180.

pudding, potatc
and, 79.

pudding, 78, 79.

raisin filling, and,
146.

rhubarb, and, 78.
sponge, 199.
water, 163, :
French pancakes wita
jelly, 131.

FRITTERS,
apple, 45,

FRITTERS,

banana, 53.
currant, 72.
fruit,131,
lemon, 88.

FRUIT.

,

ambrosia, 127.
beverages, 161.
oe tem per-
ance, 163.
blanc-mange, 199.
bread, dessert,
and, 128, 140.
cake, 129,
eake, filling for,

eandied, 191.

canued, 171

charlotte, 205.

creat, Bavarian,
202

creams, floats,
c., 200.

dried or cvapo-

rated, 131, 159,
dumplings, 132.
flummery, 130.
fritters, 131.
frosted. 192.
frozen, 220, 221.
how to keep, 230.
how toserve, 233.
ice cream, 212, 213.
jams, 149.
jellied, 149.
juices, 164.
manioca pud-

ding, 1
meringue. 204.
rl frozen,

1.
paste, 158, 192.
pie pastry, 235.
pies and tarts,
133.
pot pie, 129.
preserved, 178.
preserving, syr-
ups for, 133
proportion for
puddings, 134-138
rolls, 127.
sayzo, and, 128.
sauces, 140, 142.
sherbets, 216.
snow, 181.
soup, 127.
stewed, 133.
sugar, with, 173.

INDEX.

FRUIT.
syrups, 161.
sycups \fresh
fruit), 169.
tapioca, and, 139.
tarts, 130.
temperance
beverage, 163.
toast, 128.
tritle, 204.
turn-vuvers, 132.
water ices, 210.
whip, 128.

GOOSEBERRY, THE, 80.
catsup, 227.
custard, 81.

Pp
pudding, 81.
roll, 80.
sauce, 80.
spiced, 81.
stewed, 80,
water, 164.

GRAPE, THE, 82.
catsup, 227-228.
fruit, 83.
jam, 153.
jelly, 154.
juice, 164, 165,
pickles, 224.
pie, 83.
sbort-cake, 82.
spiced, 83.
vinegar, 164.
water-ice, 196.

GuAva, THE, 84.
jelly, 180.

How to keep fruits, 230.

How to keep jelliesand
preserves, 187.

How to serve truits,
233, ~

HUCKLEBERRY, THE,
84.

cake, 86.

cornu cake, 86.
griddle cakes, 85.
milk, and, 85
pie, 87.

preserves, 181.
pudding. 86.

sauce, 85.

HUCKLEBERRY.

sweet cake, 86,
toast, 85.

Hygenic value of

fruit, 13.

ICE-CREAM, 212.

apple, 213.
apricot, 213.
banana, 214,
cocoanut, 214,
lemon, 214,
orange, 215.
peach, me "
ine-apple, 21
Philadelphia, 213.
quince, #15.
raspberry, 215.
strawberry, 216.
tutti-fructi, 216.

INCREASE in use of

fruit, 17.

Introd uction, 9.
JAM, 149.

roll,130.
turneovers, 138.

J ELLY, 149.

apple, 149, 150, 158

Ronni, 194.
barberry, 150.
berry, 194.
blackberry, 151.
cherry, 151, 194.
chocolate, 195.
crabapple, 151.
eranberry, 151,
152, 195
currant, 152, 153,
195.

filling, cake, 147.
French pancake,
with, 1381.
grape, 154.
how to keep, 187.
lemon, 196.
orange, 196.
peach, plum, and
pear, 196.
pine-apple, 197.
pudding, sauce,
for, 141,
pudding, 139.
quince, 157, 197.
sauce for game,

142.
strawberry, 158,
197 ini

240 FRUITS AND HOW TO USE THEM.

LEMON, THE, 87. Nots.

Lewonade, 165, 166. macaroons, 94 eee) 160.
cake, 90. pickles, butternut, dumplings, 105.
eandied, 192. 227. filling for cake,
cream, 205. pickles, walnut,227, 148.
ae oe
” 5 ORANGE, THE, 95. ritters, 105.
ee Orangeade, 167. frozen, 221.

honey, French, 91.
ice-cream, 214.
jelly, 196.
juice, 91.
meringue, 205.
milk, with, 167.
orange jeliy, and,
pie, 88, 89.
cream, 89.
“custard, 89.
“molasses, 89.
“ yaisin, and, 89
Washington,

90.
peel candied, 192.
pickles, 224.
pudding, 87,88°
punch, 166.
sauce, 141.
short-cake, 90,
sponge, 199.
syrup, 167.
tea, 166.
tincture, 167.
vinegar, 166.
water, 167.
water-ice, 196.
whey, 167.

Lime, THE, 93.

MANGO, 'l'HE, 93
Marmalades, 149.

NANTUCKET, pudding,

berry, 133.

baskets, 100.

ice-cream, 215.

cake, 97. jelly, 156, 196.
charlotte, 206, 207. leather, 161.
cocoanut, and marmalade, 156.
cake, 148. meringue, 106,
compote, 96. pickled, 225.
cream, 207, pie, 106.
cream for cake, preserves, 182-3.
98. pudding, 105.
custard, 98. baked, 104.
dressing for a batter, 104.
loa for @ Broad: 108,
» LL le
id nibigaaie! “ manioca, 103.
float, 207. woo for, 104
Broan atl “tapioca, 105.
ice-cream, 215. salad, 22
jellied, 206. spiced, 225.
Jelly, 196.

marmalade, 154.
meringue, 207.
patties, 96.

peel candied, 192.
pie, 99.
preserves, 182,

peel, 182.
pudding, 100, 101.

rhubarb, and
preserves, 182.
rolly-poly, v7.
salad, 230.
sauce, 100, 141.
sherbet, 218.
short-vake, 99.
snow, 206.
sponge, 199.
tapioca, 96.
tarts, 97.
water-ice, 217.

Pastry, plain, 235.

PEAR, ions 107.
baked, 108.
canned, 176.
cream, ‘and i0%.
jelly, 196.
klosse, 108.
marmalade, 156.
pickled, 225. ,
preserves, 183.
prickly 108.
salad, 229.
stewed, 107.
tarts, 108.

PERSIMMON, THE, 109.

PICKLES, 222 2
apple, 2 2, 223.
plac« berry , 223.
butter-nut, 227.

cherry, 223.

NASTURTIUM, pickles.
227.

PEACH, THE, 102.

Nuts, 94

‘almond filiing,143
144.

almond salted,134.
cake, 94, 95.
candi ed, 191.
cookies, 94.
filling for cake,

1

blossom cake, 130.

butter, 106.

canned, 176.

charlotte, 208.

cobbler, 105.

cream, Bavarian,
208

custard, 103,

crabapp:e, 224.
cranberry, 224.
currant, 224,
grape, 224.
lemon, 224.
nasturtium-sce]

peach, 225.
pear, 225,
pine-apple, 226,
plum, <26.
quince, 226,

PICKLES,
raisin, 226,
| walnut, 2 227.

Pixs,
apple, 33-36.
banana, 54,
cherry, 59.
chocolate, 62.
cocoanut, 65, 66.
cranberry, 68.
currant, 71.
date, 74.

fig, 79.
fruit, 133.
gooseberry, 81.
grape, 83.
huckleberry, 87.
lemon, 88-90.
orange, 99.
peach, 106.
plum, 110.

¢ prung, 114, 115.
quince, 115.
raisin, 117, 118.
raspberry, 120.
strawberry, 125.

PINE-APPLE, THE, 111.

Pine-appleade, 168.
blanc-mange, 209,
canned, 177. |
cream, ‘Bavarian

209.
filling for cake,

148.
frozen, 221.
ice-cream,
jelly, 197.
picxles, 226.

215.

preserves, 183, 184

pudding, 112.
pudding, potato
and, 111.
sauce, 111.
sherbet, 218.

;PLuM, THE, 109.
canned, 176.

dumplings, 110.
jelly, «196.
pickled, 226.
pie, 110.
preserves, 184.
pudding, 110.
roll, 110.

INDEX.

POMEGRANITE, THE,
112.

PRESERVES,178.
apple, 178, 179.
“« ginger, 179.
“ (green),179
** lemon, 179.
barberry, 180.
biuckberry, 180.
cherry, 180.
citron, 181.
“melon, 181,
currant, 181.
tig, 180.
fruit syrup for,
183

huckleberry, 181.

orange Peel, 182,
peach,
pear, 183.
pine-apple, 183,
plum, 184.
quiuce, 184, 185.
raisin, 185.
strawberry, 185,
tutti-frutti, 186.
water-melon
rind, 186.

Prone#, THE, 113.
custard, 114.
pie, 114, 115.
pudding, 114.
stewed, 114.

PUDDINGS, 134.
apple, 38, 39, 40, 41,
42, 43, 44, 46.
banana, 53.
blackberry, 55-57.
cherry, 58.
chocolate, 61.
cocoanut, 63, GL
cranberry, bo, Jd.
currant, 72,

gooseberry, 81.
huckleberry, 86.
iced, 221.

lemon, 88.
orange, 100, 101.
peach, 103, 104,105.
bing opple 111,

41

PUDDINGS,
plum, 110.
prune, 114,
raisin, 118.
raspberry, 120.
strawberry,124.

Quinc#, THE, 115,
ane jelly, and

ean ei 17%.

marmalade, 157.
pickles, 226.

pie, 115.
preserves, 184,

RAISIN, THE, 116.
cake, 119,
filling, 148,
bow to seed, 117.
pickles, 226,
pie, 117, 118.
preserves, 185.
ae rice and

puffs, 1

Faabara, ‘and, 118,
rice. and, 118,
spirals, 119,
stewed, 117.

RASPBERRY, THE, 119.
Raspberry acid, 168.
Liste REUSE, 119,

buns, 119

canned, 177,

cordial, 168.

cream, Bavarian,
210.

cream, 20).
uy ing fo. cake,
1

Pp

pudding, 120.
roll, 1

sauce, orn
short-cake, 120.
sponge, 200.
syrup, 168.
vinegar, 168.

FRUITS AND HOW TO USE THEM.

SALADS, 228,

apple, 229

banana, 220

iruit, compound,
229.

orange, 230

orange dressing,
for 229.

pear, 229.

Sauces for game, 142,

puddings, for 140.

STRAWBERRY,THE, 121

canned, 177.

charlotte, 211.
“russe, 211,

cream, and 122.

cream, 210,

cream, Bavarian
211,

crushed, 123.
custard, 123,

.

STRAWBERRY

UUlDpUAgS, 125,
filling, 149,

float, 211.
frozen, 221.

ice, 218.
ice-cream, 215.
jam, 158.

jelly, 158.

mould, 123.
oranges, and 122.
pie, 125.
preserves, 185.
pudding, 124
sauce, 125, 142.
sherbet, 219.
short-cake, 123, 124
sponge, 199.
syrup, 169.
vinegar, 169.
water, 168.

TAMARIND, Tux, 126.

water, 169.

TARTS,
apple, 38, 47, 48.
currant, 72.
fruit, 130.
orange, 97.
pear, 108.
Tisane, 169.

Torti Frorrt,
tilling, 149.
ice-cream, 216.
preserves, 186.

Water Ices, 216.

Water meen preserves
186

Weights and measures,