Fruits and their cookery

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FRUITS AND THEIR COOKERY

FRUITS

AND THEIR COOKERY

BY
HARRIET S. NELSON

NEW YORK

E. P. BUTTON 6- COMPANY

681 FIFTH AVENUE

Copyright, 192 i,
BY E. P. BUTTON & COMPANY

All Rights Reserved

THE r.'Cv/ \Op,ii

^'^^lIIC LiBRARV

40529A

f-J^NOX AND

' 'f-'"-'DATIOM

Prints In t:^e Vult^'vL States of America

FOREWORD

Physicians of the present day place strong
emphasis upon the value of fruits judiciously used
as a part of the daily diet. This volume has been
prepared for the purpose of suggesting to house-
keepers various ways of supplying this recognized

need.

Harriet S. Nelson.

CONTENTS

I-APPLES P^<j^

Dutch Apple Pie — Apple Salad — Boiled Dressing — Apple Pie
— Apple Fritters — Fritter Batter — Apple Cake — Apple
and Suet Pudding — Apple Sauce Shortcake — Apple Foam
— Apple Omelet — Apple and Sweet Potato Scallop — Ap-
ple Sandwich Filling — Dixie Apple Biscuit — Paula's
Baked Apples — Apple Corn Meal Muffins — Apple Pan-
cakes— Apple and Date Salad — Baked Apples and Mince
Meat — Apple Rice Pudding — Apple Sauce Cake — Apple
Layer Cake — Apple Toast — Apple Chutney — Apple Cereal
Pie — Waldorf Salad — Mayonnaise Dressing — Apple Wa-
ter— Preser^-ed Apples — Canned Apples and Quinces-—
Canned Apples and Pineapple — Canned Apples — Apple
Ginger — Apple Marmalade — Apple Jelly — Apple Tapioca
— Apple Meringue — Fried Apples and Onions — Fried
Apples with Sausage — Stewed Apples and Raisins — Apple
Indian Pudding — Apple Batter Pudding — Hard Sauce —
Apple Charlotte — Brown Betty — Birds' Nests — Scalloped
Apple — Apple Souffle — Steamed Apples with Ginger —
Baked Apple Dumpling No. i — Lemon Sauce — Baked
Apples — Baked Apple Dumplings No. 2 — New England
Baked Apples — Apple Sponge — Vanilla Sauce . . . 1-20

II— CRAB-APPLES
Crab-apple Pie — Spiced Crab-apple Jelly — Crab-apple Jelly . 21-22

III— PEARS

Pear Chips — Spiced Pears — Baked Pears — Pear Conserv
Pear Butter — Compote of Pears — ^Canned Pear and
Orange Salad — Pear Trifle — Pears with Chocolate Sauce
— Canned Pears — Canned Pears Frozen — Candied Pears
— Pear and Lemon Marmalade — Canned Pear Dessert 23-27

IV— PEACHES

Peach Cocktail — Peach Popovers — Peach Parfait — A New
Peach Pie — Corn Meal Peach Pudding — Peach Melba —
Peach Mold — Peach Pudding No. i — Peach Croustades

vii

viii CONTENTS

PAGES

— Peach Sauce — Peach Cobbler — Peach and Marshmal-
low Cream — Peach Roly Poly — Peach and Tomato Salad
— Baked Peaches — Peach and Raspberry Trifle — Peach
Conserve — Spiced Peaches — Peach Tapioca — Peach Foam
— Stewed Peaches and Raisins — Peach Custard — Peach
Marmalade — Peach Turnovers — Peach Meringue No. i
— Frozen Peach Roll — Peach Ice Cream — Peach Pudding
No. 2 — Peach Mousse — Peaches and Cream — Peach
Omelet — Hot Peach Pudding with Cold Sauce — Peaches
and Rice — Peach Pudding No. 3 — Peach Fritters — Peach
Dumpling — Peach Bavarian Cream — Peach Surprise —
Peach Blanc Mange — Peach Loaf — Peach Pie — Deep
Peach Pie — Peach and Raisin Pudding — Individual Peach
Pudding — Peach Rice Pudding — Peach Sponge — Golden
Peach Pudding — Peach Bread Pudding — Peach Steamed
Pudding 28-45

V— PLUMS

Plums in Rice Border — Plum Conserve — Plum Charlotte —
Plums in Batter — Preserved Damsons — Spiced Plums —
Plum Jelly — Plum Jam — Plum Pie— Sweet Picked Plums 46-49

VI— QUINCES

Quince Custards — Spanish Quince Pie — Quince Honey — Baked
Quinces — Quince and Pear Preserve — Quince Preserve —
Quince Marmalade — Preserved Quinces — Quince and
Sweet Apple Preserves — ^Honey Quince Jelly .... 50-54

VII— APRICOTS

Frozen Apricots — Apricot Souffle — Apricot Sauce — Apricot
Roll — Dried Apricot Sherbet — Apricot Parfait — Apricot
Ice — Apricot Ice for an Invalid — Apricot Sponge — Rice
with Apricots — Evaporated Apricot Preserve — Apricot
Marmalade 55-59

VIII— ORANGES & GRAPEFRUIT

Orange and Onion Salad— French Dressing— Orange Pudding
Sauce No. i— Orange Apricot Marmalade — Orange Omelet
— Orange Snow Pudding— Orange Water Ice— How to
Serve an Orange to an Invalid — Candied Orange Peel —
Grape Fruit Marmalade (From Skins)— Orange Marma-
lade—Orange Frappe — Orange Egg Cordial — Orange
Pudding No. i — (Drange Roly Poly—Orange Pudding
No. 2— Orange Souffle — Orange Shortcake No. i — Orange
Pudding Sauce No. 3— Orange and Cocoanut— Orange

CONTENTS ix

PAGES

PufiFs — Orange Frosting — Orange Cream (Frozen) —
Orange Custard — Boiled Custard — Orange Delight —
Orange Charlotte — Orange Cake Filling — Baked Orange
Souffle Pudding — Orange and Custard — Orange Fluff —
Orangeade — Orange Bread Pudding — Delicious Orange
Pudding — Steamed Orange Pudding — Orange Custard
Pie — Orange Squares — Orange Nut Salad — Grapefruit
Pie — Orange Pudding No. 2 — Grapefruit and Rice —
Orange Marmalade Pudding — Orange and lioney Mar-
malade— Frozen Orange Pudding — Orancre Bavarian
Cream — Orange Shortcake No. 2 — Orange Sauce for Cro-
quettes— Orange and Date Salad — Orange Sponge — Orange
Jelly with Banana Cream — Grapefruit Gelatine — Or?nge
and Grapefruit Marmalade — Oranges with Cranberry
Sauce 60-80

IX— LEMONS

Lemon Pie No. i — Lemon Pie No. 2 — Lemon Pie No. 3 — Lemon
Cheese Pie — Lemon Pudding — Lemon Cheesecakes —
Lemon Butter — Spiced Lemon Sauce — Lemon Jelly —
Lemon Pears — Lemon Cream — Lemon Sago — Lemon Ice
— Buttermilk Lemon Pie — Lemon Raisin Pie — Lemon
Cream Sauce — Lemon Cocoanut Cream Filling — Steamed
Lemon Pudding — Lemonade — Irish Moss Lemonade . 81-87

X— PINEAPPLE

Pineapple Cream — Pineapple Whip — Pineapple Salad— Pine-
apple Tapioca — Pineapple Shortcake — Pineapple Fluff —
Pineaple and Rhubarb Marmalade — Pineapple Custard —
Pineapple Custard Pie — Pineapple Mousse — Preserved
Pineapple — Pineapple and Orange Marmalade — Pineapple,
Strawberry and Cherry Conserve — Frozen Pineapple Cus-
tard— Pineapple Tarts — Pineapple Punch — Pineapple Souf-
fle— Pineapple Parfait— Baked Pineapple— Pineapple Char-
lotte— Fruit Salad— Pineapple Snow — Pineapple Sponge
— Frozen Pineapple Pudding— Pineapple Ice — Pineapple
Cocktail— Pineapple Fritters No. i — Pineapple Fritters
No. 2 — Pineapple Sherbet — Pineapple Mold — ^^Canning
Pineapples — Pineapple Toast — Pineapple Jelly with Soft
Custard — Pineapple Delight — Pineapple ^ Sorbet — Pine-
apple and Cocoanut Dessert — Hawaiian Pineapple Cream
Pie— Pineapple Pie— Fruit Jelly 8^-103

XI— BANANAS

Banana Cream — Baked Bananas — Banana Ice — Banana Fritters
— Fried Bananas — Banana Butter — Banana Pie — Banana
Fluff — Banana Sponge — Junket and Bananas — Banana and

X CONTENTS

PAGES

Date Pudding — Banana Compote — Banana Ice Cream —
Banana Tapioca — Rognons Aux Bananas — Banana Cro-
quettes— Banana Pudding No. i — Banana Pudding No. 2
— Banana Pudding No. 3 — Banana Cake — Banana Pickle
— Banana Omelet — Banana Omelet (Sweet) — Banana
with Sausage — Banana and Rhubarb Betty — Banana Sand-
wiches— Banana Splits — Banana Souffle — Banana and
Pineapple Salad — Baked Bananas and Apples . . . 104-116

XII— WATERMELONS

Watermelon Cocktails — Cantaloupe Cocktails — Watermelon
Conserve — Sweet Pickle Watermelon Rind— Frozen Wa-
termelon— Watermelon Preserve 117-118

XIII— CITRON MELON

Citron Melon Preserve — Citron Preserve No. i— Citron Pre-
serve No. 2 — Barberry Sauce 11^120

XIV— RHUBARB

Rhubarb Pie— Rhubarb Custard Pie— Rhubarb Stewed— Rhu-
barb and Orange Marmalade — Rhubarb Whip — Rhubarb
and Pineapple Marmalade — Rhubarb Baked with Figs —
Rhubarb Bread Pudding— Rhubarb Marmalade— Rhubarb
and Figs — Rhubarb and Gooseberries — Rhubarb Ice-
Cream— Rhubarb Aleringue Pie 121-126

XV— BLUEBERRIES

Quick Blueberry Pudding — Egg Sauce — Cream Blueberry Gin-
gerbread— Stewed Blueberries and Dumplings — Blueberry
Jam — Blueberry Bread Pudding — Blueberry Muffins No.
I — Blueberry Muffins No. 2 — Spiced Blueberries — Blue-
berry Shortcake — Blueberry Pie with Meringue— Blue-
berry Custard Pic — Blueberry Pudding— Blueberry Puffs
— Canned Blueberries — Blueberry Flapjacks . . . 127-132

XVI— RASPBERRIES

Raspberry Souffle — Raspberry Tapioca — Raspberry Ice — Rasp-
berry Bombe Glace — Raspberry Sirup — Raspberry Cream
Pie — Raspberry Bar-le-Duc — Louisville Fruit Pudding —
Nests of Rice with Raspberry Jam — Raspberry Turnovers
— Raspberry Parfait — Raspberry and Currant Dumplings
— Raspberry Sponge — Raspberry Jelly Fluff — Raspberry
Nectar — Raspberry Sherbet No. i — Raspberry Pudding
No. I — Raspberry Foam — Raspberry Pudding No. 2 —
Raspberry Sherbet No. 2 — Raspberry and Apple Jelly —

CONTENTS xi

PAGES

Raspberry Preserves — Canned Raspberries — Raspberry-
Vinegar — Raspberry Shrub 133-141

XVII— BLACKBERRIES

Blackberry Jam— Blackberry and Apple Jam — Blackberry Corn-
starch — Blackberry Charlotte — Blackberry Custard —
Blackberry Gelatine — Blackberry Jelly — Blackberry Ba-
varian Cream — Blackberry Pie — Blackberry Pudding —
Baked Blackberry Pudding — Blackberry Bread Pudding —
Blackberry Mousse — Blackberry Sponge — Blackberry Vin-
egar 142-147

XVIII— STRAWBERRIES

Preserved Strawberries — Strawberry Souffle — Strawberry Ice
— Frozen Strawberry Cream — Strawberry Fluff No. i —
Strawberry Junket — Strawberry Fritters — Strawberry Roll
— Strawberry Trifle — Frozen Strawberry Nectar — Straw-
berry Salad No. i — Strawberries and Pineapples — Straw-
berry Tapioca — Strawberry Sauce — Strawberry Nests —
Jelly Russe — Strawberryade — Strawberry Pudding —
Strawberry Sirup — Strawberry Sorbet — Baked Custard
with Strawberry Sauce — Strawberry Bavarian Cream —
Strawberry Cottage Pudding — Strawberries and Bonny
Clabber — Strawberry Rice — Strawberry Filling for Layer
Cake — Strawberry Sponge — Strawberry Omelet — Straw-
berry Cocktails — Iced Strawberry Fool — Strawberries a
la Francaise — Strawberries Preserved Without Cooking
— Strawberry Pie — Strawberry Meringue — Strawberry
Salad No. 2 — Strawberry Sherbet — Strawberry Fluff No.
2 — Strawberry and Macaroon Ice — Strawberry Mousse —
Strawberry and Rhubarb Conserve — Strawberry Jam —
Strawberry Shortcake — Strawberry Whip .... 148-164

XIX— GOOSEBERRIES

Gooseberry Cream — Preserved Gooseberries — Spiced Goose-
berries— Gooseberry and Currant Jam — Bar-Le-Duc
Gooseberries and Currant — Gooseberry-Pineapple — Goose-
berry Fool — Gooseberry Pudding (boiled)— Gooseberry
Ice— Gooseberry Conserve — Gooseberry Pudding — Goose-
berry Souffle — Gooseberry Bread Pudding — Gooseberry
Sponge — Gooseberry Meringue — Stewed Gooseberries 165-170

XX— ELDERBERRIES

Elderberry with Apple for Jelly — Elder Blossom Wine— Elder-
berry Wine . . . . , 171-172

^ CONTENTS

XXI-CRANBERRIES ^^^^^

Cranberry Marmalade. To Serve with Meats — Frozen Cran-
berries— Spiced Cranberries — Cranberry Ade — Cranberry
Pudding — Cranberry Jelly — Cranberry Pie — Steamed
Cranberry Pudding — Cranberry Puffs 173-176

XXII— CURRANTS

Currant Pie No. i — Bar-Le-Duc Currant Jelly — Currant Pie
No. 2 — Spiced Currants — Currant Ice — Black Currant
Pudding — Currant Croquettes — Currant Relish — A Cur-
rant Punch — Currant Meringue Pie — Red Currant Wine 1 77-181

XXIII— GRAPES

Spiced Grapes — Grape Cup — Malaga Grape Salad — Grape Fluff
— Grape Meringue Tart — Grape Juice — Grape Catsup —
Grape Juice Jelly — Green Grape Jelly — Grape Wine —
Spiced Grape Jelly — Grape Cocktails — Grape Marmalade
— Grape Sponge Pudding — Grape Crabapple Preserve —
Grape Sherbet — Grape Juice Frappe — Grape Jelly — Ala-
laga Grape Tarts 182-188

XXIV— CHERRIES

Cherry Water Ice — Cherry Bavarian Cream — Cherry Shortcake
— Frozen Cherry Pudding — Cherry Pie — Cherry Wine —
Crushed Cherry Cup — Cherry Cordial — Cherry Puffs —
Cherry Gelatine — Cherry Pudding No. i— Cherry Pudding
No. 2 — Pickled Cherries — Spiced Cherries — Cherry and
Currant Jam — Frosted Cherries — Cherry Duff — Cherry
Sauce — Preserved Cherries — Canned Cherries — Cherry
Croquettes — Maraschino Sauce — Cherry Salad — Cottage
Cheese and Cherry Dessert i8ski97

\

FRUITS AND THEIR COOKERY

/

FRUITS AND THEIR COOKERY

I. APPLES

DUTCH APPLE PIE

3 pints sweet milk pinch of salt

2 eggs 2 quarts sweet apples

2 tablespoonf uls flour sugar to taste and nutmeg

Pare, core and slice the apples and cook until
tender ; then mash until fine. Add the milk and the
eggs well beaten. Mix the flour until smooth with
a little of the milk. Mix all together and sweeten
to taste. Flavor with nutmeg as desired. Line a
pie plate with rich pie crust and fill with the
mixture, baking as for custard pie.

APPLE SALAD

Scoop out the center of eight red apples with a
vegetable scoop. Mix with equal parts of finely
chopped celery and boiled dressing. Fill apple shells
and serve on lettuce leaves.

BOILED DRESSING

J^i teaspoonful mustard ^ cupful milk

Yi teaspoonful salt yolk of i tgg

2 teaspoonfuls flour 2 teaspoonfuls oil

I teaspoonful sugar ^ cupful hot vinegar

2 FRUITS AND THEIR COOKERY

Mix dry ingredients in a saucepan, add the
yolk of the egg, oil and milk. Stir the mixture over
hot water until it begins to thicken, then stir in the
vinegar, a few drops at a time.

APPLE PIE

Pastry^

iJ/2 cup fuls pastry % teaspoonful baking pow-

flour der

J4 teaspoonful salt yi cupful shortening

Sift together the flour, salt and baking powder.
With the tips of the fingers work in the shortening,
then use a little ice water to mix, use a silver knife
to do this and turn it out on a well floured boa^l.
Pat it out with a rolling pin and roll into a rect-
angular sheet. Have ready about two tablespoon-
fuls of butter beaten to a cream, spread part of
this over half the paste and fold the other half over
the butter. Use at once or wrap in v/axed paper
and set in the icebox until next day.

Apples : Pare, core and slice the apples. Fill the
dish, sprinkle with sugar, cinnamon and bits of but-
ter. Wet the edge of lower crust, cover with upper
crust and press edges together. Bake forty-five
minutes in moderate oven.

APPLE FRITTERS

Pare and core apples, cut in round slices. For
each eight apples, mix one- fourth cupful of sugar
and four tablespoon fuls lemon juice. Let apples

APPLES 3

stand in this mixture for one hour. Dip in fritter
batter, fry in hot fat, drain on brown paper, sprinkle
with sugar.

FRITTER BATTER

1 cupful flour grated rind of a lemon

2 tablespoonfuls sugar 2 eggs

Yi teaspoonful salt J4 cupful milk

Mix and sift dry ingredients; add beaten yolks,
lemon rind and milk. Beat, cut and fold in the
beaten whites of eggs.

APPLE CAKE

2 cupfuls flour 2 cupfuls sliced

1 teaspoonful salt apples

3 teaspoonfuls baking pow- I cupful milk

der 2 eggs

3 tablespoonfuls melted butter

Mix and sift the dry ingredients; add beaten
yolks, butter and milk. Beat well, cut and fold in
the stiffly beaten whites. Spread mixture one-half
inch thick on buttered pans. Lay sliced apples on
top, sprinkle with sugar; bake in hot oven thirty
minutes.

APPLE AND SUET PUDDING

2 cupfuls chopped apples i cupful molasses
2 cupfuls chopped raisins y% teaspoonful salt
I cupful sour milk i cupful suet

I teaspoonful soda flour to make stiff batter

4 FRUITS AND THEIR COOKERY

Add soda to the milk, add the ingredients a little
at a time, mix well. Boil in a pudding bag about
two hours.

APPLE SAUCE SHORTCAKE

2 cupfuls flour 3 tablespoon fuls butter
Yz teaspoonful salt 3 tablespoonfuls lard

3 teaspoon fuls baking pow- i cupful milk

der

Mix and sift dry ingredients. Add butter and
lard and chop or mix with finger tips until thor-
oughly blended. Add milk. When thoroughly
mixed, divide in halves, put each half into a round,
buttered cake tin. Wet knife and spread smooth.
Bake ten to twenty minutes in hot oven. Split each
cake and fill with hot apple sauce. Serve with
cream.

APPLE FOAM

% cupful apple sauce 2 tablespoonfuls finely

2 ^g'g whites chopped preserved

3 tablespoonfuls powdered ginger

sugar

Beat the whites of ^gg until very stiff, add the
sugar a little at a time, then add the apple gradu-
ally, beating well. Fold in the ginger, turn into
glasses, chill on ice and serve. It will fall if it
stands too long.

i

APPLES 5

APPLE OMELET

6 apples 4 eggs

I tablespoonful butter ^ teaspoonful of rose ex-

6 tablespoonfuls sugar tract

Pare, core and cut the apples in small pieces.
Stew until soft. Beat while hot until very smooth.
Add the butter, sugar and flavoring. When cold
add the well beaten yolks of the eggs, then the
stiffly beaten whites. Put into a well greased bak-
ing dish and bake in a moderate oven until a light
brown.

APPLE AND SWEET POTATO SCALLOP

Peel and cut boiled sweet potatoes into quarter
inch slices. Butter a baking dish, put in a layer
of the potatoes sprinkled with sugar and a grating
of nutmeg, then dot with bits of butter. Cover with
a layer of apple sauce. Repeat until the dish is full,
having the top layer potato. Cover with a generous
amount of sugar, sprinkled with buttered crumbs
and bake an hour in a moderate oven.

APPLE SANDWICH FILLING

Peel and grate two tart apples and mix with two
cupfuls of fresh cottage cheese and four table-
spoonfuls of thick cream. Season with salt and
paprika. Mix well and spread between thin slices
of buttered brown bread.

6 FEUITS AND THEIR COOKEEY

DIXIE APPLE BISCUIT

I pint light bread sponge Graham flour

54 cupful molasses 1^4 cupfuls chopped apples

1 tablespoonful shortening brown sugar

Add molasses and shortening to bread sponge
and sufficient Graham flour to make a soft dough.
Beat vigorously, add apples and mix well. Put
into muffin pans, sprinkle with brown sugar and
let stand until light. Bake in hot oven.

PAULAS BAKED APPLES

Remove the cores from good sized apples, fill
with jam and bits of butter. Place slices of stale
bread in a baking dish and put an apple on each
slice. Pour scalded milk, slightly sweetened, over
the bread and bake in the oven until apples are
soft.

APPLE CORN MEAL MUFFINS

2 tablespoon fuls of butter i cupful each of corn meal
Yz cupful sugar and wheat flour

I t.g'g 3 heaping teaspoonfuls

y^ cupful sweet milk baking powder

y\ teaspoonful salt

Cream together the butter and sugar; add the
beaten tg^ and milk, then the flour which has been
mixed with the baking powder and salt. Beat the
batter hard and stir in the finely chopped apples.
Bake in greased pans for twenty-five minutes.

APPLES

APPLE PANCAKES

I cupful Graham flour 2 teaspoonfuls baking

^ cupful white flour powder

I tablespoonful sugar 2 eggs

I teaspoonful salt iji cupfuls milk

I cupful finely chopped apples

Scald the milk and pour on the Graham flour.
When cold, add remaining ingredients, apples last
of all. Beat well and bake on hot griddle.

APPLE AND DATE SALAD

1 cupful chopped dates 3 cupfuls chopped tart
J4 cupful chopped nut meats apples

pinch of salt

Mix all together, pour over them a dressing of
lemon juice and sugar.

BAKED APPLES AND MINCE MEAT

Pare and core large tart apples, fill the centers
with mince meat, place them in a baking pan and
sprinkle with sugar. Pour in a little boiling water
and bake half an hour, basting often. Serve hot
with hard sauce.

APPLE RICE PUDDING

4 apples 4 tablespoonfuls marma-

2 tablespoonfuls butter lade

2 tablespoonfuls sugar j4 cupful rice

2^4 cupfuls water }i teaspoonful salt

8 FRUITS AND THEIR COOKERY

Cut the apples and put them in a pan with the
butter, sugar and enough water to cover them.
Cook them until they are soft and all the water has
been taken up. Wash and cook the rice in salted
boiling water until tender, then drain. Caramelize
a mold and line the bottom and sides of it with the
rice. Put the cooked apples in the center of the
mold and spread the marmalade over them. Cover
the top with rice and bake it in an oven for fif-
teen minutes. When the rice is cold, turn out on-
to a platter and serve with any preferred liquid
sauce.

APPLE SAUCE CAKE

I cupful of unsweetened i teaspoonful soda
apple sauce i-}4 cupfuls flour

Yz cupful butter or other Yz teaspoonful each of nut-
fat meg, cloves, cinnamon
lYz cupfuls sugar and salt
Yz cupful seeded raisins

Cream butter and sugar together. Add the soda
to the apple sauce and beat well. Mix butter, sugar
and apple sauce with flour and spices. Add raisins
last of all. Beat well and bake in a loaf for three-
quarters of an hour.

APPLE LAYER CAKE

2 tablespoonfuls but- I t.gg

ter 2 cupfuls flour

I cupful sugar 2 teaspoonfuls baking pow-
I cupful milk der

APPLES 9

Mix in order given and bake in layers. Fill with
the following:

Filling: Cook 2 large apples until soft, then add
I cupful of sugar, the well beaten yolk of an egg
and the juice and rind of a lemon. Beat smooth
and spread between layers.

APPLE TOAST

Stew peeled and quartered apples in one table-
spoonful of butter, two of water and one of sugar.
Cook in this until tender. Fry slices of bread until
golden brown. Pile the apples on these and serve
hot with a garnish of bacon.

APPLE CHUTNEY

12 sour green apples 2 cupfuls brown sugar

I large onion juice of 2 lemons

3 peppers i tablespoonful salt

I cupful chopped raisins i teaspoonful ginger

I pint vinegar }i teaspoonful cloves

I teaspoonful cassia

Make a syrup of the vinegar, sugar, lemon juice,
salt and spices. Chop finely the apples, onions and
peppers. Mix and when boiling hot add a cupful
of tart jelly. Stir well. Cook slowly one hour.
Bottle while hot and dip the corks in paraffin.

APPLE CEREAL PIE

I pint boiling water }i cupful sugar

I cupful breakfast cereal 2 tablespoonfuls flour

^2 teaspoonful salt lemon rind and nutmeg

3 cupfuls sliced apples to flavor

10 FEUITS AND THEIR COOKERY

Pour the boiling water over the cereal and let it
stand until the cereal is well swollen, about two
hours. Then stir in the apples and other ingredi-
ents. Turn into a pie plate and bake an hour in a
slow oven. Serve hot with cream.

WALDORF SALAD

Mix one cupful each of small pieces of celery,
apple cut in cubes and English walnuts broken in
small pieces. Add one teaspoon ful salt, two table-
spoonfuls orange juice and the grated rind of one
orange. Add one cupful of mayonnaise or boiled
dressing. Serve on lettuce leaves.

MAYONNAISE DRESSING

2 egg yolks 2 tablespoonfuls vinegar

I cupful oil Yz teaspoonful salt

Add the salt to the vinegar. Beat the yolks well,
then add the oil gradually, beating rapidly all the
time. As it becomes stiff, thin with a few drops of
the vinegar at frequent intervals.

APPLE WATER

1 large juicy apple

2 cupfuls water
sugar

Wash, pare and core apple and cut into pieces;
add water and simmer until tender; strain, add
sugar to water. Cook five minutes, chill and serve.

APPLES 11

If liked, a small amount of lemon juice may be
added.

PRESERVED APPLES

4 lbs. apples 3 cupfuls water

4 lbs. sugar juice and rind of a lemon

Wash, pare and quarter apples; keep in water
until ready to use. Cook sugar and water five
minutes ; add apples, cook until tender. Add lemon
juice and rind. Fill jars with apples, then fill with
syrup and seal.

CANNED APPLES AND QUINCES

4 lbs. quinces 2 lbs. sugar

2 lbs. apples i qt. water

Pare and quarter the quinces and apples, let stand
in cold water to prevent discoloration. Cook in boil-
ing water until tender, then simmer in sugar and
water syrup for ten minutes. Arrange in jars, fill
with syrup and seal.

CANNED APPLES AND PINEAPPLE

4 lbs. apples 2 lbs. sugar

4 lbs. pineapple 2 pints water

rind of 4 lemons

Pare, core and cut the apples in rings. Cut pine-
apple in slices, remove skin and eyes and cut pulp
into squares, being careful to reject the core. Boil
sugar and water five minutes ; add pineapple ; cook

12 FRUITS AND THEIR COOKERY

until tender; then cook apples until tender; add
lemon rind; fill jars, which have been sterilized,
with the apple and pineapple. Adjust rings, fill jars
with syrup, adjust covers and seal. Jelly can be
made of the peel and cores of apples and pineapples
by covering with cold water, letting boil until soft.
Strain and proceed as for apple jelly.

CANNED APPLES

4 lbs. apples juice and rind of two

I lb. sugar lemons

2 pints water

Pare and core the apples ; cover with cold water.
Boil sugar and water five minutes ; add apples and
simmer until tender; add lemon juice and rind;
place apples in sterilized jars; fill to overflowing
with syrup; adjust rubbers and covers. Set in a
cold place until cool, then keep in dark dry closet.

APPLE GINGER

4 lbs. sour apples 2 lbs. sugar

4 lemons i oz. white ginger root

Pare, core and chop apples; wash, remove seeds
and chop lemons; add sugar and ginger root, and
cook very slowly six hours or put in fireless cooker
over night. Pour into glasses and cover.

APPLE MARMALADE

Wash, core and cut apples in slices ; put in kettle,
add enough water to keep apples from burning.

APPLES 13

Cook slowly until mushy, press through sieve, add
equal amounts of sugar and apples and flavor with
orange or lemon juice. Cook until stiff; fill glasses
and cover.

APPLE JELLY

Wash and wipe fruit. Remove the stems ; cut in
pieces, put in preserving kettle, nearly cover with
cold water ; cook very slowly until apples are tender.
Pour into jelly bag and drain thoroughly, but do not
squeeze. Measure juice, allow one pound of sugar
to every pint of juice. Boil juice twenty minutes;
add sugar which has been heated on a platter in
the oven, stir until sugar is dissolved; boil five
minutes or until it jellies. Skim when necessary.
Have jelly glasses standing in a pan of hot water;
pour jelly into them ; let stand until hard and cover
first with paper or melted parafiin. Keep in cool,
dry, dark place.

APPLE TAPIOCA

Yi. cupful pearl tapioca Yi cupful sugar

4 cupfuls boiling water grated rind and juice of

Yz teaspoonful salt i lemon

8 apples

Cook the tapioca in boiling water until trans-
parent; add one-half teaspoonful salt and lemon
rind. Core and pare apples, arrange in baking dish,
fill cavities with sugar and lemon juice, cover with
tapioca and bake until apples are tender, adding a
teaspoonful of butter before taking from the oven.

14 FRUITS AND THEIR COOKERY

APPLE MERINGUE

8 apples Yz teaspoonful salt

3 ^Z% yolks 2 cupfuls milk

34 cupful sugar i teaspoonful vanilla

Core apples and bake until tender. Make a cus-
tard of the remaining ingredients ; pour over baked
apples. Cover with meringue made of the whites
of the eggs and three tablespoon fuls powdered
sugar.

FRIED APPLES AND ONIONS

3 apples
6 onions
bacon fat

Fry the onions until almost tender, then add the
sliced apples. Serve with baked potatoes.

FRIED APPLES WITH SAUSAGE

3/2 lb. sausage
6 apples
y^ cupful brown sugar

Slice the apples after coring them, sprinkle the
sugar over them and fry with the sausages until a
light brown.

STEWED APPLES AND RAISINS

Pare and core eight apples. Arrange in baking
dish; fill cavities with apple jelly and chopped
raisins. Cook until tender, basting with hot water,

APPLES 15

sugar and lemon juice. Ten minutes before re-
moving from oven, stick almonds cut in small pieces
into the apples.

APPLE INDIAN PUDDING

2 cupfuls quartered apples ^ cupful corn meal

^ cupful molasses 2 tablespoonfuls butter

^, cupful brown sugar i teaspoonful salt

4 cupfuls milk cinnamon and nutmeg

Scald milk ; pour on the corn meal ; add remaining
ingredients; pour into buttered baking dish, and
cook in slow oven four hours, keeping dish covered
for three hours. Stir occasionally.

APPLE BATTER PUDDING

I cupful milk I teaspoonful salt

1 cupful flour 2 cupfuls quartered apples

2 eggs 2 teaspoonfuls lemon juice
2 tablespoonfuls butter %. cupful sugar

Mix sugar, salt, flour, eggs and milk. When
smooth, add apples ; pour into buttered baking dish
and bake in a moderate oven one hour. Serve im-
mediately with hard sauce.

HARD SAUCE

J4 cupful butter
I cupful powdered sugar
I teaspoonful vanilla

Cream butter and sugar together, add vanilla.

16 FEUITS AND THEIR COOKEEY

APPLE CHARLOTTE

8 slices of bread i cupful of sugar

Yi cupful of butter i tablespoonful lemon juice

6 apples /4 cupful chopped almonds

I tablespoonful butter

Dip bread in melted butter; butter mold; cut
bread into strips an inch wide and the height of
the mold. Line bottom and sides of mold with
bread. Pare and cut up apples; add sugar, water
and lemon juice, cook until apples are soft. Add
chopped almonds, i tablespoonful butter ; pour into
lined mold, cover with slices of buttered bread and
bake half an hour. Serve with lemon sauce.

BROWN BETTY

4 cupfuls sliced apples Yi teaspoon ful cinnamon

lYz cupfuls soft bread Yz cupful butter

crumbs i cupful chopped and

I cupful sugar seeded raisins

J4 teaspoonful salt ^ cupful molasses

Arrange apples and crumbs in layers in a but-
tered pudding dish, having crumbs on top layer.
Sprinkle each layer with sugar and cinnamon and
dot with bits of butter. Add molasses and raisins,
then layer of crumbs and bake in slow o\en one
hour.

BIRDS' NESTS

8 apples 2 cupfuls milk

2 tablespoonfuls flour 3 ^gg yolks

I teaspoonful salt 3 ^g% whites

APPLES 17

Arrange cored and pared apples in a buttered
baking dish. Mix sugar, flour, milk. Add yolks
of eggs. When well blended add the well-beaten
whites. Pour this mixture over apples and bake in
a moderate oven until apples are tender.

SCALLOPED APPLE

I cupful sugar i>^ cupfuls soft bread
Yz teaspoonful cinnamon crumbs

2 tablespoonfuls lemon juice 4 cupfuls sliced appler

grated rind of one lemon Y\ teaspoonful salt

Yz cupful butter Yz cupful water

Arrange crumbs and apples in layers in a but-
tered pudding dish, having crumbs on top layer.
Sprinkle each layer with sugar and cinnamon and
dot with butter. Add lemon juice, rind of lemon
and water just before sprinkling on the last layer.
Bake in slow oven one hour.

APPLE SOUFFLE

3 cupfuls quartered apples 3 ^gg yolks
2 tablespoonfuls butter 6 t.gg whites

y^ cupful sugar nutmeg and lemon juice

Steam apples; add butter, sugar, yolks of eggs
and flavoring. Cool, cut and fold in beaten whites,
turn into buttered pudding dish and bake forty-five
minutes in a moderate oven. Serve with sugar and
cream.

18 FRUITS AND THEIR COOKERY

STEAMED APPLES WITH GINGER

Pare and core firm, tart apples. Steam until
tender, then cover with the syrup from preserved
ginger and cook slowly until transparent. Place an
apple in individual dish, pour syrup over and serve
with cream.

BAKED APPLE DUMPLING NO. i

2 cupfuls flour I teaspoonful salt

2 tablespoonfuls lard 34 cupful sugar

2 tablespoonfuls butter Ya cupful water
y2 teaspoonful baking pow- 8 apples cored

der cinnamon and nutmeg

Sift flour, baking powder and salt. Work in
lard and butter. When well mixed, add water.
Cut paste in eight rounds, place apples in center
of rounds, fill cavity with sugar and flavoring.
Draw paste around apple, place in baking pan rough
side down. Bake forty-five minutes. Serve with
Lemon Sauce or Cream.

LEMON SAUCE

2 teaspoonfuls cornstarch i cupful sugar
2 cupfuls water grated rind and juice of

i^ tablespoonfuls butter a lemon

Mix cornstarch with sugar. Add boiling water
and cook twenty minutes. Add flavoring and but-
ter. Serve hot.

APPLES 19

BAKED APPLES

Core eight apples, arrange in baking dish, fill
cavities with butter and sugar. Bake until tender,
basting with sugar and water. When done, arrange
in serving dish ; sprinkle with granulated sugar.

BAKED APPLE DUMPLING NO. 2

Make a rich baking powder biscuit dough, roll
thin and cut into six-inch squares. Into the center
of each place three or four thin slices of apples and
fold the dough around them forming a ball. Ar-
range in a deep baking dish and over them pour a
syrup made by boiling for five minutes one cupful
of granulated sugar with one-half cupful of water.
Bake in a slow oven and serve hot with whipped
cream.

NEW ENGLAND BAKED APPLES

Butter a quart baking dish, fill with peeled and
quartered apples, dust lightly with cinnamon. Pour
in one cupful of maple syrup, cover and bake in
slow oven until fruit is tender. Serve with cream.

APPLE SPONGE

J4 cupful sugar 2 teaspoonfuls baking pow-

y^ cupful milk der

2 eggs 5 sliced apples

I cupful flour Yz teaspoon ful salt

20 FRUITS AND THEIR COOKERY

Beat eggs; add sugar, flour in which baking
powder has been sifted, and milk. Beat well; add
apples, pour into buttered baking dish and bake
in a moderate oven one hour. Serve with vanilla
sauce.

VANILLA SAUCE

Yz cupful butter i cupful cream

I cupful powdered sugar i tablespoonful vanilla

Cream butter; add sugar, beaten cream and fla-
voring. Heat over hot water until all is liquid.
Serve hot.

II. CRAB-APPLES

CRAB-APPLE PIE

Slice the apples but do not peel them. Fill the
pie with them and cover with bits of butter and
one and one-half cupfuls of sugar. Do not add
any other seasoning, as the crab-apples have a
flavor all their own.

SPICED CRAB-APPLE JELLY

One peck of crab-apples put on to cook in one-
half vinegar and one-half water. Cook until apples
are all soft. Then strain and measure juice. Put
two tablespoon fuls of broken cinnamon, two table-
spoonfuls of whole allspice, one tablespoonful whole
cloves in two muslin bags and put into juice. Cook,
and when the spice tastes just right, not too strong,
take the bags out. Cook the juice until it jellies,
when tried with one tablespoonful of juice and
same of sugar. Have the same quantity of sugar
in a bowl as you have of juice. Pour the juice onto
sugar. When sugar is dissolved, it will thicken.
Pour it into glasses. Sour apples can be used the
same w^ay.

21

22 FEUITS AND THEIR COOKERY

CRAB-APPLE JELLY

Wash and clean out any imperfections in apples
but do not cut up or pare. Almost cover with water
and cook slowly until soft enough to strain. Al-
low first to drain through a colander, then allow
the juice to drip through a jelly bag, without
squeezing. Add a cupful of sugar to each cupful
of juice and boil twenty minutes, removing scum as
it rises. Strain again and pour into jelly tumblers
and when cold cover with melted paraffin.

III. PEARS

PEAR CHIPS

4 pounds pears Ys pound, of Canton pre-

2 pounds granulated sugar served ginger

2 lemons

Weigh the pears after peeling and coring, cut
them into eighths, sprinkle the sugar over them and
stand over night, then add the ginger cut in small
pieces and the lemon sliced thin. Cook very slowly
for two hours, put in sterilized jars and seal.

SPICED PEARS

5^ peck of pears i ounce stick cinnamon

2 pounds brown sugar cloves if liked

2 cupfuls vinegar

Boil the vinegar, sugar and cinnamon together
for fifteen minutes. Wash, pare, quarter, and core
the pears. Stick two whole cloves into each quarter.
Cook a few pears at a time in the syrup until tender.
Pack in sterilized jars and seal.

BAKED PEARS

Take as many winter pears as you wish to use
and put them into an agate baking dish, cover with

23

J

24 FEUITS AND THEIR COOKERY

equal parts of water and molasses and bake until
tender.

PEAR CONSERVE

5 pounds pears Yz pound raisins

3 pounds sugar i pound English walnuts

2 oranges small jar preserved ginger

3 lemons with syrup

Peel pears and cut in small pieces. Put sugar
on and stand over night. In the morning bring to
a boil, take out the pears and cook the juice until a
good syrup, then add raisins, grated rind and juice
of oranges and lemons and cook fifteen minutes.
Chop the nuts and ginger, add them to syrup, also
the pears, and cook half an hour. Put in jelly
glasses.

PEAR BUTTER

8 pounds pared and cored 2 pounds sugar
pears juice one lemon

4 quarts grape juice

Cover the pears with the sugar, grape juice and
lemon juice ; simmer for two hours. Then put them
in a slow oven over night or in a fireless cooker.
Put in jelly glasses and cover with paraffin and
paper.

COMPOTE OF PEARS

Soak dried California pears in water over night,
arrange them around a mound of boiled rice. To
the water in which the pears were soaked add

PEAES 25

enough sugar to make it very sweet, and boil it
down to a syrup, then add a teaspoonful of lemon
juice. Pour the hot syrup over the fruit. Serve
cold.

CANNED PEAR AND ORANGE SALAD

Half a cupful of diced canned pears, three
oranges, separated into sections, a quarter of a cup-
ful of minced celery and cream salad dressing. Ar-
range on lettuce leaves and serve with toasted
crackers.

PEAR TRIFLE

Slice and stew five or six pears in a syrup made
with a pint each of sugar and water, flavored with
the juice of a lemon. In a baking dish arrange a
thin layer of sponge cake, then a layer of the pears,
topped with a second layer of sponge cake, then
another of pears, finishing with a third layer of
sponge cake. Over the whole pour the yolks of
two eggs whipped with two-thirds of a cupful of
sugar. Bake till lightly browned, then add to the
top a meringue of the whites of the eggs; replace
in the oven till well browned, and serve very cold.

PEARS WITH CHOCOLATE SAUCE

Pare four Bartlett pears, cut in quarters, length-
wise, and saute in butter until browned. Arrange
in serving dish and pour over the following sauce.
Chill thoroughly before serving. For the sauce
put two ounces sweet chocolate, one tablespoonful

26 FRUITS AND THEIR COOKERY

sugar, and one and one-fourth cupfuls cold milk in
double boiler, and let cook five minutes, then add
one teaspoon ful arrowroot mixed with one-fourth
cupful thin cream and a few grains salt, and cook
ten minutes, stirring constantly. Melt one and
one-half tablespoonfuls butter, add one-fourth cup-
ful powdered sugar, and cook until well caramel-
ized, stirring constantly. Add to first mixture and
flavor with one-half teaspoonful vanilla.

CANNED PEARS

Cut a dozen Bartlett pears in halves, leaving the
stem on one half, pare and remove the cores. Make
a syrup of one cupful and a half, each, of sugar and
water and the juice of one lemon; skim, put in the
pears and cook ten minutes, after boiling begins.
With a silver fork drop the pears into a sterilized
quart jar, set on a cloth in a pan of water, pour in
syrup to fill the jar to overflow, adjust the rubber
and the sterilized cover and tighten the jar.

CANNED PEARS FROZEN

Pack a can of pears in ice and salt and leave for
four hours, then open the can and turn out the
frozen contents.

CANDIED PEARS

Choose nice large ripe but firm pears for this
purpose. Peel, and halve. Make a thick syrup with
granulated sugar and water, using a cupful of
water to each pound of sugar. Place the pears in

PEARS 27

this and bring to a boil. Simmer for about five
minutes ; then remove from fire, and let stand over
night in the syrup. Place over the fire again, and
allow the pears to simmer another five minutes.
Skim carefully out on to platters, and place in the
sun or in a slow oven until dry. Again bring the
syrup to a boil, add the pears and simmer to the
crystal state, then remove the pears on to platters
again, and let dry as before. Before they are quite
dry, sprinkle with chopped almonds. When com-
pletely dry, pack in boxes lined with paraffin paper,
and place a sheet of paper between each layer.

PEAR AND LEMON MARMALADE

Slice the lemons thin and remove the seeds. Al-
low three pints of water to each pound of the fruit,
and allow to stand over night in this, then in the
morning boil until tender. To each pint of this
boiled fruit add one pint of sliced pears and one
pound of granulated sugar. Boil until the pears are
tender, and the syrup begins to jelly and the fruit
is transparent, then fill into jars and seal.

CANNED PEAR DESSERT

Cut squares of plain cake and on each piece lay
half a pear. Cover with meringue and brown in a
cool oven. Pour the juice from the can around the
cake.

Meringue : Beat one egg until stiff, fold in care-
fully one-third cupful powdered sugar and a pinch
of salt.

IV. PEACHES

PEACH COCKTAIL

Peel and dice ripe fruit, allowing one peach for
each glass. Add a few drops of lemon juice, four
maraschino cherries cut in halves and three table-
spoonfuls of the juice.

PEACH POPOVERS

2 cupfuls of flour 2 well beaten eggs

2 teaspoonfuls baking pow- milk enough to make bat-

der ter to drop from a

Yi teaspoon ful salt spoon

Butter deep iron gem pans and have them siz-
zling hot. Put a spoonful of the batter in each, then
a layer of sliced peaches and some more of the
batter. Bake in a quick oven and serve at once.

PEACH PARFAIT

I cupful mashed peaches juice of i orange

J^ cupful water i pint heavy cream

1 cupful sugar whipped

2 t.^^g whites a drop of bitter almond

Boil the sugar and water together until it threads
and pour gently into the ^gg whites which should
be beaten stiff, whipping constantly. Combine the

28

PEACHES 29

peaches and orange juice. Beat in the egg-white
mixture, stir briskly until cool, and then fold in the
cream and almond. Pour into a mold, cover with
wax paper and press on the lid; if this does not fit
very tightly, dip a cloth in melted lard or paraffin
and bind around the edge. Pack in equal parts of
ice and salt for four hours. If canned peaches are
used, use three-quarters of sugar instead of one
cupful.

A NEW PEACH PIE

6 medium sized peaches J^ cupful flour

^ cupful butter 4 tablespoonfuls water

I cupful sugar few grains nutmeg

flaky pastry

Line a deep pie plate with pastry, sprinkle the
bottom with one-half of a crumb-like mixture made
by rubbing together the butter, sugar and flour.
Lay on this the halved peaches, cut side down ; add
the nutmeg and water, sprinkle on the remaining
crumbs and bake thirty minutes in a hot oven.

CORN MEAL PEACH PUDDING

Mix together the following:

I cupful corn meal 2 cupfuls thick sour milk

I cupful whole wheat ^ cupful molasses

flour I pint canned peaches

I cupful white flour ^ teaspoonful salt

I teaspoonful soda

Dissolve the soda in the sour milk. Cut the
peaches small and drain off their juice. Mix all the

30 FRUITS AND THEIR COOKERY

ingredients together. Steam three hours, and serve
with cream or a sweet sauce.

PEACH MELBA

Cut sponge cake in thin slices and cut off outside
edges. Lay half a canned peach on each slice, fill
the cavities with bits of pineapple and candied cher-
ries. Cover with vanilla ice cream, pour a little
pineapple syrup over the top and garnish with
cherries. Very rich.

PEACH MOLD

Pare fresh peaches sufficient to make a quart and
cook until soft in a cupful of water and three-
quarters of a cupful of sugar. Put them through
a sieve, pressing the pulp through with a wooden
spoon. Soak a tablespoonful of gelatin until soft
in quarter of a cupful of cold water, then stir it into
the hot peach pulp. Whip a cupful of cream until
stiff. Let the peach pulp cool, then mix and turn
into a mold. Set on ice or pack in salt and ice for
three hours. At serving time turn out and serve
with sliced peaches and cream.

PEACH PUDDING NO. i

Butter a baking dish, slice into it enough peeled
peaches to nearly fill it and add four tablespoonfuls
boiling water. Sift together two cupfuls pastry
flour, half a teaspoonful of salt and five teaspoon-

PEACHES 31

fuls of baking powder; rub in a quarter of a cupful
of shortening, moisten with sweet milk to make a
soft dough, spread it over the fruit and bake until
well browned. Serve with cream and sugar.

PEACH CROUSTADES

Cut small rounds from thin slices of sponge cake
and saute them in clarified butter until they become
a delicate brown. Drain halves of large perfect
peaches cooked until tender in a syrup of sugar and
water. Sprinkle the rounded sides thickly with
grated cocoanut and place one on each slice of
cake. Serve cold with whipped cream.

PEACH SAUCE

Pare, slice and rub through a coarse sieve enough
ripe, soft peaches to make a pint. Cream two table-
spoonfuls of butter and one cupful of sugar until
very light, then add the peach pulp and a teaspoon-
ful of lemon juice by degrees and set on ice until
ready to serve. This sauce is very good poured
over squares of plain cake or poured around a mold
of corn starch.

PEACH COBBLER

Put an inverted cup in the center of a buttered
baking pan surrounded with one quart of peeled
and sliced peaches; sprinkle with sugar. Sift one
and a half cupfuls of flour with one and a half tea-
spoonfuls baking powder and half a teaspoonful of

32 FRUITS AND THEIR COOKERY

salt; work in one tablespoonful of shortening,
moisten with half a cupful of milk, roll out to fit the
size of the pan, cut two gashes in it to allow the
steam to escape, place over the fruit and bake in a
moderate oven. Serve with cream or peach sauce.

PEACH AND MARSHMALLOW CREAM

Whip half a pint of cream, sweeten to taste, fold
in quarter of a pound of marshmallow cream
(canned) and half a cupful of canned peach pulp
cut fine. Chill thoroughly and serve between slices
of peach and garnish with whole marshmallows.
Serve with sponge cake.

PEACH ROLY POLY

2 cupfuls flour y2 teaspoonful salt

2^ teaspoon fuls baking i tgg, sugar and milk

powder

Sift together the flour, baking powder and salt,
add the yolk of the ^gg, well beaten, and enough
sweet milk to make a soft dough. Turn on to a
floured board, knead slightly, then roll out about
a quarter of an inch thick, brush with softened but-
ter, sprinkle with sugar, cover with peeled and
sliced peaches, sprinkle again with sugar and roll
as a jelly roll. Place in a baking pan, brush over
with the beaten white of the ^gg, sprinkle again
with sugar, bake about half an hour and serve with
hard or liquid sauce.

PEACHES 33

PEACH AND TOMATO SALAD

Peel and quarter six firm white peaches and six
red tomatoes. Set them on the ice ; put into a bowl
a saltspoonful of celery seed, a pinch of white pep-
per and five drops of table sauce. Stir well, add
gradually four tablespoonfuls salad oil and juice
of a lemon. If properly mixed it will be of the
consistency of rich cream. Arrange lettuce leaves,
pile peaches and tomatoes in the center. When
ready to serve pour the dressing over them.

BAKED PEACHES

Pour boiling water over peaches until the skins
slip off easily. Place them in a pan, sprinkle with
sugar, pour water over them to the depth of half
an inch. Bake until tender and slightly brown.
Serve with cream.

PEACH AND RASPBERRY TRIFLE

Bake a sponge cake in an oblong pan ; when cool
cut in squares. Pile peeled and sliced peaches on
each square. Heap over the tops whipped cream,
which has been beaten with raspberry jelly or some
fresh mashed raspberries.

PEACH CONSERVE

4 pounds peaches J^ pound blanched and

I pineapple chopped almonds

I orange 5^ pound seedless raisins

I lemon

34 FRUITS AND THEIR COOKERY

Peel and cut the peaches in small pieces, peel and
grate the pineapple, peel and grate the orange and
lemon. Cook the fruits until soft and puffy. Then
add one pound of sugar to each pint of fruit. Crush
a few of the peach kernels and add them also. Cook
until rich and thick, stirring frequently to prevent
burning. Pour into marmalade jars and seal when
cold.

SPICED PEACHES

Yz peck peaches i tablespoonful whole

2 pounds brown sugar cloves

I ounce stick cinnamon 2 inch piece ginger root

2 cupfuls vinegar

Tie spices in a cheesecloth bag, boil the vinegar
and spices, scald the peaches, peel them and cook
them in the syrup until they are tender. Put them
in sterilized jars and seal.

PEACH TAPIOCA

Take the syrup from a can of peaches and add
boiling water to make a pint. Stir in one-half tea-
spoonful salt and one-third cupful tapioca. Cook
in a double boiler until transparent. Butter pudding
dish and put fruits in it. Flavor the tapioca with a
little lemon juice and pour over the fruit. Bake
twenty minutes and serve with cream.

PEACH FOAM

Soften one-half box gelatin in one-half cupful
cold water; add one-half cupful boiling water, place

PEACHES 35

over hot water. Add three-quarter cupful of sugar
and stir until dissolved. Remove from the fire, add
one cupful strained peach pulp and one-half tea-
spoonful bitter almond extract and let stand until
cool. Fold in the stiffly beaten whites of three eggs,
turn into small molds and place on ice to harden.
Serve with thin boiled custard.

STEWED PEACHES AND RAISINS

Yz pound dried peaches Yi cupful sugar

Y cupful seedless raisins

Wash and soak peaches over night in water
enough to cover and stew in the water in which
they were soaked. When about half done add the
raisins and the sugar. Cook slowly until tender.

PEACH CUSTARD

I pint milk 3 level teaspoonfuls corn-

I t.gg starch

Yz cupful sugar i teaspoonful butter

Put milk on to boil, beat the ^g% very light, add
sugar and beat until creamy. Then add the corn-
starch which has been made smooth in a little cold
water and cook five minutes ; lastly add the butter.
Cool and pour over peeled and sliced peaches.

PEACH MARMALADE

Boil for ten minutes three pounds of sugar and
three cupfuls of water. Add four pounds of

36 FRUITS AND THEIR COOKERY

peaches, peeled and cut in small pieces. Boil until
thick, stirring to prevent burning. Turn into small
glasses and seal when cold.

PEACH TURNOVERS

Make a rich pastry, roll out about half an inch
thick and cut out round with a saucer. Put on each
half a cupful of sliced peaches, a tablespoonful of
sugar and a few drops of lemon juice. Moisten
the edges of the paste with white of eggy fold over,
press together with thumb to make the edge even
scallops, sift powdered sugar over and bake. Serve
with peach sauce.

PEACH MERINGUE NO. i

Line a deep dish with slices of stale sponge cake ;
fill with peeled and sliced peaches and sprinkle with
sugar. Beat the whites of three eggs until very
stiff. Fold in three tablespoonfuls of powdered
sugar, flavor slightly with vanilla, spread over the
peaches and brown in a hot oven. Serve cold with
cream.

FROZEN PEACH ROLL

Line a mold about two inches deep with vanilla
ice cream. Fill with sliced peaches, cover with
vanilla ice cream. Put on the lid, bind the edges
with a strip of buttered cloth, pack in salt and ice
and let stand two hours. When ready to serve,
unmold and sprinkle with macaroon crumbs.

PEACHES 37

PEACH ICE CREAM

I pint milk ij^ pints of peach pulp

I pint cream 2^ cupfuls of sugar

Add half the sugar to the peach pulp and let
it stand for two hours, then press it again through
a sieve. Scald the milk with half the sugar, let it
cool, half freeze it and then add the cream and
peach pulp and finish freezing.

PEACH PUDDING NO. 2

Cover the bottom of a pudding dish with canned
peaches. Take half the juice from the can, add to
it two tablespoonfuls of sugar, and boil it to a
thick syrup.

Make a custard, using two cupfuls of milk, the
yolks of two eggs, and a heaping tablespoonful of
cornstarch. Cook in a double boiler for half an
hour, then add a little of the peach syrup to sweeten
it, and a few drops of almond extract. Sprinkle
the peaches with blanched almonds, cut in small
pieces, pour over them the syrup, then the custard.
Cover the top with meringue made of the whites
of two eggs and three tablespoonfuls of powdered
sugar. Brown the meringue. Serve the pudding
hot or cold.

PEACH MOUSSE

Mash and rub enough fresh or canned peaches
through a colander to make a cupful. Add to this

38 FRUITS AND THEIR COOKERY

a teaspoonful of lemon juice, a few drops of almond
extract and enough sugar to sweeten it. Dissolve
in quarter of a cupful of hot peach juice one and
three-quarter tablespoonfuls of granulated gelatin
which has been soaked for an hour in half a cup-
ful of cold water. Add the gelatin to the peach
mixture. When it begins to set, mix it until
smooth, then fold in a half pint of cream whipped
to a stiff froth and turn it into a mold. Serve with
whipped cream.

PEACHES AND CREAM

Cut peeled peaches into slices and put them in
the icebox. Add as much sugar to a half pint of
cream as will be needed to sweeten the peaches.
Whip the cream to a stiff froth. Just before
serving, mix together lightly the peaches and
cream; put in a covered mold, and pack in ice and
salt. Use but little salt, for the object is to make
them very cold and not to freeze them.

PEACH OMELET

Pare and put through a sieve three very ripe
peaches. Add two tablespoonfuls of powdered
sugar and the yolks of three eggs well beaten. Then
stir in carefully the whites of six well beaten eggs.
Turn into a greased baking dish and bake in a quick
oven for fifteen minutes. Serve at once.

PEACHES 39

HOT PEACH PUDDING WITH COLD SAUCE

Cream two tablespoonfuls of butter with half a
cupful of sugar, add one beaten egg yolk and half
a cupful of milk. Beat well and add one and a half
cupfuls of flour sifted with two teaspoonfuls of
baking powder and a little salt. Fold in the stiffly
beaten whites of two eggs and turn into a shallow
greased pan. Cover with slices of peaches and bake
half an hour. Serve with a cold boiled custard.

PEACHES AND RICE

Cook a quarter of a pound of rice in three cup-
fuls of milk with the grated rind of a lemon and a
pinch of salt. When tender and while very moist
add a tablespoonful of gelatin dissolved in two
tablespoonfuls of boiling water and three table-
spoonfuls sugar. When cooled and beginning to
set, stir in a cupful of whipped cream. Mold in a
ring, serve with canned or fresh peaches in center.

PEACH PUDDING NO. 3

Drain one can peaches. Put syrup in saucepan
and add one-third cupful sugar and a few grains
salt. Bring to the boiling point and let simmer
until syrup is quite thick. Chill syrup as well as
peaches. Arrange halves of peaches, cavity side
up, in shallow baking dish, and in each cavity put
a marshmallow (using an inexpensive kind which

40 FRUITS AND THEIR COOKERY

melts more rapidly). Place in a hot oven and let
stand until the marshmallows soften, five minutes
being required, by which time the chilled peaches
will not be heated through. Arrange on a serving-
dish, pour syrup around, and serve with thin cream.

PEACH FRITTERS

Beat well the yolks of two eggs, add one-half
cupful of cold water, one-quarter of a teaspoonful
of salt and sufficient sifted flour to make a pour
batter. Add one tablespoonful of olive oil or melted
butter and the whites of the eggs whipped to a stiff
froth. Set away for at least two hours. Pare and
halve ripe peaches. Have ready a small deep kettle
partly filled with smoking hot fat. Dip each half
into the batter so that it may have a coating all
over it, lift out with a fork and drop into the hot
fat. Do not cook more than three or four at a
time. Drain for a moment on unglazed paper, dust
with powdered sugar and serve hot.

PEACH DUMPLING

Pare, halve and pit six large ripe peaches and
place the halves together as they were cut. Make a
dough precisely the same as for shortening, roll
thin and cut with a large round cutter. Lay half
a peach cut side up in the center of each, put a small
bit of butter and three drops of vanilla in the center
of each peach on the forms. Then place the re-
maining halves of the peaches in position, fold the

PEACHES 41

dough over, roll gently in the hand to make ball-
shaped, lay them on a buttered plate, but not
closely. Set in a steamer and steam 20 minutes.
Serve hot with peach or any sauce preferred.

PEACH BAVARIAN CREAM

Soften two tablespoonfuls of granulated gelatin
in one-half cupful of cold water, add one-half cup-
ful of boiling water and stir until dissolved, then
add one pint of crushed peaches and one-half cup-
ful of sugar. Stir over cracked ice until the mix-
ture begins to thicken. Fold in the whip from one
pint of cream, turn into a wet mold, and set aside
until firm. Serve with a garnish of peeled and
halved peaches.

PEACH SURPRISE

One quart of peaches cut up in small bits, two
cupfuls of sugar, whites of five eggs. Do not beat
the eggs at all; just mix everything together and
put in the freezer and turn till stiff. This is de-
licious.

PEACH BLANC MANGE

Cover one-half box gelatin with one-half cupful
cold water and let stand one-half hour. Pour
over one cupful of hot scalded milk and scald until
it is dissolved. Take eight ripe peaches, peel, stone
and put through a sieve. Add one cupful pulver-
ized sugar. Beat one pint cream gradually into

42 FEUITS AND THEIR COOKERY

the peaches and the dissolved gelatin, well mixed,
pour into molds and stand away to harden.

PEACH LOAF

Remove the center from a loaf of sponge cake,
leaving a shell about one-half inch in thickness.
Boil four tablespoonfuls each of water and granu-
lated sugar for three minutes. Beat in powdered
sugar to make a frosting and spread over the top
and sides of the cake. Then sprinkle immediately
with finely chopped almonds. Fill with peeled and
sliced peaches, sprinkle generously with sugar and
serve with cream, either plain or whipped.

PEACH PIE

Cover a pie plate with plain pastry and cut
enough fresh or canned peaches in halves to cover
it. Pour in a little of the juice, and then fill up
with sour cream ; sprinkle sugar over it generously ;
lay strips of the pie crust across it and bake slowly.

DEEP PEACH PIE

Line a deep pie dish with rich pie paste, and on
this put canned peaches with the hollow side up.
In each hollow put a bit of butter and a spoonful
of sugar. Thicken the juice from the canned
peaches with a little cornstarch and turn over the
halves. Bake until the crust is brown and the
peaches very tender. Serve cold with plain cream.

PEACHES 43

PEACH AND RAISIN PUDDING

y2 cupful of white flour i tablespoonful of butter

Yz cupful of whole-wheat % cupful of milk

flour I ^gg

1 teaspoonful of baking Y^ teaspoonful of salt

powder Yz cupful of halved raisins

2 tablespoonfuls of sugar i cupful of diced canned
Yz teaspoonful of grated peaches, drained of

nutmeg their juice

Sift the white flour with the baking powder and
salt. Add the whole-wheat flour, sugar, nutmeg,
well-beaten ^%^, milk, raisins and peaches. Mix
well and steam in a buttered mold for three hours.
Serve hot with lemon or hard sauce.

INDIVIDUAL PEACH PUDDING

Allow half a canned peach for each individual
pudding dish. Make a batter by pressing through
a colander two extra peach halves, adding a well-
beaten egg-yolk, quarter cupful of milk, two table-
spoonfuls melted butter, pinch of salt, three-fourths
cupful of flour and one teaspoonful of baking pow-
der.

Beat well and fold in beaten white of t^'g. Put
a little of this batter in the bottom of a buttered
dish, lay on a half peach, cover with two table-
spoonfuls of the batter and sprinkle with granu-
lated sugar. Put in a moderate oven and bake for
twenty minutes.

Serve in molds with a spoonful of hard sauce on

44 FRUITS AND THEIR COOKERY

each, or turn from molds and serve with plain
cream.

PEACH RICE PUDDING

I quart of milk I tablespoonful of butter

Yz cupful of rice i teaspoonful lemon ex-

Yz teaspoonful of salt tract

canned sliced peaches whipped cream, sweet-

3 tablespoonfuls of sugar ened and flavored

Wash the rice well, add the milk, sugar, butter
and salt. Bake in a moderate oven until the rice is
soft and creamy. Flavor with the extract, and cool
before using. Place the pudding in individual
dessert dishes, garnish with sliced peaches and heap
the whipped cream on top.

PEACH SPONGE

The sponge cake to be used in this manner may
be either fresh or stale. Cut the cake with a sharp
knife into slices and place in individual sherbert
glasses. Pour over each piece of cake a few spoon-
fuls of peach juice and a half peach to each glass.
Cover with whipped cream, slightly sweetened and
flavored with bitter almond.

GOLDEN PEACH PUDDING

Fill a pudding dish with whole peeled peaches and
pour over them two cupfuls of water. Cover
closely and bake until peaches are tender, then drain
off the juice from the peaches and let it stand until
cool. Add to the juice one pint sweet milk, four

PEACHES 45

well-beaten eggs, a small cup of flour with one tea-
spoonful baking powder mixed in it, one cupful
sugar, one tablespoonful melted butter and a little
salt. Beat well three or four minutes, then pour
over peaches in dish. Bake in the dish until a
rich brown and serve with milk.

PEACH BREAD PUDDING

On a pint of fine stale bread or cracker crumbs
pour boiling water and stir in a tablespoonful of
melted butter. After standing till thoroughly-
soaked, add two well-beaten eggs and half a cupful
of sugar. On the bottom of a buttered pudding
dish put a thin layer of this batter, over it a layer
of sliced peaches and so on, dredging each layer of
peaches with sugar, until the dish is full, having
batter at the top. Bake in a moderate oven about
an hour.

PEACH STEAMED PUDDING

1 cupful flour 2 tablespoonfuls lemon juice
y^ teaspoonful salt i cupful sugar

2 cupfuls fine bread crumbs 2 cupfuls peaches
Yz cupful chopped nuts 3 eggs

Mix all the dry ingredients, add beaten eggs,
lemon-juice and peaches. Beat well. Pour into
buttered molds and steam two hours. Serve with
cream.

y. PLUMS

PLUMS IN RICE BORDER

Cook half cupful rice in milk until tender and
quite dry, adding a pinch of salt when it is half
done. Make it rather sweet with powdered sugar
and pour into a border mold to set. When ready to
serve, turn it out carefully and fill the center with
rich stewed plums. Pour a little of the syrup over
the rice and heap whipped cream over the plums.

PLUM CONSERVE

Put one large basket of plums into preserving
kettle, cover with water and boil until soft. Re-
move stones and boil them a few minutes in a little
water. Add this water to the plums, add one- fourth
pound chopped walnuts, one-half pound raisins, six
cupfuls sugar, grated peel of four oranges and the
juice; do not use the white skin. Boil all together
until it thickens. Put in jars boiling hot and seal
at once.

PLUM CHARLOTTE

Remove the stones from a dozen plums, put them
in a saucepan just covered with water. Add sugar
enough to sweeten, stew them until tender. Line a
mold with lady fingers or thin strips of sponge

46

PLUMS 47

cake, fill with the hot plums, cover with more cake
and let get icy cold. Serve with cream.

PLUMS IN BATTER

Make a batter with two beaten eggs, five table-
spoonfuls of flour, a little more than one pint of
milk and a pinch of salt. Remove the stones from
one quart of large ripe plums, crack them, put the
kernels inside of the plums again, mix the fruit
with two tablespoonfuls of moist sugar and stir
it lightly into the batter. Turn it into a buttered
pudding dish and bake in a hot oven till done, about
forty minutes. Sprinkle powdered sugar over the
top and serve hot with one-half cupful of butter,
one cupful of sugar and one well-beaten eggy stirred
to a cream and flavored.

PRESERVED DAMSONS

Wipe damsons with a piece of cheese-cloth wrung
out of cold water, and prick each five or six times,
using a large needle; then weigh. Put three-fourths
their weight of sugar in a large stew-pan, and to
each pound of sugar add one cupful of boiling
water. As soon as sugar and water reach the boil-
ing point, add plums a few at a time, that fruit may
keep in better shape during the cooking. Cook until
plums are soft, which may easily be determined by
piercing with a small wooden skewer. It is an
excellent idea to use two kettles, that the work may

48 FRUITS AND THEIR COOKERY

be done more quickly and the syrup may not cook
too long a time.

SPICED PLUMS

Wipe five pounds of plums with a piece of cheese-
cloth wrung out of cold water, and prick each five
or six times, using a large needle. Put two and
one-half pounds of brown sugar in a saucepan, and
pour over one quart of vinegar ; then add two ounces
of cloves, one ounce of stick cinnamon broken into
pieces, one ounce of allspice-berries, and one ounce
of mace (all tied in a piece of muslin). Bring mix-
ture to the boiling point, and let boil ten minutes.
Pour over plums, cover, and let stand over night.
In the morning, drain plums from syrup again,
bring syrup to the boiling point, let boil ten min-
utes, and pour over plums. Cover, let stand over
night, drain, and repeat the process a third time.

PLUM JELLY

Put the plums into the preserving kettle with
water to cover. Cook slowly until the plums will
mash readily, then turn into a jelly bag, and drip
until pulp is dry. Boil the juice rapidly twenty
minutes, skim well, remove from fire and measure.
Let come to a boil again and add as many cupfuls
of sugar as you had juice. Let boil until it jellies,
which will be fifteen to twenty minutes. Pour into
glasses and when cold cover and put in a cool, dry
place.

PLUM JAM

Wash and halve the plums, but do not remove
the stones. Add enough water to barely cover and
cook slowly, mashing with a wire potato masher
several times. When the fruit is soft and the stones
have fallen out set aside and let stand until cool.
Remove the stones, which will have come to the
top. Add pound for pound of sugar to the fruit
and juice and cook until thick. If a plum butter
or marmalade is desired put through a sieve and re-
heat before canning.

PLUM PIE

Cover pie plate with plain paste; fill with the
following: Two cupfuls pitted plums, half a cupful
of sugar; dredge with flour, add two tablespoonfuls
lemon juice and one tablespoonful butter, cover
with paste and bake.

SWEET PICKLED PLUMS

Prick four pounds of plums with a needle in two
or three places to keep them from bursting. Put
them with layers of cloves and cinnamon into glass
jars. Make a syrup of two pounds of sugar and
one quart of vinegar and pour it hot over the plums.
Next day pour off the vinegar, boil it up and pour
again over the fruit. Cover the jars. This im-
proves by keeping for some weeks before using.

VI. QUINCES

QUINCE CUSTARDS

Pare, core and slice two quinces and two apples,
cover with one pint of cold water and simmer gently
until the fruit is very tender, then strain. Return
the liquid to the fire and add from one-half to three-
quarters of a cupful of sugar according to the
acidity of the fruit. Beat well together eight eggs,
first putting aside the whites of two. Pour the
fruit mixture gradually over the eggs, return to
the fire and stir until of a rich custard consistence.
In the bottom of each custard cup place a piece
of stale cake dipped in fruit juice. When the cus-
tard is cool fill the cups and heap on each some of a
meringue made by whipping together to a stifif froth
the reserved whites of the eggs, three tablespoon-
fuls of powdered sugar and a few drops of lemon
juice.

SPANISH QUINCE PIE

Line a deep earthen pie plate with pufiF paste,
prick it with a fork, and bake brown. When done,
fill it with a layer of quince marmalade, and cover
with another deep layer of whipped cream, slightly
sweetened and flavored with pineapple juice. Dec-
orate with pieces of angelica and preserved cher-
ries, and serve cold.

50

QUINCES 51

QUINCE HONEY

Pare, quarter and seed ripe quinces, keeping the
parings and cores to make jelly. Grate the pared
fruit on a coarse grater, or put through the food
chopper using the fine knife. Measure, and for
every cup of the pulp allow three-fourths of a cup-
ful of granulated sugar. Make the sugar into a
syrup adding enough water to keep from burning,
then when it is dissolved stir in the quince pulp and
cook slowly until the whole is a rich syrup about
like thick honey. Seal while hot.

BAKED QUINCES

Peel and core the quinces, place in a baking dish,
fill the cavities with sugar, add a little grated lemon
rind, pour in enough water to half fill the dish,
cover and bake several hours in a moderate oven.
Serve while hot with a hard sauce.

QUINCE AND PEAR PRESERVE

Pare one peck of quinces and cut into one-quarter
or one-eighth pieces, just cover with hot water and
cook moderately until tender. Take quince out on
a platter when cooked, then peel one-half peck ripe
pears, cut up in one-quarter pieces, cook in the
same liquid until tender. When cooked take out,
and put on platter. Make a syrup from the liquid
that the fruit was cooked in; to every two cupfuls
of liquid add one cupful of heated sugar. Boil

52 FEUITS AND THEIR COOKEEY

liquid first, then add heated sugar. Cook until a
syrup, then add all the fruit. Cook moderately un-
til fruit is thoroughly heated through. Put up in
air-tight jars.

QUINCE PRESERVE

Pare, core and weigh the fruit, put in preserving
kettle with one pint of water to every pound of
fruit, and boil ten minutes, or until tender enough
to pass straw through them. If they are not per-
fectly ripe they will require longer boiling. Take
out, one at a time, and place on dishes to drain.
Allow one pound of sugar to every pound of fruit.
Put the sugar in a kettle with enough water to dis-
solve it, then put in the fruit and boil until the
cloudy look disappears, skimming all the time. Lay
the fruit on a dish to cool, then put in jars and pour
the hot syrup over it.

QUINCE MARMALADE

Cook the skins of the quinces in boiling water
nearly one hour, then drain off the water and pour
it over quartered unpeeled quinces from which the
seeds have been removed. Let all cook until the
quinces are very tender, then press through a fine
colander. Measure and allow three-quarters of a
cupful of sugar for each cupful of the quince pulp,
and cook the pulp for twenty minutes, stirring fre-
quently. Then add the heated sugar, cook to the

QUINCES 53

consistency of marmalade and store as for jelly
or conserve.

PRESERVED QUINCES

Wash, pare and core the quinces, weigh and al-
low equal weight of sugar. Cover fruit with cold
water, cover kettle and cook slowly until thick and
dark. Put into sterilized jars.

QUINCE AND SWEET APPLE PRESERVE

Pare the quinces, cut in quarters and remove the
cores and woody portions beneath. Cook the skins
with water to cover until soft, then strain off this
water and in it cook the quinces until tender; add
half the quantity of sweet cooking apples prepared
like the quinces — it will take much longer for the
quinces to cook than the apples. Always let the
fruit stand in cold water after peeling until the
time for cooking, and only cook as much fruit at
a time as the liquid will cover. When all the fruit
has been cooked and removed with a skimmer, add
to the liquor a pound of sugar for each pound of
quince, and half a pound of sugar for each pound
of apples. Boil the syrup for five minutes, skim,
add the fruit and let cook slowly until transparent
and a good color. Drain out the fruit, pack in
sterilized hot jars and pour the boiling hot syrup
over, filling the jars to overflowing. Seal airtight
as for canned fruit.

54 FEUITS AND THEIR COOKERY

HONEY QUINCE JELLY

One of the reasons that there are so many fail-
ures in making good quince jelly lies in the fact
that the quince seeds are cooked with the fruit.
These tend to produce a mucilage-like syrup that is
very hard to ''jell," no matter how carefully it is
cooked. To make a jelly with honey, boil the
quince juice, secured in the usual manner, for about
twenty minutes. Use three-quarters of a cupful
of sweetening to each cupful of the juice. Let half
the measure of sweetening be strained honey. Boil
until the mixture jellies. It should not take longer
than five minutes.

VII. APRICOTS

FROZEN APRICOTS

Remove the skins from one quart of canned ap-
ricots and cut them in small pieces; add the juice,
one quart of water and two cupfuls of sugar and
stir until the sugar is dissolved. Freeze and allow
the mixture to stand an hour before serving.

APRICOT SOUFFLE

Press through a sieve one cupful of stewed apri-
cots, add three- fourths cupful of sugar. Cook until
thick; then add the stiffly beaten whites of four
eggs. Cut them in, as you would for sponge cake,
and bake twenty minutes in a hot oven.

APRICOT SAUCE

Yi cupful apricot jam or ^ cupful water

juice I teaspoonful cornstarch

J^ cupful sugar i tablespoonful lemon juice

few grains salt

Rub the cornstarch smooth with a little of the
water and boil all ingredients together for ten
minutes. Serve over boiled rice or plain cornstarch
pudding.

55

56 FRUITS AND THEIR COOKERY

APRICOT ROLL

Wash a half pound of dried apricots and soak
over night. Put to cook in the double boiler next
morning in fresh water to cover, adding a tiny
pinch of soda to neutralize the acidity. When they
have swelled to full size, or in about an hour,
sweeten to taste and cook for twenty minutes
longer. Meantime make a rich biscuit dough, using
whole-wheat flour. Two cupfuls of flour, three
teaspoonfuls of baking powder and three table-
spoonfuls of shortening, with water or milk suffi-
cient to make a dough, which can be rolled out thin.
Roll out thin, spread lightly with butter, then spread
with the drained apricots. Sprinkle with sugar.
Roll up, pinch the ends to keep together, then bake
in a greased pan after rubbing the top with shorten-
ing. Baste once with melted shortening mixed with
some of the hot fruit juice. When brown remove
to platter, and serve with the apricot liquid cooked
down until syrupy and thickened with a teaspoonful
of cornstarch wet with a little cold water.

DRIED APRICOT SHERBET

Soak half a pound of dried apricots in cold water
over night; pour off the water, strain it through
cheesecloth and return to the apricots with as
much boiling water as is needed to cook them. Let
cook rapidly until tender; when done there should
be one quart of apricots and liquid; press through

APRICOTS 57

a sieve, add one quart of water, two cupfuls and a
half of sugar and the juice of a lemon and freeze
as any sherbet. For a smoother sherbet, cook the
sugar in the pulp five or six minutes, then cool, add
the cold water and freeze.

APRICOT PARFAIT

I pint of apricot fruit pulp i lemon

I pint of cream 6 almonds, chopped

Add the lemon juice to the fruit pulp and then
stir in the cream and the chopped almonds. Put
the cream into a mold and pack it in ice and rock
salt for three hours. It will make a pint and a
half of cream.

APRICOT ICE

Put one quart of apricots through a colander, add
the same amount of water, the yolks of four eggs
well beaten, sugar enough to make sweet, one pint
of cream and then the stiffly-beaten whites of the
eggs. Mix together and freeze.

APRICOT ICE FOR AN INVALID

Into a pound baking powder can with tight seams
place one-fourth cupful of apricot juice, one-third
of a cupful of water and two teaspoonfuls of lemon
juice. Sweeten with two tablespoonfuls of syrup
made by cooking together for ten minutes equal
quantities of sugar and water. Strained and
bottled this gives a ripe flavor which the raw sugar

58 FRUITS AND THEIR COOKERY

lacks. Ice creams for an invalid should be made
of pure, thin cream, flavored. The cooked custard
creams are not so easily digested. To freeze, place
the can in a larger kettle and surround with three
cups of ice to every cup of salt. Be sure the mixture
reaches the height of the liquid to be frozen. Twirl
the can for about fifteen minutes, and serve imme-
diately. The whole operation should take only one-
half hour.

APRICOT SPONGE

I cupful sugar ^ box sparkling gelatin

I pound apricots juice of one-half lemon

whites of 2 eggs

Soak gelatin in one-fourth cupful of cold water.
Cook apricots until soft. Strain, add to juice enough
hot water to make two cupfuls and pour over gela-
tin. Put apricots through colander and add two
cupfuls of pulp to gelatin. Beat with wire whip
until cold and stiff or nearly so, then add lemon
juice and beaten whites of eggs. Beat well and
turn into mold. When ready to serve, slice cake
and drop a spoonful of whipped cream on each
slice.

RICE WITH APRICOTS

Boil one cupful of well- washed rice in a kettle
of salted water until tender, turn it into a well but-
tered mold, tapping and shaking to pack it slightly,
then stand over hot water for five minutes. Turn
carefully out on a hot platter and over it pour one-
half of a can of apricots mashed and heated.

APRICOTS 59

EVAPORATED APRICOT PRESERVE

Soak one pound of apricots over night; add one
pound of sugar and cook gently until thick. Serve
with cream.

APRICOT MARMALADE

Wipe and cut four pounds of apricots in halves.
Remove the stones, cut the apricots in small pieces.
Add four pounds of hot sugar and cook slowly for
two hours; add the juice of two lemons. Put into
jelly glasses and cover.

VIII. ORANGES AND GRAPEFRUIT

ORANGE AND ONION SALAD

2 oranges lettuce

^ Spanish onion French dressing

Peel and slice the oranges; slice the onion and
mix. Arrange on lettuce leaves. Serve with
French dressing.

FRENCH DRESSING

Into a small dish put

^ teaspoonful of salt i tablespoonful vinegar or

yi teaspoonful black pepper lemon

4 tablespoonfuls olive oil

ORANGE PUDDING SAUCE NO. i

I tablespoonful flour 15^2 cupfuls boiling water

I cupful sugar i tablespoonful butter

I orange finely shredded

Mix the flour with the sugar and add gradually
the boiling water. Put in a saucepan over the fire,
and when the mixture boils, add the butter and
orange. Boil until the sauce is like thick cream,
serve either hot or cold. Good on any boiled or
baked pudding.

60

OEANGES AND GEAPEFEUIT 61

ORANGE APRICOT MARMALADE

4 quarts apricots
4 large oranges
6 cupfuls sugar

Wash the apricots and pit them. Mash and put
into a granite kettle over a slow fire. With a sharp
thin-bladed knife pare off the yellow part of the
rind and cut it in threads with the scissors (be sure
not to have the white part of the rind). Mix them
with the apricots, add the juice and pulp of the
oranges, let this simmer slowly, stirring frequently
until well blended. Add the sugar which has been
heated in the oven and boil hard for ten minutes.
Put into sterilized glasses or jars.

ORANGE OMELET

4 eggs 2 tablespoonfuls butter

4 tablespoonfuls powdered 2 tablespoonfuls orange

sugar juice

2 oranges Y^ teaspoonful baking pow-
Y, teaspoonful salt der

Separate the yolks from the whites of eggs, add
the salt to yolks and beat well. Beat whites until
stiff and add yolks, baking powder and orange juice.
Sprinkle powdered sugar on oranges which have
been sliced lengthwise. Put butter in hot frying
pan and pour in omelet mixture. When it has
thickened well and is puffed up add the thin slices
of one orange. Fold the omelet in half over the

62 FRUITS AND THEIR COOKERY

orange. When done place on hot platter with the
rest of orange slices on top.

ORANGE SNOW PUDDING

3^ box gelatin 3 eggs

Yz cupful cold water 3 tablespoonfuls sugar

2 cupfuls boiling water ^ saltspoonful salt
I cupful sugar i pint hot milk

juice I lemon grated rind i orange

Cover gelatin with the cold water. When soft-
ened, add the boiling water, one cupful sugar and
the juice of the lemon, stir until dissolved, strain
and set aside to cool. Beat the whites of the eggs
to a stiff froth, stir them into the gelatin mixture
when it begins to thicken and beat to a stiff white
foam. Turn into a ring mold and put on ice for
several hours. Make a custard with the well beaten
yolks of eggs, the three tablespoonfuls of sugar
and salt, add gradually the hot milk and the grated
rind of the orange. Cook in double boiler until the
custard coats the spoon, then strain. Fill the gela-
tin ring with sliced oranges and pour the custard
over.

ORANGE WATER ICE

juice 6 oranges 2 cupfuls powdered sugar

juice I lemon ^ cupful rich sweet cream

I quart water

Add sugar to fruit juice, stir the water and
cream in slowly until well blended, strain and freeze
as for ice cream.

OEANGES AND GBAPEFRUIT 63

HOW TO SERVE AN ORANGE TO AN INVALID

Soak an orange in hot water for half an hour.
The skin will loosen and come off like a glove and
the pulp will be delicious.

CANDIED ORANGE PEEL

Scrub the peel carefully; cut the outer yellow
rind from the white lining. Cover with water and
boil until tender; remove, cut into small strips and
cook in the following syrup :

I cupful of granulated sugar
Yz cupful water

Let boil one minute, add peel and cook until
syrup threads. Take up with skimmer, roll in 'gran-
ulated sugar, dry on wax paper and pack in paper
lined boxes until needed.

GRAPEFRUIT MARMALADE (FROM SKINS)

Remove the brown spots from the skins, run the
skins through the food chopper. Measure the
quantity. Put in a kettle with water enough to a
little more than cover and add handful of salt. Let
come slowly to a boil and boil five minutes. Put
in sieve and allow cold water to run through to
remove all the bitter water. Return to kettle and
cover as before with cold water. To three cupfuls
of chopped skins add half cupful vinegar and five
cupfuls sugar. Boil slowly several hours or until

64 FRUITS AND THEIR COOKERY

mixture is very thick. The secret is in slow boiling.
Use all the skin, white as well as yellow. This is
delicious in fruit cake or mince meat.

ORANGE MARMALADE

Wash well two pounds of oranges. Place them
in granite saucepan, having fruit well covered with
water. Boil them for three hours, turning the
oranges often. Let them cool in the water. When
cool, cut each orange in four parts, remove the cen-
ter with a spoon and place in a dish until ready to
measure. Cut the yellow peel with scissors into
threads. Measure the pulp and shredded rind, add
an equal amount of sugar and one additional cup-
ful, then one cupful water; cook all together for
ten minutes counting from the time it really boils.
Fill glasses and cover with paraffin. Stir gently all
the time it is boiling to keep from burning.

ORANGE FRAPPE

1 cupful sugar i cupful orange juice

2 cupfuls water pi^^P of 4 oranges

4 tablespoonfuls lemon juice

Boil sugar and water five minutes. Add other
ingredients and freeze to a mush.

ORANGE EGG CORDIAL

I egg white
I teaspoonful sugar
juice of I orange

ORANGES AND GRAPEFRUIT 65

Beat white until frothy; add orange juice and
sugar ; continue beating- until well blended. Serve at
once.

ORANGE PUDDING NO. i

2 cupfuls scalded milk ^ cupful sugar

I cupful soft bread crumbs Yz cupful orange juice

4 eggs grated rind one orange

1 tablespoonful lemon juice Y\ cupful chopped almonds

Yz teaspoonful salt

Pour milk over the bread crumbs. Beat eggs,
add other ingredients. When blended add bread
and milk mixture. Steam in individual molds or
one-half pound baking powder can three-quarters
of an hour. Remove to serving dish. Serve with
hard sauce.

ORANGE ROLY POLY

2 cupfuls flour y^ cupful milk

2 tablespoonfuls lard 3 oranges cut in slices

I teaspoonful salt ^ cupful sugar

4 teaspoonf uls baking pow- 2 tablespoonfuls shredded
der orange peel

Mix flour, salt and baking powder, add lard and
chop until fine like meal ; add milk. Shape in ob-
long piece, spread with orange and orange peel and
sprinkle with sugar. Roll like a jelly roll, pinch
the edges together. Place on plate in steamer and
steam one and a half hours. Serve with sauce.

ORANGE PUDDING SAUCE NO. 2

Mix two teaspoonfuls of cornstarch with one
cupful of sugar. Add two cupfuls boiling water

66 FRUITS AND THEIR COOKERY

and cook twenty minutes. Add grated rind and
juice of one orange and one and one-half table-
spoonfuls butter. Serve hot.

ORANGE SOUFFLE

3 eggs I tablespoonful orange

3 tablespoonfuls powdered juice

sugar Yz tablespoonful lemon juice

rind of y^ an orange 34 teaspoonful salt

Beat the yolks until thick. Add sugar, fruit juice
and rind. Carefully fold in beaten whites. Pour
into buttered baking dish and bake fifteen to twenty
minutes in moderate oven.

ORANGE SHORTCAKE NO. i

2 cupfuls flour 3 tablespoonfuls butter
Yz teaspoonful salt 3 tablespoonfuls lard

3 teaspoonfuls baking i cupful milk

powder

Mix and sift the dry ingredients. Add butter
and lard and chop until thoroughly blended. Add
milk. When thoroughly mixed, divide in halves;
put each half into a round buttered cake tin. Wet
knife and spread evenly over pan. Bake about
twelve minutes in hot oven, split the cakes, butter
them and cover with sliced oranges. Sprinkle with
sugar.

ORANGE PUDDING SAUCE NO. 3

whites 3 eggs juice and rind of 2 oranges

I cupful powdered sugar juice of i lemon

OEANGES AND GRAPEFRUIT 67

Beat whites until stiff, add sugar gradually and
continue beating; add rind and fruit juices.

ORANGE AND COCOANUT

Arrange layers of sliced oranges, sprinkle well
with desiccated cocoanut and powdered sugar.
Serve at once.

ORANGE PUFFS

Yz cupful butter

i^ cupfuls flour

I cupful sugar

3 teaspoonfuls baking

2 eggs

powder

y2 cupful milk

Cream the butter, add sugar gradually and eggs
well beaten. Mix and sift flour, baking powder and
salt : add alternately with milk to first mixture ; turn
into buttered gem pans, bake about thirty minutes.
Serve with orange sauce.

ORANGE FROSTING

grated rind i orange i tablespoonful orange juice

y2 teaspoonful lemon juice confectioners' sugar

Stir the sugar into the rind and juices until thick
enough to spread.

ORANGE CREAM (FROZEN)

2 cupfuls sugar l cupful cream

1 cupful water yolks 2 eggs

2 cupfuls orange juice i cupful heavy cream

^ cupful shredded candied
orange peel

68 FEUITS AND THEIR COOKERY

Boil sugar and water eight minutes, then add
orange juice. Scald cream, add yolks of eggs and
cook over hot water until mixture thickens. Cool;
add to first mixture with heavy cream beaten stiff.
Freeze; when nearly frozen, add the orange peel.

ORANGE CUSTARD

Arrange sliced oranges in glass dish, pour over
them boiled custard. Serve very cold.

BOILED CUSTARD

2 cupfuls scalded milk % cupful sugar
yolks 3 eggs y% teaspoonful salt

1/2 teaspoonful vanilla

Beat eggs slightly, add sugar and salt and beat
again. Pour the hot milk on the eggs, stirring all
the time. Cook in double boiler until a coating is
formed on the spoon, strain immediately, chill and
flavor.

ORANGE DELIGHT

3 large seedless oranges 11 cupfuls water

I large lemon 4 pounds granulated sugar

Slice oranges and lemon very thin, pour the water
over the sliced fruit and set away for twenty-four
hours ; then boil slowly for one hour. After boiling
add the sugar and set away for twenty-four hours
longer, then boil one hour and twenty-five minutes.
Pour into glasses and cover with paraffin. It will
keep for years and is delicious used as honey.

ORANGES AND GRAPEFRUIT 69

ORANGE CHARLOTTE

ys box gelatin 3 tablespoonfuls lemon juice

14 cupful cold water i cupful orange juice and

1^ cupful boiling water pulp

whites of 3 eggs whip from 2 cupfuls of

I cupful sugar cream

Soak gelatin in cold water, dissolve in boiling
water, strain, add sugar, lemon juice, orange juice
and pulp. Chill in pan of ice water. When quite
thick, beat with wire spoon until frothy, then add
whites of eggs beaten stiff and fold in cream. Line
a mold with sections of oranges, turn in mixture
and chill.

ORANGE CAKE FILLING

y2 cupful sugar 54 cupful orange juice ^

2>^ tablespoonfuls flour ^ tablespoonful lemon juice

grated rind >^ orange i egg beaten slightly

I teaspoonful butter

Mix ingredients in order given. Cook ten min-
utes in double boiler, stirring constantly. Cool be-
fore spreading.

BAKED ORANGE SOUFFLE PUDDING

Beat one- fourth of a cupful of butter to a cream;
add gradually one-fourth cupful of sugar, then
the well-beaten yolks of two eggs and half a cup-
ful of flour sifted with one level teaspoonful of
baking powder; lastly, add the whites of two eggs
beaten to a stiff froth. Bake in a shallow pan.

70 FRUITS AND THEIR COOKERY

Mix four level tablespoon fuls of cornstarch with
one cupful of sugar and one-fourth teaspoonful
of salt; pour over this one cupful of orange juice
and the juice of a lemon scalding hot; let cook over
the fire until the mixture boils, then over hot water
ten minutes ; add one tgg beaten very light without
separating, and, when the egg is cooked, pour over
the cake. Beat the whites of three eggs until dry,
then beat in gradually four tablespoonfuls of pow-
dered sugar, fold in three tablespoonfuls of sugar,
and spread upon the cake and custard. Brown deli-
cately in a slow oven. It will take about eight min-
utes.

ORANGE AND CUSTARD

3 cupfuls milk ^ teaspoonful salt

2 eggs J4 cupful sugar

Yz cupful boiled rice orange peel

Carefully boil, for a minute, a few pieces of
orange peel with the milk and rice. Beat egg yolks
with the sugar and salt, remove the orange peel, add
sugar mixture and stir until thickened. Then re-
move from the heat and chill. Just before serving
beat the egg whites stiff with a dash of salt, a table-
spoonful of powdered sugar and a little orange
juice. Pile on the custard and sprinkle lightly with
candied orange peel.

ORANGE FLUFF

Put in a double boiler one well-beaten egg yolk,
one tablespoonful of sugar, a quarter of a cupful of

ORANGES AND GRAPEFRUIT 71

orange juice, and cook until the mixture thickens,
stirring to keep smooth. Strain and beat into the
whipped white of the egg until the mixture is
creamy.

ORANGEADE

Make a syrup, boiling one cupful of sugar and
two cupfuls of water twelve minutes, add one-half
cupful of orange juice. Cool, and dilute with ice
water to suit the taste or pour over crushed ice.

ORANGE BREAD PUDDING

(Single Portion)

Soak half a cupful of stale bread crumbs in a
quarter of a cupful of milk until soft, beating lightly
with fork; add the grated rind and juice of an
orange and sweeten to taste. Whip the white of an
tgg very light and add it to this mixture ; pour into
a custard cup, set in a pan of water, and bake until
firm.

DELICIOUS ORANGE PUDDING

Cover two small oranges, peeled and cut in bits,
with three-quarters cupful sugar. Let stand for at
least one hour. Prepare a very thick cream by
scalding in a double boiler one and one-half cup-
fuls milk, three-eighths cupful sugar and pinch of
salt, thickening with three heaping teaspoonfuls
flour mixed smoothly with the yolk of one egg and
sufficient cold milk or water to moisten. Cook for
five minutes or longer. When cream is cold com-
bine the two mixtures and cover the top with a me-

72 FRUITS AND THEIR COOKERY

ringue made as follows: White of one egg, one
tablespoonful of cold water, one-third teaspoonful
of baking powder, a few grains of salt, beaten to a
stiff froth with silver fork. Add two tablespoon-
fuls sugar and beat again until it will stand alone.
Brown in a slow oven. Serve cold.

STEAMED ORANGE PUDDING

Pour a cupful and a half of scalded single cream,
or rich milk, over one cupful of grated bread
crumbs. Add two tablespoonfuls of butter, and let
stand fifteen minutes. Beat four eggs with one-
fourth of a cupful of sugar. Add the grated rind
and juice of one orange and half a lemon and stir
into the bread mixture. Add two tablespoonfuls of
chopped almonds and turn into buttered timbale
molds, decorated with candied orange peel. Steam
one hour. Serve hot with strawberries cut in
halves, sugared generously, and chilled; or serve
the pudding with a hard sauce.

ORANGE CUSTARD PIE

Into one cupful of granulated sugar stir two ta-
blespoonfuls of pastry flour and a pinch of salt.
Mix well, add grated rind and juice of one orange
and the juice of one lemon with the well-beaten
yolks of two eggs. Then add one cupful of milk
and lastly fold in the beaten whites of two eggs.
Use one crust and bake in rather a slow oven about
thirty-five minutes.

ORANGES AND GRAPEFRUIT 73

ORANGE SQUARES

2 tablespoonfuls gelatin Yz cupful boiling water

^ cupful of cold water Yz cupful candied orange or

2 cupfuls granulated sugar lemon peel

Soak the gelatin ten minutes. Put sugar and
boiling water in saucepan and when sugar is dis-
solved, add the gelatin. Boil gently until it threads.
Then remove from the fire and add the peel cut
in small pieces. Turn into pan rinsed in cold water.
Let stand five or six hours to harden. Cut in squares
and roll in granulated sugar and harden.

ORANGE NUT SALAD

1 banana lettuce

2 oranges ^ cupful nut meats

French dressing

Remove skin from banana, cut in quarters length-
wise and again crosswise, roll in nut meats finely
chopped. Peel oranges, cut in slices crosswise, in-
sert a cube of banana in center of each slice. Ar-
range on a bed of lettuce, sprinkle over remainder
of pecans and French dressing. This will make
eight portions.

GRAPEFRUIT PIE

4 tablespoonfuls cornstarch i grapefruit

1 teaspoonful melted butter i cupful hot water

2 eggs .^ I orange

I cupful sugar

74 FRUITS AND THEIR COOKERY

Blend the cornstarch with just enough cold water
to make a paste, stir into this the melted butter, the
beaten yolks of the eggs, juice and grated rind of a
large orange, the same of a medium sized grape-
fruit, the hot water and sugar. Put into a double
boiler, cook until thick, stirring constantly, turn into
a baked crust, cover with a meringue and brown
lightly. Serve cold.

ORANGE PUDDING NO. 2

Peel and slice a half dozen oranges, over which
sift one cupful of sugar. Boil one pint of milk and
thicken with one tablespoonful of dissolved corn-
starch. Add the beaten yolks of three eggs just
before removing from the stove. Pour this mix-
ture over the oranges. Beat the whites of the eggs
with a little sugar, for a meringue, and brown deli-
cately.

GRAPEFRUIT AND RICE

One cupful of freshly boiled rice, one tablespoon-
ful of granulated gelatin, two tablespoonfuls of
granulated sugar, and one pint of whipping cream.
Soak the gelatin in four tablespoonfuls of cold
water for fifteen minutes, set over hot water until
gelatin is thoroughly dissolved. Add sugar and
rice and when perfectly cold carefully mix in the
cream, w^hipped stiff. Fill a mold — a border mold
makes an attractive shape — and stand aside to set.
When ready to serve unmold rice, arrange full sec-

ORANGES AND GRAPEFRUIT 75

tion of grapefruit around the mold and pour sauce
in center.

Sauce: Rub three lumps of loaf sugar on the
outside of a well-washed orange until as much as
possible of the oil in orange peel is absorbed. Cook
together one cupful of sugar, including the three
lumps, and one-half cupful of water until the syrup
spins a heavy thread ; it will take about ten minutes.
Take from the fire ; w^hen cool add one or two table-
spoonfuls of some other fruit juice and two table-
spoonfuls of finely cut candied orange peel.

ORANGE MARMALADE PUDDING

One-half cupful butter, one cupful sugar, one-
half cupful milk, two and one-quarter cupfuls flour,
three and one-half teaspoonfuls baking powder, and
the whites of four eggs. Combine the above in-
gredients in the order given and steam together for
thirty minutes. When ready to serve, cut in slices
and serve with a thick layer of whipped cream on
which a spoonful of orange marmalade has been
placed.

ORANGE AND HONEY MARMALADE

Peel the required amount of oranges and boil the
peel in water until tender. Then cut into strips and
remove the seeds from the juice and pulp of the
oranges. To two cupfuls of the juice and pulp al-
low one cupful of strained honey and half a cupful
of orange peel.

76 FRUITS AND THEIB COOKERY

Place it with the honey in a preserving pan and
boil all together for about half an hour, or until
the marmalade has reached the proper consistency.
Put it into glasses and when cold cover with melted
wax.

FROZEN ORANGE PUDDING

Prepare a rich boiled custard by slowly heating
a pint of milk in the double boiler, adding two well-
beaten eggs and two tablespoonfuls of sugar; stir
until it thickens; remove from the fire and flavor
with the juice of one orange and the grated yellow
rind. While this is cooling, peel two oranges, and,
removing pits and every particle of white skin, flake
the pulp into small bits with a silver fork; sprinkle
liberally with powdered sugar. To the cold custard
add a half pint of sweetened whipped cream and
turn at once into the freezer, stirring in when half
frozen the prepared orange pulp and a small cup-
ful of grated macaroon crumbs ; continue the freez-
ing until very stiff and then pack in a melon mold.
Unmold on a large platter, decorating with stars
of whipped cream pressed through a pastry tube
and minced candied orange peel.

ORANGE BAVARIAN CREAM

Soak one-half box of gelatin in one-half cupful
of cold water, then dissolve in one-half cupful of
boiling water, add one-half cupful of sugar. When
cool add two cupfuls of orange juice and pulp.
When beginning to jelly stir in one pint of stiffly

OEANGES AND GEAPEFRUIT 77

whipped cream. Beat until stiff enough to mold.
Pour into a wet mold and serve with cream.

ORANGE SHORTCAKE NO. 2

Remove the skin and bitter white covering of
three oranges; slice lengthwise, rejecting the seeds
and tough center. Add the juice of half a lemon
and powdered sugar to sweeten, then stand aside
until needed. About half an hour before serving
mix and sift together two cupfuls of sifted flour,
two tablespoonfuls of sugar and one tablespoonful
of baking powder. With the tips of the fingers
work in a fourth of a cup of butter, then mix to a
soft dough with two-thirds of a cupful of milk.
Spread the mixture evenly over a well-buttered lay-
er cake pan, brush the top wath melted butter, sprin-
kle with a tablespoonful of sugar and bake at once
in a quick oven. Whip one cupful of rich cream
until stiff, add a fourth of a cupful of sugar and
flavor with vanilla. When the shortcake is done
turn it into a pudding dish, cover with the oranges
and heap the whipped cream roughly over all.
Serve at once.

ORANGE SAUCE FOR CROQUETTES

Cut the peel of one orange in thin slices, boil
until tender. To two tablespoonfuls of hot butter
add three tablespoonfuls of flour and cook until
smooth; add gradually three-quarters of a cupful
of stock, one-quarter teaspoonful of salt, dash of

78 FRUITS AND THEIR COOKERY

pepper, and one-half cupful of currant jelly. Cook
thoroughly, then add orange juice and peel.

ORANGE AND DATE SALAD

One pound of dates and four large oranges.
Separate dates, cover with boiling water, cook for
three minutes. Drain, and when dried in the oven,
cool. Stone and cut in halves lengthwise. Halve
the oranges and cut out the sections of pulp. Ar-
range crisp lettuce leaves on a platter, pile the
oranges in the center and surround with dates.
Serve with French dressing.

ORANGE SPONGE

One cupful of sugar, juice six or eight oranges,
juice one-half lemon, one ounce gelatin, one-half
cupful cold water, one-half cupful boiling water,
whites four eggs, salt. Soak gelatin in cold water,
then dissolve in hot water, strain into sugar, cool
to smooth syrupy consistency. Beat whites stiff,
then beat into fruit mixture. Blend and mold.

ORANGE JELLY WITH BANANA CREAM

Cover one ounce of gelatin with one-half cupful
of cold water and add the grated rind of a deep-
colored orange. When soft, stir in one cupful of
boiling water and one cupful of sugar, then stir in
two cupfuls of orange juice, strain through a dou-
ble thickness of cheesecloth and turn into a border
mold. Press two bananas through a sieve, add one

ORANGES AND GRAPEFRUIT 79

tablespoonftil of lemon juice, and three tablespoon-
fuls of powdered sugar, beat with a silver fork until
very light and fold in one gill of cream whipped
until stiff. Turn the jelly from the mold and fill
the center with the banana cream.

GRAPEFRUIT GELATIN

Put two heaping tablespoonfuls of powdered gel-
atin into a saucepan, add one and a half cupfuls of
water, half a cupful of sugar, two teaspoonfuls of
lemon juice, and three cupfuls of grapefruit juice
and pulp. Stir over the fire until they almost boil,
then strain. Divide into small wet molds. Turn
out when set. Serve with whipped and sweetened
cream.

ORANGE AND GRAPEFRUIT MARMALADE

One large grapefruit, two large navel oranges,
one lemon, five pounds sugar, eighteen cupfuls cold
water. Wash the fruit, cut it into very thin slices
and cut the slices into narrow strips. Use every
part of the fruit but the cores and seeds. Cover
the fruit with the water and let stand twenty-four
hours. Boil it rapidly, uncovered, for ten minutes
and let it stand another twenty- four hours. Bring
it to boiling point, add the sugar and boil it two
hours, or until the jelly point is reached. The cook-
ing should be done in a broad, shallow, uncovered
pan.

80 FEUITS AND THEIE COOKEEY

ORANGES WITH CRANBERRY SAUCE

I cupful of cranberries 2 cupfuls of water

I cupful of sugar 2 oranges

Wash and pick over the cranberries; put on to
boil with two cupfuls of water ; put over a very hot
fire, so they will boil at once. Cover for a few min-
utes, remove the cover, and mash; add the sugar,
and boil for three minutes. Mash through a colan-
der first, and then through a fine strainer ; set aside
to get very cold. Pare the oranges as you would
apples, remove all of the white. Chip the oranges
very fine; put into sherbet glasses, and pour over
them the cranberry juice.

IX. LEMONS

LEMON PIE FILLING NO. i

Let a slice of bread (the crust removed and the
bread crumbled fine) soak in a cupful of water;
beat until smooth, then add a cupful of sugar, the
grated rind and juice of a lemon, the yolks of two
eggs, and two tablespoonfuls of melted butter.
When baked cover with a meringue made with the
whites of two eggs and five tablespoonfuls of pow-
dered sugar and half a teaspoon ful of lemon ex-
tract.

LEMON PIE FILLING NO. 2

One lemon, one half cupful (small) of butter,
two cupfuls of sugar, one tablespoonful of sweet
milk, three eggs. Grate lemon and rub into the
sugar and butter, then add yolks of eggs, then the
milk, then whites of eggs beaten stiff; last of all,
the juice of lemon. Mix in order given.

LEMON PIE FILLING NO. 3

Two lemons, grated rind of one, juice of both,
two cupfuls of sugar, two eggs, two cupfuls of hot
water, six rolled soda crackers. Bake with a top
crust.

81

82 FRUITS AND THEIR COOKERY

LEMON CHEESE PIE

Four eggs, one pound cottage cheese, one lemon,
one and one-half cupfuls sugar. Beat the whites
and yolks of the eggs separately. To the beaten
yolks add the sugar, beating thoroughly, then add
the grated rind and the juice of the lemon. Pass
the cheese through a colander and then add it, beat-
ing again thoroughly. Lastly, stir in the beaten
whites. Line a pie tin with a raw pie crust, pour
in the mixture and bake in a moderate oven.

LEMON PUDDING

Two cupfuls milk, three-quarters cupful sugar,
two teaspoonfuls cornstarch, two tablespoonfuls
lemon juice, one teaspoonful grated lemon rind,
pinch salt, three crackers or four tablespoonfuls
cake crumbs. Put milk on in top of double boiler;
add cornstarch, which has been wet with a little
cold water, the sugar, salt and juice and grated
rind of lemon. Stir constantly until it thickens;
set aside to cool. Put cracker or cake crumbs in
bottom of a glass bowl and pour over them the
cooled mixture.

LEMON CHEESECAKES

Warm four ounces of butter, grate the peel of
two lemons; add four ounces of powdered sugar
and a few almonds. Mix all together, adding the
juice of one of the lemons; pour into patty pans

LEMONS 83

lined with a good puff paste. Bake fifteen or twen-
ty minutes.

LEMON BUTTER

I cupful of water 3 tablespoonfuls of lemon

Yz cupful of sugar juice

I tablespoonful of flour i teaspoon ful of grated

I t.gg lemon rind

Put the water on to boil; add the flour, which
has been mixed with a little cold water until smooth.
Boil for ten minutes ; then add the ^^g, which has
been beaten with the sugar and salt. Bring to a
boil; remove from the fire; add the juice and rind
of lemon and beat for two minutes. When cold
fill into tart shells or spread on toasted bread.

SPICED LEMON SAUCE

I cupful boiling water lYi tablespoonfuls lemon

Yz cupful sugar juice

lYi tablespoonfuls flour 2 tablespoonfuls butter

^ teaspoonful grated nut-
meg

Mix sugar and flour until well blended, add water
gradually, stirring continuously ; cook five minutes,
remove from fire, add butter, lemon juice, and
spice, and beat until smooth. Serve with cottage
pudding.

LEMON JELLY

Two tablespoonfuls gelatin, one-half cupful cold
water, two and one-half cupfuls boiling water, one
cupful sugar, one-half cupful lemon juice. Soak

84 FRUITS AND THEIR COOKERY

gelatin ten minutes in the cold water, then dis-
solve in boiling water, strain and add the sugar
and lemon juice.

LEMON PEARS

Use seven pounds of fruit. Pare, core and chop
the pears fine, add six pounds of sugar and set on
stove for sugar to melt. Add juice and grated rind
of four lemons. Put the grated rind and two
ounces of ginger root, cut up fine, in a small bag
and let all cook slowly three hours, or until thick
like marmalade. Stir often to prevent sticking to
kettle. Put up in jelly tumblers when done.

LEMON CREAM

Gelatin, six cupfuls boiling water, two-thirds
cupful sugar, five tablespoonfuls condensed milk,
one egg, one-half cupful lemon juice (two medium
sized lemons.) Use amount of gelatin ordinarily
required to make two quarts of jelly and soften it
in a little cold water. Stir it into the boiling water,
remove from stove and add sugar, condensed milk
and egg (which has been thoroughly beaten) and
stir till well blended. Return to stove and let come
to boil (just enough to scald the egg), stirring to
prevent scorching. Remove from stove, add lemon
juice, pour into mold and set away to harden. Serve
with whipped cream.

LEMONS 85

LEMON SAGO

Half cupful of sago, the juice of two lemons and
rind of one, one ounce of maple syrup, about one-
half cupful sugar. Soak sago and cook in double
boiler until soft, add juice of lemon and grated
rind, then add the syrup and cook a few minutes.
Set in a mold. Serve with boiled custard.

LEMON ICE

One quart of water, four lemons, two and one-
half cupfuls of sugar, one orange. Boil the sugar
and water for ten minutes; strain it and add the
juice of the lemons and orange ; cool and freeze.

BUTTERMILK LEMON PIE

One and one-half cupfuls of sugar, three eggs,
one cupful buttermilk, one and one-half tablespoon-
fuls butter, one tablespoonful cornstarch and the
juice and grated rind of two lemons. Add a slight
pinch of salt to the yolks and beat until very stiff,
add the buttermilk, sugar, butter, lemons and the
cornstarch. The cornstarch should be mixed with
a small quantity of the buttermilk to keep it from
lumping. Cook this filling until quite thick, fill the
pie crust, beat a meringue from the whites of eggs,
spread over top and place in oven until delicately
browned.

86 FRUITS AND THEIR COOKERY

LEMON RAISIN PIE

One large cupful seeded and chopped raisins.
Turn two cupfuls of hot water on the raisins and
cook ten minutes. Beat yolks of two eggs, one cup-
ful sugar, one rounding tablespoonful of flour and
juice and grated rind of one large lemon, together.
Mix this with the raisins when you take them from
the fire. Bake with two crusts. Let the filling cool
before filling the pie. Dates can be used instead of
raisins.

LEMON CREAM SAUCE

One egg yolk, one tablespoonful of lemon juice,
four tablespoon fuls of sugar, one-half teaspoonful
of butter, one-third cupful of thick sweet cream,
one-half cupful of water, a pinch of salt. Beat the
yolk, add the sugar, lemon juice, salt, water and
butter. Cook in a double boiler until very thick
and chill. Then add the cream, mix well, and use
at once.

LEMON COCOANUT CREAM FILLING

Juice and grated rind of one lemon, one cupful
powdered sugar, yolks of two eggs, one cupful
shredded cocoanut. Mix lemon juice and rind with
sugar and yolks of eggs slightly beaten; cook ten
minutes in double boiler, stirring constantly; then
add the shredded cocoanut. Cool and use as a fill-
ing between layers of plain cake.

LEMONS 87

STEAMED LEMON PUDDING

Cook three tablespoon fuls of lemon juice, grated
rind of one lemon and a quarter cupful of butter,
two minutes. Add one cupful sugar and three eggs,
slightly beaten. Cook until mixture thickens. Cool.
Spread this mixture on slices of bread and butter
and arrange in baking dish. When dish is full pour
over all one cupful of milk to which a pinch of salt
and three tablespoon fuls of sugar have been added.
Cover and set in a pan of hot water and bake one
hour.

LEMONADE

Boil two cup fuls of sugar and four cup fuls of
water until a rich syrup is formed. Add one cupful
lemon juice. Dilute with ice water.

IRISH MOSS LEMONADE

Pick over and soak four tablespoon fuls of Irish
moss in cold water to cover for half an hour ; drain,
cover with two cup fuls of cold water and cook ten
minutes, strain, add three tablespoonfuls of lemon
juice and sugar syrup to taste.

X. PINEAPPLE

PINEAPPLE CREAM

I can sliced pineapple Yz teaspoonful vanilla

I cupful heavy cream 34 cupful very finely

J4 cupful powdered sugar chopped walnuts

Drain the syrup from the pineapple. Whip the
cream, add pov^dered sugar, vanilla and chopped
nut meats. Spread this cream between the slices of
pineapple. Garnish the top with whipped cream
and nut meats.

PINEAPPLE WHIP

54 box gelatin Yi cupful sugar

I can grated pineapple i pint cream

Soak the gelatin in as little cold water as pos-
sible. Mix pineapple and sugar together and bring
to a boil. Add gelatin and let stand (about three
hours) until it begins to get stiff. Then beat in the
whipped cream. Serve, very cold, in tall glasses
with a maraschino cherry on top of each. This
recipe will serve six persons.

PINEAPPLE SALAD

Arrange slices of Hawaiian pineapple on a salad
plate and over them grate a little nutmeg. In the

88

PINEAPPLE 89

center of each slice make a cup of tiny lettuce leaves
and in this lay a smaller piece of pineapple, on top
of which place a pimola or ball of cream cheese.
Pour French dressing over all.

PINEAPPLE TAPIOCA !

I cupful pearl tapioca juice i lemon

y2 cupful cold water i^ cupfuls sugar

I can pineapple 3 egg whites

Soak the tapioca over night in plenty of water.
Drain and add cold water, the juice from the can
of pineapple and from the lemon. Then cook in a
double boiler until clear. Add the sugar to this,
then the pineapple, chopped fine, and lastly, pour
over the egg-whites, beaten stiff. Chill and serve
with cream or custard. This can be made from
fresh pineapple, if stewed and not too sweet. It
will serve twelve people and will keep two or three
days.

PINEAPPLE SHORTCAKE

One cupful of butter, two cupfuls of powdered
sugar, two cupfuls of flour, one cupful of milk,
whites of four eggs, a little salt. Cream butter and
sugar, add milk and beat hard before putting in
the whites of the eggs. Sift two teaspoonfuls of
cream of tartar and one of soda in the flour, beating
lightly.

Filling and Icing: Boil one cupful of granulated
sugar and one- fourth cupful of pineapple juice care-
fully strained, for six minutes, after adding one

90 FRUITS AND THEIR COOKERY

teaspoonful of lemon juice. Beat the white of an
egg to a stiff froth, add the boiled syrup gradually
to it, whipping the mixture as the syrup is added
w^ith the egg whip. Beat six minutes longer and
ice the cake thickly. For filling add enough finely
chopped pineapple to the icing to make it moist and
thick.

PINEAPPLE FLUFF

Turn one can of grated pineapple over one-half
pound of marshmallows and let stand over night,
then add one pint of whipped cream.

PINEAPPLE AND RHUBARB MARMALADE

Three cupfuls rhubarb peeled and cut in small
pieces, six slices canned pineapple cut in small
pieces, four cupfuls granulated sugar, the juice of
one orange and one lemon. Add the peel cut fine.
Cook slowly, stirring carefully about one-half hour.
Add one-fourth pound blanched almonds chopped
fine about five minutes before it is done.

PINEAPPLE CUSTARD

Beat the yolks of five eggs and add to them one-
half cupful of sugar and the contents of a can of
grated pineapple. Wet small timbale cups with cold
water and fill with the pineapple mixture. Set in a
pan of hot water, cover, put in the oven and bake
steadily, but not too fast, until the custard is set,
being careful that it cooks only to firmness and
not long enough for the custard to break. Set aside

PINEAPPLE 91

until cold, turn out on a flat dish and surround
with whipped cream.

PINEAPPLE CUSTARD PIE

Line a deep pie plate with paste. For filling, mix
three eggs, one-half cupful sugar, one-eighth tea-
spoonful salt, a little nutmeg, four tablespoonfuls
of grated pineapple and two cupfuls milk. Bake
in slow oven until firm.

PINEAPPLE MOUSSE

One cupful chopped pineapple, two-thirds cup-
ful sugar and one cupful water. Cook these ten
minutes and strain. Into this hot juice dissolve
one envelope gelatin. When cool beat into it one
cupful heavy cream well whipped. If you use the
fresh pineapple allow one cupful sugar. Put in a
mold and set away in a cool place.

PRESERVED PINEAPPLE

Peel and remove eyes from pineapple. Cut into
small pieces. To one quart of pineapple allow one
pint of water and one-half pound of sugar. Boil
sugar and water for fifteen minutes, then cook
pineapple in syrup for twenty minutes. Fill jars
and seal.

PINEAPPLE AND ORANGE MARMALADE

Slice thin six sweet oranges and four limes. Cut
fine, or shred with silver fork, a medium-sized pine-

92 FRUITS AND THEIR COOKERY

apple (about three pounds) from which rind has
been cut. Add to other fruits and pineapple rind.
For each pound of fruit allow one quart of water.
Cook one hour. Then let stand twenty- four hours.
Cook again until rind is tender. Let cool, weigh,
add equal weight of sugar and cook until mixture
jellies. Turn into glasses and seal.

PINEAPPLE, STRAWBERRY AND CHERRY
CONSERVE

One quart pitted cherries, one quart hulled straw-
berries, one large shredded pineapple, three pounds
of sugar and one-half pound chopped English wal-
nut meats. Put fruit in saucepan and bring slowly
to a boil. Add sugar and nuts and boil mixture
about five minutes. Skim out fruit and cook syrup
until it is thoroughly heated. Fill glasses or small
jars and seal.

FROZEN PINEAPPLE CUSTARD

Scald one quart of milk in a double boiler, pour
it over the beaten yolks of six eggs, add one cupful
of sugar, return to the double boiler and cook until
the custard coats the spoon. Chill, add one pint of
grated pineapple and the juice of a quarter of a
lemon; turn into the freezer; pack in ice and salt
and freeze in the usual manner.

PINEAPPLE 93

PINEAPPLE TARTS

Beat the yolks of two eggs and add one-half cup-
ful of sugar, the juice and grated rind of half a
lemon, a dash of salt and one cupful of grated pine-
apple. Turn into patty pans lined with paste and
bake in a moderate oven. Cool, cover with the
whites of the eggs, beaten until stiff and sweetened
wath two tablespoonfuls of powdered sugar, and
brown delicately. Serve cold.

PINEAPPLE PUNCH

Make a syrup by boiling one and one-quarter cup-
fuls of sugar to a pint of water for ten minutes.
Add contents of one can of grated pineapples. When
cool, add juice of four lemons and one cupful of
strawberry juice. Strain, add five or six cupfuls of
ice-water, according to taste, and garnish with
whole strawberries, sprigs of mint and diced fresh
or canned pineapple, as desired.

PINEAPPLE SOUFFLE

Four tablespoonfuls of crushed pineapple, one
cupful of milk, half a teaspoonful of butter, four
eggs, two ounces of flour and two tablespoonfuls
of sugar.

Melt the butter in a saucepan, stir in the flour,
and cook for two minutes, add the milk, and stir
until the flour is thoroughly cooked. Remove from

94 FRUITS AND THEIE COOKEEY

the fire, add sugar and the pineapple, stir and allow
to cool a little. Stir in the yolks of the eggs, one
at a time. Add the whites of the eggs, beaten to a
stiff froth. Pour into a mold that has been dec-
orated with pieces of pineapple, cover with a but-
tered paper and steam gently for fifty minutes.
Remove the paper, turn out onto a hot dish and
garnish with some pieces of pineapple. Serve with
some of the juice.

PINEAPPLE PARFAIT

Boil one cupful of sugar and half a cupful of
grated pineapple, pulp and juice, or juice alone,
until the syrup threads from the tip of a spoon.
Pour, in a fine stream, onto the white of one egg,
beaten until foamy, and, when all is added, beat
occasionally until cold, then fold into one cupful of
double cream, beaten solid.

BAKED PINEAPPLE

8 slices pineapple 2 teaspoonfuls butter

6 graham crackers pineapple juice

Butter a baking dish and cover the bottom with
graham crackers, finely crumbed. Then put in a
layer of sliced canned pineapple, keeping the slices
whole. Dot with butter and add another layer of
crumbs, continuing in this way until all is used.
Pour over the pineapple juice and bake three-quar-
ters of an hour. Either canned pineapple or fresh

PINEAPPLE 95

cooked pineapple and juice may be used in this
recipe.

PINEAPPLE CHARLOTTE

Take two and one-half teaspoonfuls of granu-
lated gelatin, one- third cupful of cold water, one-
third cupful of boiling water, one cupful of sugar,
the strained juice of four lemons, one can of sliced
pineapple and juice, two cupfuls of whipped cream
and the stiffly beaten whites of three eggs. Mix the
gelatin with the cold water and leave for ten min-
utes, then add the boiling water and dissolve over
the fire. Take from the fire and add the lemon
juice, chopped pineapple and juice. Chill and beat
until foamy, then add the whites of eggs and cream.
Turn into a wet mold and set in a cool place over
night. Serve with milk or cream.

FRUIT SALAD

6 slices fresh or canned 6 strawberries

pineapple honey salad dressing or

I large orange French fruit salad

I banana dressing

sprigs of fresh mint

Wash and crisp the mint, arrange, stem-ends to-
ward the center, on individual salad plates. Place
a slice of pineapple on each bed of mint, on this put
a slice of orange, then a layer of banana sliced into
disks. Pour over it the salad dressing, and top
with a strawberry. If fresh pineapple is used, it
should be sprinkled wath sugar and allowed to stand
in a cold place for at least an hour.

96 FEUITS AND THEIR COOKERY

PINEAPPLE SNOW

One can of chopped pineapple, one-half box of
gelatin dissolved in one pint of cold water; add
juice of pineapple and let come to boil. Two cup-
fuls of sugar and juice of two lemons beaten until
light. Pour hot gelatin over mixture and stir well,
then add pineapple. Put in cold place and let stand
until it thickens a little, then add whites of two
eggs beaten stiff. Beat ten minutes, mold and
serve with whipped cream.

PINEAPPLE SPONGE

To a quart of pineapple jelly, which has stiffened
to a syrupy consistency, add the stiffly beaten whites
of three eggs. Beat together until the surface will
hold a drop of the mixture, turn into eggshells from
which one end has been cut, having first moistened
them with ice cold water. When the sponge is firm,
remove the shells and serve in a bed of whipped
cream with a garnish of candied cherries.

FROZEN PINEAPPLE PUDDING

Scald one pint of milk in a double boiler; add
one tablespoonful of flour smoothly blended with a
little cold milk and stir until slightly thickened;
then cover and cook for fifteen minutes. Beat well
together three eggs and one cupful of sugar. Add
to the scalded milk, stir until the sugar is dissolved
and the custard thickened, add a pinch of salt, take

PINEAPPLE 97

from the fire, strain and cool. Peel, eye and finely
chop a good-sized pineapple. Add this to the cus-
tard with one pint of rich cream, turn into the
packed freezer and freeze, repack and set aside for
at least two hours to ripen.

PINEAPPLE ICE

One quart of sugar and one quart of water made
into a syrup and set aside to cool. Add to this cold
syrup the juice of four lemons and one can of grated
pineapple; strain and put in the freezer. Beat the
whites of two eggs, add two spoonfuls of white
sugar, beat into a meringue, and add just before
freezing. This makes one gallon.

PINEAPPLE COCKTAIL

I pineapple J4 cupful orange juice

I cupful sugar 3^ cupful grapefruit juice

J/^ cupful water pink color paste

Cut fresh pineapple in one-half inch slices, then
in cylinders, using an apple-corer. Put in cocktail
glasses and cover with syrup. For syrup boil sugar
and water three minutes, cool, add orange and
grapefruit juice, and color a delicate pink with a
small amount of color paste.

PINEAPPLE FRITTERS NO. i

Pare and grate a pineapple and drain off the
juice. Mix the juice with the beaten yolk of an
egg, a pinch of salt, a tablespoonful of melted but-
ter, two cupfuls of sifted flour and enough water

98 FEUITS AND THEIR COOKEEY

to make a batter that will drop from the spoon, add
the grated pineapple and the stiffly beaten white of
an egg. Drop by spoonfuls into deep fat, fry brown,
drain, sprinkle with powdered sugar and serve.
Canned pineapple can be used with both of these
recipes.

PINEAPPLE FRITTERS NO. 2

Pare and slice a pineapple or use the canned.
Sprinkle with powdered sugar, drain, dip in cake
crumbs, then in fritter batter, fry brown, drain and
sprinkle with powdered sugar.

PINEAPPLE SHERBET

Three cupfuls granulated sugar, two cupfuls
water. Stir until sugar is dissolved, then boil five
minutes. Add the juice of one good-sized lemon
and one large pineapple. Put it through the food
chopper first, then press the juice out in vegetable
press. In this way every bit of juice is extracted.
The juice from one can of pineapple might be used
as well. Keep the mixture all together in a large
bowl standing in a vessel of cold water until cool,
then pour into freezer. When partly frozen add
the stiffly beaten white of one egg and continue
freezing. Let stand an hour or so to ripen.

PINEAPPLE MOLD

6 slices of pineapple J4 pint of whipping cream

1 gill of water I tablespoonful of sugar

2 heaping tablespoonfuls of some custard sauce

powdered gelatin.

PINEAPPLE 99

Chop the pineapple fine. Beat up the cream and
mix it with the pineapple, adding sugar. Dissolve
the gelatin in the water over the fire, and strain
into the other ingredients. Mix well and pour into
a wet mold. When firm, turn out and serve with
custard sauce.

CANNING PINEAPPLES

The complete sterilization of scalding in boiling
water of jars, rubbers, covers and all utensils used
in the process of canning pineapple is necessary to
insure preservation of the fruit. Pare pineapple
with a silver knife, removing the eyes, and grate or
shred with a silver fork. Weigh the fruit, and to
every pound allow three-fourths of a pound of sug-
ar. Mix fruit and sugar and bring quickly to the
boiling point in a porcelain-lined preserving kettle.
Cook slowly fifteen minutes, can and seal. If pine-
apple is sliced for canning, cook in boiling water
until tender, then make a syrup of the water and
sugar. Boil the fruit a second time and seal in the
usual way.

PINEAPPLE TOAST

One can of sliced pineapple, one large sponge
cake, three heaping tablespoonfuls of butter, a few
drops of red coloring, and some glace cherries. Cut
the sponge cake into slices a quarter of an inch in
thickness. Melt the butter in a small frying pan,
and when hot, put in the slices of cake and brown
them lightly on both sides. Drain on sugared paper

Af\^x9m

100 FRUITS AND THEIR COOKERY

and allow them to cool. Then arrange the slices
neatly on a dish, with the pineapple cut in pieces
on the top. Take the syrup from the can, add the
red coloring*, and pour this over all. Decorate with
glace cherries.

PINEAPPLE JELLY WITH SOFT CUSTARD

Beat yolks of three eggs, three tablespoon fuls
sugar, salt. Pour over this one pint hot milk. Cook
slowly until it thickens. Soak three-quarters box
gelatin in one-half cupful cold water. Dissolve it
in one and one-half cupfuls boiling water, add one
cupful sugar and one-half cupful lemon juice. When
partly hardened stir in one-half can grated pine-
apple or one small can and whites of three eggs
beaten stiff.

' PINEAPPLE DELIGHT

One can pineapple chopped or grated, tablespoon-
ful granulated gelatin, one-half pound marshmal-
lows, one-quarter pound walnut meats, two egg
whites, sugar to taste. Drain juice from pineapple,
add water to make a pint of liquid; sweeten. Dis-
solve gelatin in very little water, add to above and
bring to boiling point. Cut marshmallows into
small pieces with scissors and add to hot liquid.
When gelatin commences to congeal, add pine-
apple, broken nut meat and whites of eggs, beaten
stiff. When cold, serve with whipped cream and
garnish with maraschino cherries.

PINEAPPLE 101

PINEAPPLE SORBET

4 oranges i quart of milk

2 lemons i pint cream

2>4 cupfuls sugar J^ cupful powdered sugar

whites of 2 eggs i can shredded pineapple

Squeeze the juice of lemons and oranges into a
bowl, add the granulated sugar, then add the shred-
ded pineapple. Place this mixture in your freezer
and turn until it begins to freeze. Remove top from
freezer and add the beaten whites of eggs, to which
has been added the powdered sugar. Lastly add
the cream and milk, and freeze and pack until ready
to serve.

PINEAPPLE AND COCOANUT DESSERT

Turn the contents of a can of pineapple chunks
in the serving dish, cut the pieces much smaller and
sprinkle over them four tablespoonfuls of shredded
cocoanut. Mix thoroughly, adding about a table-
spoonful of sugar. Cover closely and let stand in
a cool place till needed. Over night will improve
the taste and soften the cocoanut.

HAWAIIAN PINEAPPLE CREAM PIE

I can of Hawaiian crushed yi cupful of butter
pineapple 2 eggs

23^ cupfuls of flour 2 teaspoonfuls baking

13^ cupfuls of sugar powder

Drain the pineapple, beat the butter to a cream,
add yolks of eggs, beat and gradually add the sug-

102 FRUITS AND THEIR COOKERY

ar. When very light add the pineapple juice. Mix
the baking powder and flour and sift twice. Add
them to the first mixture, beat the whites, stir them
in carefully last and bake the mixture in three
layers.

To make the filling, put a pint of milk in a double
boiler, add a level tablespoonful of cornstarch,
moisten in one-fourth cupful of cold milk, cook five
minutes, add the yolks of two eggs beaten with
one-fourth cupful of sugar. Cook a moment, take
from the fire, beat it a minute with an egg beater,
beat the whites of the tggs stiff, add two table-
spoonfuls powdered sugar, beat until dry. On one
layer (baked) heap the meringue, and on it dust
heavily powdered sugar. Return to the oven and
brown. Put one of the remaining layers on a plat-
ter; cover thickly with the pineapple filling; add the
other layer, then the rest of the filling, and top with
the layer which has the meringue on it. Pour the
cream in the bottom of the dish and serve.

PINEAPPLE PIE

I can sliced pineapple ^ cupful sugar

3 eggs rich pastry

Drain off the pineapple juice, add the sugar, and
bring to boiling point. Beat the eggs well and pour
the pineapple juice over them. Return to double
boiler and cook till thick like a custard, stirring con-
stantly. In the meantime, bake the pastry over a
deep inverted pie-plate, pricking it, especially about

PINEAPPLE 103

the edge, so that it will retain the shape of the tin.
Just before serving time spread the custard on the
shell, lay on this the sliced pineapple which should
be cut up, and heap with cream.

FRUIT JELLY

One package gelatin, two large cupfuls of sugar,
one cupful of shredded pineapple, two lemons, four
oranges cut fine, half pound chopped walnuts, half
cupful preserved ginger, half pound figs cut fine.
Cover contents of one package of gelatin with one
cupful of cold water, let stand till soft; add one
quart of boiling water and the sugar, strain and
let stand until it begins to thicken. Stir in the pine-
apple, juice of the lemons, oranges, figs, walnuts
and ginger.

XI. BANANAS

BANANA CREAM

Rub five large bananas smooth with five table-
spoonfuls of white sugar, beat one-half pint of
cream to a stiff froth, add the fruit and a table-
spoonful of lemon juice. Mix and add half an
ounce of gelatin previously dissolved in enough
rich milk to cover it, whisk all together gently and
mold. Use with cream and sugar.

BAKED BANANAS

5 bananas i^ tablespoonfuls lemon

2 tablespoonfuls sugar juice

Remove bananas from skins, sprinkle with lemon
juice and sugar and bake in a moderate oven about
twenty minutes, until the bananas are golden brown.

BANANA ICE

3 cupfuls sugar juice of 3 lemons
3 cupfuls water juice of 3 oranges

3 large bananas

Make a syrup by boiling the sugar and water five
minutes ; when cold add to it the fruit juices and the
bananas mashed to a pulp. Freeze. Serve in sher-
bet glasses ornamented with slices of bananas.

104

BANANAS 105

BANANA FRITTERS

I cupful flour I egg white

I egg yolk 6 large bananas

I teaspoonful salt fat for frying

I teaspoonful salad oil or sugar

butter

Mix flour with egg yolk, salt, and oil or butter.
Add sufficient cold water to make a thick batter.
Beat egg white to a stiff froth and fold into batter.
Slice the bananas lengthwise, and cut each slice in
half. Dip in the batter and fry in smoking hot fat
until golden brown. Drain, sprinkle with sugar
and serve with a sweet sauce.

FRIED BANANAS

Choose one dozen fine good-sized bananas, re-
move skin and cut fruit in halves. Dip each piece
in beaten egg and cracker, dust twice, brown in
boiling lard. Garnish with small lettuce leaves and
serve with or without hard sauce.

BANANA BUTTER

4 ripe bananas 2 tablespoonfuls butter

1 cupful white sugar grated rind and juice of

2 eggs* one lemon

Mash bananas and beat to a pulp with a fork, add
butter, sugar, lemon, and the eggs well beaten, put
all together in a smooth granite pan, and cook un-
til as thick as custard, stirring constantly. Seal

106 FRUITS AND THEIR COOKERY

in an air-tight jar ; it will keep for some time in a
cold place. Use as a filling for cake and pastries.

BANANA PIE

3 bananas J^ cupful flour

I cupful sugar ^ cupful boiling water

1 tablespoonful butter 34 teaspoonful vanilla

2 eggs flaky pastry

Bake a shell of the pastry. In the meantime
cream together the sugar and butter, beat in the
tgg yolks and flour, add the boiling water, and
cook, stirring constantly until thickened. When
the cream is cool, add the vanilla, slice the bananas,
put a layer in the pastry shell, spread with a layer
of the cream, lay on another of bananas, and top
with cream. Whip the egg whites with two table-
spoonfuls of sugar until fluffy and dry, spread over
the pie, and bake until a delicate brown. Those who
do not like very sweet desserts will find that a three-
quarter cupful of sugar is ample.

BANANA FLUFF

2 tablespoonfuls lemon ^ cupful fruit

juice I cupful powdered sugar

3 bananas i teaspoonful vanilla
I tablespoonful grapefruit 3 eggs

juice

Pour the lemon and grapefruit juice over the
peeled bananas and put on the ice for an hour.
Mash thoroughly and beat for two minutes. Stir
in the sugar and add the whites of the eggs. Beat

BANANAS 107

all until very light. Add the vanilla. Fill tall glass
half full of peaches or any desired canned fruit and
fold in the banana fluff. Top each glass with a
maraschino cherry.

BANANA SPONGE

Soften one-fourth package of gelatin in one-
fourth cupful of cold water. Remove the skin
and coarse threads from four small bananas, and
press the pulp through a ricer. There should be a
generous cupful of pulp. Scald the pulp over a
quick fire; add the softened gelatin and stir until
dissolved; add half a cupful of sugar and the juice
of a lemon, and stir over ice-water until the mixture
thickens slightly; then fold in the whites of two
eggs, beaten dry. Turn into a mold lined with
slices of banana. Squeeze a little lemon juice over
the slices of banana to keep them from discoloring.

JUNKET AND BANANAS

Pass the pulp of two bananas through a vege-
table press, add two teaspoonfuls of sugar and one-
fourth cupful of water; let simmer until tho-
roughly heated, then add a tablespoonful of lemon
juice and half a teaspoonful of granulated gelatin
soaked in cold water and dissolved over hot water ;
mix thoroughly, and pour into the bottom of six
custard cups. When cold and set, heat one quart
of milk with half a cupful of sugar to blood heat,
remove from the fire, add one teaspoonful of vanilla

108 FEUITS AND THEIE COOKERY

extract and a teaspoonful of liquid rennet, or one
junket tablet dissolved in a tablespoonf ul of water ;
mix thoroughly, and pour over the banana in the
cups. Serve with or without whipped cream.

BANANA AND DATE PUDDING

Gelatin, three scant cupfuls boiling water, three-
fourths cupful sugar, one egg, one lemon, one cup-
ful stoned dates, two bananas. Use amount of gel-
atin ordinarily required for one quart of jelly and
soften it with a little cold water; pour the boiling
water onto it and stir until dissolved. Add sugar
and stir until that is dissolved. Break egg into a
cup and beat until light, fill cup with cold water
and add to the boiling water. Let it boil up once,
stirring constantly; then remove from stove. Add
lemon rind (grated) and juice, also dates, cut into
small pieces. Turn into mold. When cold, but not
set, add bananas, sliced thin. When hard unmold
and serve with whipped cream. This makes enough
for seven or eight persons.

BANANA COMPOTE

Slice bananas, oranges and pineapple into a large
dish. Mix thoroughly and sweeten to taste. Line
sherbet cups with strips of banana, fill the center
with the fruit mixture and place a spoonful of
sweetened whipped cream and a candied cherry on
top of each.

BANANAS 109

BANANA ICE CREAM

I pint of milk Yz pound of sugar

I pint of cream pinch of salt

5 bananas ys oi 3. nutmeg

Scrape the bananas lightly, after removing the
peel, and mash them through a colander. Add to
the banana pulp the pinch of salt, stir in the sugar,
then the milk and cream. Then grate the nutmeg.
Mix well. Churn and freeze in a half gallon can,
as ice cream increases in bulk in the process of
making.

BANANA TAPIOCA

Slice the bananas and sprinkle with the juice of
a lemon. Cook instantaneous tapioca in a double
boiler, allowing a cupful to three of water until it
looks transparent. Add to it a pinch of salt, the
grated rind of the lemon and half a cupful of sug-
ar. Stir the bananas into the tapioca (about three
will be the right amount), turn into a buttered pud-
ding dish, put bits of butter on top and bake in a
hot oven until the top is browned. Serve cold or
hot with sugar and cream.

ROGNONS AUX BANANAS

Veal kidney and bananas are the ingredients of
this dish. Take off a little of the kidney fat — use
only a half or quarter for one person — and saute
it with butter in quite a hot pan. The kidney must
be browned slightly, but still be left a little pink in

110 FRUITS AND THEIR COOKERY

the inside. This slight rareness improves the taste
and leaves it tender. When cooked,'push the kid-
ney to one side and put in a banana, cut in length-
wise slices that have been sprinkled with lemon
juice. These will fall to pieces with the cooking.
Pile the pulp beside the kidney on a hot plate and
serve at once.

BANANA CROQUETTES

Peel and scrape ripe bananas. Cut each one in
two pieces and cut off the sharp end, making them
look like a croquette. Roll them in chopped nuts
of any kind — either peanuts, hickory nuts or wal-
nuts. Lay on a leaf of lettuce and serve with
French dressing.

BANANA PUDDING NO. i

Peel one dozen bananas, pass through a sieve, add
five tablespoonfuls sugar, three sponge-cakes crum-
bled fine, three tablespoonfuls lemon juice, a pint of
cream, five tablespoonfuls strawberry jam that has
been passed through a sieve, the well-beaten yolks
of four eggs. Mix well, add one teaspoonful va-
nilla, and fold in gently the stiffly whisked whites
of three eggs. Butter a mold well, put in the mix-
ture, and steam gently one and one-quarter to one
and one-half hours. Cover top of mold with but-
tered paper. Turn out on hot dish, pour some
slightly whipped cream over, and sprinkle top with
chopped pistachio nuts.

BANANAS 111

BANANA PUDDING NO. 2

Peel and slice some ripe bananas, place thick
layer in a glass dish and cover with strawberry
jam. Boil some tapioca in milk slightly sweetened
and flavored with a few drops of vanilla. When
cool, put a thick layer on the bananas and jam ; add
another layer of each, and so on, until the dish is
full. Cover the whole with custard into which the
pulp of two ripe bananas has been well mixed. The
above can be placed in a pie dish and baked and
served hot.

BANANA PUDDING NO. 3

Peel and slice six ripe bananas and cook them
for ten minutes in syrup made with two ounces of
sugar and one-half gill of water flavored with
lemon. Cook two ounces of rice in a pint of milk,
sweeten to taste, and add it to the bananas. Whisk
stifBy whites of two eggs and mix them carefully
with the rice and bananas. Pour the mixture into
a buttered fire-proof baking dish, sprinkle the top
with chopped almonds and sugar, and bake in a
moderately heated oven for about twenty minutes.
Serve hot.

BANANA CAKE

3 teaspoonfuls baking I cupful sweet milk

powder 2 tablespoonfuls butter

i^ cupfuls sugar i teaspoonful lemon extract

3 eggs

112 FEUITS AND THEIR COOKERY

Bake in layer tins. The whites of six eggs may
be used, if a white cake is preferred, instead of the
three whole eggs. Put together as follows:

boiled frosting
3 bananas
rind and juice of one lemon

Put boiled frosting between each layer and place
over the frosting bananas cut in thin slices, the
pieces joining each other closely. Sprinkle each
layer with a little lemon juice and grated peel, and
stir a little of the grated peel into the frosting used
over the top of the cake.

BANANA PICKLE

1 dozen bananas y^ teaspoonful ground gin-

2 pounds Bermuda onions ger

% cupful molasses i pint vinegar

^ pint water i pound dates

I teaspoonful salt i teaspoonful allspice

Cut bananas, dates, and onions into small pieces,
add spices, vinegar, water, and molasses, mix well
together; turn into a large stone jar or crock, bake
in a slow oven till a rich brown, seal in jars while
hot.

BANANA OMELET

Peel four not overripe bananas, cut them into
round slices (not too thin), melt one ounce of but-
ter in an omelet pan. When hot, put the bananas in
and stir them in the butter for a few minutes, then

BANANAS 113

season with salt and pepper. Break four eggs into a
basin, add one tablespoonful of milk, salt and pepper
to taste, and beat well. Melt one ounce of butter in
an omelet pan, pour in the egg mixture, and stir
over a quick fire until the eggs begin to set, then
shape into an omelet. Put the prepared banana in
the center, fold in the sides of the omelet and let it
take color ; then turn out into a hot dish and serve.

BANANA OMELET (SWEET)

Proceed the same as directed in the foregoing
recipe, but omit salt and pepper, and sweeten with
sugar instead. When the omelet is ready to serve
dredge the top with icing sugar and glaze the sur-
face by placing it in a very hot oven for a few min-
utes.

BANANA WITH SAUSAGE

Shape pork sausage meat into little rolls, place
them in a frying pan with just enough hot water
to cover and let boil one minute. Drain the water
off carefully and fry the sausage until crisp over
.a quick fire. Remove from the pan and keep in a
hot place. Peel three or four bananas and slice
lengthwise. Put a small piece of butter into the
pan in which the sausage was cooked and add the
bananas. Fry them over a hot fire until thoroughly
heated through. Pile the sausages in the center of
a hot platter, arrange the banana slices around the
edge and garnish with parsley.

114 FEUITS AND THEIR COOKERY

BANANA AND RHUBARB BETTY

1 bunch of rhubarb I tablespoonful butter

2 bananas i cupful bread crumbs

^ cupful maple syrup

Peel the firm, fresh stalks and cut m half-inch
lengths. Slice" the bananas in thin crosswise slices.
Fill a well-buttered baking dish with alternate lay-
ers of the fruit, separating the layers with bread
crumbs and maple syrup. Finish with a layer of
bread crumbs, maple syrup and a few dots of butter.
Bake one hour in a moderate oven.

BANANA SANDWICHES

Divide two medium-sized bananas crosswise into
halves, then cut each piece lengthwise into slices
about one-fourth inch thick. Prepare buttered
strips of bread the size of the banana slices. Mix
six tablespoonfuls of pulverized sugar with a tea-
spoonful of lemon juice, spread on the bread and
butter and put two strips together with a strip of
banana between.

BANANA SPLITS

Use one banana for each person ; peel, scrape and
cut in two lengthwise. Lay it on a plate, cut side
uppermost. Heap a spoonful of ice cream in the
center, put a generous amount of whipped cream on
that and top with a maraschino cherry.

BANANAS^ 115

BANANA SOUFFLE

I cupful thick cream 5 eggs

I cupful finely sliced Yz cupful powdered

bananas sugar

Whip the cream stiff and fold in the sliced ba-
nanas. Beat the eggs until stiff without separating,
add sugar, and fold into cream and banana mixture.
Half fill buttered ramekins, set them in a pan of
hot water, and bake in a moderate oven until light
and delicately browned.

BANANA AND PINEAPPLE SALAD

3 large bananas Va cupful walnut meats

5 or 6 slices Hawaiian pine- f rench dressing

apple whipped cream

Peel the bananas and slice lengthwise. Arrange
on a salad plate alternately with the slices of pine-
apple. Dress with French dressing and place the
walnut meats on top. Put a little pile of mayon-
naise, mixed until stiff with whipped cream, on each
slice of pineapple. All of the ingredients should be
very cold.

BAKED BANANAS AND APPLES

6 apples 6 teaspoonfuls sugar

3 bananas I tablespoonful lemon juice

Prepare the apples as for ordinary baking, but
make the hole from which the core is removed large

116 FEUITS AND THEIR COOKERY

enough to hold half of a banana. If the latter is
too large around, trim it off a little. Sprinkle a
teaspoonful of sugar and a few drops of lemon
juice over each apple. Bake in a moderately hot
oven. This imparts the flavor of the bananas to
the apples.

XII. WATERMELONS

WATERMELON AND PINEAPPLE COCKTAILS

Use twice as much chilled diced watermelon as
shredded pineapple. Place in cocktail glasses ; pour
a little juice in and garnish with a sprig of mint.

CANTALOUPE COCKTAILS

Dice the melon and add half the amount of diced
ripe peaches. Sprinkle lightly with a little grated
nutmeg and marinate on the ice with a little sweet
orange juice. Serve very cold.

WATERMELON CONSERVE

Peel and cut the rind into small pieces, cover
with weak salt water and let stand over night, then
soak in cold water several hours. Drain and add
water to cook until clear. Drain and to each pint
of melon add one of sugar and one or two lemons
sliced. Cook very slowly for two hours.

SWEET PICKLE WATERMELON RIND

Four cupfuls of sugar, two tablespoonfuls cinna-
mon, one tablespoonful whole clove, two cupfuls
vinegar, watermelon rind. Pare the watermelon
rind, cut it into two-inch squares and cook it in

117

118 FEUITS AND THEIR COOKERY

boiling water until it is tender. Put the vinegar,
sugar and spices (tied in a cheesecloth bag) into a
preserving kettle. Boil the mixture ten minutes
and then cook it slowly for about two hours or until
the syrup is thick. Add the melon rind and simmer
it about one hour. Put it into jars.

FROZEN WATERMELON

Cut a melon into halves, and with a spoon scoop
out large round pieces, pick the seeds out with a
fork, arrange in a pail with powdered sugar sprin-
kled on each layer and bury in ice and salt four
hours.

WATERMELON PRESERVE

This is made from the red part of the melon.
Dice the red portion of the melon, removing all
seeds and every bit of the white part; weigh and
use half as much sugar as you have melon, adding
to every six pounds of melon the juice and grated
yellow rinds of two lemons. Put all together in a
large granite kettle and boil slowly, stirring often,
until it is quite thick. At first you will think it is
all going to water, but very soon you will notice it
thicken. When it has become as thick as you like
it seal hot in glass pint jars.

XIII. CITRON MELON

CITRON MELON PRESERVE

Cut open the melon as you would a watermelon,
take out inside, just use the rind, peel and cut in
cubes or in small pieces. To every pound of citron
allow one pound of sugar and one- fourth pound
of ginger root. Put the citron melon in water
enough to cover, add to this water two 'teaspoon fuls
of baking soda, boil until just tender and cool.
When cold soak in strong alum water one hour.
Make a syrup of one pint of water and two pounds
of sugar. Beat the white of one tgg to a stiff froth,
add this to the sugar and water, stir, let it boil,
skim off the egg. The egg clears the sugar and
water. Then add the ginger root and melon and
cook in the syrup until clear. Put in glass jars and
cover with the syrup.

CITRON PRESERVE NO. i

Pare citron and take out the seeds, cut in pieces
one inch thick and two inches in length. Weigh
them, put in kettle with water and cook until clear.
Make a syrup of their weight in sugar, add two
slices of lemon to each pound of citron, put part
of the citron in the syrup and boil about fifteen min-

119

120 FEUITS AND THEIR COOKERY

utes. Skim out and put in jars. When all has
been thus cooked boil the syrup thick and pour over
the fruit until jars are full. Seal.

CITRON PRESERVJ? NO. 2

Peel and cut citron in one inch squares, then boil
till soft, draw off water ; add one pound of sugar to
one of fruit. To every five pounds of preserve add
one pound of raisins, one lemon sliced, one-half
ounce of white cloves, one ounce stick cinnamon.
Dissolve sugar ; when hot add fruit and let simmer
slowly two hours.

BARBERRY SAUCE

Half a peck of barberries, two quarts of molasses,
one peck sweet apples. Pick over barberries, re-
move all stems, wash and boil with water enough
to float them. Add the molasses and cook until
tender. While these are cooking, pare, quarter and
core the apples, skim out the berries and cook the
apples in the syrup, as many as can be cooked con-
veniently. When tender, put them into dish with
berries and boil the syrup until thick. Pour over
fruit. Next morning heat all together again and
seal.

XIV. RHUBARB

RHUBARB PIE

Make and bake the pie crust, or line the pie plate
in the usual way and brush the crust with white of
eg-g, then turn in the following mixture: two cup-
fuls of cut-up rhubarb, two cupfuls of sugar, with
which has been mixed two level tablespoonfuls of
flour, and stir in, without beating, two eggs. Bake
at once with or without lattice top. The amount
will make one large and two small pies.

RHUBARB CUSTARD PIE

Add to two well-beaten eggs two heaping table-
spoonfuls of cornstarch mixed with two-thirds of
a cupful of milk, half a cupful of sugar and one
cupful of cooked and sweetened rhubarb. Pour
this mixture into a plate lined with good pie-crust
and bake. This may be covered with a meringue,
or served with whipped cream.

RHUBARB STEWED

2 bunches strawberry rhu-
barb
ij^ cupfuls sugar

Select tender stalks of rhubarb, the strawberry
variety if you can get it, wash in cold water, first

X2I

122 FRUITS AND THEIR COOKERY

cutting off leaf and root ends with a very sharp
knife, so as not to start the peel, which is not taken
off. Cut them on a board in inch pieces and put
in a double boiler and place over a slow fire. Add
no water to rhubarb. After it has cooked for half
an hour, add enough sugar to sweeten it. Replace
the cover and cook until quite soft.

RHUBARB AND ORANGE MARMALADE

1 8 medium stalks rhubarb
3 large oranges

Slice oranges very fine and cut rhubarb in one-
half inch pieces without removing skins. Mix,
measure, and add an equal amount of sugar. Mix
thoroughly and let stand over night. In the morn-
ing, put in the preserving kettle and boil rapidly
until a little of it will thicken like jelly when
dropped into cold water. Pour into glasses and
seal.

RHUBARB WHIP

Whip to a stiff froth the whites of three eggs;
beat into them three tablespoonfuls of powdered
sugar and a teaspoonful of lemon juice, then about
a pint of rhubarb. Sprinkle the top with chopped
nuts and serve.

RHUBARB AND PINEAPPLE MARMALADE

5 pounds rhubarb

5 pounds sugar

I pineapple (grated)

RHUBARB 123

Wash rhubarb and cut in small pieces, add grated
pineapple and sugar. Cook very slowly until sugar
is melted, then cook moderately until rhubarb goes
all to pieces. Pour into tumblers and cover with
paraffin.

RHUBARB JAM

I pound rhubarb
I pound sugar
J^ lemon rind

Wash the rhubarb and wipe perfectly dry. Peel
and weigh it, mince the lemon rind and add it to
the rhubarb. Put in a saucepan with the sugar.
Keep it well skimmed and boil until it is thick, about
an hour after it begins to boil. Pour into tumblers
and cover with paraffin.

RHUBARB BAKED WITH FIGS

Cover well-washed bag figs with boiling water
and cook until the water is nearly evaporated. Cut
a pound of rhubarb unpeeled, if young, otherwise
peeled, in inch pieces; put a layer into a baking
dish, sprinkle with a teaspoonful of sugar, add a
few figs, then a layer of rhubarb, sugar, and figs,
until a pound of rhubarb and half a pound of figs
are used; put in a few spoonfuls of hot water and
bake, covered, in a slow oven until the rhubarb is
tender but unbroken. Dates or raisins may take
the place of the figs.

124 FRUITS AND THEIR COOI^RY

RHUBARB BREAD PUDDING

Pour boiling water on stale bread crumbs and
let them soak until soft, then drain, and to a pint
of crumbs add one well-beaten tgg, one tablespoon-
ful of sugar and a grating of nutmeg. Have ready
buttered cups and put into each one and one-half
tablespoonfuls of cooked and sweetened rhubarb,
put over it the crumb mixture and bake.

RHUBARB MARMALADE

Six pounds of rhubarb, the rinds of three lemons,
twelve cupfuls of sugar. Cut the rhubarb into one-
inch lengths, put these into a preserving kettle over
a slow fire until the juice begins to flow, then add
the sugar and the grated lemon rinds. Cook very
slowly until sugar is dissolved, then quickly until
it will jelly. It should not be at all thin or watery.
Keep it well skimmed and avoid as much as possi-
ble breaking up the pieces when stirring it. Pour
into dry jars and cover tightly. One level tea-
spoonful of powdered ginger may be used instead
of the lemon rind, if preferred.

RHUBARB AND FIGS

4 pounds rhubarb 6 to 8 ounces candied peel

4 pounds sugar (orange and lemon)

I pound dried figs

Wash the figs in hot water, dry them and cut in
thin shreds. Choose fresh garden rhubarb, wipe it,

RHUBARB 125

and cut it in small pieces about one inch in length,
but do not peel it unless the skin is coarse. Remove
the sugar from the candied peel and shred it finely
with a sharp knife. Put these three ingredients into
a large earthen bowl with the sugar, cover, and let
stand twenty-four hours. Then turn all into a pre-
serving pan, bring to a boil, stirring frequently, and
boil from three-quarters to one hour or until the
jam will set. Pour into glasses and cover.

RHUBARB AND GOOSEBERRIES

2 pounds rhubarb
2 pounds gooseberries
sugar

Wash rhubarb and gooseberries and put in pre-
serving kettle. Boil together until soft and strain
through a sieve. Weigh and return to the fire and
boil until it looks clear and begins to thicken. Then
add sugar of equal weight with fruit. Boil fifteen
minutes longer. Pour into jelly glasses.

RHUBARB ICE CREAM

Cut up enough rhubarb, with the red peeling on,
to make three pints, and cook until tender in just
enough water to cover. Add a pinch of salt, and
strain through a fine sieve. Add one pound of
sugar; stir until dissolved; when nearly cold add
one pint of plain or whipped cream or custard, and
freeze.

126 FRUITS AND THEIR COOKERY

RHUBARB MERINGUE PIE

V/i cupfuls rhubarb 2 eggs

I cupful sugar i tablespoonful butter

I tablespoonful flour

Cover a pie plate with crust and fill with rhubarb
mixture, which is put together as follows: Cream
butter and sugar, add the slightly beaten tgg yolks,
flour, and the rhubarb, which has been cut fine,
covered with just enough boiling water to cook it,
and allow to boil one minute. Bake until firm in
a moderate oven. When cool, cover with a me-
ringue, and brown slightly in oven.

XV. BLUEBERRIES

QUICK BLUEBERRY PUDDING

1 quart stewed blueber- i teaspoonful lemon juice

ries }i cupful flour

2 eggs % teaspoonful salt

13^2 cupfuls of sugar 3 tablespoonfuls baking

2 tablespoonfuls cold powder

water

Put a quart of canned or stewed blueberries on
the stove in a saucepan and let them get boiling
hot, then cover the berries with a batter. To make
this, beat eggs to a froth, add sugar, beat until light
colored, then add water, lemon juice and lastly mix
in lightly the flour sifted with salt and baking pow-
der. Cover and cook for about thirty minutes.
Serve with tgg sauce.

EGG SAUCE

I tablespoonful butter i teaspoonful lemon

I tablespoonful flour flavoring

I cupful boiling water I tgg
y^ cupful sugar

Melt the butter in a saucepan and when liquid
add the flour and mix well. Add gradually the
boiling water, stirring all the time to keep the mix-
ture smooth. Let it boil a few minutes, then add

127

128 FKUITS AND THEIR COOKERY

the sugar and eggs beaten together; stir until the
mixture thickens. Add flavoring.

CREAM BLUEBERRY GINGERBREAD

I cupful blueberries 2 cupfuls flour

I cupful molasses Yz teaspoonful salt

I cupful sour cream i teaspoonful ginger

2 teaspoonfuls soda

Mix together the molasses and cream, but re-
serve one-fourth cupful of the flour to mix with the
blueberries. Add the dry ingredients to the molas-
ses mixture. Fold in the blueberries, and place in
the oven as quickly as possible. Bake gently for
thirty minutes. The gingerbread should be about
one and one-half inches thick. This is equally good
made with sweet cream, omitting one teaspoonful
of soda.

STEWED BLUEBERRIES AND DUMPLINGS

Pick over and wash one quart of berries and stew
with three cupfuls of water and sugar to taste.
When berries start to boil add dumplings and let
simmer for fifteen or twenty minutes. Serve with
cream.

Dumplings: Two cupfuls flour, one cupful water,
two teaspoonfuls baking powder, half teaspoonful
salt. Mix and drop into the berries. As the dump-
lings rise, turn them over with a fork and let sim-
mer. If sauce is too thick add more water to suit
taste.

BLUEBERRIES 129

BLUEBERRY JAM

4 quarts berries
4 quarts sugar

Place sugar and berries in preserving kettle, let
stand several hours, boil slowly until thick, put in
jelly glasses.

BLUEBERRY BREAD PUDDING

Stew two cupfuls blueberries with sweetening and
while boiling hot pour over three or four well-but-
tered slices of white bread arranged in bottom of
white pudding dish. Set on ice before serving with
cream.

BLUEBERRY MUFFINS NO. i

Two cupfuls of flour, one-fourth teaspoonful of
salt, two tablespoonfuls of melted butter, one-fourth
cupful of sugar, two small teaspoonfuls of baking
powder, one tgg, one cupful of milk and one cupful
of berries. Mix as for plain muffins; add berries
last, dusting them with a little flour. Bake in muffin
pans in a hot oven.

BLUEBERRY MUFFINS NO. 2

Mix together three cupfuls of barley or oat flour,
five teaspoonfuls of baking powder, one teaspoon-
ful of salt and one tablespoonful of sugar. Mix in
gradually one cupful of skim milk, one lightly beat-
en egg, a scant quarter of a cupful of cold water,

130 FRUITS AND THEIR COOKERY

one-quarter of a cupful of corn syrup and one cup-
ful or more of blueberries. Mix well, fill into
greased muffin pans, let stand for twenty minutes
and bake in a moderate oven.

SPICED BLUEBERRIES

Grate a nutmeg, add two teaspoonfuls of cinna-
mon and tie in a muslin bag. Scald one pint of
vinegar with three pounds of sugar, add the spice
bag and half a cupful of well-washed raisins and
cook until the raisins are tender. Remove the
spices, add five pounds of blueberries, let them boil
five minutes and skim the fruit out into a jar. Boil
the syrup ten minutes longer and pour it over the
fruit. When cold cover closely and keep in a cool,
dry place.

BLUEBERRY SHORTCAKE

Mix two cupfuls of flour with four level tea-
spoonfuls of baking powder, one-fourth of a cupful
of sugar, one-half teaspoonful of nutmeg; work in
one-half of a cupful of butter, moisten with milk,
place on a floured board and divide in two parts;
pat, roll out, put one piece in a buttered tin, spread
the dough with softened butter, cover with the re-
maining part and bake in a hot oven until brown.
Split open, spread with stewed and sweetened ber-
ries and serve with cream.

BLUEBERRIES 131

BLUEBERRY PIE WITH MERINGUE

One cupful sugar, one teaspoonful flour, yolks
of three eggs. Beat all together and add three
cupfuls of blueberries. Bake with one crust and
frost with the two tgg whites, sweetened and
flavored.

BLUEBERRY CUSTARD PIE

Two cupfuls of scalding hot blueberry juice,
yolks of tw^o eggs beaten light, three-fourths cupful
of sugar,, one tablespoonful of flour mixed with the
sugar, a pinch of salt. Cook in double boiler until
thick. Have shell previously baked. Put cooked
custard in crust, frost with the whites of eggs and
brown lightly in oven.

BLUEBERRY PUDDING

Sift together one cupful each of rice flour and
cornmeal, half a teaspoonful of salt, three teaspoon-
fuls of baking powder and two tablespoonfuls of
sugar. Beat one egg with a scant cupful of milk
and gradually beat the liquid into the dry ingredi-
ents. Then add two tablespoonfuls of melted
shortening, one and a half cupfuls of blueberries
(dusted with rice flour) and one tablespoonful of
''corn syrup." Bake in a greased pan, using a mod-
erately hot oven, for about thirty minutes.

132 FRUITS AND THEIR COOKERY

BLUEBERRY PUFFS

^ cupful butter 4 ^gg whites

I cupful sugar j6 teaspoonful salt

^ cupful milk 2 cupful s blueberries

2)6 cupfuls flour I extra cupful sugar

3 teaspoonfuls baking powder

Cream butter; add sugar, flour, baking powder
and salt alternately with milk. Beat well, add the
stiffly beaten whites. Steam forty-five minutes in
buttered popover cups. Serve with blueberry
sauce.

Sauce : Cook two cupfuls of blueberries and one
cupful of sugar together for twenty minutes.

CANNED BLUEBERRIES

4 quarts of blueberries
2 pints of sugar

Place sugar and berries in preserving kettle, let
them stand several hours, then cook slowly until the
boiling point is reached ; boil five minutes, fill steri-
lized jars and seal.

BLUEBERRY FLAPJACKS

One pint sour milk, one-half teaspoonful soda,
one-half cupful sugar, a little salt, one egg, about
one cupful of blueberries, flour for batter.

XVI. RASPBERRIES

RASPBERRY SOUFFLE

Rub one quart of raspberries through a sieve,
add three-quarters cupful of sugar and the stiffly
beaten whites of six eggs. Mix lightly, turn into a
buttered baking dish and bake from thirty to forty
minutes. Serve immediately with cream, either
plain or whipped.

RASPBERRY TAPIOCA

Cook for fifteen minutes in a double boiler one-
half cupful of minute tapioca, one-half cupful sug-
ar, one teaspoonful butter and three cupfuls of
hot water. Crush one pint of raspberries, sweeten
to taste and let stand one-half hour. Take tapioca
from the fire and stir in fruit. Set in a cool place.
Serve very cold with whipped cream.

RASPBERRY ICE

One quart of water and one pound of sugar
boiled together five minutes. Add to one quart
of red raspberries one cupful of sugar and the
juice of two lemons, and let them stand one hour.
Then press through a fruit press and add juice ob-
tained to the boiled sugar and water ; strain into a

133

134 FRUITS AND THEIR COOKERY

well-packed freezer and turn five minutes, then
add the whites of two eggs beaten to a stiff froth;
turn until stiff.

RASPBERRY BOMBE GLACE

Line a three-pint melon mold with raspberry ice.
Fill the center with whipped cream, sweetened and
flavored before whipping. Let stand, packed in
equal measures of ice and salt, about three hours.

RASPBERRY SYRUP

Pick over and mash two quarts of raspberries,
cover and let stand in graniteware dish over night.
In the morning add three-fourths cupful of cold
water, bring slowly to the boiling point and let sim-
mer twenty minutes. Force through a double thick-
ness of cheesecloth, again bring to the boiling point,
and fill small glass jars.

RASPBERRY CREAM PIE

Line a deep pie plate with rich paste, rub the edge
with butter, fill with raspberries and sprinkle gen-
erously with sugar. Cut out an upper crust, rub
the edge also with butter to prevent the two from
sticking together, place over the pie and bake. Scald
one cupful of milk, thicken with two teaspoonfuls
of cornstarch mixed with a little cold milk. Add
one-fourth of a cupful of sugar and a dash of salt,
cook over boiling water for twenty minutes, flavor

RASPBEERIES 135

with a few drops of vanilla, cool and fold in the
stiffly beaten whites of three eggs. When the pie
is cold, remove the upper crust, pour in the cream,
replace the crust and sprinkle with powdered sugar.

RASPBERRY BAR-LE-DUC

I quart perfect red raspber- 3 cupfuls sugar

ries I cupful red raspberry juice

I cupful currant juice

Combine fruit juices, add sugar, let boil until
they are very thick and almost jelly^ then drop in
the raspberries, a few at a time; cook for two or
three minutes and remove with a skimmer to small
glasses. When all the berries are cooked, the syrup
will be considerably thinned, so boil it down till
very thick again, pour into the glasses containing
the raspberries, and seal as usual.

LOUISVILLE FRUIT PUDDING

I pint fresh raspberries ij^ cupfuls sugar
I pint fresh currants i quart water

7 tablespoonfuls cornstarch

Wash berries and currants, and cook in the water
till soft, about five minutes. Drain through a very
fine sieve, return juice to the heat, and when at boil-
ing point, add the sugar and cornstarch, mixed with
a little cold water. Let boil gently for five min-
utes, stirring constantly. Pour into molds wet in
cold water, let stiffen, and serve with cream.

136 FRUITS AND THEIR COOKERY

NESTS OF RICE WITH RASPBERRY JAM

Cook one-half cupful of rice in two cupfuls of
milk until tender and the liquid is absorbed. Add
two tablespoon fuls of sugar, one-half teaspoon ful
of salt and the beaten yolks of two eggs; cool, shape
in the form of nests, dip in fine crumbs, then in
beaten egg and again in crumbs, let stand one or
more hours and fry in deep hot fat. Drain on soft
paper and fill with preserved raspberries.

RASPBERRY TURNOVERS

Mix and sift together tw^o cupfuls of flour, one
tablespoonful of sugar, two rounded teaspoonfuls
of baking powder and one saltspoonful of salt; rub
in one-quarter of a cup of butter and moisten with
enough milk to make a rather stifT dough. Place
on a floured board, roll out, cut into rounds, place a
tablespoonful of preserved berries on each, sprinkle
wuth sugar, fold the dough over, press the edges
firmly together, brush the tops with milk and bake
in a quick oven. When done serve with raspberry
sauce. To make this, cream one-third cupful of
butter, add gradually one and one-fourth cupfuls
of powdered sugar, flavor wath a few drops of va-
nilla, then add very gradually half a cupful of
mashed berries. Place on ice until needed.

RASPBERRY PARFAIT

2 cupfuls raspberries 2 egg whites

I cupful sugar i cupful heavy cream

y?. cupful water

RASPBEEEIES 137

Wash, pick over, hull and mash berries. Sprinkle
with one-half the sugar, cover and let stand several
hours; then force through a fine strainer. Put re-
maining sugar in saucepan, add water, bring to
boiling point, and let boil until mixture will spin a
thread when dropped from tip of spoon. Pour syrup
gradually, while beating constantly, on whites of
eggs, beaten until stiff. Cool and fold in cream,
beaten until stiff. Fill mold to overflow, cover with
buttered paper, adjust cover, pack in ice and salt,
using two parts ice to one part salt, and let stand
three hours.

RASPBERRY AND CURRANT DUMPLINGS

Sift together two cupfuls of flour, four teaspoon-
fuls of baking powder and one-half teaspoonful of
salt; rub in one-half cupful of butter, moisten with
about two-thirds cupful of milk, turn out on a
floured board, knead slightly, roll out one-quarter
inch in thickness and cut into four-inch squares.
Put two tablespoon fuls each of raspberries and cur-
rants on each piece, sprinkle generously with sugar,
add a bit of butter, fold the edges of the dough over
the fruit, press firmly together and bake half an
hour in a moderate oven. Serve with foamy sauce.

RASPBERRY SPONGE

Sweeten well two and one-half cupfuls of rasp-
berry juice and bring to a boil. Add half a package
of soaked gelatin, stirring until dissolved. When

138 FRUITS AND THEIR COOKERY

cool, but not set, fold in the whites of three eggs
beaten until stiff. Beat until thick. Mold, chill and
serve with whipped cream.

RASPBERRY JELLY FLUFF

Dissolve one package of raspberry gelatin in
one pint of boiling water. Divide it into three equal
parts and put one part in a square mold. When
one of the remaining portions begins to thicken
beat it with an egg beater until it is dry and foamy
and add one cupful of nut meats and one cupful
of small pieces of marshmallows and chopped dates.
Spread this mixture over the portion in the square
mold and cover with the remaining third. Put in
a cold place to harden. To serve, cut in slices, using
a knife dipped in hot water ; add whipped cream and
bits of raspberry jam.

RASPBERRY NECTAR

Dissolve two cupfuls of sugar in the same amount
of cold water; add the grated rind of one orange,
taking care to use the yellow part only, as the white
rind imparts a bitter taste. Bring to a boil. Strain
this syrup and add to it the juice of two lemons and
two oranges, and one quart of raspberry juice. Set
in a cold place and allow it to get ice cold before
serving.

RASPBERRY SHERBET NO. i

1 quart water 3^ cupful orange juice

2 cupfuls sugar % cupful lemon juice

2 cupfuls raspberry juice

EASPBEREIES 139

Boil water and sugar together for twenty min-
utes, add fruit juice, cool and strain. Freeze to a
mush. Serve as soon as possible after freezing.

RASPBERRY PUDDING NO. i

Beat the whites of four eggs to a stiff froth, add
one pint of canned raspberries, one tablespoonful
of lemon juice and two-thirds cupful of stale cake
crumbs ; beat thoroughly, turn into a buttered bak-
ing dish, stand it in a pan of hot water and bake
about half an hour. Serve with custard sauce.

RASPBERRY FOAM

Whip the whites of four eggs until frothy, add
four tablespoonfuls of sugar and whip stiff, drop-
ping in a little at a time, three tablespoonfuls of
raspberry juice. Heap in glasses and serve at once.

RASPBERRY PUDDING NO. 2

To use up dry pieces of cake, steam them, split
and put a spoonful of raspberries previously
mashed and sweetened on each piece, then cover
with sweetened whipped cream, flavored or not, as
you like.

RASPBERRY SHERBET NO. 2

Make a syrup from a pint of water and one and
a quarter cupfuls of sugar. Remove from the fire,
cool and beat with an egg whip. When quite cold
add one large cupful of strained raspberry juice

140 FRUITS AND THEIR COOKERY

and freeze slowly as for ice cream. When the mix-
ture begins to harden, add the stiffly whipped whites
of two eggs and continue freezing to the desired
consistency. Serve in sherbet cups.

RASPBERRY AND APPLE JELLY

Wash and quarter enough apples to make one
and one-half cupfuls of juice, put them into a kettle,
cover with water and boil until tender. Add one-
half cupful of raspberry juice and three cupfuls of
sugar and boil until it jellies.

RASPBERRY PRESERVES

To two cupfuls of sugar add one cupful of water,
let come to a boil, skim and add a few drops of
lemon juice to keep the syrup from candying. Let
boil until it spins a thread from the end of a silver
fork, then put in one quart of fruit. Let it boil
for about five minutes. Do not stir. When done,
set away for six hours. Fill jars that have been
sterilized with the cold preserved raspberries and
seal.

CANNED RASPBERRIES

Put a layer of berries then a layer of sugar in a
dish until all berries are used. Let stand over night,
then put in jars, put on rubbers and tops and put
wire across top, but do not spring lower wire. Put
in boiler, let come to a boil and boil just ten min-
utes. Take out, snap clamp down and when cold
dip in hot paraffin.

EASPBEREIES 141

RASPBERRY VINEGAR

To four quarts of raspberries put enough cider
vinegar to cover and let stand twenty-four hours.
Scald and strain and add a pound of sugar to a pint
of juice. Boil it twenty minutes and bottle.

RASPBERRY SHRUB

Put one pint of cider vinegar over six quarts of
raspberries. Let stand over night. Next morning
strain and to every pint of juice add one pound of
sugar. Scald ten minutes, then bottle and cover the
corks with paraffin. When used take half a glass of
the shrub to half a glass of ice water or lemonade.

XVII. BLACKBERRIES

BLACKBERRY JAM

I quart blackberries
I pound sugar

Mash the berries, add sugar and stew for one
half hour. Seal while hot.

BLACKBERRY AND APPLE JAM

2 quarts mashed blackber-
ries

1 quart tart apples

2 quarts of sugar

Cook all together about twenty minutes.

BLACKBERRY CORNSTARCH

I pint ripe blackberries Yi cupful sugar

I pint water i tablespoonful cornstarch

whipped cream

Simmer together the blackberries and water. Do
not stir. Mix cornstarch with just a little cold
water and stir in carefully. Do not break the fruit.
Let it cook for five minutes, remove, add the sugar,
and when cool pour into glasses. Serve ice cold with
a heaping tablespoonful of whipped cream on each

glass.

142

BLACKBERRIES 143

BLACKBERRY CHARLOTTE

Soak two tablespoonfuls of granulated gelatin
in one-half cupful of blackberry juice. Add one-
half cupful hot juice, to which has been added one
cupful of sugar. Add one-fourth cupful of lemon
juice, when cool, and one cupful of blackberry juice.
When the mixture begins to harden, beat until
light; add the whip from two cupfuls of cream,
and beat until stiff enough to drop. Mold. Serve
with a garnish of whipped cream and whole berries.

BLACKBERRY CUSTARD

Line a deep dish with dead ripe blackberries.
Beat the yolks of five eggs to a cream with seven
tablespoonfuls of powdered sugar, and stir in two
cupfuls of hot milk. Cook this in a double boiler
until it becomes a smooth custard, then add a dash
of salt and two teaspoonfuls of lemon juice. When
almost cold pour in between the berries and set
away to harden.

BLACKBERRY GELATIN

Make a blackberry jelly pouring a thin layer in
a shallow square pan. Allow the mixture to partly
set, then arrange very large and ripe blackberries
in rows on the jelly. Pour over these the remain-
ing jelly and let chill. Cut in cubes, each contain-
ing a whole berry. Serve, piled on a plate, and
garnish with whipped cream put through the pastry
bag.

144 FRUITS AND THEIR COOKERY

BLACKBERRY JELLY

I quart blackberries i% tablespoonfuls granu-

I lemon lated gelatin

I cupful sugar water

Wash berries carefully, crush, and put in a sauce-
pan with the sugar, allowing them to simmer for
five minutes to draw out the juices. Rub through
a fine sieve; add the juice of the whole lemon and
the grated rind of half. Add enough water to
make three cupfuls of liquid, heat but do not
boil, and stir in the gelatin, which should be pre-
viously soaked in two-thirds cupful of cold water.
Pour into individual molds, let stand until the next
day and serve with sweetened whipped cream.

BLACKBERRY BAVARIAN CREAM

Heat one and one-half cupfuls of blackberry juice
and pour over four egg yolks, slightly beaten, with
one cupful of sugar and one-fourth teaspoonful
of salt. Cook mixture in double boiler until thick-
ened; remove from fire; add one-fourth cup-
ful of the cold fruit juice. When cold and begin-
ning to set, whip with the Dover egg-beater and
then fold in two cupfuls of cream, whipped until
stiff. Turn in a mold and let chill. It should have
a spongy texture. Do not use any of the cream that
has drained through in whip.

BLACKBERRIES 145

BLACKBERRY PIE

Wash and drain one quart of blackberries; put
them in a pie plate lined with rich paste ; dust with
cinnamon; dot with bits of butter; sprinkle with
one cupful of sugar mixed with one tablespoonful
of cornstarch and a dash of salt; cover with paste
having slits for the steam to escape, and bake in a
moderately hot oven.

BLACKBERRY PUDDING

Sift two cupfuls of flour with two teaspoonfuls
of baking powder and one-half teaspoonful of salt;
rub in two rounded tablespoonfuls of butter and
moisten with about one cupful of milk to which
has been added one beaten tgg; put a thin layer of
the dough in a buttered dish, cover with one quart
of blackberries, then with another layer of the
dough ; place in a steamer and steam for about forty
minutes ; serve with hard sauce.

BAKED BLACKBERRY PUDDING

One beaten eggj one-half cupful sugar, one cup-
ful milk. Add two cupfuls flour, two teaspoonfuls
baking powder, one teaspoonful salt, sifted to-
gether. Put half the butter in greased pudding
dish; cover with two cupfuls berries; spread over
remaining batter; bake in moderate oven or steam
one hour. Serve with lemon sauce.

146 FKUITS AND THEIR COOKERY

Lemon Sauce: Half cupful sugar, two level
tablespoonfuls flour, one-half teaspoonful salt.
Moisten with very little cold water ; add two cupfuls
boiling water, cook till clear; add juice of one-half
lemon or one teaspoonful lemon extract and small
piece of butter.

BLACKBERRY BREAD PUDDING

Soak two cupfuls of bread crumbs in two and a
half cupfuls of milk, then add three-quarters of a
cupful of sugar, two well beaten eggs and a pinch
of salt. Then add one cupful of preserved black-
berries. Bake in a buttered pudding dish in a slow
oven for an hour.

BLACKBERRY MOUSSE

Soak two tablespoonfuls of gelatin in one-half
a cupful of blackberry juice. Add a syrup made of
one and one-half cupfuls of blackberry juice and
one cupful of sugar. Beat until cool, then fold in
two cupfuls of cream, whipped until stiff. Pour
in mold.

BLACKBERRY SPONGE

Into a pudding dish put a layer of thin bread and
butter, then one of hot blackberry juice; continue
using bread, butter and juice until the dish is full.
Let it stand to get very cold. Serve with sugar
and cream.

BLACKBERRIES 147

BLACKBERRY VINEGAR

Put four quarts of fresh blackberries in a stone
jar; pour over them one quart of good cider vine-
gar ; cover closely ; let stand two weeks, then strain ;
pour the vinegar over two quarts of fresh berries;
let stand one week; strain; pour over two more
quarts of fresh berries; let stand two weeks and
strain again. Add one and one-half pounds of
granulated sugar to each quart of vinegar; heat to
the boiling point ; remove all scum as it rises, then
bottle and seal.

XVIII. STRAWBERRIES

PRESERVED STRAWBERRIES

strawberries
granulated sugar

Use only fresh, clean fruit, and do not wash.
Hull the berries, and for each cupful of fruit meas-
ure one cupful of granulated sugar, put in an
enamel kettle, place at once over a hot fire and
stir. The juice thus extracted will make abundant
syrup. Boil twelve minutes, and then pour into
steriHzed jelly glasses. It is best to make this pre-
serve in small amounts as the color and flavor can
thus be retained to better advantage. When cold
the glasses should be sealed with paraffin. The
fruit will keep indefinitely.

STRAWBERRY SOUFFLE

Press one quart of hulled strawberries through
a sieve; add six tablespoonfuls of sugar and the
beaten whites of six eggs. Mix lightly; pour into
a buttered dish and bake slowly for forty minutes.
Serve at once with cream.

STRAWBERRY ICE
One quart of water, two and one-half cupfuls of
sugar, one and one-half cupfuls of strawberry juice,
strained. Prepare like lemon ice.

148

STRAWBERRIES 149

FROZEN STRAWBERRY CREAM

2 cupfuls sugar i quart strawberries

I cupful water i cupful cream

Make a syrup by boiling together the sugar and
water; add the berries cut into halves and simmer
them in the syrup for fifteen minutes. Remove the
fruit, add the cream to the remaining syrup, cool
and freeze rather soft. Now add the strawberries,
pack down closely, and set aside for two hours to
ripen.

STRAWBERRY FLUFF NO. i

1 box strawberries iji cupfuls sugar

2 egg whites few grains salt

3 tablespoonfuls cornstarch

Hull the berries, crush and combine with one cup-
ful of the sugar and let stand for at least an hour.
Then strain off one and one-half cupfuls of juice
and bring to boiling point. In the meantime, mix
together the cornstarch, sugar, and salt, add a little
of the hot juice, combine the two mixtures, and let
boil until a thick paste is formed. It should cook
at least fifteen minutes. Beat the egg-whites and
pour in the cornstarch mixture, beating constantly.
Turn into a mold wet with cold water and let stiffen.
Serve with the crushed fruit about the base.

STRAWBERRY JUNKET

Allow one quart of new milk to become lukewarm
on the back of the range, then pour it into a glass

150 FRUITS AND THEIR COOKERY

dish, sweeten to taste, and flavor with lemon. Add,
stirring slightly, one rennet tablet or three-fourths
of a tablespoonful of liquid rennet. Then set it
away to cool, being careful not to jar it. Just be-
fore serving fill sherbet glasses with alternate
spoonfuls of the junket and sliced and sweetened
strawberries. Heap whipped cream on top, and put
one fine large berry dusted with granulated sugar
in the center. Serve with any delicate cake.

STRAWBERRY FRITTERS

I cupful flour 3 tablespoonfuls sugar
Yz teaspoonful salt 3 eggs

I teaspoonful baking milk

powder Yz box strawberries
irymg fat

Add to the flour, salt, and baking powder, sifted
together, the beaten eggs and a very little milk, to
form a batter. Cut strawberries into halves,
sweeten them, and add to the batter. Drop by
spoonfuls into a frying pan in which is a little hot
fat; cook until golden brown on both sides, then
sprinkle with sugar and garnish with a few fresh
berries.

STRAWBERRY ROLL

2 cupfuls flour

I teaspoonful salt

Ij^' teaspoon fuls baking

milk

powder

strawberries

2 tablespoonfuls butter

sugar

First, sift together flour, salt and baking powder,
rub in the butter, then mix with the milk, as for

STRAWBERRIES 151

biscuit dough. Roll out, spread thickly with straw-
berries, then with sugar, and dredge a little flour
over them. Roll up as for a jelly roll, moistening
the edges of the dough with milk that they may
stick together; tie in a cheesecloth and steam for
one hour. Or, if preferred, lay the roll on a baking
sheet, brush over with milk and bake in a moder-
ately hot oven. In either case, serve with straw-
berry sauce or with any preferred sweet sauce.

STRAWBERRY TRIFLE

Flavor one pint of double cream with half a
teaspoonful of lemon extract, then whip to a froth.
Arrange finger strips of cake log-cabin fashion in
a shallow glass dish and fill the center with alter-
nate layers of the cream and fine ripe sweetened
berries. Place the cream that is left in a ring
around the outside of the cake.

FROZEN STRAWBERRY NECTAR

Whip one pint of sweet double cream until thick.
Fold in two cupfuls of powdered sugar, one-half
cupful of finely chopped blanched almonds and one
quart of strawberries slightly crushed. Turn into
a pudding mold having a tube in the center. Pack
in ice and salt, cover with a heavy blanket and let
stand in a cool place for three or four hours.
When ready to serve, turn out carefully, and fill the
hollow center with sweetened berries mixed with
whipped cream.

152 FRUITS AND THEIR COOKERY

STRAWBERRY SALAD NO. i

Yi cupful strained honey i tablespoonful lemon juice

3 yolks of eggs i cupful cream

^ teaspoonful salt i cupful cream cheese

34 teaspoonful paprika 2 tablespoonfuls cream

I quart strawberries

Bring honey to boiling point, pour slowly, while
beating constantly, onto ^g^ yolks, beaten until
thick and lemon colored. Cook one minute, remove
from fire, and stir occasionally until cool. Add
salt, paprika, lemon juice, and cream beaten until
stiff. Moisten cheese with two tablespoonfuls
cream, shape like strawberries, using buttered
hands, and sprinkle with paprika. Arrange cheese
and strawberries on lettuce and pour honey dress-
ing around them.

STRAWBERRIES AND PINEAPPLE

Wash and hull large strawberries, allowing six
or eight to a person; cut fresh ripe pineapple in
strips about one quarter inch thick and one inch
long, insert in the berries to replace the hulls. Ar-
range individually and garnish with whipped cream,
which has been sweetened to taste with powdered
sugar.

STRAWBERRY TAPIOCA

I cupful tapioca ^ cupful sugar

I pint boiling water

juice of half a lemon

STRAWBEERIES 153

Cook the tapioca in the boiling water until clear,
using a double boiler for the purpose. Crush the
strawberries slightly, add them to the tapioca, to-
gether with the sugar, cook ten minutes, stir in
the lemon juice and set aside to cool. Serve plain,
or with custard or cream.

STRAWBERRY SAUCE

I cupful powdered sugar
3 tablespoonfuls butter
6 or 8 ripe strawberries

Beat the butter and sugar to a cream as for hard
sauce, and during the beating add the berries, one
at a time, mashing them thoroughly in with the
other ingredients. When all have been added, pile
the sauce high in a dish and set aside to cool
until needed. This is good served with any plain
hot puddyig.

STRAWBERRY NESTS

Soak half a box of gelatin in half a cupful of
cold water for half an hour, then add a pint of boil-
ing water, a cupful of granulated sugar, and the
juice of two lemons. Mix in the whites of two eggs,
well beaten, and stir over the fire until the gelatin
is dissolved, but not allowed to boil. Tinge it a very
delicate green with a little vegetable coloring.
Strain, and after slightly cooling put a spoonful in
the bottom of each individual mold. Small bowls
do nicely for these. Let the jelly harden in

154 FRUITS AND THEIR COOKERY

the molds, then stand smaller molds, which may be
tumblers, inside on the jelly. Fill the space between
the two bowls with the jelly and let it harden. Af-
ter brushing the inside of the smaller mold with
hot water remove it carefully. Fill the space va-
cated with strawberry charlotte, and stand in a cold
place for at least four hours.

JELLY RUSSE

13^ tablespoon fuls gelatin i cupful strawberry syrup

%. cupful cold water 2 cupfuls cream

Yz cupful boiling water i small jelly roll

Soak gelatin in cold water and dissolve in boiling
water. Add strawberry syrup, drained from one
quart strawberries that have been standing with
one cupful sugar for several hours. Set bowl
containing mixture in pan of ice water, and
stir until mixture begins to thicken, then fold in
stiffly beaten cream. Cut jelly roll in one-half
inch slices. Line a charlotte russe mold with slices
and fill with the mixture, chill, and unmold for
serving.

STRAWBERRYADE

To one and one-half cupfuls of strawberry juice
add the juice of three oranges and two lemons.
Sweeten with about one cupful of sugar and one
quart of cold water, and chill.

STRAWBERRY PUDDING

Cream one-half cupful of butter with six table-
spoonfuls of sugar, add two well-beaten eggs, one

STRAWBERRIES 155

cupful of flour, pinch of salt, one-half teaspoonful
of baking powder, one tablespoonful of strawberry
jam and a few drops of red color. Pour into but-
tered pudding mold, cover with buttered paper and
steam gently for two hours. Turn out and decorate
with ripe strawberries which have been slightly
stewed in syrup. To make the syrup, mix one cup-
ful of sugar and one-half cupful of water and boil
for two minutes.

STRAWBERRY SYRUP

Boil a cupful of fresh strawberry juice (obtained
as in making jelly) with a cupful of sugar to a thick
syrup; cool, add a tablespoonful of lemon juice and
pour into a sauceboat. Serve icy cold with por-
tions of ice cream. Red raspberries, cherries,
peaches, grapes, quinces, in fact any kind of fruit,
may be used for these delicious syrups, affording
opportunity for unlimited variety. It is an excellent
plan to make and bottle these syrups in season, us-
ing preferably bottles that are small enough to hold
only sufficient for one serving. However, the juice
of canned fruit may be used when fresh fruit is not
obtainable, but allow only half a cupful of sugar to
a cupful of juice.

STRAWBERRY SORBET

3 cupfuls of sugar 3 pints of water

2 lemons 2 quarts of strawberries

I pint of cream

156 FRUITS AND THEIR COOKERY

Press the strawberries through a fruit sieve, then
add one cupful of sugar. Mix the grated rind of
one lemon with the remaining two cupfuls of sugar.
Then add water and boil twenty minutes. When
thoroughly cool, add the mashed strawberries and
lemon juice. Freeze twenty minutes, then add
cream, which should be whipped to a stiff froth,
then freeze again until thoroughly frozen.

BAKED CUSTARD WITH STRAWBERRY
SAUCE

Beat slightly four eggs, whites and yolks to-
gether. Add one quart of fresh milk, four table-
spoonfuls of sugar, a pinch of salt and one tea-
spoonful of vanilla. Bake in cups placed in a pan
of water in a moderate oven. When done, allow
the custard to become cold, and then place it in the
icebox a few hours before serving.

To make this sauce, boil for five minutes a half
cupful of water and one cupful of sugar ; add a cup-
ful of strawberry juice and boil for five minutes
longer, then cool. At serving time, turn out the
individual custard molds and pour the cold sauce
over them and garnish with large fresh berries.

STRAWBERRY BAVARIAN CREAM

Soak one tablespoonful gelatin in cold water five
minutes, and dissolve by standing the cup contain-
ing the mixture in hot water. Strain into the straw-
berry juice mixed with the lemon juice. Add sugar

STKAWBEERIES 157

and when the sugar is dissolved set the bowl con-
taining the mixture in a pan of ice water and stir
until it begins to thicken ; then fold in cream. Turn
into a w^et mold lined with strawberries cut in
halves, and chill. Garnish with whole strawberries
and leaves.

STRAWBERRY COTTAGE PUDDING

Rub to a cream one tablespoonful of butter and
half a cupful of sugar; add one beaten egg, half a
cupful of milk and finally one cupful of flour
mixed and sifted with two teaspoonfuls of baking
powder and half a saltspoonful of salt. Beat thor-
oughly, turn into a pan having a tube in the center
and bake half an hour. Turn out on serving dish,
fill the center with fresh strawberries cut in halves
and sweetened, and serve with whipped cream
sauce.

Whipped cream sauce: Beat the white of one
egg to a foam, add one cupful of heavy cream and
beat until ttiick, then add half a cupful of powdered
sugar and flavor delicately with orange extract.

STRAWBERRIES AND BONNY CLABBER

To make bonny clabber take milk that is just at
the turning point and set it in the sun or in a warm
place by the fire where it will complete the souring
quickly, turning to the consistency of baked custard.
It should then be set on ice and kept cold until just
ready to serve. It is a good plan to pour the milk

158 FEUITS AND THEIR COOKERY

into a glass bowl before it sets, as it looks more at-
tractive when brought to the table without having
been poured out of one dish into another. It may
be eaten plain with the strawberries, -or'with sugar,
cream and grated nutmeg.

STRAWBERRY RICE

One-thirdicupfurof rice, three«cupfuls milk, one-
quarter level teaspoonful salt, one cupful ripe ber-
ries, one-half cupful water, one cupful sugar,
chipped rind of one half orange. Wash the rice,
put milk into a double boiler, add rice, salt and
cook until the rice is soft and has absorbed all the
milk, turn into individual cups or a large mold and
when cold turn out and serve with strawberry
sauce. Put the sugar and water and the orange
rind into a small saucepan, heat slowly, stirring un-
til the sugar is dissolved. Boil gently to a heavy
syrup, one that will spin a thread when dropped
from the tip of a spoon, remove from fire and add
berries which have been washed, hulled and cut
into halves.

STRAWBERRY FILLING FOR LAYER CAKE

Whites of two eggs, beaten until stiff, add one
cupful confectioner's sugar, one cupful crushed
strawberries. Beat for about one-half hour with
egg-beater, and spread on cake.

STRAWBEREIES 159

STRAWBERRY SPONGE

To two cupfuls of strawberries, hulled and
washed, add one and one-half cupfuls of cold water
and cook ten minutes with one-half cupful of sugar.
Put through a fine strainer and add one tablespoon-
ful of granulated gelatin. Pour into a dish to cool.
When it begins to congeal, add the whites of two
eggs which have been beaten stiff. Whip the whole
with an egg-beater and turn into custard cups or
frappe glasses. Serve with a soft custard made
with the yolks of the two eggs and one whole egg,
beaten with one-half cupful of sugar and a few
grains of salt. Pour on two cupfuls of hot milk
and cook in a double boiler a few minutes. Serve
both ice cold.

STRAWBERRY OMELET

Use any good omelet recipe, leave out pepper and
add one teaspoonful of sugar and either water or
the juice of the fruit instead of milk. When ready
to fold spread with fruit w^ell sweetened. Put
whipped cream on top of the fruit fold, shake on
powdered sugar and serve immediately.

STRAWBERRY COCKTAILS

Select large perfect berries and cut them in
halves, saving every particle of juice. For four
portions use half a box of ripe berries and add the

160 FRUITS AND THEIR COOKERY

juice and pulp of one large orange, three table-
spoonfuls of honey, the juice of one lemon and four
tablespoonfuls of shaved (not chopped) ice. Fill
into cocktail glasses and insert in each a sprig of
fresh mint.

ICED STRAWBERRY FOOL

Crush one pound of fresh strawberries in a
bowl with the strained juice of one-half lemon and
three-fourths of a cupful of sugar. Rub them
through a fine sieve. Beat one cupful of cream, stir
into this the strawberry puree, add a little more
sugar if not sweet enough and just a drop or two
of red color. Freeze and serve in glasses.

STRAWBERRIES A LA FRANCAISE

Soak one cupful of perfect strawberries in one
cupful of orange juice for an hour, sweeten to taste
serve in small glasses with lady fingers.

STRAWBERRIES PRESERVED WITHOUT
COOKING

To each cupful of berries (hulled and washed)
add one cupful of sugar, and let stand over night
on ice. In the morning place in jars and seal.

STRAWBERRY PIE

Wash and hull one basket strawberries add one
generous cupful of sugar and a little water. Bring
quickly to a boil before the berries get broken or

STEAWBEREIES 161

lose their color. Thicken with cornstarch dissolved
in a little cold water. Bake with rich crust with
lattice top. May be served with cream.

STRAWBERRY MERINGUE

Make a puff paste, cut out the size of a dinner
plate, bake to a light brown in a quick oven. Draw
to the oven door; lay strawberries rolled in sugar
over it; cover these an inch deep with a meringue
made of the whites of four eggs beaten stiff with
three tablespoonfuls powdered sugar. Bake until
meringue is faintly tinged a yellow brown. To be
served warm.

STRAWBERRY SALAD NO. 2

I head chicory a few chopped pistachio nuts

I box large strawberries cream mayonnaise

6 slices pineapple (canned)

Wash chicory and crisp in ice-water. Wash and
hull berries; let stand in refrigerator until cold.
Arrange chicory on individual plates, placing a slice
of pineapple in the center of each. Cover pineapple
with berries; top with cream mayonnaise, garnish
with nuts.

STRAWBERRY SHERBET

Boil one quart of hot water and one pint of
sugar for five minutes; cool; add the juice of two
lemons, the juice of two oranges and one pint of
crushed strawberries. Partially freeze; add the

162 FRUITS AND THEIR COOKERY

beaten white of one egg and continue freezing until
solid.

STRAWBERRY FLUFF NO. 2

Crush two cupfuls of strawberries and cook them
with one and one-half cupfuls of granulated sugar
until they are thick. When thoroughly cool, stir
in four finely crushed lady fingers. Beat this mix-
ture, a spoonful at a time, into the stiffly beaten
whites of four eggs. Line a mold with blanched
almonds, and fill it with the mixture; place in pan
of boiling water, and bake in the oven for one-half
hour. When cool, invert on dish and serve with
cream.

STRAWBERRY AND MACAROON ICE

Sprinkle one box strawberries with one cupful
sugar, cover and let stand two hours. Mash,
squeeze through cheesecloth and add juice of one
lemon and a few grains salt. Pour into a quart
brick mold, adding enough cold water to half fill
the mold. Mix one-half pint heavy cream and one-
third cupful milk and beat until stiff. Add one-
third cupful powdered sugar, two-thirds cupful
rolled macaroon drops, one-half tablespoonful
vanilla, and a few grains salt. Pour on enough
strawberry juice to overflow the mold, cover with
buttered paper and with the tin cover. Pack in
equal parts of ice and salt and let stand three
hours.

STRAWBERRIES 163

STRAWBERRY MOUSSE

Soak one teaspoonful of gelatin in a little cold
water; when soft, dissolve in a little hot water.
i^ lash and put through a vegetable strainer one box
^f strawberries sweetened to taste; put in bottom of
covered mold. Whip, sweeten and flavor with one-
half teaspoonful of vanilla, one cupful of cream
ik id put on top of berries. Cover with paraffin
p.aper before putting on cover. Pack in ice and salt
and let stand about six hours.

STRAWBERRY AND RHUBARB CONSERVE

One quart of strawberries, one-half box of
chopped seeded raisins, one pound of white sugar,
one- fourth pound of nut meats chopped, pulp and
grated rind of two oranges, two quarts of cut-up
rhubarb. Put all together in a saucepan (save
nuts) and cook slowly one-half hour, then add
nuts. Mix well. Put in jelly glasses and cover with
paraffin.

STRAWBERRY JAM

4 pounds of strawberries
2^ pounds of sugar

Hull and mash the berries; add sugar, cook
thirty minutes, stirring very often. When thick
turn into jelly glasses and cover.

164 FRUITS AND THEIR COOKERY

STRAWBERRY SHORTCAKE

2 cupfuls flour 3 tablespoonfuls butter
y2 teaspoonful salt 3 tablespoonfuls lard

3 teaspoonfuls baking pow- i cupful milk

der

Mix and sift dry ingredients; add butter and
lard and chop until well blended; add milk. When
well mixed, spread evenly on a large greased pie tin.
Bake ten or fifteen minutes in a hot oven. Heat
a knife in hot water and split the cake; have ready
the following filling: Sift one cupful of sugar
through one quart of berries; let stand for some
little time to melt the sugar. Take out one cupful
of this for the sauce. Butter the shortcake and put
half the berries and sugar between and the other
half on top. Serve warm.

Sauce: One cupful each of berries and sugar,
one and one-half cupfuls cream or top of the bottle.
Beat all together and serve with the shortcake.

STRAWBERRY WHIP

2 cupfuls strawberries 2 t.gg whites

I cupful powdered sugar Ya teaspoonful salt
I tablespoonful lemon juice

Crush the berries ; add the sugar and lemon juice.
Beat eggs until stifiF and continue beating while
adding strawberry mixture.

XIX. GOOSEBERRIES

GOOSEBERRY CREAM

I pint gooseberries 3 egg yolks

I cupful granulated sugar ^3 cupful sugar
54 cupful water % teaspoonful orange ex-

I pint milk tract

whipped cream

Stew the gooseberries and the cupful of sugar
and water together till soft, then strain. Make a
boiled custard of the milk, egg yolks, remaining
sugar, and flavoring, stir in the gooseberries, chill,
and serve very cold in a deep glass dish with the
whipped cream piled on top.

PRESERVED GOOSEBERRIES

Twelve pounds of gooseberries, eight pounds of
sugar, one quart of water. Let the sugar and water
boil twenty minutes, stir in the fruit and cook gently
until fruit is tender, stir as little as possible and
do not boil. Seal while hot.

SPICED GOOSEBERRIES

Cap and stem five pounds of gooseberries, add
four pounds of sugar, one pint of cider vinegar and
two tablespoonfuls each of ground cinnamon and

165

166 FKUITS AND THEIR COOKERY

cloves. Cook slowly for two hours, stirring fre-
quently to prevent burning, turn into jelly glasses
and seal with paraffin when cold.

GOOSEBERRY AND CURRANT JAM

To a gallon of gooseberries use one quart of
red currant juice prepared as for jelly and six
pounds of sugar. Make a syrup with the currant
juice and the sugar ; then add the gooseberries that
have been stemmed and tailed. Simmer slowly until
the berries are a clear red color, then fill into glass
jars. Boil the juice down to the jelly stage, and
pour over the fruit and seal.

BAR-LE-DUC GOOSEBERRIES AND CURRANTS

Take an equal quantity of gooseberries and cur-
rants, and to each pound of the fruit allow an
equal quantity of sugar. Add just enough water
to the sugar to dissolve it, and boil to the consistency
of honey; then add the currants and gooseberries
and boil the juice to a thick jelly-like syrup, or until
it coats the skimmer; pour into jelly-glasses or pint
jars, and seal. Either currants or gooseberries may
be used alone.

GOOSEBERRY-PINEAPPLE

Use one medium-sized pineapple to each two
quarts of gooseberries and about four pounds of
sugar. Carefully prepare the fruit. Add enough
water to dissolve the sug:ar, boil to the consistency

GOOSEBEEEIES 167

of honey, add the fruits and simmer slowly for
several minutes. Boil the syrup until it thickens,
and pour over the fruit. Fill the fruit into jars,
and seal.

GOOSEBERRY FOOL

Stew one quart of gooseberries in the smallest
possible amount of water. When soft, rub them
through a sieve to remove the skins. Press hard
so that every bit of the pulp will go through. Add
sugar to make as sweet as desired, and to every pint
of pulp add very slowly one pint of cream or rich
milk. Serve very cold with delicate cake.

GOOSEBERRY PUDDING (BOILED)

Line a pudding dish with rich biscuit crust rolled
one-half inch thick. Fill with uncooked goose-
berries, liberally sprinkled with brown sugar, and
cover with a top crust. Pinch the edges of the
crusts well together, tie over it a floured cloth, and
boil for two and a half hours in water which must
not cease boiling from the moment the pudding
is put in until it is done. Serve with sweet sauce.

GOOSEBERRY ICE

Cook one quart of gooseberries in one pint of
water, sweeten to taste and strain. Add six lemons,
two quarts of water, sugar enough to sweeten, and
freeze slightly. Add the beaten whites of four eggs
or one pint of cream and finish freezing.

168 FEUITS AND THEIR COOKERY

GOOSEBERRY CONSERVE

Five pounds of gooseberries, four pounds
sugar, one and one-half pounds of seedless raisins,
juice and chopped rind of four oranges. Boil about
forty-five minutes or until it is the consistency of
jam.

GOOSEBERRY PUDDING

Cut the tops and stems from a quart of goose-
berries, add one cupful of water and simmer until
soft, then drain off the water and rub the berries
through a colander. Put two cupfuls of the pulp
in a double boiler, add the beaten yolks of four eggs
and one cupful of sugar, stir until thick, remove
from the fire, stir in the stifily beaten w^hites and
flavor with two tablespoonfuls of orange flower
water. Serve cold.

GOOSEBERRY SOUFFLE

Boil one quart of fine gooseberries in just enough
water to keep from burning. When soft, press
through a sieve. Beat in the whites of five eggs
which have been whipped to a stiff froth with half
a pound of powdered sugar. Flavor with nutmeg
and lemon. When very stiff, whip lightly in the
stifily whipped whites of three more eggs, and set
the dish in a hot oven for five minutes before serv-
ing.

GOOSEBEEEIES 169

GOOSEBERRY BREAD PUDDING

Stew one quart of gooseberries until soft; mash
to a pulp, and add two cupfuls of sugar, one cupful
of bread crumbs, the yolks of four eggs and the
whites of two beaten separately, and a tablespoon-
ful of butter. Bake in a moderate oven for twenty
minutes. Then remove to the edge of the oven and
spread over the top a meringue made with the
whites of two eggs and two tablespoonfuls of pow-
dered sugar. Return to the oven again and brown
very delicately with the oven door partly open.

GOOSEBERRY SPONGE

Soak one-half box of gelatin in half a cupful of
cold water for one hour. Cook one quart of goose-
berries in a very little water until soft. Press them
through a sieve, and sweeten with half a cupful of
sugar. Boil one cupful of sugar with one cupful
of water for twenty minutes. Add the soaked gela-
tin to the boiling syrup, and stir until it is all dis-
solved. Remove from the fire and add the goose-
berry pulp. Turn into a bowl and set this in a pan
of cracked ice. Whip with an egg beater for five
minutes or until it begins to thicken. Then beat
in the stiffly whipped whites of four eggs, and whip
until it is quite stiff. Pour into wetted molds and
set on ice. When time to serve, turn out on a glass
dish, and serve with whipped cream.

170 FRUITS AND THEIR COOKERY

GOOSEBERRY MERINGUE

Cut off the tops and stems from one quart of
gooseberries, cook them in one cupful of water until
tender. Press through a colander to remove the
skins, place over boiling water, stir in two tea-
spoonfuls of butter, one and one-half cupfuls of
sugar and the beaten yolks of three eggs and cook
and stir until the eggs are set. Turn into a dish,
cover with the whites of the eggs beaten until stiff
and sweetened with three tablespoonfuls of sugar
and brown delicately in the oven. Serve cold.

STEWED GOOSEBERRIES

Cut the tops and stems from one quart of goose-
berries, add one cupful of Vv^ater and two cupfuls of
sugar and cook very gently until soft.

XX. ELDERBERRIES

ELDERBERRY WITH APPLE FOR JELLY

Cut up apple peelings and cores and cover them
with hot water ; then remove the coarse stems from
about one-third as many elderberries and place
them on top of apples, stew and proceed as for any
apple jelly.

ELDER BLOSSOM WINE

Allow a gallon of water to each quart of stripped
flowers, and to each gallon of water three pounds of
sugar. Make a syrup of the sugar and water, skim-
ming well, and pour while boiling hot over the flow-
ers. For each gallon of this liquid add the juice
of one lemon and a heaping dessertspoonful ''home
brewed" hop yeast, stirring thoroughly. Place in
an earthen receptacle, cover with a heavy cloth and
let ferment three days. Strain and add the beaten
white of one egg, stirring it well through the liquid.
Allow for each gallon of wine a little over a pound
of raisins, chopping them and placing them on the
bottom of the cask, pour over the liquid, close the
bung and in six months it will be found ready for
use.

171

172 FRUITS AND THEIR COOKERY

ELDERBERRY WINE

Extract the juice; for every quart of juice add
two quarts of water and three pounds of sugar. Put
in boiler and bring to a boil, add sugar, let boil ten
minutes, put in jugs. Fill every day until it stops
working. Have enough left to refill as it works
away.

XXI. CRANBERRIES

CRANBERRY MARMALADE. TO SERVE WITH

MEATS

Wash three quarts of cranberries, barely cover
with water and cook until the berries are tender.
Press through a sieve and add to this juice and
pulp six pounds of warm sugar, two pounds of
seeded and chopped raisins and four large, very
clean oranges. The oranges should be minced fine,
thus using skin and pulp, but the seeds should be
picked out. Cook until thick and turn into glass
jars. The orange skins must be cooked until thor-
oughly tender.

FROZEN CRANBERRIES

4 cupfuls cranberries 2 cupfuls boiling water

Yz cupful seeded raisins juice one orange

2>^ cupfuls sugar juice >2 lemon

Cut raisins in halves, add to cranberries with
sugar and water and cook fifteen minutes, skim-
ming when necessary. Add fruit-juices, rub
through a puree-strainer, cool and freeze to a mush,
using three parts of ice to one part of salt.

173

174 FRUITS AND THEIR COOKERY

SPICED CRANBERRIES

2 quarts cranberries 2 tablespoonfuls ground

Yz pint vinegar cinnamon

Yz cupful water i tablespoonful ground

6 cupfuls sugar cloves

I tablespoonful allspice

Combine the ingredients, boil gently for forty-
five minutes, and put up as usual in jars or glasses.

CRANBERRYADE

One quart of cold water, one quart of cranber-
ries, the juice of two lemons, the juice of two
oranges and one and a half cupfuls of sugar. Cook
the cranberries in water till they burst, add the
sugar, boil one minute, cool, strain, add the fruit
juice and dilute to the desired strength with cold
water.

CRANBERRY PUDDING

Two cupfuls cranberries, one cupful seeded rai-
sins, one cupful dry breadcrumbs, one and one-half
cupfuls flour, three-quarters cupful honey, one tea-
spoonful salt, one cupful beef suet, one teaspoon-
ful cinnamon, one-half cupful water. Cut the cran-
berries in halves, put in bowl, add the crumbs, flour
and suet, put through the food chopper or chop
on board, add raisins, which have been floured,
honey and salt. Mix all well together, add water
enough to hold together. Brush mold with butter,
put in mixture, cover and boil slowly one and one-

CRANBERRIES 175

half hours. Or the mold can be set in a pan of
water, covered and put in oven two hours.

CRANBERRY JELLY

Pick over and wash four cupfuls of cranberries.
Put them in a saucepan with two cupfuls of boiling
water and boil twenty minutes„ Rub through a
sieve, add two cupfuls of sugar and cook five min-
utes. Turn into a mold or jelly glasses.

CRANBERRY PIE

Into a saucepan put one and a half cupfuls of
cranberries,/ three-quarters of a cupful of sugar,
one-half cupful of water. Cook ten minutes. Cool
and bake in one crust with a rim and strips across.

STEAMED CRANBERRY PUDDING

Yz cupful butter i% tablespoon fuls baking

1 cupful sugar powder

3 eggs ^ cupful milk

3jX cupfuls flour lYz cupfuls cranberries

Cream the butter, add the sugar gradually, and
eggs well beaten. Mix and sift flour and baking
powder and add alternately with milk to first mix-
ture. Stir in the berries, turn into buttered mold,
cover and steam three hours. Serve with cream.

CRANBERRY PUFFS

2 cupfuls cranberries i cupful milk

2 cupfuls flour 4 teaspoonfuls baking

4 tabiespoonfuls shortening powder

2 eggs I teaspoonful salt

176 FRUITS AND THEIR COOKERY

Mix and sift dry ingredients, add shortening and
chop until mealy, add well-beaten eggs and cran-
berries. Pour into pop-over bowls and steam an
hour and a half. Serve with hard sauce.

XXII. CURRANTS

CURRANT PIE NO. i

Two cupfuls of currants and one cupful of sugar.
Cook one minute and add one teaspoonful of va-
nilla. Pour into a deep pie plate with crust, sprinkle
with flour and cover with top crust.

BAR-LE-DUC CURRANT JELLY

Clean and pick overripe currants, detaching the
stems; to each pound of fruit allow a pound of
granulated sugar. Pour the sugar on the currants,
set in a cool place and let them stand over night.
Next morning turn the berries carefully into a col-
ander so as not to break them and let the juice
drip from them. If the mixture is too thick to let
the juice flow freely add a little water. Put the
syrup over the fire and cook steadily for half an
hour. Drop in the currants and cook slowly for
fifteen minutes. Put up in jelly glasses or small
jars. This is nearly as good as the imported bar-le-
duc, and is better at the end of a few months than
when first made.

CURRANT PIE NO. 2

2 eggs I cupful mashed currants

I cupful sugar 2 tablespoonfuls granulated

I tablespoonful flour sugar

2 tablespoonfuls water

177

178 FEUITS AND THEIR COOKEET

Fill a pie plate with crust with the following mix-
ture : Beat the egg yolks with the sugar and add the
flour, water and currants, which have been washed,
stemmed and mashed. Mix thoroughly and bake
until done. When cool cover with a meringue made
by beating the whites of the eggs very stiff, adding
gradually with the egg beater the sugar. Put in a
moderate oven for about eight minutes.

SPICED CURRANTS

4 quarts fresh currants i tablespoonful liquid all-

8 cupfuls sugar spice

I pint vinegar, medium i tablespoonful liquid

strength cloves

I tablespoonful liquid cin-
namon extract

Mix together the sugar and vinegar and let boil
for ten minutes. Then add the extracts. The cur-
rants should be picked from the stem, washed and
drained. Put about a half cupful at a time into the
boiling syrup, then skim out and continue in this
way until all are cooked. Remove any scum that
may arise. After all the fruit is cooked, boil the
syrup down until so rich and thick that it almost
jellies, add the fruit again, let come to a boil, and
seal in sterilized glasses. This is delicious with cold
meats, and if diluted with crushed ice and ice water,
makes a delicious currant drink.

CURRANT ICE
Boil two cupfuls of sugar and Oxie cupful of
water until it spins a thread, remove from the fire,

CUERANTS 179

add three cupfuls of currant juice, strain, chill, turn
into the freezer, pack in salt and ice, and partially
freeze. Beat the whites of two eggs until stiff, fold
in two tablespoonfuls of powdered sugar and add
to the first mixture. Continue freezing until solid
and let stand two hours to ripen.

BLACK CURRANT PUDDING

Make a biscuit batter and roll about one-fourth
inch thick. Wash currants and shake, so just a
little water is left on them. Place in baking dish,
insert a cup or bowl (according to amount of fruit)
in center of dish, add sugar to taste, lay on crust
and bake. When done remove cup at table and the
juice which has cooked into cup instead of over
crust is like wine sauce.

CURRANT CROQUETTES

Pour one cupful of hot milk over two cupfuls
stale cake crumbs, stir and cook over boiling water
for five minutes, then add one-half cupful of cur-
rants, one-half cupful of chopped nut meats and
one-eighth teaspoonful of salt. Remove from the
fire, add immediately the beaten yolks of two eggs,
flavor with one teaspoonful of vanilla and spread
on a buttered plate to cool. Shape into croquettes,
roll in fine crumbs, dip in beaten egg, roll again in
crumbs and fry in deep hot fat. Serve with sauce.

180 FRUITS AND THEIR COOKERY

CURRANT RELISH

Five cupfuls of clear red currant juice, four cup-
fuls of white sugar, pinch of salt, two cupfuls of
stoned raisins, the grated yellow rinds of two
oranges and the juice and pulp of the oranges. Boil
about twenty minutes and skim carefully. If the
raisins and juice look clear and rich it is cooked
enough. Put in jars and seal.

A CURRANT PUNCH

Put in a saucepan one cupful of sugar, three
quarts of water and two tumblers of red currant
jelly. Let it boil until the jelly is thoroughly dis-
solved, then add the juice of three oranges and
three lemons. Strain into a punch bowl and add
to the beverage a large piece of ice. Scatter over
the top of the punch a handful of ripe red currants
stripped from their stems.

CURRANT MERINGUE PIE

Mix one cupful sugar and one fourth cupful
flour, add yolks of two eggs, slightly beaten and
diluted with two tablespoonfuls w^ater. Wash cur-
rants, drain, and remove stems. Add one cupful to
the first mixture, bake in one crust ; cool, and cover
with

Meringue: Beat the whites of two eggs until
stiff. Continue beating while adding gradually two
tablespoonfuls powdered sugar. Add one-half

CURRANTS 181

tablespoonful lemon juice, spread on pie and bake
fifteen minutes in a slow oven.

RED CURRANT WINE

One quart of water to each quart of juice. One
pound of sugar to each quart of syrup. Crush the
currants by rubbing them through a fine hair sieve,
measure the juice, and add as much water; then
pour over the sugar, allowing one pound to each
quart; let this stand all night to dissolve; put into
stone bottles, and as it works over refill the bottles
for two or three days. Put it in a warm place for
three vv^eeks, and then lightly cork until it stops
fermenting, then cork firmly, and watch that they
do not fly; bottle in six months, taking care not to
disturb the sediment at the bottom. The longer it
stands before bottling the better.

XXIII. GRAPES

SPICED GRAPES

Seven pounds of grapes, four pounds of sugar,
one pint of vinegar, one tablespoonful each of cin-
namon and cloves, one teaspoonful allspice. Boil
slowly two hours and put into jars.

GRAPE CUP

Either Malaga or Concord grapes may be used.
Crush three pounds of grapes, add four whole
cloves, a scant teacupful of sugar, the juice of four
oranges with a little of the grated rind and a leaf
or two of lemon verbena. Bring to boiling point,
cool, and let it stand in the ice chest to ripen for
two or three hours. When ready to use press
through a sieve, stirring in the stiffly beaten whites
of three eggs, a quart of unfermented grape juice
and a pint of seltzer ; turn into a glass pitcher filled
a quarter of its depth with pounded ice, and serve
in tumblers.

MALAGA GRAPE SALAD

Remove skin and seeds from Malaga grapes and
add an equal quantity of English walnuts or pecans
broken in pieces. Serve on lettuce leaves with

182

GRAPES 183

French dressing and garnish with maraschino
cherries.

GRAPE FLUFF

Soften half a tablespoonful of granulated gela-
tin in a couple of tablespoonfuls of cold water: add
half a cupful of boiling water, and dissolve. Add
a quarter of a cupful of sugar, juice of half a lemon,
and a quarter of a cupful of grape juice; strain,
pour into a wet mold, and when firm force through
a potato ricer. Serve very cold.

GRAPE MERINGUE TART

Make a rich pastry as for pie and line with it a
deep tart or pudding form. Chill, brush with white
of egg, prick with a fork and bake. Beat the whites
of four eggs to a stiff, dry froth, add a cupful of
sugar, vanilla to flavor and then gently incor-
porate two cupfuls of grapes. Drop by the spoon-
ful into the baked shell and bake in a slow oven
until the meringue seems firm to the touch.

GRAPE JUICE

Ten pounds of grapes, three pounds of sugar,
one cupful of water. Pick the grapes from the
stems and wash clean; put them on the stove in a
kettle with a little water, and cook until tender.
Strain through a flannel bag. Do not squeeze it.
Return juice to the kettle, add sugar and boil five
minutes. Seal in glass jars when boiling hot. Slant

184 FRUITS AND THEIR COOKERY

the jars when filling to prevent cracking. When
serving add nearly the same amount of water.

GRAPE CATSUP

To five pounds of grapes take one pint of vine-
gar, cook until it can be strained through a sieve.
To the juice add two pounds of sugar, one teaspoon-
ful of black pepper, one teaspoonful of cloves, one
teaspoonful of salt and one tablespoonful of cinna-
mon. Cook down to about two quarts.

GRAPE JUICE JELLY

Soak an envelope of granulated gelatin in half
a cupful of cold water for five minutes, then dis-
solve it and three-quarters of a cupful of granu-
lated sugar in two cupfuls of boiling water and a
cupful of grape juice. Let cool somewhat, then
add a cupful of skinned, seeded and halved Malaga
grapes. Turn into a mold wet with ice water and
stand in the refrigerator or very cold place over
night. Serve with plain cream.

GREEN GRAPE JELLY

Pick the grapes when just beginning to turn.
Pick them over, wash and remove stems; put into
preserving kettle. Heat to boiling point, mash and
boil thirty minutes. Strain through a coarse
strainer, then allow juice to drop through a double
thickness of cheesecloth or a jelly bag. Measure,
bring to boiling point and boil five minutes ; add an

GRAPES 185

equal measure of heated sugar, boil two minutes,
skim and pour into glasses. Place in a sunny win-
dow and let stand twenty- four hours. Cover and
keep in a cool, dry place.

GRAPE WINE

Twenty pounds of grapes, ten pounds of sugar,
six quarts of boiling water. Mash the grapes in a
stone jar, pour on them the boiling water and let
it stand three days, covering the jar to keep out
dust. Strain the fruit and juice through cheese-
cloth bag, return the juice to the jar, add the sugar
and let it remain until fermentation has ceased.
Take off the screen, strain the juice and bottle
tightly, pouring melted sealing wax on the corks.
Lay the bottles on their sides in a cool place.

SPICED GRAPE JELLY

Set the stemmed grapes in the oven until well
heated through. The fruit should be well colored,
but not ripe. Crush and strain the juice through
double cheesecloth, measure and set aside a cup-
ful of sugar for every pint of juice and add half a
teaspoonful of cinnamon and cloves. Boil the juice
rapidly twenty minutes, add the sugar hot and the
spices. Boil ten minutes or until it jellies.

GRAPE COCKTAILS

Place in each glass three tablespoonfuls of the
grape pulp, add one tablespoonful of diced sweet

186 FRUITS AND THEIR COOKERY

pear and cover with chilled grape juice. (Individ-
ual portion.)

GRAPE MARMALADE

Pick over, wash, drain, and remove stems from
grapes. Separate pulp from skins. Put pulp in
preserving kettle, heat to boiling point and cook
slowly until seeds separate from pulp, then rub
through a hair sieve. Return to kettle with skins,
add an equal measure of sugar and cook slowly
thirty minutes, occasionally stirring to prevent
burning. Put in a stone jar or tumblers.

GRAPE SPONGE PUDDING

Make grape juice by washing purple grapes, then
mash or pulp them and cook slowly till soft, then
strain. Take one cupful grape juice, one cupful
water, boil and thicken with two heaping table-
spoonfuls of cornstarch and pinch of salt, wet with
a little cold water, add one-half cupful sugar and
stir constantly until thick. Let it cook (in double
boiler) while beating the whites of two eggs to a
stiff froth, then pour the hot mixture onto the
eggs. Mix well. Serve cold, with custard sauce
made with yolks of two eggs, two heaping table-
spoonfuls of sugar, one even tablespoonful of sifted
pastry flour, one-quarter teaspoonful of salt and
one pint of hot milk. Cook till thickened, stirring
constantly.

GRAPES 187

GRAPE CRAB-APPLE PRESERVE

To each two pounds of grapes use one pound of
crab-apples. Stew the grapes and the crab-apples
until soft, then pass through a sieve. To each pint
of pulp add one cupful of sugar and one-half tea-
spoonful of cinnamon, if liked. Simmer slowly un-
til of the right consistency for preserve or jam.

GRAPE SHERBET

One quart of milk, one pound of sugar, one cup-
ful of grape juice, the juice of one lemon. Mix and
freeze.

GRAPE JUICE FRAPPE

I quart of grape juice 2 large lemons

I quart of water i]^ cupfuls sugar

juice of 4 oranges 3^ pint cream

Mix and pour into the can of the freezer. Churn
until half frozen. Serve in punch cups. Decorate
with whipped cream. The cream should be sweet-
ened only a little if at all. This is sufficient for six-
teen small glasses.

GRAPE JELLY

Pick grapes from stems and wash. Put grapes
into boiling water. Let boil until soft and seeds
are free; then strain and measure juice. Put juice
to boil. Have the same amount of sugar in a deep
bowl. Try a spoonful of juice and the same of
sugar and see if it will jelly by stirring together.

188 FEUITS AND THEIR COOKERY

If so, pour juice on the sugar in dish and keep
stirring. When the sugar is all dissolved it will
thicken; then pour into glasses. All jellies can be
made this way. If when you try the little sugar
and juice together it does not jelly boil the juice a
little longer and try again.

MALAGA GRAPE TARTS

Boil two cupfuls of water and one cupful of
sugar five minutes, add one-half box of gelatin
softened in one-half cupful of cold water, stir until
dissolved, then add the grated rind of one lemon
and the juice of three, let stand five minutes and
strain. Partly fill baked pastry shells with Malaga
grapes from which the skins and seeds have been
removed, pour in the jelly when it begins to stiffen
and place on ice until firm.

XXIV. CHERRIES

CHERRY WATER ICE

Weigh the fruit and sugar; allow a pound and
a half of loaf sugar to each pound of fruit, half
of a pint of water and the white of one egg. Stone
the cherries before weighing, place them in a pre-
serving kettle on the back of the range, letting them
stand until the juice starts freely, but do not boil.
When ready turn into a jelly bag and press thor-
oughly. Combine the sugar, water and whites of
eggs, let these boil, skimming occasionally until
rich and transparent. Remove from the fire, add
the juice, pack in a freezer and treat the same as
ice-cream.

CHERRY BAVARIAN CREAM

Soak one-quarter of a box of granulated gelatin
in one-third of a cupful of cold water, then set over
hot water until melted. Whip one pint of very
heavy cream to a solid froth, keeping it very cold.
Gradually and lightly stir into it one-third of a cup-
ful of powdered sugar and the melted gelatin. As
the mixture thickens add gradually one teaspoon ful
of vanilla, and two-thirds of a cupful of candied
cherries which have been cut fine. Turn into in-

189

190 FRUITS AND THEIR COOKERY

dividual molds or one large one and set away to
stiffen.

CHERRY SHORTCAKE

Pit one quart of fine sweet cherries, cut them in
halves with a silver knife, sprinkle generously with
sugar and let stand one hour. Sift one pint of
flour with one-half teaspoonful of salt and two
teaspoonfuls of baking powder, rub in one table-
spoonful each of butter and lard, then add one egg
well beaten and mixed with enough milk to make a
soft dough. Roll out half an inch thick, spread
with softened butter and bake in a biscuit pan in
two layers. When done spread the prepared cher-
ries between the layers and over the top.

FROZEN CHERRY PUDDING

3 cupfuls of milk ij4 cupfuls of sugar

^ cupful of rice ^ teaspoonful of salt

3 cupfuls of fresh cherries

Put the milk in the top of a double boiler; add
the well-washed rice, and steam for one hour and
a half. Add the sugar and salt. Wash and pit
the cherries ; chop fine, or put through a food chop-
per. When the rice is cold add the cherries, and
freeze at once. The amount of sugar must be
guided by the kind of cherry used.

CHERRY PIE

I quart sour cherries few drops almond extract

I cupful granulated sugar 3 tablespoonfuls flour
few grains salt rich pie crust

CHERKIES 191

Mix together the sugar, salt, and flour, line a
pie-plate with pastry, spread over half of the sugar,
place on the cherries, which should be pitted, add
extract, and sprinkle the rest of the sugar mixture
over the cherries. Wet the lower crust around the
edge, put the upper crust in place, press firmly to-
gether, and then loosen from the pie-pan. Bake for
ten minutes in a rather quick oven, then reduce
heat and cook slowly for a half hour longer.

CHERRY WINE

Take four quarts of fruit, either sweet or sour,
place in a mortar and slightly bruise without crush-
ing the stones. To this add three quarts of water
and let stand in a jar forty-eight hours. Strain,
and to each four quarts of juice add three and one-
half pounds of sugar if the fruit is acid, or three
pounds if sweet. Fill into jugs, reserving a bottle
of the liquid with which to keep the jars filled while
fermenting. The openings of the jars should be
kept covered with a thin cloth. After the fermen-
tation ceases, cork tightly and keep in a cool place
for three months; then drain off carefully and
bottle.

CRUSHED CHERRY CUP

Cover three cupfuls of cherries with sugar and
let them stand for two hours. Add to them the
juice and pulp of two lemons, a shredded pineapple
and one-half pound of chopped marshmallows.
Sweeten again if necessary. Serve in sherbet
glasses after the fruit has been well chilled.

192 FRUITS AND THEIR COOKERY

CHERRY CORDIAL

Two quarts cherries, three pounds sugar, put into
a gallon jug, which is then filled with cold water.
Tie a piece of cheesecloth over top and put away
for six months or more, then bottle.

CHERRY PUFFS

Yi cupful butter i cupful milk

2 tablespoonfuls sugar 2 tablespoonfuls baking
I cupful pitted cherries powder

I t.gg 2 cupfuls flour

Cream butter and sugar, and add the beaten ^gg,
then the milk and flour sifted with baking powder
and last of all the cherries. This makes six large
puffs. Put into buttered cups and steam one-half
to three-quarters of an hour. Serve with a sauce.

CHERRY GELATIN

Soak one tablespoonful granulated gelatin in
one-fourth cupful cold water, dissolve in one-fourth
cupful boiling water, and add one and one-half cup-
fuls cherries, which have been stoned, cooked and
sweetened to taste, and one-half cupful juice. When
mixture begins to thicken, add the stiffly beaten
whites of two eggs and a few grains salt. Turn
into a mold, first dipped in cold water, and chill.
Serve with cream.

CHERRIES 193

CHERRY PUDDING NO. i

Butter a mold and fill two-thirds full ripe cher-
ries. Make a batter of one-quarter cupful butter,
one-half cupful sugar, one well beaten egg, one-half
cupful milk, one and one-half cupfuls sifted
flour, three teaspoonfuls baking powder and a
little salt. Beat until light, pour over cherries in
mold, put on tight fitted cover and steam one and
one-half hours. Serve with sauce made as follows:
Cream one-third cupful of butter, one cupful pow-
dered sugar, add beaten white of an tgg and one-
quarter cupful of strained cherry juice.

CHERRY PUDDING NO. 2

Beat one egg yolk until light, add one-third cup-
ful sugar, beat, and add two tablespoonfuls melted
butter. Mix,, and sift twice, one and one-fourth
cupfuls flour, two teaspoonfuls baking powder and
one-fourth teaspoonful salt. Add alternately with
one-half cupful milk to first mixture. Stir in one
cupful cherries, stoned and cut in halves. Turn
into a buttered and floured cake-pan and bake.
Serve with two cupfuls hot stewed and stoned cher-
ries, sweetened to taste and hard sauce.

Hard sauce : Cream one-third cupful butter, add
gradually one cupful powdered sugar, then carefully
fold in one egg white, beaten stiff, and one-half cup
beaten cream. Flavor with one-half teaspoonful
vanilla.

194 FEUITS AND THEIR COOKEEY

PICKLED CHERRIES

Pour three cupfuls of vinegar into a sauce-pan,
add one-half cupful of brown sugar, one tablespoon-
ful of whole cloves and twelve blades of mace, boil
five minutes, cool and strain. Fill glass jars with
three quarts of firm sour cherries, pour in the spiced
vinegar and seal at once. Do not stone the cher-
ries.

SPICED CHERRIES

I pound pitted cherries ^ teaspoonful whole cloves

Yt. cupful cider vinegar ^ teaspoonful whole cinna-

Yz pound brown sugar mon

Heat all but fruit to boiling point and drop in
pitted cherries. Cook fifteen minutes, fill glasses,
and pour over hot spiced syrup. Seal.

CHERRY AND CURRANT JAM

3 quarts red cherries sugar equal in measure to

I quart currants the combined fruits

Pit the cherries, stem the currants and mix thor-
oughly with the sugar. Add one tablespoonful or
more, according to the taste, of the cherry pit meats.
Boil for fifteen or twenty minutes and pour into
jelly glasses, leaving a few of the pits in each jar.
This is excellent with steamed puddings.

FROSTED CHERRIES

Select firm, ripe cherries having the stems at-
tached, drop them into the white of an ^g% beaten

CHEREIES 195

to a foam, roll in powdered sugar and chill thor-
oughly on ice.

CHERRY DUFF

4 cupfuls pitted cherries 4 teaspoonfuls baking pow-

2 cupfuls sugar der

I teaspoonful vinegar I teaspoonful salt

I tablespoonful butter ^ cupful milk

2 cupfuls flour

Mix flour, baking powder and salt; add butter;
mix until mealy ; add milk. Put sugar, cherries and
vinegar in bottom of buttered baking dish. Cover
with flour mixture and steam forty-five minutes.
Serve in dish in which it is cooked.

CHERRY SAUCE

ij^ cupfuls pitted cherries Yz glass currant jelly juice
Yz cupful water and rind of Yz lemon

Yz cupful sugar i inch stick cinnamon

Cook all ingredients until syrupy. Strain and
serve.

PRESERVED CHERRIES

4 pounds cherries
4 pounds sugar

Wash cherries, remove stems and stones. Cover
cherries with sugar, let stand two hours; then set
on stove, and bring slowly to the boiling point.
Cook until cherries are tender. Fill jars first with
cherries, then with syrup. Seal.

196 FRUITS AND THEIR COOKERY

CANNED CHERRIES

4 pounds cherries
1 5^ pounds sugar

Place cherries and sugar in preserving kettle and
let stand two hours. Cook until tender, fill steri-
lized jars and seal.

CHERRY CROQUETTES

2 cupfuls scalded milk % cupful coM milk

^ cupful cornstarch yolks of 3 eggs

J4 cupful flour y2 cupful maraschino cher-

y2 cupful sugar ries cut in halves

y4 teaspoonful salt

Mix cornstarch, flour, sugar and salt. Dilute
with cold milk and add beaten yolks, then add
gradually to scalded milk and cook fifteen minutes
in double boiler. Add cherries, pour into a buttered
shallow pan and cool. Turn on a board, cut in
pieces, dip in flour, ^gg and crumbs, fry in deep
fat and drain. Serve with sauce.

MARASCHINO SAUCE

% cupful boiling water % cupful Maraschino cher-

1/^ cupful sugar ries

2 tablespoonfuls cornstarch ^ cupful Maraschino syrup
^ tablespoonful butter

Mix sugar and cornstarch, add gradually to
boiling water, stirring constantly. Boil five min-
utes, and add cherries, syrup and butter.

CHERRIE&- 197

CHERRY SALAD

Pit the cherries, leaving as near whole as possible.
Take slices of canned pineapple and arrange on
lettuce leaves, the cherries to be piled on the slices
of pineapple. Pour a French dressing over and
serve very cold.

COTTAGE CHEESE AND CHERRY DESSERT

Arrange lady fingers or slices of plain cake on a
dish with deep sides. Fill the center with cottage
cheese to which has been added a pint jar of pre-
served cherries drained dry. These should be ar-
ranged as in a charlotte russe.

INDEX

Apple and Date Salad, 7
And Suet Pudding, 3
And Sweet Potato Scallop,
Batter Pudding, 15
Biscuit, Dixie, 6
Cake, 3
Cereal Pie, 9
Charlotte, 16
Chutney, 9

Corn Meal Muffins, 6
Dumpling No. i, Baked, 18
Dumpling No. 2, Baked, 19
Foam, 4
Fritters, 2
Ginger, 12
Indian Pudding, 15
Jam, Blackberry and, 140
Jelly, 13

Jelly, Raspberry and, 140
Layer Cake, 8
Marmalade, 12
Meringue, 14
Omelet, 5
Pancakes, 7
Pie, 2

Pie, Dutch, i

Preserves, Quince and, 53
Preserves, Sweet, 53
Rice Pudding, 7
Salad, I

Sandwich Filling, 5
Sauce Cake, 8
Sauce Shortcake, 4
Scalloped, 17
Souffle, 17
Sponge, 19
Tapioca, 13
Toast, 9
Water, 10

Apples and Pineapple, Canned,
II

And Quinces, Canned, il

Baked, 19
S Baked, with Mince Meat, 7

Baked Bananas and, 115

Canned, 12

New England Baked, 19

Preserved, 11

With Ginger, Steamed, 18
Apricot Ice, 57

Ice for an Invalid, 57

Marmalade, 59

Marmalade, Orange and, 61

Parfait, 57

Preserve, Evaporated, 59

Roll, 56

Sauce, 55

Sherbet, Dried, 56

Souffle, 55

Sponge, 58
Apricots, Frozen, 55

Rice with, 58

B

Banana and Date Pudding, 108
And Pineapple Salad, 115
And Rhubarb Betty Pudding,

114
Butter, 105
Cake, III
Compote, 108
Cream, 104
Croquettes, IIO
Fluff, 106
Fritters, 105
Ice, 104
Ice Cream, 109
Omelet, 112
Omelet (sweet), 113

199

200

INDEX

Pickle, 112

Pie, io6

Pudding No. i, iia

Pudding No. 2, iii

Pudding No. 3, iii

Sandwiches, 114

Souffle, 115

Splits, 114

Sponge, 107

Tapioca, 109

With Sausage, 113
Bananas and Apples, Baked, 115

Baked, 104

Fried, 105

Rognons aux, 109
Bar-le-Duc Currant Jelly, 177

Gooseberries and Currant, 166
Barberry Sauce, 120
Batter, Fritter, 3
Birds' Nests, 16
Black Currant Pudding, 179
Blackberry and Apple Jam, 142

Bavarian Cream, 144

Bread Pudding, 146

Charlotte, 143

Cornstarch Pudding, 142

Custard, 143

Gelatin, 143 .

Jam, 142

Jelly, 144

Mousse, 146

Pie, 145

Puddmg, 145

Pudding, Baked, 145

Sponge, 146

Vinegar, 146
Blanc Mange, Peach, 41
Blueberries and Dumplings,
Stowed, 128

Canned, 132

Spiced, 130
Blueberry Bread Pudding, 129

Custard Pie, 131

Flapjacks, 132

Gingerbread, Cream, 128

Jam, 129

Muffins No. I, 129

Muffins No. 2, 129

Pie with Meringue, 131

Pudding, 131

Pudding, Quick, 127

Puffs, 132

Shortcake, 130
Boiled Custard, 68

Dressing, i
Bread Pudding, Blackberry, 146

Blueberry, 129

Gooseberry, 169

Orange (single portion), 71

Rhubarb, 124
Brown Betty, 16
Butter, Banana, 105

Pear, 24
Buttermilk Lemon Pie, 85

Cake, Apple, 3

Apple Layer, 8

Apple Sauce, 8

Banana, in
Cake Filling, Orange, 69
Candied Orange Peel, 63

Pears, 26
Canned Apples, 12

and Pineapple, 11

and Quinces, 11
Canned Blueberries, 132

Cherries, 196

Pear Dessert, 27

Pears, 26

Pears, Frozen, 26

Raspberries, 140
Canning Pineapples, 99
Cantaloupe Cocktails, 117
Cherries, Canned, 196

Frosted, 194

Pickled, 194

Preserved, 195

Spiced, 194
Cherry and Currant Jam, 194

Bavarian Cream, 189

Cordial, 192

Croquettes, 196

Cup, Crushed, 191

Duff, 195
Gelatine, 192
Pie, 190

Pudding No. i, 193
Pudding No. 2, 193

INDEX

201

Pudding, Frozen, 190

Puffs, 192

Salad, 197

Sauce, 195

Shortcake, 190

Water Ice, 189

Wine, 191
Chutney, Apple, 9
Citron Preserve No. i, 119

No. 2, 120
Citron Melon Preserve, 119
Cocktail, Peach, 28

Pineapple, 97
Cocktails, Cantaloupe, 117

Grape, 185

Strawberry, 159

Watermelon, 117
Compote, Banana, 108

Of Pears, 24
Conserve, Gooseberry, 168

Peach, S3

Pear, 24

Pineapple, Strawberry and
Cherry, 92

Plum, 46

Strawberry and Rhubarb, 163

Watermelon, 117
Cordial, Cherry, 192

Orange Egg, 64
Corn Meal Peach Pudding, 29
Cottage Cheese and Cherry Des-
sert, 197
Cottage Pudding, Strawberry,

157
Crab-apple Jelly, 22

Jelly, Spiced, 21

Pie, 21

Preserves, Grape and, 187
Cranberries, Frozen, 173

Spiced, 174
Cranberry Jelly, 175

Marmalade to Serve with
Meats, 173

Pie, 175

Pudding, 174

Pudding, Steamed, 175

Puffs, 175
Cranberryade, 174
Cream Blueberry Gingerbread,
128

Crushed Cherry Cup, 191
Currant Bar-le-Duc, Gooseber-
ries and, 166

Croquettes, 179

Dumplings, Raspberry and, 137
• Ice, J 78

Jair?r Cherry and, 194

Jam, Gooseberry and, 166

Jelly Bar-le-Duc, 177

Meringue Pie, 180

Pie No. I, 177

Pie No. 2, 177

Pudding, Black, 179

Punch, 180

Relish, 180

Wine, Red, 181
Currants, Spiced, 178
Custard, Baked, with Strawberry
Sauce, 156

Blackberry, 143

Boiled, 68

Frozen Pineapple, 92

Orange, 68

Orange and, 70

Peach, 35

Pineapple, 90

Damsons, Preserved, 47
Deep Peach Pie, 42
Dixie Apple Biscuit, 6
Dressing, Boiled, i

French, 60

Mayonnaise, 10
Dried Apricot Sherbet, 56
Dumpling, Baked Apple No. i,
18

Baked Apple No. 2, 19

Peach, 40
Dumplings, Raspberry and Cur-
rant, 137
Dutch Apple Pie, i

Egg Sauce, 127
Elder Blossom Wine,

171

202

INDEX

Elderberry Wine, 172
Elderberry with Apple for Jelly,

171
Evaporated Apricot Preserve, 59

Filling, for Layer Cake, Straw-
berry, 158

Lemon Cocoanut Cream, 86

Orange Cake, 69
Flapjacks, Blueberry, 132
French Dressing, 60
Fried Apples and Onions, 14

with Sausage, 14
Fried Bananas, 105
Fritter Batter, 3
Fritters, Apple, 2

Banana, 105

Peach, 40

Pineapple No. i, 97

Pineapple No. 2, 98

Strawberry, 150
Frosted Cherries, 194
Frosting, Orange, 67
Frozen Apricots, 55

Cherry Pudding, 190

Cranberries, 173

Orange Pudding, 76

Peach Roll, 36

Pineapple Custard, 92

Pineapple Pudding, 96

Strawberry Cream, 149

Strawberry Nectar, 151

Watermelon, 118
Fruit Jelly, 103

Pudding, Louisville, 135

Salad, 95

Gingerbread, Cream Blueberry,

128
Golden Peach Pudding, 44
Gooseberries aiad Currant Bar-
le-Duc, 166
Preserved, 170
Rhubarb and, 125
Spiced, 165
Stewed, 170 •

Gooseberry and Currant Jam,
166

Bread Pudding, 169

Conserve, 168

Cream, 165

Fool, 167

Ice, 167

Meringue, 170

Pineapple, 166

Pudding, 168

Pudding (boiled), 167

Souffle, 168

Sponge, 169
Grape-Crab-apple Preserve, 187
Grape Catsup, 184

Cocktails, 185

Cup, 182

Fluff, 183

Jelly, 187

Jelly (Green), 184

Jelly (spiced), 185

Juice, 183

Juice Frappe, 187

Juice Jelly, 184

Marmalade, 186

Meringue Tart, 183

Salad, Malaga, 182

Sherbet, 187

Sponge Pudding, 186

Tarts, Malaga, 188

Wine, 185
Grapefruit and Rice, 74

Gelatine, 79

Marmalade (from skins), 63

Pie, ^z
Grapes, Spiced, 182
Green Grape Jelly, 184

H

Hard Sauce, 15

Hawaiian Pineapple Cream Pie,

lOI

Honey Quince Jelly, 54
Hot Peach Pudding with Cold
Sauce, 39

I

Ice, Banana, 104
Currant, 178

INDEX

203

Gooseberry, 167

Lemon, 85

Pineapple, 97

Raspberry, 133

Strawberry, 148

Strawberry and Macaroon, 162
Ice Cream, Banana, 109

Peach, 37

Rhubarb, 125
Iced Strawberry Fool, 160
Individual Peach Pudding, 43
Irish Moss Lemonade, 87

Jam, Blackberry, 142

Blackberry and Apple, 142

Blueberry, 129

Cherry and Currant, 194

Gooseberry and Currant, 166

Plum, 49

Rhubarb, 123

Strawberry, 163
Jelly, Apple, 13

Bar-le-Duc Currant, 177

Blackberry, 1-44

Crab-apple, 22

Cranberry, 175

Elderberry with Apple for, 171

Fruit, 103

Grape, 187

Grape Juice, 184

Green Grape, 184

Honey Quince, 54

Lemon, 83

Plum, 48

Raspberry and Apple, 140

Russe, 154

Spiced Crab-apple, 21

Spiced Grape, 185

'With Banana Cream, Orange,
78

With Soft Custard, Pineapple,
100

Layer Cake, Apple, 8
Lemon Butter, 83
Cheese Pie, 82

Cheesecakes, 82

Cocoanut Cream Filling, 86

Cream, 84

Cream Sauce, 86

Ice, 85

Jelly, S3

Pears, 84

Pie No. I, 81

Pie No. 2, 81

Pie No. 3, 81

Pudding, 82

Pudding, Steamed, S7

Raisin Pie, 86

Sago, 85

Sauce, 18
Lemonade, 87

Irish Moss, 87
Louisville Fruit Pudding, 135

M

Malaga Grape Salad, 182

Tarts, 188
Maraschino Sauce, 196
Marmalade, Apple, 12

Apricot, 59

Cranberry, To serve with
Meats, 173

Grape, 186

Grapefruit (from skins), 63

Orange, 64

Orange Apricot, 61

Orange and Grapefruit, 79

Orange and Honey, 75

Peach, 35

Pear and Lemon, 27

Pineapple and Orange, 91

Pineapple and Rhubarb, 90

Quince, 52

Rhubarb, 124

Rhubarb and Orange, 122

Rhubarb and Pineapple, 122
Mayonnaise Dressing, 10
Meringue, Apple, 14

Peach, 36
Mince Meat, Baked Apples

snd, 7
Muffins, Apple Corn Meal, 6

Blueberry No. i, 129

Blueberry No. 2, 129

204

INDEX

N

Nests of Rice with Raspberry

Jam, 136
New England Baked Apples, 19

Omelet, Apple, 5
Orange and Cocoanut, (>7

And Custard, 70

And Date Salad, 78

And Grapefruit Marmalade,

79

And Honey Marmalade, 75

And Onion Salad, 60

Apricot Marmalade, 61

Bavarian Cream, ^6

Bread Pudding (single por-
tion), 71

Cake Filling, 69

Charlotte, 69

Cream (Frozen), (i^

Custard, 68

Custard Pie, 'J2

Delight, 68

Egg Cordial, 64

Fluff, 70

Frappe, 64

Frosting, 67

Jelly with Banana Cream, 78

Marmalade, 64

Marmalade Pudding, 75

Marmalade, Rhubarb and, 122

Nut Salad, ^z

Omelet, 61

Peel, Candied, 63

Pudding, 71

Pudding No. i, 65

Pudding No. 2, 74

Pudding, Frozen, '^6

Pudding Sauce No. i, (^

Pudding Sauce No. 2, 65

Pudding Sauce No. 3, 66

Pudding, Steamed, ^2

Puffs, 67

Roly Poly, 65

Sauce for Croquettes, TJ

Shortcake No. i, 66

Shortcake No. 2, Tj

Snow Pudding, 62

Souffle, 66

Souffle Pudding, Baked, 69

Sponge, 78

Squares, TZ

Water Ice, 62
Oranges with Cranberry Sauce,

80
Orangeade, 71

Pancakes, Apple, 7
Parfait, Pineapple, 94

Peach, 28
Paula's Baked Apples, 6
Peach and Marshmallow Cream,

31 . .
And Raisin Pudding, 43

And Raspberry Trifle, 33
And Tomato Salad, 33
Bavarian Cream, 41
Blanc Mange, 41
Bread Pudding, 45
Cobbler Pudding, 31
Cocktail, 28
Conserve, ZZ
Croustades, 31
Custard, 35
Dumpling, 40
Foam, 34
Fritters, 40
Ice Cream, 2)7
Loaf, 42
Marmalade, 35
Melba, 30

Meringue No. i, 36
Mold, 30
Mousse, 37
Omelet, 38
Parfait, 28
Pie, 42
Pie, Deep, 42
Pie, New, 29
Popovers, 28
^y^ i;r»<,Tr. Com Meal, 29
YuQ<iing, UoMen, 44
Pudding, Hot, -with Cold
Sauce, 39

INDEX

205

Pudding, Individual, 43

Pudding No. i, 30

Pudding No. 2, yj

Pudding No. 3, 39

Pudding, Steamed, 45

Rice Pudding, 44

Roll, Frozen, 36

Roly Poly, 32

Sauce, 31

Sponge, 44.

Surprise, 41

Tapioca, 34

Turnovers, 36
Peaches and Cream, 38

And Raisins, Stewed, 35

And Rice, 39

Baked, 33

Spiced, 34
Pear and Lemon Marmalade, 2^

Butter, 24

Chips, 23

Conserve, 24

Dessert, Canned, 27

Preserve, Quince and, 51

Trifle, 25
Pears, Baked, 23

Candied, 26

Canned, 26

Compote of, 24

Frozen, Canned, 2(>

Spiced, 23

With Chocolate Sauce, 25
Pickled Cherries, 194
Pie, A New Peach, 29

Apple, 2

Apple Cereal, 9

Banana, 106

Blackberry, 145

Blueberry Custard, 131

Blueberry v/ith Meringue, 131

Butermilk Lemon, 85

Cherry, 190

Crab-apple, 21

Cranberry, 175

Currant Meringue, 180

Currant No. i, 177

Currant No, 2, 177

Deep Peach, 42

Dutch Apple, I

Grapefruit, 73

Hawaiian Pineapple Cream,

lOI

Lemon Cheese, 82
Lemon No. i, 81
Lemon No. 2, 81
Lemon No. 3, 81
Lemon Raisin, 86 ^
Orange Custard, ^2
Peach, 42
Pineapple, 102
Pineapple Custard, 91
Plum, 49

Raspberry Cream, 134
Rhubarb, 121
Rhubarb Custard, 121
Rhubarb Meringue, 126
Spanish Quince, 50
Strawberry, 160
Pineapple and Cocoanut Dessert,

lOI

And Orange Marmalade, 91

And Rhubarb Marmalade, 90

Baked, 94

Charlotte, 95

Cocktail, 97

Cream, 88

Cream Pie, Hawaiian, lOi

Custard, 90

Custard, Frozen, 92

Custard Pie, 91

Delight, 100

Fluff, 90

Fritters No. i, 97

Fritters No. 2, 98

Ice, 97

Jelly with Soft Custard, 100

Marmalade, Rhubarb and,

122
Mold, 98
Mousse, 91
Parfait, 94
Pie, 102
Preserved, 91
Pudding, Frozen, 96
Punch, 93
Salad, 88

Salad, Banana and, 115
Sherbet, 98
Shortcake, 89
Snow, 96

206

INDEX

Sorbet, loi

Souffle, 93

Sponge, 96

Strawberries and, 152

Strawberry and Cherry Con-
serve, 92

Tapioca, 89

Tarts, 93

Toast, 99

Whip, 88
Pineapples, Canning, 99
Plum Charlotte, 46

Conserve, 46

Jam, 49

Jelly, 48

Pie, 49
Plums in Batter, 47

in Rice Border, 46

Spiced, 48

Sweet Pickled, 49
Preserve, Citron Melon, 119

Citron No. i, 119

Citron No. 2, 120

Grape Crab-apple, 187

Quince, 52

Quince and Pear, 51

Watermelon, 118
Preserved Apples, 11

Cherries, 195

Damsons, 47

Evaporated Apricot, 59

Gooseberries, 165

Pineapple, 91

Quinces, 53

Strawberries, 148
Preserves, Quince and Sweet
Apple, 53

Raspberry, 140
Pudding, Apple Batter, 15

Apple Indian, 15

Apple Rice, 7

Apple and Suet, 3

Baked Blackberry, 145

Baked Orange Souffle, 69

Banana No. i, no

Banana No. 2, in

Banana No. 3, m

Banana and Rhubarb Betty,
114

Blackberry, 145

Blackberry Bread, 146
Blackberry Cornstarch, 142
Black Currant, 179
Blueberry, 131
Blueberry Bread, 129
Brown Betty, 16
Cherry No. i, 193
Cherry No. 2, 193
Corn Meal Peach, 29
Cranberry, 174
Frozen Cherry, 196
Frozen Orange, 76
Frozen Pineapple, 96
Golden Peach, 44
Grape Sponge, 186
Gooseberry, 168
Gooseberry (boiled), 167
Gooseberry Bread, 169
Grape Sponge, 186
Hot Peach, with Cold Sauce,

39
Individual Peach, 43
Louisville Fruit, 135
Lemon, 82
Lemon, Steamed, 87
Orange, 71

Orange Marmalade, 75
Orange No. i, 65
Orange No. 2, 74
Orange Snow, 62
Peach Bread, 45
Peach Cobbler, 31
Peach No. i, 30
Peach No. 2, yj
Peach No. 3, 39
Peach and Raisin, 43
Peach Rice, 44
Quick Blueberry, 127
Raspberry No. i, 139
Raspberry No. 2, 139
Rhubarb Bread, 124
Steamed Cranberry, 175
Steamed Lemon, 87
Steamed Orange, 72
Steamed Peach, 45
Strawberry, 154
Strawberry Cottage, 157
Strawberry Rice, 158
Pudding Sauce, Orange No. i,
60

INDEX

207

Orange No. 2, 65
Orange No. 3, 66
Punch, Currant, 180
Pineapple, 93

Q

Quick Blueberry Pudding, 127
Quince and Pear Preserve, 51
And Sweet Apple Preserves,

S3
Custards, 50
Honey, 51
Jelly, Honey, 54
Marmalade, 52
Pie, Spanish, 50
Preserve, 52
Quinces, Baked, 51
Preserved, 53

Raspberries, Canned, 140
Raspberry and Apple Jelly,
140

And Currant Dumplings, 137

Bar-Ie-Duc, 135

Bombe Glace, 134

Cream Pie, 134

Ice, 133

Jam, Nests of Rice with, 136

Jelly Fluff, 138

Foam, 139

Nectar, 138

Parfait, 136

Preserves, 140

Pudding No. i, 139

Pudding No. 2, 139

Sherbet, 138

Sherbet No. 2, 139

Shrub, 141

Souffle, 133

Sponge, 137

Syrup, 134

Tapioca, 133

Trifle, Peach and, 33

Turnovers, 136

Vinegar, 141

Red Currant Wine, 181
Rhubarb and Figs, 124

And Gooseberries, 125

And Orange Marmalade, 122

And Pineapple Marmalade,
122

Baked with Figs, 123

Betty Pudding, Banana and,
114

Bread Pudding, 124

Conserve, Strawberry and,
163

Custard Pie, 121

Ice Cream, 125

Jam, 123

Marmalade, 124

Meringue Pie, 126

Pie, 121

Stewed, 121

Whip, 122
Rice, Grapefruit and, 74

with Apricots, 58
Rognons aux Bananas, 109
Roly Poly, Orange, 65

Peach, ^2

Salad, Apple, i
Apple and Date, 7
Banana and Pineapple, 115
Canned Pear and Orange,

25

Cherry, 197

Fruit, 95

Malaga Grape, 182

Orange Nut, 73

Orange and Date, 78

Orange and Onion, 60

Peach and Tomato, 33

Pineapple, 88

Strawberry No. i, 152

Strawberry No. 2, 161

Waldorf, 10
Sandwich Filling, Apple, 5
Sandwiches, Banana, 114
Sauce, Apricot, 55

Barberry, 120

Cherry, 195

208

INDEX

Egg, 127

Hard, 15

Lemon, 18

Lemon Cream, 86

Maraschino, 196

Orange, for Croquettes, 'j'j

Orange Pudding No. i, 60

Orange Pudding No. 2, 65

Orange Pudding No. 3, 66

Peach, 31

Spiced Lemon, 83

Strawberry, 153

Vanilla, 20
Scalloped Apple, 17
Sherbet, Dried Apricot, 56

Grape, 187

Pineapple, 98

Raspberry No. i, 138

Raspberry No. 2, 139

Strawberry, 161
Shortcake, Apple Sauce, 4

Blueberry, 130

Cherry, 190

Orange No. i, 66

Orange No. 2, TJ

Pineapple, 89

Strawberry, 164
Sorbet, Pineapple, lOi

Strawberry, 155
Spanish Quince Pie, $0
Spiced Blueberries, 130

Cherries, 194

Crab-apple Jelly, 21

Cranberries, 174

Currants, 178

Gooseberries, 165

Grape Jelly, 185

Grapes, 182

Lemon Sauce, 83

Peaches, 34

Pears, 23

Plums, 48
Steamed Apples with Ginger,
18

Cranberry Pudding, 175

Lemon Pudding, ^7

Orange Pudding, 72

Peach Pudding, 45
Stewed Apples and Raisins,
14

Blueberries and Dumplings,

128
Gooseberries, 170
Peaches and Raisins, 35
Rhubarb, 121
Strawberry and Bonny Clabber,

157
And Macaroon Ice, 162
And Rhubarb Conserve, 163
Bavarian Cream, 156
Cocktails, 159
Cottage Pudding, 157
Cream, Frozen, 149
Filling for Layer Cake, 158
Fluff No. I, 149
Fluff No. 2, 162
Fool, Iced, 160
Fritters, 150
Ice, 148
Jam, 163
Junket, 149
Meringue, 161
Mousse, 163
Nectar, Frozen, 151
Nests, 153
Omelet, 159
Pie, 160
Pudding, 154
Rice Pudding, 158
Roll, 150
Salad No. i, 152
Salad No. 2, 161
Sauce, 153
Sauce, Baked Custard with,

156
Sherbet, 161
Shortcake, 164
Sorbet, 155
Souffle, 148
Sponge, 159
Syrup, 155
Tapioca, 152
Trifle, 151
Whip, 164
Strawberryade, 154
Strawberries a la Frangaise, 160
And Pineapple, 152
Preserved, 148
Preserved (without cooking),

160

INDEX

209

Sweet Pickled Plums, 49
Watermelon Rind, 117

Sweet Potato Scallop, Apple
and, 5

Syrup, Raspberry, 134
Strawberry, 155

Tapioca, Apple, 13

Banana, 109

Peach, 34

Pineapple, 89

Raspberry, 133

Strawberry, 152
Tart, Grape Meringue, 183
Tarts, Malaga Grape, 188

Pineapple, 93
Toast, Apple, 9

Pineapple, 99

Vanilla Sauce, 20
Vinegar, Blackberry, 147
Raspberry, 141

W

Waldorf Salad, 10
Water Ice, Cherry, 189

Orange, 62
Watermelon Cocktails, 117

Conserve, 117

Frozen, 118

Preserve, 118

Rind, Sweet Pickled, 117
Wine, Cherry, 191

Elder Blossom, 171

Elderberry, 172

Grape, 185

Red Currant, 181