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HOMEMAKERS! CHAT Vriday, Aprid 7,7 1939

(TOR BROADCAST USE ONLY)
Subject; "FRUIT WHIPS", Information from the Bureau of Home Economics, U. Bs | DO=

partment of Agriculture.

=—GUG——

Today I'm brincing you some suggestions for springtime desserts. I've some
pointers for making fruit whips--from the Federal Bureau of Home Economics, at
Washington, D.C.

For if you're the one who does the family meal planning I know that spring
means something more to you than blossoming trees and a new Baster hat. It also
Means that your family may be getting a little harder to please--in the way of food.
“Their appetites may be a wee bit fickle. And the filling dessort that made them
ask for second helpings back in January probably is just another uninteresting food
to them now,

So today, I give you the fruit whips--fluffy in texturc, pastcl in color,
‘delicate in flavor. And from the practical food buying angle, they're cconomical
Mow, because oggs are plentiful.

A fruit whip, defined simply, is a combination of egg whites and fruit. The
fruit gives the whip its flavor. The egg whites give it that characteristic airy
texture. The whip may be baked--then served either hot or cold. Or it may de
Combined--then served without cooking. Whipped cream is a delicious addition to the
Wicooked fruit whips.

But cooked or uncooked--hot or cold--the principlos for combining the
ingredients arc the same--according to cooks who have had a lot of expericnce making

then,

Here are some of their tips.

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Tho virst thing to do, they say, is to prepare tho fruits This must be in
Ly

m of a pulp--ready to add to the egg whites just as soon as they are beaten.
Biiios allowed to stand will lose much of the air that has been incorporated
a by the beating.

‘There are certain qualifications a fruit must have to go well in a whin.

ly most important is that it have both a pronounced flavor and a pronounced

. Also the fruit must not have too watory a consi stoncy.

“"Bresh fruits such as tart apples may be made into a sauce, then run throvgh
c, mixed with lemon juico, and swectoned to taste before combining with the
Daze whites. Canned fruits may need to be sieved.

"Some of the best fruits of all for making whivs are the dried fruits such as
s, apricots, and prunes. Wash these, then soak them. To get the right con-
Ley of pulp for a whio, allow about 1 cup of water for every half pound of
fruit. Soak the fruit in this overnisht--or for a shortor time in warm water.
in the same water--until the fruit is tender. Then put through a sieve.

"For every half oound of fruit that you use, there should be about 1 cup of
8 ~. Sweeten each cup with about one-half cup sugar. Heat until the sugar
ies.

And now with the fruit ready, you can turn your attention to preparing the
ites. There are special precautions to observe when beating oggs for fruit
-just as there are for beatine oeges for other mixtures.

altts a good idea to get the eggs out of the refrigerator ahead of time,

» the whites whip up more quickly when they are at ordinary room temperature.
‘salt to the whites just before beating will make a foam that has a greater

ana is less likel: to get watery on standing, Either a rotary beater or a

ater is satisfactory to use.

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"Por a fruit vhip beat the e3% whites stiff but not dry. At this stago the
(11 be shiny and will hold its shape thon the beator is romoved. Whites

Meyond this stage will look dry and little flakes will fly off during the

‘Now with the hot fruit pulp on hand--and the egs whites beaten stirf but not
the whip is ready to be nut together. This requires a special technioue.
"Add the hot fruit pulp gradually to the beaten egg whites. Combine thom
fa gentle folding motion. Adding the fruit pulp hot to the ogg whites partly
them--cnough to give body to the mixture, And pouring the hot fruit into the
lites rather than vicc vcrsa--cuts down on the mixing time. This, in turn,
down on the air that is lost during the mixing.

"Tf the whip is to be baked, pour it immcdiatcly into a buttered pan. Then
it in a pan surrounded by water--in a very slow oven. That's one that

ters adout 225 to 250 desrees Fahrenheit. About an hour will be lons enough

8 awhip of ordinary size.

"If the fruit whip is not to be cooked, mix it only a short time bdefore

If the recipe calls for whipped cream--add this after the hot fruit pulp

We beaten egz white mixture has cooled a little. And usec the samo gontle

But no doubt you know about these anyway and you'1] think of others that'11
deal Springtime desserts. Serve them zarnished with whipped cream or a cold
i sauce--or niled lightly in a glass--a curlicue of "self-material" atop

= decoration.

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