Ellise
02-11-2003, 10:58 AM
WHAT TO DO WITH LEFT-OVER FRUIT
Ripe fruit is perishable, and when the supply is within control,
the housekeeper should take care to keep it limited so there will not
be large quantities on hand. As soon as it shows signs of softening
it is no longer fit to be served as fresh fruit, but should be cooked
up at once with a little sugar added, and used as a sauce; or, with
more sugar added and cooked longer, almost any fruit can be made into
a good jam for future use. Only perfectly sound, fresh fruit is safe
to can. Canned fruit when opened spoils more quickly than any other
cooked fruit; it is therefore wise always to use any remainder as
soon as possible. It can be rubbed through a sieve, a little corn-
starch added for thickening, made sweeter if necessary, and cooked
until it thickens, and used as a sauce for puddings. It can be
molded in a corn-starch mixture, added to a muffin batter and baked,
or stirred into ice-cream when the dasher is removed, or poured over
ice-cream when it is served. Many other ways will suggest
themselves.
— – —
FRUIT MACEDOINE
It often happens that a little fresh fruit is allowed to spoil
because there is not enough to go round again. Instead of this two
or more kinds may be mixed together very acceptably. The following
make good combinations: strawberries and pineapple; raspberries,
currants, and a few pitted cherries; huckleberries and a few
currants; peaches and pineapple; pears and peaches; orange, grape-
fruit, and banana. Keep the left-overs very cold and carefully, to
avoid a "mussy" appearance, and serve again promptly.
— – —
STEWED-FRUIT MACEDOINE
A small portion of several fruits, particularly berries, may be
stewed together, into an excellent sauce. The following are good
combinations: cranberries and a few raisins; rhubarb and
huckleberries; raspberries and currants; huckleberries and currants.
Avoid long cooking of any of these, as it dissipates the flavor.
— – —
APRICOT SAUCE
Beat powdered sugar, apricot-juice, and pieces of fruit together.
Whip white of an egg very light, and add to beaten fruit and sugar,
or add fruit gradually to unbeaten egg white, and beat some minutes.
Sauce made in second way will stand longer. Different fruits may be
used.
— – —
APPLE-SAUCE CAKE
1 cup light brown sugar.
1/2 cup shortening.
1 cup apple sauce.
1 teaspoon salt.
1 teaspoon soda.
1 3/4 cups bread flour.
1/2 teaspoon each mace, clove, and cinnamon.
Put sugar and shortening in mixing-bowl, add apple sauce, then dry
ingredients already mixed and sifted. Beat well, turn into deep pan,
and bake in moderate oven about one hour. If liked, one cup of
floured raisins may be added with dry ingredients. Butter alone may
be used for shortening, or part chicken or rendered beef fat.
— – —
APPLE CHARLOTTE
1 tablespoon gelatin.
1/4 cup sugar.
1/4 cup boiling water.
1 tablespoon lemon-juice.
3 tablespoons cold water.
1/2 cup strained apple sauce.
1 cup whipped cream.
Soak gelatin in cold, dissolve in boiling, water. Add sugar, lemon-
juice, and apple sauce (more sugar if the apple sauce is not sweet),
and set in cool place to stiffen. When it is thoroughly chilled and
begins to harden around the edges, beat with a whisk, adding
gradually the whipped cream. When stiff enough to drop, pour into
mold and chill. The whites of two eggs beaten stiff may be used
instead of cream, and the charlotte served with soft custard.
— – —
BLACKBERRY JELLY (WITH GELATIN)
2/3 cup blackberry-juice and pulp strained fro stewed blackberries.
1 tablespoon lemon-juice.
1/3 cup boiling water.
1/2 tablespoon gelatin.
Soak gelatin in two tablespoons cold water; when softened dissolve
in boiling water; add sugar if necessary, hot blackberry-pulp, and
lemon-juice. Mix, pour into bowl or mold, and set in cool place to
form. Serve with sugar and cream.
— – —
BLUEBERRY ICE
1 pint stewed blueberries (already sweetened).
1/2 cup sugar.
1/3 cup lemon-juice.
1/3 tablespoon gelatin, soaked in half a cup of cold water.
1 cup boiling water.
1 beaten egg white.
Strain berries. (Juice should amount to one and one-half cups.)
Melt soaked gelatin in boiling water, add sugar, blueberry, and lemon-
juice. Cool and freeze. Stir in beaten egg white just before
freezing.
— – —
STEWED CANTALOUPE
When cantaloupes are cut they are sometimes found to be too green
or too tasteless to be served as fresh fruit. In such cases, cut the
pulp out with a spoon or knife, add a little water, sugar according
to the sweetness of the melons, and a few thin slices of lemon. Stew
until tender.
— – —
CORN-STARCH PUDDING
1/2 quart milk.
4 tablespoons corn-starch, blended in little cold water.
1/4 cup sugar.
1 egg, well beaten.
1/4 teaspoon salt.
1/2 cup chopped cooked peaches, apricots, or pears.
Flavoring.
Scald milk, stir in blended corn-starch, and cook five minutes in
double boiler. Place upper part of double boiler over heat, let corn-
starch boil, return boiler to place, add sugar, egg, and salt beaten
together, and cook two minutes, stirring constantly. Flavor with
vanilla, add fruit, and pour into mold. Chill, and serve with sugar
and cream. An excellent way of using up small amounts of canned
fruits.
— – —
FRUIT COCKTAIL
Mix one-third cup of pineapple shredded with a fork, one-half cup
of sliced orange-pulp and bananas, one cup berries or grape-fruit.
Pour over a dressing made of one-third cup melted currant jelly,
three tablespoons lemon-juice, and one half cup of sugar. (Jelly and
sugar are heated and lemon-juice added.) Chill and serve in glasses.
— – —
A CREAM FILLING FOR CAKE
Take one cup of thick corn-starch custard, and mix it with one-half
cup of chopped stewed prunes, drained very dry, and add a few chopped
walnuts.
— – —
EMERGENCY SALAD (FROM FRUIT AND NUTS)
Cut a few bits of cheese into neat cubes. Chop six or eight
olives. Break a few English walnuts into suitable-sized pieces.
Remove the skin and seeds from a bunch of white grapes, if at hand.
Slice a banana or orange. Cut one or two small sweet pickles into
thin slivers. Mix all lightly together. Take four fair red apples.
Polish them well, cut a thick slice from the stem end and take out
the core and most of the apple part, so as to form a cup. Mix the
salad with a little mayonnaise, and serve in the apples, replacing
the slice on top.
— – —
FRUIT SOUFFLE
3/4 cup cooked and strained fruit-pulp peach, apricot, prune, or
quince.
Whites 3 eggs.
Enough sugar to sweeten.
Prepare pulp from canned or stewed fruit; add sugar if necessary;
if too sweet, lemon-juice. Beat whites of eggs stiff, add gradually
fruit-pulp, and beat until all has been put in. Turn into buttered
molds, having them three-fourths full. Place in pan of hot water and
bake in slow oven until firm. Serve with soft custard.
— – —
SOFT CUSTARD
Scald milk with lemon-rind, beat yolks, sugar, and salt together.
Combine by pouring hot milk gradually on yolks and sugar, stirring
meanwhile. Strain mixture into double-boiler and cook until
thickened slightly. Remove at once from double boiler and cool. If
vanilla is preferred, add when custard is cold.
— – —
JELLY WHIP
3 tablespoons any tart jelly.
3 egg whites.
1/2 teaspoon lemon-juice.
1 teaspoon gelatin.
4 tablespoons rolled macaroons.
A little salt.
Soak the gelatin in one tablespoon of cold water ten minutes, and
then melt over hot water. Add the jelly and salt to the unbeaten
whites and beat stiff with a whisk, adding the lemon-juice and
gelatin gradually. Fold in two tablespoons of the macaroons and set
away to chill. Put a tablespoon of any juice fresh or canned fruit
in small glasses, pile the whip lightly on top, and sprinkle with the
remainder of the macaroons.
— – —
GRAPE-FRUIT SERVED IN SLICES
One large grape-fruit can be made to serve four people at luncheon
by cutting it into thick slices like a watermelon, removing the
fibrous core in the center and filling the space with any fresh fruit
at hand, such as strawberries, peaches, or shredded pineapple. Have
all well chilled before serving.
— – —
HUCKLEBERRY DUMPLINGS
1 1/2 cups left-over huckleberries.
4 tablespoons sugar.
1 teaspoon vinegar.
1 teaspoon cinnamon.
3 tablespoons water.
Put above ingredients into saucepan and let them come just to the
boil. While these are heating sift together one cup of flour, two
teaspoons of baking-powder, and one-eighth teaspoon of salt. Beat up
one egg, add to it about two tablespoons of milk, and stir lightly
into the dry materials. There should be just liquid enough to wet
the flour, and make a very stiff dough. Drop by spoonfuls into the
boiling huckleberries, cover tightly, and boil ten minutes without
removing the cover. Serve at once. A mixture of huckleberries and
currants may be used, and the vinegar omitted.
— – —
HASTY HUCKLEBERRY PUDDING
Take four slices of cut bread that has not become dry. Butter the
slices on both sides. Place one each in individual sauce-dishes.
Grate a very little nutmeg on the top of each, and pour over enough
warm, stewed huckleberries to moisten and well cover.
— – —
LEMON CUPS FOR DRESSINGS
When making lemonade save the best skins by putting them at once in
cold water. In this way they will keep for several days, and are
nice to use in serving salad dressings with lettuce salad, or
cocktail sauce with oysters or clams, or cold Hollandaise sauce with
fish.
— – —
LEMON SYRUP FOR LEMONADE
Do not allow an accumulated supply of lemons to dry up or mold.
They can be made into syrup which will keep for some time, and which
can be used for lemonade by simply adding water. To make syrup, boil
a cup of sugar with one-quarter cup of water until it threads. Add
to this the juice and pulp of six lemons and the grated rind of two,
being careful to grate only the thin yellow part. Let all scald
together, but do not boil. Strain and bottle.
— – —
PEACH TAPIOCA
Soak one-half cup of granulated tapioca in one and one-half cups of
cold water over night. In the morning add two cups of boiling water
and a little salt, and let it boil five minutes. Then put into a
double boiler and cook until clear. Take the remnants of a can of
peaches — there should be at least a cup, and if there is a pit or
two all the better. Add a little more sugar, and simmer until the
syrup is somewhat thickened, and stir into the cleared tapioca.
Remove from the fire, cool, and pour into a glass dish. Serve with
sweetened cream.
— – —
PEACH SAUCE
When preserving peaches take the broken pieces and halves not
perfect enough for putting in jars and make a sauce of them. Add
vinegar, cove, cinnamon, and sugar, and boil all together until of
the right consistency.
— – —
PEACH PUDDING
1 cup flour.
1/2 cup sugar.
1/2 cup milk.
Left-over peaches, canned or fresh.
2 tablespoons butter.
2 teaspoons baking-powder.
1 egg.
Cream butter and sugar, add well-beaten egg, milk and flour and
baking-powder sifted together. Put a layer of peaches in a buttered
baking-dish, pour the batter over, and bake. Serve with cream and
sugar, or sweet sauce. Over fruits may be used instead of peaches.
— – —
SAUCE OF MIXED FRUIT
One or two kinds of stewed fruits added to a tart stewed plum sauce
will improve it and give variety. Rub the sauce through a strainer,
add to it two or three Bartlett pears (cut fine and stewed until
tender in a very little water), and a few tablespoons of left-over
apple sauce. Sweeten and cook together until the flavors of the
fruits are well blended and the sauce has thickened slightly.
— – —
FRUIT SAGO (FROM SYRUP LEFT FROM CANNING)
In canning berries there is often a quantity of fruit syrup left
over. Take a 1/2 quart of any kind at hand, but raspberry or
raspberry and currant particularly recommended, and stir into it when
boiling three tablespoons of sago that has been soaked in cold water
several hours. Add more sugar if necessary and a little salt, and
cook in a double boiler until the sago is soft. Pour in a mold and
chill. This can be served with a little fresh fruit or with
sweetened cream.
— – —
FRUIT WHIP
Put a little jelly or preserve in the bottom of lemonade glasses.
Fill up with sweetened and flavored whipped cream. May be served as
an evening dessert with light cakes.
— – —
INDIVIDUAL SHORTCAKES WITH STEWED FRUIT
Measure a pint of sifted flour. Sift with it two tablespoons
sugar, half a teaspoon salt, and four scant teaspoons baking-powder.
Cut into the mixture one-fourth cup shortening (equal parts butter
and chicken fat or beef dripping may be used.) Make a soft dough
with about three-fourths of a cup of milk. Bake in small tins, split
after baking, butter the halves and spread between and on top any
left-over stewed or canned fruits such as peaches, apricots,
blackberries, or currants. Small amounts may be used, varying the
filling if there is not enough of one kind to go around, or a
meringue may be made, for the top, of the beaten whites of two eggs
sweetened with three tablespoons powdered sugar and flavored with
lemon-juice.
— – —
ORANGE PEEL
Do not make a practice of throwing away the skins of oranges. The
grated yellow rind makes a good flavoring for cakes, candies, pudding
sauces, and icings, and is much cheaper than extracts.
— – —
CANDIED ORANGE PEEL
Cut the peel of three or four oranges into narrow strips and soak
it twenty-four hours in enough cold water to cover, adding two
tablespoons of salt to each quart of water used. Pour off the salt
water and rinse very thoroughly. Cover with fresh cold water and
boil until almost tender. Make a syrup of two cups of sugar and one
and one-quarter cups of water. When it boils add the orange peel and
simmer gently until it looks clear and the syrup has thickened. Take
out a few pieces at a time with a fork, roll in granulated sugar, and
spread on a flat platter. Or it may be dried in the oven with the
door open, packed in glass jars, and used for mince pies, puddings,
etc., cut in small bits. If any syrup remains it can be used a
second time, or it will flavor a pudding sauce.
— – —
ORANGE BASKETS
When the pulp of oranges is to be served in small pieces, or the
juice alone used, cut the peel in the form of baskets with a handle
half an inch wide, and with a spoon carefully remove the pulp. Put
the baskets at once into cold water and they will keep fresh for
several days. Use them for serving orange sponge, lemon jelly, or a
fruit blanc mange. An orange sponge may be attractively served to an
invalid in this way. For the sponge take the juice of a medium-sized
orange, strain it, add two teaspoons of sugar, and stir until
dissolved. Add two teaspoons of cold water to one teaspoon of
granulated gelatin. When softened melt over hot water and add to the
orange-juice with a few drops of lemon-juice. Set on ice bowl until
it begins to harden around the edge of the bowl, then beat with a
whisk until the mass is thick and spongy. Chill again and pile
lightly in the orange basket after it has been well dried.
— – —
RUSSIAN TEA
Add a slice of lemon and a little preserve — strawberry, raspberry,
etc., to tea, served hot in glasses.
— – —
WATERMELON BALLS
Any watermelon left over can be attractively served as a breakfast
fruit by cutting it into perfectly round balls with a vegetable or
ice-cream scoop, or if this is not at hand, cut the pulp out with a
dessert-spoon into oval-shaped pieces, chill, and serve very cold.
Ripe fruit is perishable, and when the supply is within control,
the housekeeper should take care to keep it limited so there will not
be large quantities on hand. As soon as it shows signs of softening
it is no longer fit to be served as fresh fruit, but should be cooked
up at once with a little sugar added, and used as a sauce; or, with
more sugar added and cooked longer, almost any fruit can be made into
a good jam for future use. Only perfectly sound, fresh fruit is safe
to can. Canned fruit when opened spoils more quickly than any other
cooked fruit; it is therefore wise always to use any remainder as
soon as possible. It can be rubbed through a sieve, a little corn-
starch added for thickening, made sweeter if necessary, and cooked
until it thickens, and used as a sauce for puddings. It can be
molded in a corn-starch mixture, added to a muffin batter and baked,
or stirred into ice-cream when the dasher is removed, or poured over
ice-cream when it is served. Many other ways will suggest
themselves.
— – —
FRUIT MACEDOINE
It often happens that a little fresh fruit is allowed to spoil
because there is not enough to go round again. Instead of this two
or more kinds may be mixed together very acceptably. The following
make good combinations: strawberries and pineapple; raspberries,
currants, and a few pitted cherries; huckleberries and a few
currants; peaches and pineapple; pears and peaches; orange, grape-
fruit, and banana. Keep the left-overs very cold and carefully, to
avoid a "mussy" appearance, and serve again promptly.
— – —
STEWED-FRUIT MACEDOINE
A small portion of several fruits, particularly berries, may be
stewed together, into an excellent sauce. The following are good
combinations: cranberries and a few raisins; rhubarb and
huckleberries; raspberries and currants; huckleberries and currants.
Avoid long cooking of any of these, as it dissipates the flavor.
— – —
APRICOT SAUCE
Beat powdered sugar, apricot-juice, and pieces of fruit together.
Whip white of an egg very light, and add to beaten fruit and sugar,
or add fruit gradually to unbeaten egg white, and beat some minutes.
Sauce made in second way will stand longer. Different fruits may be
used.
— – —
APPLE-SAUCE CAKE
1 cup light brown sugar.
1/2 cup shortening.
1 cup apple sauce.
1 teaspoon salt.
1 teaspoon soda.
1 3/4 cups bread flour.
1/2 teaspoon each mace, clove, and cinnamon.
Put sugar and shortening in mixing-bowl, add apple sauce, then dry
ingredients already mixed and sifted. Beat well, turn into deep pan,
and bake in moderate oven about one hour. If liked, one cup of
floured raisins may be added with dry ingredients. Butter alone may
be used for shortening, or part chicken or rendered beef fat.
— – —
APPLE CHARLOTTE
1 tablespoon gelatin.
1/4 cup sugar.
1/4 cup boiling water.
1 tablespoon lemon-juice.
3 tablespoons cold water.
1/2 cup strained apple sauce.
1 cup whipped cream.
Soak gelatin in cold, dissolve in boiling, water. Add sugar, lemon-
juice, and apple sauce (more sugar if the apple sauce is not sweet),
and set in cool place to stiffen. When it is thoroughly chilled and
begins to harden around the edges, beat with a whisk, adding
gradually the whipped cream. When stiff enough to drop, pour into
mold and chill. The whites of two eggs beaten stiff may be used
instead of cream, and the charlotte served with soft custard.
— – —
BLACKBERRY JELLY (WITH GELATIN)
2/3 cup blackberry-juice and pulp strained fro stewed blackberries.
1 tablespoon lemon-juice.
1/3 cup boiling water.
1/2 tablespoon gelatin.
Soak gelatin in two tablespoons cold water; when softened dissolve
in boiling water; add sugar if necessary, hot blackberry-pulp, and
lemon-juice. Mix, pour into bowl or mold, and set in cool place to
form. Serve with sugar and cream.
— – —
BLUEBERRY ICE
1 pint stewed blueberries (already sweetened).
1/2 cup sugar.
1/3 cup lemon-juice.
1/3 tablespoon gelatin, soaked in half a cup of cold water.
1 cup boiling water.
1 beaten egg white.
Strain berries. (Juice should amount to one and one-half cups.)
Melt soaked gelatin in boiling water, add sugar, blueberry, and lemon-
juice. Cool and freeze. Stir in beaten egg white just before
freezing.
— – —
STEWED CANTALOUPE
When cantaloupes are cut they are sometimes found to be too green
or too tasteless to be served as fresh fruit. In such cases, cut the
pulp out with a spoon or knife, add a little water, sugar according
to the sweetness of the melons, and a few thin slices of lemon. Stew
until tender.
— – —
CORN-STARCH PUDDING
1/2 quart milk.
4 tablespoons corn-starch, blended in little cold water.
1/4 cup sugar.
1 egg, well beaten.
1/4 teaspoon salt.
1/2 cup chopped cooked peaches, apricots, or pears.
Flavoring.
Scald milk, stir in blended corn-starch, and cook five minutes in
double boiler. Place upper part of double boiler over heat, let corn-
starch boil, return boiler to place, add sugar, egg, and salt beaten
together, and cook two minutes, stirring constantly. Flavor with
vanilla, add fruit, and pour into mold. Chill, and serve with sugar
and cream. An excellent way of using up small amounts of canned
fruits.
— – —
FRUIT COCKTAIL
Mix one-third cup of pineapple shredded with a fork, one-half cup
of sliced orange-pulp and bananas, one cup berries or grape-fruit.
Pour over a dressing made of one-third cup melted currant jelly,
three tablespoons lemon-juice, and one half cup of sugar. (Jelly and
sugar are heated and lemon-juice added.) Chill and serve in glasses.
— – —
A CREAM FILLING FOR CAKE
Take one cup of thick corn-starch custard, and mix it with one-half
cup of chopped stewed prunes, drained very dry, and add a few chopped
walnuts.
— – —
EMERGENCY SALAD (FROM FRUIT AND NUTS)
Cut a few bits of cheese into neat cubes. Chop six or eight
olives. Break a few English walnuts into suitable-sized pieces.
Remove the skin and seeds from a bunch of white grapes, if at hand.
Slice a banana or orange. Cut one or two small sweet pickles into
thin slivers. Mix all lightly together. Take four fair red apples.
Polish them well, cut a thick slice from the stem end and take out
the core and most of the apple part, so as to form a cup. Mix the
salad with a little mayonnaise, and serve in the apples, replacing
the slice on top.
— – —
FRUIT SOUFFLE
3/4 cup cooked and strained fruit-pulp peach, apricot, prune, or
quince.
Whites 3 eggs.
Enough sugar to sweeten.
Prepare pulp from canned or stewed fruit; add sugar if necessary;
if too sweet, lemon-juice. Beat whites of eggs stiff, add gradually
fruit-pulp, and beat until all has been put in. Turn into buttered
molds, having them three-fourths full. Place in pan of hot water and
bake in slow oven until firm. Serve with soft custard.
— – —
SOFT CUSTARD
Scald milk with lemon-rind, beat yolks, sugar, and salt together.
Combine by pouring hot milk gradually on yolks and sugar, stirring
meanwhile. Strain mixture into double-boiler and cook until
thickened slightly. Remove at once from double boiler and cool. If
vanilla is preferred, add when custard is cold.
— – —
JELLY WHIP
3 tablespoons any tart jelly.
3 egg whites.
1/2 teaspoon lemon-juice.
1 teaspoon gelatin.
4 tablespoons rolled macaroons.
A little salt.
Soak the gelatin in one tablespoon of cold water ten minutes, and
then melt over hot water. Add the jelly and salt to the unbeaten
whites and beat stiff with a whisk, adding the lemon-juice and
gelatin gradually. Fold in two tablespoons of the macaroons and set
away to chill. Put a tablespoon of any juice fresh or canned fruit
in small glasses, pile the whip lightly on top, and sprinkle with the
remainder of the macaroons.
— – —
GRAPE-FRUIT SERVED IN SLICES
One large grape-fruit can be made to serve four people at luncheon
by cutting it into thick slices like a watermelon, removing the
fibrous core in the center and filling the space with any fresh fruit
at hand, such as strawberries, peaches, or shredded pineapple. Have
all well chilled before serving.
— – —
HUCKLEBERRY DUMPLINGS
1 1/2 cups left-over huckleberries.
4 tablespoons sugar.
1 teaspoon vinegar.
1 teaspoon cinnamon.
3 tablespoons water.
Put above ingredients into saucepan and let them come just to the
boil. While these are heating sift together one cup of flour, two
teaspoons of baking-powder, and one-eighth teaspoon of salt. Beat up
one egg, add to it about two tablespoons of milk, and stir lightly
into the dry materials. There should be just liquid enough to wet
the flour, and make a very stiff dough. Drop by spoonfuls into the
boiling huckleberries, cover tightly, and boil ten minutes without
removing the cover. Serve at once. A mixture of huckleberries and
currants may be used, and the vinegar omitted.
— – —
HASTY HUCKLEBERRY PUDDING
Take four slices of cut bread that has not become dry. Butter the
slices on both sides. Place one each in individual sauce-dishes.
Grate a very little nutmeg on the top of each, and pour over enough
warm, stewed huckleberries to moisten and well cover.
— – —
LEMON CUPS FOR DRESSINGS
When making lemonade save the best skins by putting them at once in
cold water. In this way they will keep for several days, and are
nice to use in serving salad dressings with lettuce salad, or
cocktail sauce with oysters or clams, or cold Hollandaise sauce with
fish.
— – —
LEMON SYRUP FOR LEMONADE
Do not allow an accumulated supply of lemons to dry up or mold.
They can be made into syrup which will keep for some time, and which
can be used for lemonade by simply adding water. To make syrup, boil
a cup of sugar with one-quarter cup of water until it threads. Add
to this the juice and pulp of six lemons and the grated rind of two,
being careful to grate only the thin yellow part. Let all scald
together, but do not boil. Strain and bottle.
— – —
PEACH TAPIOCA
Soak one-half cup of granulated tapioca in one and one-half cups of
cold water over night. In the morning add two cups of boiling water
and a little salt, and let it boil five minutes. Then put into a
double boiler and cook until clear. Take the remnants of a can of
peaches — there should be at least a cup, and if there is a pit or
two all the better. Add a little more sugar, and simmer until the
syrup is somewhat thickened, and stir into the cleared tapioca.
Remove from the fire, cool, and pour into a glass dish. Serve with
sweetened cream.
— – —
PEACH SAUCE
When preserving peaches take the broken pieces and halves not
perfect enough for putting in jars and make a sauce of them. Add
vinegar, cove, cinnamon, and sugar, and boil all together until of
the right consistency.
— – —
PEACH PUDDING
1 cup flour.
1/2 cup sugar.
1/2 cup milk.
Left-over peaches, canned or fresh.
2 tablespoons butter.
2 teaspoons baking-powder.
1 egg.
Cream butter and sugar, add well-beaten egg, milk and flour and
baking-powder sifted together. Put a layer of peaches in a buttered
baking-dish, pour the batter over, and bake. Serve with cream and
sugar, or sweet sauce. Over fruits may be used instead of peaches.
— – —
SAUCE OF MIXED FRUIT
One or two kinds of stewed fruits added to a tart stewed plum sauce
will improve it and give variety. Rub the sauce through a strainer,
add to it two or three Bartlett pears (cut fine and stewed until
tender in a very little water), and a few tablespoons of left-over
apple sauce. Sweeten and cook together until the flavors of the
fruits are well blended and the sauce has thickened slightly.
— – —
FRUIT SAGO (FROM SYRUP LEFT FROM CANNING)
In canning berries there is often a quantity of fruit syrup left
over. Take a 1/2 quart of any kind at hand, but raspberry or
raspberry and currant particularly recommended, and stir into it when
boiling three tablespoons of sago that has been soaked in cold water
several hours. Add more sugar if necessary and a little salt, and
cook in a double boiler until the sago is soft. Pour in a mold and
chill. This can be served with a little fresh fruit or with
sweetened cream.
— – —
FRUIT WHIP
Put a little jelly or preserve in the bottom of lemonade glasses.
Fill up with sweetened and flavored whipped cream. May be served as
an evening dessert with light cakes.
— – —
INDIVIDUAL SHORTCAKES WITH STEWED FRUIT
Measure a pint of sifted flour. Sift with it two tablespoons
sugar, half a teaspoon salt, and four scant teaspoons baking-powder.
Cut into the mixture one-fourth cup shortening (equal parts butter
and chicken fat or beef dripping may be used.) Make a soft dough
with about three-fourths of a cup of milk. Bake in small tins, split
after baking, butter the halves and spread between and on top any
left-over stewed or canned fruits such as peaches, apricots,
blackberries, or currants. Small amounts may be used, varying the
filling if there is not enough of one kind to go around, or a
meringue may be made, for the top, of the beaten whites of two eggs
sweetened with three tablespoons powdered sugar and flavored with
lemon-juice.
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ORANGE PEEL
Do not make a practice of throwing away the skins of oranges. The
grated yellow rind makes a good flavoring for cakes, candies, pudding
sauces, and icings, and is much cheaper than extracts.
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CANDIED ORANGE PEEL
Cut the peel of three or four oranges into narrow strips and soak
it twenty-four hours in enough cold water to cover, adding two
tablespoons of salt to each quart of water used. Pour off the salt
water and rinse very thoroughly. Cover with fresh cold water and
boil until almost tender. Make a syrup of two cups of sugar and one
and one-quarter cups of water. When it boils add the orange peel and
simmer gently until it looks clear and the syrup has thickened. Take
out a few pieces at a time with a fork, roll in granulated sugar, and
spread on a flat platter. Or it may be dried in the oven with the
door open, packed in glass jars, and used for mince pies, puddings,
etc., cut in small bits. If any syrup remains it can be used a
second time, or it will flavor a pudding sauce.
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ORANGE BASKETS
When the pulp of oranges is to be served in small pieces, or the
juice alone used, cut the peel in the form of baskets with a handle
half an inch wide, and with a spoon carefully remove the pulp. Put
the baskets at once into cold water and they will keep fresh for
several days. Use them for serving orange sponge, lemon jelly, or a
fruit blanc mange. An orange sponge may be attractively served to an
invalid in this way. For the sponge take the juice of a medium-sized
orange, strain it, add two teaspoons of sugar, and stir until
dissolved. Add two teaspoons of cold water to one teaspoon of
granulated gelatin. When softened melt over hot water and add to the
orange-juice with a few drops of lemon-juice. Set on ice bowl until
it begins to harden around the edge of the bowl, then beat with a
whisk until the mass is thick and spongy. Chill again and pile
lightly in the orange basket after it has been well dried.
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RUSSIAN TEA
Add a slice of lemon and a little preserve — strawberry, raspberry,
etc., to tea, served hot in glasses.
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WATERMELON BALLS
Any watermelon left over can be attractively served as a breakfast
fruit by cutting it into perfectly round balls with a vegetable or
ice-cream scoop, or if this is not at hand, cut the pulp out with a
dessert-spoon into oval-shaped pieces, chill, and serve very cold.