The Opelousas courier., 1890-07-12
RECIPES.

No NOR healthtul diet can be put upon
the table at this season than fruit, says
the Courier journal. Leiblg says on
this subject:
besides contributing a large pro-
portion of sugar, mucliage ana otner
nutritive compounds in the form OF 1ooo,
thew contain such a fine con- Tnatlon OF
vegetable acids, attractive Substances,
and diuretic principles, with the nutrl-
| tive matter, as to act powerfully IN the
capacity of refrigerants, tonlcs ana
an~tisceptics, and when freely used at
the season of rlpeness, by rural laborers
and others, they prevent debility,
strengthen digestion, correct the putre~
factive tendency of heterogeneous food,
avert scurvy and probably maintain and
strengthen the power Of productive
labor"
Fresh ripe fruit is particularly whole
some if taken in the early part OF the
day. That housekeepers may serve
them with variety the following sug-
gestions are given:
Raspberry Meringue-Crush a pint OF
rine raspberries with a pint of sugar;
beat the whites of four eggs; stir all to-
gether gently until it stands alone.
Frozen Currants-Mash a quart Of red
~currants, add two pounds of sugar, the
Juice of three oranges and one lemon, let
stand n hour, add a quart of~-ater,
stir until the sugar is dissolved, turn IN
the freezer and freeze.
Ripe Currants-Select large clusters OF
cherries, rinse them by dipping in and
out of cold water, then place on a seive
to drain. A1nonize on a glass dish.
Sprinkle With powdered sugar, sit on ice
serve in small saucers around a little
pyramid of sugar.
Stewed Gooseberries-Stem and TOP
one quart OF gooseberries, put them in a
seorcelain kettle, add n pint of boiling
water; cover the kettle close and stew
ten minutes. Add one pouno'of sugar,
stand on the back of the stove where IL
is not too hot for fifteen minutes.
Currants and raspberries-for tea O.
lunch)-To every quart Of large, rec
raspberries allow a pint of ripe currant'
and a pound of sugar. Put on a pre-
serve kettle, bring to a boil, dish and sci
in the ice-the juice should jelly.
Currant sponge-Cover half a box o.
, gelatine with half a cup of cold water.
, and soak for half an hour then pour ovel
half a pint of boiling water, add half
pint of sugar and stir until it dissolves
Strain half a pint of currant juice, ane
: put on ice until thick and cold; then beat
, the whites of four eggs, put in the mix
: ture, beat until smooth, turn into a fame.
, mould, and set on if harden.
! Raspberry Tapio fash a teacup o
J tapioca through several waters, thsl
cover with cold water and let soak al
.. night. In the morning set on a clos'
FIRE; pour over a pint of boiling water
simmer slowly until the tapioca is per
, fectly clear. Stir a quart of ripe rasp
! berries into the boiling tapioca ant
> sweeten. Take from the fire; pour in
deep dish; set on ice; when very cold
serve with sugar and cream.
G~ooseberry Food-Stem and top
quart of ripe gooseberries and stir ther
in one pint of water until they ar
: crushed. Pour through a colander to re
move the skins; add a t%easpoouful 0
butter and a cup of sugar, and the yolk
: of four eggs well beaten, and pour in
Q glass bowl. Beat the whites Of the egg
until frothy, and add two heaping tes
~spoonfuls Of powdered sugar, and bes
: until it stands alone. Heap on top 4
the gooseberries.