Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-06-14
FOB THE FRUIT SEASON.
Ellice serena's Way of Preparing Apples,
Berries, Etc, for Immediate Use
Recipes for Frugal Dishes and for
Luxuries- Hints for the Home. ~
WRITTEN FOR THE D1sPATcH.]

WRITTEN FOR THE D1sPATCH.1
Compotes is the name given preparation
of fruit for immediate use, and popular as
dessert. Compotes are usually the accom-
paniment for pies and puddings, although
they are often served alone with pastry
crust. In making them less sugar is used
and less time is required than would be
necessary for preserves. They should not
therefore be made in large quantities, nor
should they be kept on hand any time,
scarcely in any event longer than three days
the storage to be cool.
Often and in connection with the word
compete a kindred word, compotier, is used.
Both are French words, the latter meaning
simply the dish in which the former is
served In making compotes of berries
especially of the more delicate sort, such as
raspberries and strawberries-very little
boiling is required. Boiling up once is suf-
fcient. Now that the fruit season is here
these delicate lu1uries will be welcome
change to the housewife.
Apple Compete.
Peel, core and quarter six large apples,
trimming each quarter so as to get them all
of size Drop them as they are done into
cold water with the juice of lemon
squeezed into it to prevent their turning
brown. Have ready syrup made with one
pound of sugar and one quart of boiling
water. Put the apples into this with the
thin rind of a lemon and two or three cloves.
As soon as they are cooked (be careful not to
break them) take them out, place on COM
potter, pour syrup over them ana garnlSh
with sliced citron.
Lettuce as Vegetable.
The French cooks, noted for their inge-
nuity, do not always send lettuce to the
table in salad form. 1t is frequently pre-
sented as q vegetable, and from their method
here subjoined doubt not that very ap-
petizing dish would follow the trial of 1t.
The hearts Of cabbage lettuces are selected,
thoroughly washed and then blanched in
boiling, salted water for 10 minutes-the
stewpan to be uncovered during this process
SO that the lettuce may retain its color.
After blanching it is turned into a sieve,
dashed with cold water and drained. Some
rich cream Is now poured into baking
DISH some small Jumps of butter added, then
the lettuce hearts and more cream, sea.
soned-"topped OFF, with thin layer of
cracker crumbs. The time required for bak-
ing this delectable dish is an hour and q
ouarter-the oven to be slow. Serve in bak-
ing dish.
An italian Cream.
This cream has been much admired, but to
the novice who is unaccuStomed to making
fine desserts. (Which always require skill
and patience) it may seem little trouble
sweet cream and half a pint of milk, two
giIls of Madeira wine, a dessertSpoonful of
rose water and five ounces of sugar. Have
ready an ounce and a half of gelatine, soaked
in q little cold water, dissolved in boiling
water and strained. Begin by mixing the
cream and milk. Add the sugar and wine,
and beat very thoroughly. Stir in the gela-
tine last, mold, and set to harden 80
Prepared Pears.
When pears are so plentiful that they can
not be eaten or proftably disposed of, 1t Is
an excellent plan to cut them in thick slices,
stew them and then in an open oven dry
them thoroughly. 'It may take two days"
said the old housekeeper who gave the
recipe, "but they come out all honeyed over
with their own sweetness, and fg-like in
their substance and consistency, at once
suggesting both figs and raisins." They are
excellent eating, and, it is said, will keep
year or two.
Apple Tarts or Pudding. -
Line pudding dish with slices Of but
tered toast, cover with apple sauce sweet
ened and favored; continue the layers Of
toast and apples, ending with the sauce.
Bake 20 minutes. 80
Cheese Dish.
Ono mint of crumbled cheese, ono pint of
bread crumbs, half q grated nutmeg, one
teaspoonful of salt and two beaten eggs.