The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1896-03-31
Delicious Desserts from Dried
Fruits

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As fruit dries large portion of the
water is lost and the nurative portion
is left in more condensed form for
our use. We all know that bread i
regarded as one of the great life-sus-
tainers; few realize that dried apples
offer nearly the same per cent of nu-
trients. In parts of EuOrope we fluid
the dried pear as common as the date
in the cas-, indeed, one writer says we
may well call it the "dste of Ger
many" Who sees 1t commonly used
here? How few think OF combining
these fruits with their cereals, neats
or macroni? Yet rightly prepared,
we might have in these combinations
some. OF our most wholesome and pal
atable dishes.
Apricot Jelly.-Mske quart OF
orange Jelly. Place layer in a jel-
ly mold when hardened arrange a
thin layer of apricots, another layer
Of jelly, and Sc or until all is used.
Serve cold with whipped cream. IL
desired, use apricot juice instead oil
orange. Raspberries and blueberrie,
can likewise be prepared in the same
way as apricots and then used in roll
ed buildings and batter buildings.
Apricot Sauce.-One-half pound
apricots, ! Id. sugar, wash apricois,
soak "a hours. Stew gently one to
two hours. When nearly don't add
sugar TO taste.
Prunes.-Wash, soak over night or
"a hours, place in granite or porcelain
pan with water in which they were
soaked, and stew gently until plump
and tender. When nearly done add
lemon juice and sugar to taste.
Prune Jelly.-Make like apricot 81
ly, using lemon jelly, halving and
stoning prunes. Serve with soft GUS
tard or whipped cream.
Prune Pudding.-One-fourth pound
prunes, 5 egg whites, 5 tablespoonfuls
powdered sugar 2 tablespoonfuls
cream of tartar. Beat whites stiff,
add sugar and cream Of tartar, ar
range half in buttered pudding dish.
arrange half of.prunes, stewed, stoned
and quartered upon this, then half of
the remaining whites; rest Of prunes f,
the rest of whites. Bake % minutes
in very moderate oven. Serve with
a custard sauce made from the egg
yolks and pint of milk, with sugar
to taste.
Prune Whip-Made like the pud-
ding only the prunes are strained and
then whipped in;o the stiff whites.
The whole is piled lightly upon a
platter, placed over dish of hot wat
er and Drowned in the oven. Served
with custard sauce.
Prune Souffle. -One-half pound
primes, B tablespoons powdered sugar
4 eggs, l scant teaspoon vanilla. Beat
egg yolks and sugar to cream, add
vanilla, and mix with this the prunes
stewed, drained, stoned and quartered
Fold in the whites beaten stiff with
dash of salt. Bake in a moderately
quick oven 20 minutes. Serve imme-
diately. Prunes msy likewise be
made into pies by straining the fruit
and then making like date pie.
Figs.-Soak dried figs in cold water
for several hours, then stew slowly
until plump. Drain and pile upon
dish, serve with whipped cream ar
ranged in circle around them.
Rolled Pudding Ono pint flour
2 tablespoons sugar, 4 ia teaspoons but
ter, two teaspoons baking powder, J
teaspoon salt. about J cup milk. Sift
dry materials, rub in half the butter
then add milk until you have smooth
dough Roll about 8 of an inch thick,
spread with the remaining butter soft
sned; then with layer of any desired
fruit, free from juice. Roll up like
4 jelly roll and cut into pieces about
Il inches long. Place pieces of roll on
,nd in buttered pan and bake 20 to
30 minutes in moderate oven. Serve
lot with a sauce made from fruit
uice.
Dried Aapple.-Wash, stew, season
With lemon and spice, sweeten to taste.
Make into pie, arrange in alternate
ayers with stale buttered bread