The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-04-06
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WOMAN'S WORLD.
Eos 81

Just BEFORE Inc ARRIVAL OF the urSt green
gooseberry is a period which furnishes lit
tie Inspiration for the housekeeper, espe-
cially in the wasg of fruit. The English
farmer has reached the end of his stores.
while the garden produce which comes
to us from abroad, though every year be-
coming more plentiful. is as yet rather ex-
pensive for cooking purposes. and, in any
case, only available to those who live IN
the vicinity of large towns. II is difficult
for the Londoner to realize what his
advantages are in this respect, and how
comparatively meagre is the choice Of
foods for people who live some distance
from large shops. For those who know
how to utilize them properly, however, the
beautiful sun-dried and evaporated fruits,
which are provided by California and
other fruit growing districts are a host IN
themselves, as when properly prepared
they retain the natural flavor and charac-
t~eristics of the fruit better than by any
other mode representation. They are also
wholesome. inexpensive and free from the
objectionable '.tinny, taste which some
people fancy they can always detect IN
fruits and vegetables put up in tins. al
though this is undoubtedly only true of
the inferior, brands. or those which have
been kept too long in stock; and it may
be remarked en- PEASANT that they should
never be served direct as they come from
the tin, but first stewed a little, as this
greatly improves them. Another precau-
ton. which is sometimes omitted by care
less servants, is to turn out all timed
foods as soon as they are opened into an
earthenware dish. and so allow them to
remain exposed to the air for a short time
before using. No such precautions, how
ever. are necessary with dried frfits, and
the most fastidious can find nothing to
object to in the way in which they are
preserved. The choice offered IS also much
more varied than was the case a few
years since. There are apples-Newtown
and Normandy Pippins, apples in rings
and whole cored4Salifornian apricots,
nectarines and peaches, French pears (put
up in the most attractive little four-pound
baskets, Austrian ~prunellos, figs and
French Californian plums.
The preliminary treatment of all dried
fruits is the same; they should before
cooking be thoroughly but quicly rinsed
In cold water, and then put to cloak over
night, or for several hours, in sufficient
water to cover them; a little forethought
is necessary. as the sufficient soaking or
dried fruits and vegetables is one OF the
most important secrets of their successful
preparation: from y to Is hours is the
least.reuuired The process of drying nat
urally extracts all the moisture from them
and they must be left in the water long
enough to slowly absorb it back again,
and swell out almost to their original size.
The fruit should then be put on the fre
In an earthenware saucepan, with the
water in which it has soaked and be AL
lowed 10 simmer slowly until tender 1t
is important not to throw away the water
in which the fruit is soaked, as this con-
tains much of the goodness and flavor
of the fruit, which would be insipid ii
fresh water were substituted. 1t should
not be allowed to boil hard or to cook too
long. or the skin will be tough and the in
sides4asseless. It should be cooked just
until it can be easily pierced by a splinter
or a straw.
When 1t is desired to serve the fruit as
a compete, sugar to taste should be added
when it is half cooked, and, if necessary,
the syrup should be boiled hard after the
removal of the fruit until it is as thick as
cream. For all cooking purposes dried
Newtewn Pippins are far superior to any
fresh apples which can be obtained SO late
in the season. When apricots, apples, or
DeacleS are 10 De uS0u LUZ q al II Is a
good plan to cook the pastry apart from
the fruit by filling the pie dish with
crumpIed paper, and when baked carefully
lifting the crust from the dish, removing
the paper and substituting the cooked
fruit. which has been stewed as described
above. In cases of emergency a compete
of a~pricots or apples is always a useful
standby The dish may be improved
80 J,,n,, r,,Cor- As vOripD the
syrup with a glass of liquor, and serving
with whipped cream or a nicely made GUS
tard. garnished with a few strips of An
eeliea in the case of apricots or glace
cherries for apples.
should there not be sufficient juice re-
manning after the fruit is stewed little
svrup may be made by boiling together
half a pound of lump sugar and half a
mint of water for twenty minutes. care
fully removing the scum and havoring
with q little lemon juice, ginger or liquor.
Figs should be cut in small neat pieces be-
fore stewing. and the syrup nicely flavor
ed with lemon rind or sherry. Served with
rice mould. blanc mango or plain pud-
dings they are much appreciated at nurs-
cry dinners.
The nose hat or the "eye hat" as you
please. is with us again as the first choice
of orr summer girls and are with us to
STAY. Don't say our summer girl knows
nothing but how to '~'frivol," when she
relegates her past favorite, La Pompa-
dour with its flare front, to obscurity and
takes to the dropping brim as soon as
there is the the slightest prospect OF Old
sols rays kissing her dainty nose tip too
lovingly. After she has her nose hat
what does she do, but straightaway pile
IN masses and masses of lisse tulle and
maline quilted, ruffled, shirred and corded
accompanied by a whole garden of flow
ers and foliage. To be in the fashion
She tucks a rhinestone buckle here and
there among her diaphanous masses. and
then is satisfied that her Easter hat is
all that is most desirable,
Then the polka dots The polka dots
Polka dots as prevalent on ribbon as on
the most aristocratic9 bodice. printed
woven or embroidered. The white goods
with black cots and black with white
dots are among the smartest fabrics for
light mourning. Ribbons too, Of these two
kinds are extensively used for trimming
second mourning dimities, ginghams. etc.,
and for belts and stock with shirtwaists-
Polka dots form one of the most popular
and stylish as well as one of the pref
--a-,5 af -f1o dociOna