Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-07-14
HOT WEATHER DISHES
VALUABLE PROPERTIES OF A FRUIT
DIET
Dainty Way. OF serving Fresh and
with GcIntin-Hof and
Cold Desserts.


| Written for The Evening Star
The most desirable food for the season Is
| fruit. 1t possesses valuable properties for
promoting the health. If more people ate
| fruit during the hot months of the year.
| there would he fewer cases OF sunstroke
| and less suffering from heat. Fruits con-
| tain nutritiye substances that not only
| serve to noufish the body. but act as anti
septics and tonlcs. Fresh fruit eaten In
warm weather serves to cool the blood. No
better remedy for Indigestion could be found
than certain fruits.
Apples are very wholesome. the spicy va
rieties being the hest for the health Before
\ serving they shoul6 be wiped OF with wet
| towel and then polished with a dry one A
! silver frui' knife should be supplied at each
plate for pee'ing and cutting them. The
skin OF the apple should be removed before
digest
Many persons cannot eat bananas. but for
| those who find them agreeable they are
Who!eSome- The skin should be removed
| ana the body of the banana scraped OF
! with knife to remove the long nber-like
strings That sometimes adhere TO the fruit
SHceu ana covered with sugar and cream.
bananas make a delicious dessert. Whole
| bananas look well served a dish with
other fruit.
Raspberries should he picked only a few
| minutes before serving care being taken
| that the fruit is not mashed. If the berries
are gritty they should be carefully washed
4 in water. but as a rule washing jes,r,,,s
the favor Of fruit Raspberries served win
red currants are delicious. When currants
are served they may be placed on the dish
| WIN the stems still on. and eaten after in
uiNiuudi uipping IN powdered sugar.
Grapes and Oranges
Grapes are washed in fresh water n,aced
| In sieve to drain and. after the punches
| have been about equally divided. laid on
the fruit basket and placed on the table.
oranges may be cut in two and served with
| sugar. the inside OF the orange being scoon-
| &c out with spoon or the orange IL GUAR
tered caiI be freed OF the skin and each
Quarter drawn back so that the seed may
/ I've removed. ana some sugar put over the
sections. which sharp knife should divide
INTO halves crosswise. Pears are served in
me same way as apples Cantaioupe is
served by dividing the fruit in half remoy-
| ing the seed and placing a niece OF Ice in
the no low of each half
| w men peaches are placed on the table
Whole the skin should be rubbed with a
| tough towel to remove the wool II pared
the peaches should be prepared Immediately
peioFe they are TO be sent to the table. and
me. men served with sugar and cream. Any
ifuit, IN the interval between its prepara-
tioh ana appearance on the table should be
placed on ice. for the colder The. fruit is the
more acceptahie will it be in warm weather.
Watermelon should be placed on a large
! dlSn. Il slice being cut off each end of tba
melon that it may stand upright and u,e-
sent an opel surface to the server. The
! one who presides at the table should he
supplied with a large spoon. with which he
or she may serve concal portions INTO the
saucers OF those at the table.
Useful Recipes.
FRUIT may be served In a variety of WAYS.
dainty in appearance as 1t is to the pa:ate.
For those who are fond of gelatin there ara
a number of ways of using fruit. Straw
! berries. raspberries. quarter sections O,
oranges. seeded cherries. all may be ir,bed
ded IN MODS of the transparent gelatin and
served with meringue or whipped cream.
Here are some recipes for appeifzine sum
NOR dishes in which fruit figures:
Rhubarb Jelly--Cut rhubarb into pieces an
inch in length and pace them in dish
win cupfui or sugar, one of wafer a lit
lie ginger root and lemon peel Bake until
me rhuDarb is tender. Dissolve some sc.a-
TN IN hot water. strain into the rhubarh.
acu the juice OF a lemon. Pour into a mold
and freeze. Serve with whipped cream
Banana Cream.-Scald the pulp Of several
bananas and pass through sieve. after
/ which add sugar and lemon juice to the
mixture. Set this in a pan of ice water,
and before 1t begins to thicken add the
beaten whites OF eggs. Line a mold with
slices Of banana: pour the mixture into Il
and when it is cold turn out and garnish
with spots OF whipped cream.
Peach Crystal-Dissolve one teaspoonfuI
OF gelatin in hot water and strain II into
the pulp of a dozen peaches. Add the Juice
OF half lemon. Whip a pint Of cream,
stir the peach mixture in a pan of Ice water
until ii begins to thicken. then add it to the
cream. Pour into a mold. cover tightly and
pack in ice and salt.
Gooseberry Pudding.-Wesh and ton and
taii the gooseberries. Boil them gently in
as little water as will just keep them from
burning. When soft. rub them through q
wire sieve or mash them firmly with a fork
Sweeten with sugar and allow to cool Take
pain round mold or pudding basin, thick
ly butter IL and sprinkle II inside thickly
a and I'd
little butter to the sieyed gooseberrIes Beat
the eggs and add to the fruit when cool.
Then pour this mixture very gently into the
tin, the object being not TO disturb the
crumbs. Put a thick layer of crumbs on
the top. cover with piece of creased paper
and bake in a moderate oven for about
three-quarters of hour or till Il feels
firm. Turn out carefully just before sery-
ing. Serve with cream.
Compete and Pudding.
Compete of Prunes.-Tske half a pint OF
French plums or prunes. a quarter of a pint
of water. a quarter of a pint OF wine. the
rind of half a lemon, two cloves and two
ounces Of sugar. Put In a stewpan the
prunes, water, wine. the thinly pared rind
of half lemon. the cloves and sugar. Let
all simmer very gently till the fruit is quite
tender Let Ii get cold. then take outthe
cloves and lemon rind. 1t is then ready Tor
use.
Date Pudding-Take six sta'e sponge
CAKES, luuf ounces OF oates, one ana a ndlI
ounces of sugar. the grated rind of one
lemon. two eggs and milk enough to mois en-
the cakes. Stone the dates and cut them
into thin strips. Beat up the cakes with a
fork. add the dates and lemon rind and
the eggs well beaten. Slightly butter pie
dish. pour in the mixture Bake in a mod
crate oven about half hour. II you wish
to make a more dainty-looking dish. whip
the whites of two three eggs to very
stiff froth, flavor with vanilla and sugar.
Heap this roughly on the cooked pudding.
sprinkling il now and then with sugar: put
1t back in the oven in a very cool part TIL
il is a very pa,e brown.