The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-08-04
FOR H H~0UsEKEEPER.
How go Deal with Seemingly UnavniI-
able Fruit.

able Fruit.
New York Evening Sun.
No matter how expert a marketer one
nay feel she has become, il happens often
enough that the results OF her marketing
contradict her in that opinion. Steering
clesr II overripe fruit. she may fall a vic
tin 20 the other extreme and find that spe-
cialy nice looking currants. for instance.
gre too acid to serve as fresh fruit and
must either be throWp away and wasted
or else turned into some other form. In
pineapple there are more chances to be
taken than in most fruits. and when poor
luck lands ar underripe pineapple on your
hands. You can make pineapple ~fritteTs.
make "A batter OF one cupful OF -four. two
pggs. the whites aud the yOlks beaten
separately. h2lI a ~teaspoontul of baking
powder. 0nC-nalI cuplui o. milk, one table
Spoonful q melted butter and a scant half
tlasDoo1ful Of salt. Beat the batter till
very smooth and creamy ard let II stand
for one hour before AIDING the pineapple.
Drop from a spoon into deep hot fat and
fry "a delicate brown
Another thing TO 40 with seemingly I'M
available fruit Is 70 make a pineapple pud-
ding. II the pineapple is a small one. crate
II all. II large, one-haif viii be sufficient for
The folio &1aS allowance OF butter, sugar,
eggs and other ingredients. Put three
ounces of graduated sugar and two ounces
oil bGtIe~ into "a bowl and work them to a
cream. Beat well together the yolks of two
eggs and the white of one and add them
win the grated pineapple and some grated
bread crumbs. about one and One-haif
ounces. Turn the mixture into a pudding
Dish and lake fifteen or twenty minutes.
Make a meringue OF the whites of three
eggs and sugar, fiaVOr with almond and
spread 1t over the top OF the puddins. bak-
iIg q little while longer. The time Of bak-
iDg may be determined by testing the pud-
ding with a straw. When il comes out
clean. after being plunged into the deIIhS
o the pudding, II IS safe TO say that the
Sour oranges are very poor eating indeed.
except when made into a marmalade, and
then they suddenly become extremely good.
j. fact. sour oranges are what one needs
when making marmalade, and therefore
fruit OF this sort can be turned 10 very
good account. For the marmalade, the ola
rule of pound for pound of sugar and fruit
holds good. Crate the rind from one-fourth
q the oranges Cut The fruit into halves,
Cr0sswise. and reject the seeds. Remove the
pulp rom me skins ana drain out most OF
the juice. putting IL over 20 cook with the
sugar. When it begins TO boil remove the
scum that arises and let the juice simmer
gently for a quarter of an hour. Then add
the rind hat you have grated and the pulp,
and cook Tor another quarter of an hour.
Pour into glasses and nut away like jelly.
CucTa1ts that prove TOO sour for the table
may be treated in a dozen different ways.
You may put them into a saucepan with
about half their own weight of sugar. a
mere hint OF salt. vinegar and cinnamon
and cloves 20 taste. Boil half an hour and
You have a most delicious relish 10 serve
Win tllQ ltultly. Inc real UIODOTIlDllS are
ICr three pOUncs cuIrants, one and one-halt
pounds OF sugar, one cupful Of vinegar, one
tablespoonful each of cloves and cinnamon
and half a saltSpOOn of salt. Watery cur
rants are not likely 10 make good jelly I'M
less a little gelatlne is added TO them. To
preserve currants, remove all the stems and
imperfections and wash the fruit. Use for
every pound OF the currants 0nc-half pound
of sugar. Put into the kettle in alternating
layers and let stand over night. The next
morning COOK gently thirty minutes, When,
IL Inc IgtlU Is uIltp clear. skim and nOlr
into Jars and seal But the simplest of all
the Things To 90 with curants IS this: Re
move the stems and press the fruit through
= me sieFe 10 Iree II from the seeds. Weigh
the Pulp ana juice and add 10 il half its
weight OF sugar. Add q grating of nutmeg
ana boil The result IS a very good sauce.
Beat up the yOiks CT three egss with one
heaping tablespoonful OF powdered sugar.
Add me stifiy-beaten whites o. the eggs
and stir IN gently. at the same time adding
one teaspOOuful OF lemon juice. Turn the
mixture into the not and buttered omelet
pan ana do not cook too quickly. Instead.
let the one!et have time to rise Well. just
peIcre folding add one cuptul of grated
pineapple
PUddiags. fmritters and omeIets provide
safe w2ys Of utilizing Disappointing fruit.
Peaches that are not ali you wish they
were 80 into both the pudding and the
peach ~fritters must be peeled and cut in
halves. Sprinkle the peaches with sugar.
q little brandy and some grated lemon
peel; cover the dish containing them and
set aside TOY several hours. Make a batter
ludl y tL.Ch enough 10 well coat the fruit,
dip II IN and drop the fruit into the deep
boiling fat When the fritters are lightly
Drowned remove them and place them on
papef III the oven TO dry. Sprinkle with
powdered sugar before serving.
FOr one sort OF peach pudding, beat w
the yoiks OF i've ~gg and the whites OF
two, half q pound Of sugar, four ounces
o. grated bread crumbs and add a dozen
OF more cut-up peaches. Put the mixture
In q pudding dish ana bake. adding the re-
served whites OF the eggs ia the form of a
meringue at the last.
Again. Il you have one pint of peeled and
quartered peaches, try this pudding, al
ways provided the fruit is not so delicious
four eggs lightly ana add to them two
cupfuls Of milk. Put one pint of -four in
a bowl and pour part of the milk and eggs
over II. mixing TO a smooth batter. Add
the rest of the milk and eggs and a good
pinch of salt. Turn into a buttered pud-
ding dish and add the fruit. Bake thirty
minutes. then serve Immediately with this
sauce. Beat TO a stiff frOth the whites
of three eggs. with one half cupful of
powdered sugar. Add one teaspOOnful of
any desired fiavOring and last of all one
Supful OF boiling water. stirring it in a
little at a time. If the water IS boiling
and is added carefully the sauce will be
light and fOamy.
\ filling for layer cake can be made from
peaches reduced 10 a pulp. every cupful
mixed with a Cupful of whipped cream and
with pOWdered sugar according to the tart
ness OF the fruit. Peach shOrtCake is one
OF the best of the whole shOrtcake list.
The fruit should be sliced and sweetened
with powdered sugar, and used for the
shortcake filling. Whipped cream Favored
with almond may afterward be served with
II the whole combination being so very
good as To resign one To the fact that the
peaches We're not i'm the first place Sc
perfect as 10 warrant their appearing on
TIE table as simple fruit. Pernaps il is
needless TO say that the better the fruit