The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-09-21

one cup Of Mater: depending upon the
Juiciness of the fruit used
APPLE COMPOTE-
Cook together until sirt1pv one Gun Of
sugar matt . cup OF water two inch
pieces Of stick cinnamon and the thin
rtnd Of half lemon Slicing on the YeI-
low part only Have ready half a dozen
apples pared and cored che tart ones
COOK more quIcldy) and cover with the
boiling syrup to harden the outer surface
Cover closely and simmer until tender.
dish cook over the hot water pan. and it
IS better to cook the fruit in a double
cook over the ordinary gas flames. or ire
trlIt VII cook too fast and become
rounds Of toast II you wish to serve
for a hot dessert. cover with meringue
e-1.ee Sits1ltis brown IN a moderate oven
sprinkdIng the meringue with chopped
uJts. Serve cold with whipped cream
PINEAPPLE COMPOTE-
Pare ard shred one pineapple using a
silver knife instead Of steel add TO a
syrup made from two cups Of sugar and
one and 01le-nalt cups OF water Cook
slowly until clear; then add the juice Of
half a lemon and wineglass Of sherry
Of stale sponge cake with whipped cream
he1loS fhess S asf fs 5 R9ni ny er ems ez ss5
rubbed through sieve and added TO the
whipped cream put away for another
combine in another dessert
ORANGE AND BANANA COMPOTE
Cook together q cupfuI OF sugar and
half cupfql Of water. six cloves and an
inch Of stick cinnamon. Stir occasionally
until the syrup begins to thicken, then
remove the spoon and simmer gently
without stirring for eight minutes Add
the slices crossWlse. When the bananas
commence 70 clear. add the juice OF two
glass q snerry II you use Wine. Serve
on rounds Of toast or sponge cake With
served for breakfast. as they may be, do
not use sweet cake serve them with the
cooked cereal. plain toast or zwieback-
RICE kALTE-SHA
Boil together for ten minutes one ct1D-
ful OF sugar three cupfuls of water and
the. thin yellow rind Of one lemon. Set
aside to cool When cold add the juice
of two lemons. one bottle Of white wine
and a quarter of a pound of rice which
has been boiled in two waters until ten
pyramid with layers of sugared peaches
in between LAYERS of rice Iecorat e the
whole with preserved or fresh straWber-
rfes, candIed cherries or halved peaches
WHIPPED CREAM
For the whipped cream to serve with
these compotes. add to a half pint Of
level teaspoonfuIs Of powdered sugar.
TWO tabIespoonfnls Of sherry or one tea
whip or wire egg heater until you have
stiff froth, keeping the dish holding the
cream in pan Of ice This cream VIII
CHINESE CHOU CHOU.
This Is a delicious CORRECTION found in
many Chinese stores and may be classed
with the eompotes. thus can be made at
home. The Chinese are remarkable for
their habits of reversing the usual order
of things, or according to our understand
ing and customs doing things upside
down and backward and this dainty IS
honesty confess that the heather Chi
nee. has improved on the Christian %
Mclean make chou chou him sour Chi
nee. him sweet small green and yellow
tomatoes green dates figs pineapples
and like fruits are preserved in a syrup
with green ginger and the combination
is delicious with cold meats. especially
cold fowl and game This CONNECTION sells
for 3 cents per pound but could be made
al little cost
Inquiries Answered.
Miss O. R. writes. VIII you kindly
send me some fruit salad recipes2 have
not a good recipe of my own and would
WALDORF SALAD.
This is one of the most popular salads
It Is really intended as an accompani-
ment to the game served at a gentle
mans dinner. but is nice for any dinner
when poultry is served The real Wal
dorf salad is made as follows. Pare and
core two large tart apples and cut into
dice half an inch square, cut up an equal
mix with the apples. add little salt:
sprinkle lightly with French dressing and
then mix with mayonnaise. Do not let
stand but serve at once in cups formed
of crisp lettuce leaves. Chopped English
waInuts may be added to this salad. OF
make salad OF equal quantities OF or
ange dice, nuts and celery and serve in
DESSERT SALAD.
This may be served as a last course at
luncheon or for a dinner dessert Peel
pineapple and shred 1t with q. silver fork:
peel and slice four ripe bananas, peel
and cut three oranges in small cubes
skin and remove the seeds from a cup of
white grapes Arrange the pineapple,
bananas and oranges IN layers sprink-
ling the grapes in among them: spread
each layer with the following dressing.
Beat the yolks of four eggs until light IN
color and fr0thy- then beat in gradually
one cup Of powdered sugar add pinch
Of salt When the sugar is dissolved
add the juice of two lemons Set on ice
and chill for an hour before serving
GLAZED FRUITS.
Mrs r G. writes: Win you kindly
send me recipe for sugar gloss to put
over apples and other fruit2
Put into lain-lined saucepan a
cup OF graduated sugar and quarter Of
cup of cold water. stir until il is clear.
then let boil until the surface is covered
with bubbles. drop little of the syrup
into ice cold water and if when cold 1t
breaks with snap it is done. RemoXs
from the fire but keep hot over boiling
water and glaze the fruit by dipping
them into the sugar and then laying the
fruit on dish or thick white paper
slightly brushed with salad Oil vi nile
the syrup boils wipe down the sides Of
the boiler carefully with a wei cloth to
remove the sugar crystals and watch the
syrup closely that il does not boil be-
yond the right degree, as it changes very
rapidly
ICED FRUIT
Our correspondent may have this recipe