Evening star., 1901-09-21
Table and Kitchen.
Delicious Ways of Cooking and Serv-
ing Fruits.

sert is much more recognized abroad than
1t is in this country, although it is gradu-
ally coming into favor here.
Compotes are generally served with boiled
rice, toast rounds or stale sponge cake and
will be found to be wholesome, appetiZing
and delicious. The bread used in COM
potes should be thoroughly dried out before
browning.
Many fruits can be used In combination;
bananas and oranges go well together, al
ways using a little lemon with the bananas
and having them slightly under-ripe.
Peaches and plums are often combined,
also apricots and plums, strawberries and
bananas red raspberries and currants,
ounce and sweet apples, barberries and
apples sweet or sour, pear and barberry'
rhubarb pineapple and cranberries, apples
and green ginger.
Sample Recipes.
The following recipes which will serve as
examples are admirably suited to chafing
dish cookery, although they can be readily
prepared on the back of the range, care
being taken that they cook slowly. The
foundation for all compotes is about the
same sugar and water to make syrup IN
which the fruit is cooked slowly in oroer TO
retain the original shape. The proportion
used is generally one cup OF sugar 10 one
half or one cup of water; depending upon
the juiceness of the fruit used.
Apple Compete.
Cook together until syrupy one cup OF
sugar half a cup of water, two lnch
pieces of stick cinnamon and the thin rlhd
of half a lemon, slicing off the yellow part
only. Have ready half dozen apples
pared and cored the tart ones COOK more
quickly and cover with the boiling syrup
to harden the outer surface. cover close-
ly and simmer until tender, but not proheh.
II fhn nhnf aiSh
hot water pan, and 1t Is better TO COOK
the fruit in double boiler after the syrup
is made If you cook over the ordinary gas
flame or the fruit will cook too fast ana
become mushy. Serve each half of apple
on rounds Of toast. If you wish 10 serve
for a hot dessert cover with meringue
and slightly brown in moderate oven,
sprinklng the meringue with choppeo
nuts. Serve cold with whipped cream.
Pineapple Compete.
Pare and shred one pineapple, using
silver knife instead of steel; add to
syrup made from two cups of sugar and
one and one-half cups Of water. Cook
slowly until clear, then add the juice or
half a lemon and a wine glass of sherry
Set aside to get cold. Serve on rounds OF
stale sponge cake with whipped cream.
You can buy little penny sponge cakes
Hollow these out and use for cups for the
fruit. The crumbs can be dried, RUBBED
through a sieve and added to the whipped
cream or put away for another comone
in another dessert.
Orange and Banana Compete.
Cook together a cupful of sugar and half
a cupful of water, six cloves and an men
of stick cinnamon. Stir occasionally uGul
the syrup begins to thicken, then remove
the spoon and simmer gently without STIR
ring for eight minutes. Add six bananas
a little under-ripe, cutting the slices cross
hpyon I
clear add the Juice of two oranges and OF
half a lemon and half glass of sherry IL
you use wine. Serve on ROUNDS OF TOAST
or sponge cake with whipped cream. IL
these compOteS are served Tor Dreikli.sl,
as they may be, do not use sweet cake
Serve them with the cooked cereal. PLAIN
toast or ZWieback.
Rice Kalte-Sha1e.
Boil together for ten minutes one cup
full of sugar, three cupfus of water and
the thin yellow rind Of one lemon. Set
aside to cool. When cold add the juice or
two lemons, one bottle of white wine and
a quarter Of a pound Of rice which has
been boiled in two waters until tender.
Arrange the rice in the form of a pyramid
with LAYERS Of sugared peaches in between
LAYERS of rice decorate the whole with
preserved or fresh strawberries, candied
cherries or halved peaches.
Whipped Cream.
For the whipped cream to serve with
these compotes add to half pint OF cream
one-quarter of a cup of milk, four level
tablespoonfuls of powdered sugar, two Ia
blespoonfuls Of sherry or one teaspoonful
of vanilla Whip with cream whip or
wire egg beater until you have stlH
froth, keeping the dish holding the cream
i'm a nan of ice This cream will keep sew
eral days.
Chinese Chou Chou.
This is a delicious confection found in
many Chinese stores and may De classed
with the compotes: this can be made at
home The Chinese are remarkable for
their habit of reversing the usual order of
things, or, according to our understanding
and customs, doing things upside down and
backward, and this dainty is very fair
example and we must in all honesty con-
fess that the heather Chinee' has i'm
proved on the Christian (0 chou chou.
Merchant Don Sang says: MEXICAN make
chou chou him sour, Chinee 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
confection sells for 25 cents per pound,
but could be made at little COST
INQUIRIES Answered.
Miss o. r. writes: Will you kindly send
me some fruit salad recipes? / have not
good recipe of my own and would like
more than one
Waldorf Salad.
This Is one Of the most popular salads.
1t is really intended as an accompaniment
to the game served at a gentleman's din
ner, but is nice for any dinner when poul-
try is served. The real Waldorf salad Is
made as follows: Pare and core two large,
tart apples and cut into dice half an inch
square; cut up an equal quantity OF blanch-
ed, crisp celery and mix with the apples;
add a little salt; sprinkle lightly with
French dressing and then mix with mayon-
naise. Do not let stand. but serve at once
in cups formed of crisp lettuce leaves.
Chopped English walnuts may be added to
this salad, or make a salad Of equal guam
titles of orange dice, nuts and celery and
serve in the same way.
A Dessert Salad.
This may be served as last course at
luncheon or for a dinner dessert. Peel
and remove the eyes from small, ripe
pineapple and shred it with a 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
In, law SpriDklinp the