Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-05-24

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| Peaches and plums go we'll together, also
| apricots and plums, Strawberries and cur
| rants, ounce and sweet apples, barberries
and sweet or sour applies, pears and bar
| berries, etc. ti-
The foundation for all compotes is about
| the same-sugar and water in the proper
| ton of one cup of sugar to one-half or one
| cup of water depending upon juiciness of
water with whatever flaroring is used into
clean saucepan and cook until syrupy.
| When boiling drop theSfruit in few pieces
| at a time so that il will not be crushed and
| 'mussy.' Cook until tender, but still firm
enough to retain its shape Remove the
| fruit with a SKINNER, arranging the pieces
in regular order or in any way so that the
| effect is pleasing. Let the syrup boil down
until thick and strain over the fruit Cool
thoroughly before serving.
For instance:
Apple Compote.-Make syrup of one cup
of sugar, one-half cupful of water Flavor
with two inches stick cinnamon and the
thin rind of a half lemon. Pare and core
the apples (Sour ones cook more quickly
than the sweet, then drop carefully in the
hot syrup to harden the outer surface
Cover closely and cook very slowly until
soft. If you use~the chatting dish cook over
hot water pan. Serve on rounds of toast
with plain whipped cream, filling the center
of the apples with bright-colored jelly or
preserves if desired.
Fig Compote.-Cut one pound of figs in
very small pieces. Have ready a syrup
made of one pint of water and a half-pound
of sugar. Add the figs, a couple of slices of
lemon and a small piece of stick cinnamon.
Cook slowly ten or fifteen minutes, stirring
often toward the last to prevent burning
Pour into dish to cool. When ready to
use remove the lemon and cinnamon and
serve with whipped cream sweetened and
favored with vanilla Fig compete may be
in hot oil xrtl,
cream on top.
Rhubarb Compote.-Cut fine red rhuba RIB
into pieces about an inch and a half long
For each pound of fruit allow a pound of
sugar. Put the sugar over the fire with about
cup of water and the grated yellow rind
of lemon. Put the pieces of rhubarb in the
boiling syrup and let them simmer slowly
until tender and transparent. Remove
carefully, boil the syrup a few moments
longer and pour over the rhubarb This
is nice for a simple dessert served with
plain boiled rice
Orange and Banana Compote-For six
bananas a little under-ripe make a syrup Of
one cup of sugar and half cup of water
FLAVOR with six whole cloves and one inch
stick cinnamon. Boil eight minutes with
out stirring. Add the bananas and simmer
until they begin to clear. Put in the Juice
OF two oranges half lemon and half
glass of sherry. Remove the cloves and
cinnamon and serve on rounds of toast or
sponge cake with whipped cream
In whipping cream the first essential is
that it be well chilled. otherwise it will not
whip stiff. Neither must the cream be too
rich or it will turn to butter during the
whipping process. If it seems too heavy
dilute with milk. Place the bowl contain
ing the cream in larger bowl of cold wa
ter or Clipped ice and, with Dover beater
or cream churn whip. whip to stiff
froth. The fiavoring and sweetening NAV
De added before or after whipping. Here is
a good whipped cream to use with compete
To half pint of rich cream. sweet or
sour. allow quarter cupful of milk the
juice OF a half lemon, two rounded table
spoonfuls powdered sugar and a half glass
| of sherry. Put all together and whip. This
Will keep several days. adding more sugar
wine and cream if desired, and rewhipping
The secret of cooking rice so that it looks
like snow, with every kernel separate and
perfectly dry, lies in the shaking SAYS
southern cook. Rice must be thoroughly
washed, to start with. until all the milky
look is lost. Rub it we'll between the
palms Of the hands, turn the water off
wash and rub again. then rinse and drain
A deep steWpan of porcelain or granite is
best for cooking rice. For cupful of
rice, pour four cups of water in the kettle
and let it come to a boil adding a tea
spoonful of salt. When boiling fast add
the washed rice, stir gently from the bot
tom two or three times with a fork to
prevent sticking. Let it boil from twenty
minutes to half hour lit is done when
| you can cut the grain readily. remove from
| the fire, pour off the water if any is left,
| and put in colandef. Shake vigorously
uhtl each grain is plump, snow white and
separate. Cover with a cloth and set ON
| the back Of the range or in the oven. when
1t will finish swelling without burning.
Dld you ever try putting ordinary prunes
IN the least Dit OF hot water leaving them
| In Just long enough to swell-not five min
uteS? Then take them out, sprinkle with a
little bit Of sugar, and serve dry with meat
They taste like the French prunes in lars
The Georgia method of cooking vans is
| equally good with sweet potatoes Boil the
potatoes with the skins on. Peel slice
lengthwise and put in buttered baking dish
sprinkle with small cut of brown sugar
add generous lump of butter and a little
hot water, and bake slowly about an hour
having the dish well Drowned on top
BY the way, brown sugar in England is
considered the only respectable sugar to
serve with coffee. Cut loaf sugar goes with
tea, while our granulated is found only In
the cheaper eating houses
In the south white pepper is planted for
carry green's Only the tender fresh
leaves are used, cooked like spinach
III you lind your prepared cereals, your
pearl barley. rice, flour, cornmeal or dried
40 us SuuueIiiS invested with WeeVllS. do
not De discouraged. If you are where the
sun is good and hot, you may follow the
| example or the Arzonians, who spread a
clean cloth down on the roof or grass and
empty the oatmeal rice on to it, In
snort time every weevil will creep off If
you nave not the sun, place the material
INFESTED IN the oven at a moderate degree
OF neat Care must be taken not to ex-
pose IL TO higher temperature than $50 F.
ii Whole pantry or storeroom becomes
INFESTED, wipe off the shelves with kero-
sene' ana then set shallow pans of bi-sul-
Phlde OF carbon on them. This vapor is
ueadly 10 all animal life but there is no
Danger IN lnhaling a small quantity. 1t.
Is possessed OF a most disa greeable odor
put soon passes away leaving no trace be-
nlnd IL does not harm the food near which
II is placed. AS it is extremely inhamma-
Die, care must be taken that it does NOT
come IN contact with flame. If placed in
CUPBOARD at night, it's fumes will have
disappeared by morning. 1t costs at retail
from 80 to 40 cents a pound, and one appli-
cation is usually effective. In very severe
cases second may follow. When a barrel
of Hour becomes infested, put teacupful
Of the chemical in pan on the top of the
flour, cover the barrel as closely as possi-
Bile, and leave for day or two