Omaha daily bee., 1902-10-05

licious sauce. a fruit one, which will trans
form a plain bread pudding or nicely
Drowned and served hotl into the most de-
licious dish. Be sure to ask the fruit
dealer for prunes, not plums. They are a
deep purple-like red in color and look al
most like the usual egg plum. They are
quite an other story. however, as they are
richer, sweeter and require much less
sugar than the plum. They are sent to
market In great quantities and are whole
some and delicious. eaten uncooked. While
this fruit is cheap, the canny housewife sees
to 1t that several boxes find their way to
her larder. When stewing for canning, a
cup OF sugar is ample for four boxes Of
prunes, but the sweetness may be varied to
taste.
For sweet pickles these prunes are de-
iicious. A gallon jar with a cover saves ex-
pense and trouble In keeping this delieacy,
and also its rival. picked peaches, OF which
the Home Caterer may lay in a generous
store. AS this fruit is also abundant this
season, baskets Of hard fruit UNIT to eat
raw may be picked up at small cost, and
1t is we'll to remember that while an unripe
pear is havorless when cooked, a peach diff
fers entirely in this respect.
Damsons are cheap, too, and made into
cheese to spread on thin slices of bread
give a delicious and inexpensive preserve.
These plums are tart and do not lose their
flavor, II, after they are simmered until
tender, three-quarters OF a pound Of sugar
to one OF fruit is added and then cooked
until the sugar is we'll blended through.
When cold this will jeli and should be
packed away in small cups with parafnne
on top.
Peaches about the size of plums or
prunes make a delicious combination. and
this is a nice way to use small fruit that
would be unsatisfactory cooked alone.
Don't fail to treat the family TO ounces
cooked with quartered apples. They need
longer cooking and should be simmered
until tender before adding double the guam
tity OF apples, and when all are tender
sugar TO taste. add about a cupfull to three
pints OF fruit. A little ~granulated gela-
tine added to the syrup az the last will
give it a delicious consistency; this to be
thrown over the fruit, which has been
taken out whole and laid in a tempered
glass dish. Both in appearance and flavor
this is G delicious dish. A little mashed
ounce added to the damson jam gives q
nice variety.
The market should be closely watched
for cheap oranges and pineapples. The
former at their cheapest will yield a mar
malade equal TO the best imported article
at much less cost, and as It may be kept
in covered stone Jars mot too large) repays
for the trouble when made in large quantt-
ties. In England. where this marmalade
is much cheaper than here, good house
wives make large kettlefuls year after
year, and il certainly ought to pay In this
country, particularly as IL is used so largely
at breakfast.
Pineapples may be shredded or preserved
in bits. The tough parts should be boiled
up to add its flavor to the syrup, II any Is
left over. II makes most delicious jelly
with g~elatine. II is too sweet to give sat-
isfaction II jellied with sugar.
Don't forget how rich and we'll favored
is a dish Of pears baked with the skins on.
See that they are clean and allow the
stems to remain, Pack, stem up. In .
dish and sweeten With sugar or mOlasses,
with a little water added. Cover with 3
plate and bake slowly until tender. The
oven for baked beans just suits these.