The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1902-04-19

How to Cook California Dried Fruit
10 make d conserve of either apples.
aprlcots, pears. peaches figs or prunes
proceed as follows; Pick over the fruit
and wash it thoroughly but quickly.
Put 1t in dish at about noontime and,
| covering 1t generally with water. allow
! II TO soak during that afternoon and
night. In the morning take the fruit
carefully out and put into granite ware
utensil; jpour over it (being careful not
TO disturb the sediments at the bottom)
the water in which it was soaked; then
! cover the dish tightly and set it either
| On the back of the range or in mod
crate oven, where it will simmer gen.
tly for eight or ten hours. Add sugar
| twenty minutes before removing the
cooked fruit from the range, and add
II sparlngly since by this method of
cooking all the natural flavor and sac
charine q uSSities of the fruit are pre-
served. Prunes and dried grapes be-
come 'idealized" under this treatment
plump, smooth, juicy. and generally
delicious, and the sliced or CHARTERED
fruits rival the daintiest and richest
OF preserves in their amber hues and
flavor. If all cooks and housewives
would add to their bills of fare the
dried fruits of California prepared
thus, the states vast orchards would
ne Inadequate 10 the market demand.
o.
Chicken Salad.-Boil a chicken until
tender. remove bones, reject skin and
neck, and chop moderately fine. about
the size of dice. Add one celery head
chopped, white cabbage, three hard
boiled eggs cut in dice. Mix all care
fully in large tureen or crock. Dress
ing. One-third cup vinegar. two thirds
cup sour cream, three well heated
eggs, two tablespoonfuls melted but
ter. One-half teaspoonful pepper. salt
to taste. one tablespoonful mustard,
two tablespoonfuls sugar. Have the
cream just turned sour and not thick
Mix all together and stir into the
heated vinegar. Cook to the consis-
tency of cream, pour over chicken, and
stir slightly: let cool. Have three hard
boiled eggs cut in halveS,oremove yolks.
rub to crumbs, mix insA9very little of
the dressing, fill the Whites with the
yellow portion, the tops lightly. and
place on top of chicken with small let
tuce leaves or spray of parsley. To be
eaten for lunch with mashed potatoes,
light rolls and coffee.
Menus For ALI Sorts of Occasions.
High Tea.-Six O'clock: Cup bouiI-
lon; chicken crouquettes. mayonnaise
III CeleISe IOllS, COIISe, SnCeu oranges,
lady tigers.
For an Afternoon Tea.-Fig sand
wiches, cocoa whipped cream; mixed
nuts. cream bonbons. Or, lettuce sand
witches, tea; mint sherbit, sand tarts;
sailed almonds, bonbons.
Informal Evening Party (serve on
small tables.-Chicken MOULDED in to-
mato aspic sauce bernaise: brown and
white bread and butter sandwiches.
olives; lemon fruit jelly, whipped
cream; coffee. Or, creamed chicken,
bread and butter sandwiches. olives,
coffee. ~
For a Formal Evening PARTY
Dreamed oysters served in the deep
SHE'LL crackers; chicken croquettes:
celery salad, bread and butter sand
wiches; olives, almonds; ices, creams.
fancy small cakes; coffee. Or, Bouil- !
lon, waters; chicken in jelly, mayon- |
naise of celery; brown and white |
bread sandwiches; orange souff1e in |
orange shells; coffee.-April Ladies |
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