Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-03-10
Table and Kitchen.
Desserts Easily Made From Dried
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tion the fresh fruits begin to get scarce.
Even the well-stocked preserve closet shows
unmistakable signs of long. incessant de-
mands upon it's stores. This Is pre-emi-
nently the time for the dried fruits, both
native and foreign, for not only do they
present possibilities for many nice des-
serts and also take the place of fresh
stewed fruits on the table. but they may
be served among the substantials in the
Lenten bill of fare. They deserve a favor
able place in our dietary because of their
nutritive value that ranks them as high
class food stuffs.
The date, raisin and figs are the most val
liable members of the dried-f fruit group,
and are now among our native dried fruits.
The apple, peach, apricot and small, yell
low, tart plums are less sweet and not SO
apt to cloy the appetite. 1t is WELL there-
fore, for the housewife to understand the
possibilities of these available good things.
While "sun-dried fruits has very
tempting sound, the time usually required
for their process of drying the fruit ex-
posed to the air furnishes an opportunity
for the dreaded bacteria to find lodgment.
The fruits that are dried by the quicker
process-in closed ovens-and Immediately
packed and we'll protected from the atmos-
phere are much preferred. although some
housewives still old-fashioned enough
to believe that the flavor of the un-dried
is much finer. There are many housewives
..
things, and while the summer fruits are in
their primest condition, preserve a part of
them by drying, as they thus retain their
flavor much better than when preserved
by other methods. Blackberries, currants
and cherries are the small fruits most sue
cessfully dried
Dried Apple Sponge.
Take two cupfuls Of strained, stewed ap
pies and sweeten with half cup of pow
"a j,,ioo Of q 70 ri
and the whites Of four eggs beaten to
stiff froth mixing the latter In carefully.
Heap up in a glass dish and serve very
cold.
Dried Apple Dumplings.
Steam one quart of dried apples until
very tender, but do not stir them or break
their shape. Then drain and spread the
pieces over a square of rich biscuit crust,
rolled out half an inch thick. Bring the
four corners of the dough together and
then pinch the edges lightly together. If
you prefer steam dumplinSs tie this in
Toured cloth and steam; or they may be
baked. In latter case spread the top or
each dumping with butter and dredge with
sugar and little nutmeg or cinnamon and
bake in the oven until a nice brown from
twenty-five minutes to half an hour.
Sweet Apple Pone.
Steam quart of dried apples until tender.
lnen CnOp COdTSely. SCdlU d QudIl VI Niiit0
cornmeal with pint of boiling water and
let it stand until cold; then add pint Of
sweet milk and the chopped apples, half
cup Of sugar and two ounces of butter,
melted. Turn into creased pan cover and
bake two hours. This may be served
desert with liquid sauce, or for hot bread.
Nodded Prunes.
Wash one pound of prunes, place In
saucepan with three tablespoonful OF gran
ulated sugar and boil until very soft. Then
remove the stones, crack the kernels, and
with one ounce Of gelatine dissolved In
little cold water, the juice and rind Of one
lemon add to the prunes mixing all thor
oughly. Pour into mold, set away in
cool place and when cold and set turn out
into a pretty dish with whipped cream
heaped around 1t.
Fig Pudding.
Boil one-half pound of figs, one-half cup
of sugar and one-quarter of a cup of water
together until reduced. to a paste. Beat up
two eggs, add to them one cup Of milk, add
to this one-half cup of melted butter,
enough flour to make a stiff batter and one
heaping teaspoonful of baking powder. Mix
!, all thoroughly together, then add the figs;
place in a covered mold and steam for two
hours.
Graham Fruit Pudding.
Beat up two eggs, add one cupful Of sour
cream OF milk in which one teaspoonful Of
soda has been dissolved; to this add one
half cupful Of molasses, three tablespoon
fuls Of melted butter, cupful of bread
crumbs, two cupfuls of graham flour. and
last Of all stir in one cupful OF stoned
raisins Place in a buttered, covered mold
and steam for three hours. Serve with !
foamy sauce.
Apricot Sauce. 4
Wash one pound of apricots and soak in
cold water over night. In the morning SIM
mer gently in the same water in which they
were soaked, until tender, and sweeten to
taste.
Apricot Whip.
Take two cupfuls Of steamed apricots and
add to it the juice and rind Of one tart
orange and one-haIf cup Of sugar. Beat the
whites of four eggs to stiff froth and stir
carefully into the apricots Serve in glass
dish with whipped cream.
Apricot Fritters.
Stew apricots very carefully. keeping their
shape as well as possible. Place in a wire
sieve and drain almost free from Juice.
Beat up one egg, add one-half cup of milk,
one tablespoonful Of melted butter, enough
flour to make thin batter, and then add
one level teaspoonfu of baking powder. 4
Have a painful Of smoking hot fat. dip one
half Of an apricot at a time In the batter,
place III the hot idL ana Try until q ugnt
brown Dust with powdered sugar or serve
with lemon sauce.
Dried Pears
Wash carefully one pound of dried pears,
place In saucepan, cover with cold water
and stand over night. In the morning cook
in the same water in which they were
boiled. When SOFT remove to a dish, add
to the remaining juice one cup Of sugar
and one lemon cut into dice, boil to
sirup, pour over the pears and allow to cool
thoroughly before serving.
Dried Cherry Pudding.
Wash and pick over carefully one pound
of dried cherries. Soak In cold water for
an hour, then simmer gently, adding sugar
to taste. Beat up three eggs, add one-half
cup Of milk. two tablespoonfuls Of sugar.
three tablespoonful melted butter and
enough flour to make stiff batter, stirring
In one teaspoonfui Of baking powder Stir
in carefully one cup of the stewed cherries
which have been drained from the juice,
place in a buttered, covered mold and steam
for two hours. Serve with sauce made
from one cup of the cherry Juice, one-half
cup Of sugar, and the juice OF one-half
lemon.