The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-03-11


AS we approach the season of repro
duction the fresh fruits begin to get
scarce. Even the well-stocked preserve
closet shows unmistakable signs of long,
incessant demands upon its stores This
is prominently the time for the dried
fruits, both native and foreign, for not
only do they present possibilities for
many nice desserts and also take the
place Of fresh stewed fruits on the ia
bic, but they may be served among the
Substantials in the Lenten hill of fare.
/ They deserve a favorable 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
+ valuable members of the dried fruit
group and are now among our native
dried fruits. The apple. peach, apricot
and small yellow, tart Dlums are less
sweet and not so apt to cloy the appe-
tite. 1t is well, therefore, for the house
wife to understand the possibilities of
these available good things.
While sun-dried fruits has very
tempting sound, the time usually re-
quired for their process of drying the
! fruit exposed to the air furnishes an
! opportunity for the dreaded bacteria to
find Judgment. The fruits that are dried
by the quicker process-in closed ovens
and Immediately packed and well pro-
tected from the atmosphere are much
still old-fashioned enough to believe that
the flavor of the Sun-dTied IS much finer.
/ There are many housewives who still
/ hold to mothers way of doing things,
and while the summer fruits are in their
+ primest condition, preserve a part OF
/ them by drying, as they thus retain
their favor much better than when pre-
served by other methods. Blackberrles,
currants and cherries are the small
fruits most successfully dried.
DRIED APPLE SPONGE.
Take two cuDfuls of strained, stewed
apples and sweeten with half cup Of
+ powdered sugar, all the juice of a tart
orange and the whites of four eggs bea-
ten TO a 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
dumplings tie this in a Toured cloth and
steam; or they may be baked. In latter
/ case spread the top of each dumping
with butter and dredSe with sugar and
little nutmeg or cinnamon and bake in
the oven until a nice brown from %
minutes to half an hour.
SWEET APPLE PONE.
Steam quart of dried apples until
tender, then chop cOarsely. Scald
quart of white corn meal with a pint
Of boiling water and let it stand until
cold; then add pint of sweet milk and
the chopped apples; half a cup OF sugar
and two ounces of butter. melted. Turn
into a CREASED pan, cover and bake two
hours This may be served as a dessert
with liquid sauce. or for a hot bread.
NODDED PRIMES.
Wash enc pound of prunes. place in
saucepan with three tabiesooonfuis OF
granulated sugar. and boil until very
soft. Then remove the stones, cracl4
the kernels. and with one ounce of gel
t14s fc-rs Il IN, a r1d
juice and rind of one lemon. add TO the
prunes, mixing all thoroughly Pour IN.
to a mold, set away in a cool place, and
when cold and set turn out into pretty
dish with whipped cream heaped around
j..
FIG PUDDING
Boil one-haf pound of figs, One-half
cup of sugar and one-quarter of cup
of water together until reduced to q
paste. Beat up two eggs, add to them
one cup of milk, add to this one-hah cup
Of melted butter, enough flour to make
a stiff batter, and one heaping teaspoon
" together. then add the figs, place III
a covered mold and steam for two hours
GRAHAM FRUIT PUDDING.
Beat up two eggs, add one cupful OF
sour cream or milk, in which one tea
spoonful Of soda has been dissolved to
this add one-half cupful of mOlasses,
three tablespoonfuls of melted butter
one cupfUl Of bread crumbs. two cupfuis
of Graham flour and last of all stir il.
one euDful of stoned raisins. Place IL
a buttered covered mold and steam fOl
three hours. Serve with foamy sauce
APRICOT SAUCE.
Wash one pound of apricots and soah
in cold water over night. In the morn
ing simmer 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
IA f444v, IF
Beat the whites Of four eggs to a stiff
froth and stir carefully into the apricots
Serve in glass dish with whipped
cream
APRICOT FRITTERs.
Stew aDIicots very carefully, keeping
their shape as well as possible. Place IL
a wire seive and drain almost free from
juice Beat up one egg, add one cup of
milk, one teaspo0nful of melted butter
enough flour to make a thin batter. and
then add one level teaspOonful of bak-
ing powder Have painful of smoking
not tat, dip One-haf of an apricot at a
time in the batter. place in the hot fat
and fry until light brown. Dust with
powdered sugar or serve with lemon
sauce
DRIED PEARS.
Wash carefully one pound Of dried
pears. place in a saucepan, cover with
cold water and stand over night. In the
morning cook IN the same water in
which they were boiled. When soft re-
move to a dish. add to the remaining
juice one pound of sugar and one lemon
cut into dice, boil to a syrup 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
tablespoonful of sugar, three table
spoonfuls melted butter and enough
flour to make a stiff batter. stirring in
one teaspoonful of baking powder Stir