Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-03-09
Table
and
Kitchen.

q OBSERVATION-DISCLOSURES 0cG-0oc6-G,616c60Q8
Conducted by Ida Ames Willis
Marquette Building, Chicago. All
rights reserved by Banning Co., Chi
cago).
:, MADE FROM DRIED FRUITS.
snnA4 we approach the season of repro
!, = d etiion the. fresh fruits begin to get
Il scaree. 4Even the well-stocked pre-
u seTFeItclcset shows unmistakable signs
= Of long, incessant demands upon its
stores. This is pre-eminently the time
2 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 table, but they may be
served among the substantials in the
Lenten bill of fare. They deserve ia
vorable place in our dietary because of
their nutritive value that ranks them
as hi2h-e class food-stuffs.
The edate. raisin and figs ARE the
most valuable members of the dried
fruit group and are ITow among our
native dried fruits. The apple. peach,
apricot and small, yellow, tart plums
are less sweet and not SO apt to
cloy the appetite. It. is well, there-
fore, for the housewife to understand
the possibilities of these available good
things.
While "sun- dried fruits has a very
tempting sound, the time usually re-
quired for their process Of drying the
fruit exposed to the air furnishes an
opportunity for the dreadful bacteria
to find lC igment. The fruits that are
dried by the quicker process-in closed
ovens-and Immediately packed and
well protected from the atmosphere are
much preferred, although some house.
wives are still old-fashioned enough
- believe that the flavor of the sun
dried 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 con-
dition, preserve 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
successfully dried.
Dried Apple Sponge.
Take two cupfuls of strained, stewed
apples and sweeten with half a cup of
powdered sugar, add the juice of tart
o.ange and the whites of four eggs
beaten to a stiff froth mixing the lat
ter in carefully. Heap up in a glass
dish and serve very cold.
Dried Apple Dumpinss.
Steam one quart of dried apples un-
til 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 inca
thick. Bring the four corners of the
dough together and then pinch the
edges lightly together. If you prefer
steam dumplngs 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 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 a quart of dried apples until
tender. then chop cOarsely. Scald
quart of white corn meal with pint OF
boiling water and let it stand until
cold: then add a pint of sweet milk
and the chopped apples; half cup of
sugar and two ounces of butter, melt
cd Turn into a creased pan. cover
served as a dessert with liquid sauce,
or for hot bread. ..
Nodded Prunes.
Wash one pound Of prunes, place in
Il saucepan with three tablespoonfulS
of graduated sugar and boil until very
4. TT. Then remove the stones, crack
the kernels and with one ounce of
selatine dissolved in a little cold
water the juice and rind of one lemon
add to the prunes, mixing all thorough
ly. Pour into a mold, set away in a
cool place and when cold and set turn
out into a pretty dish with whipped
cream hcapcd around it.
Fig Pudding.
Boil one-half pound of figs. one-half
cup of sugar and onc-quarter of cup
of water together, until reduced to IL
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 n stiff batter and one hcaping
teaspoonfu of baking powder. Mix
all thoroughly together, then add the
figs. Dlace in a covered mold and steam
for two hours.
Graham Fruit Pudding.
Bcat uD Two eggs, auu one Cuplui VI
sour cream or milk in which one tea
spoonful of soda has been dissolved;
to this add one-half cupful of mo-
lasses. three tahlespoonfuls of melted
butter. one 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.
Wash one pound of apricots and soak
in sold water over night. In the
morning simmer gently in the same
water in which they We're soaked, I'M
/ til tender, ard sweeten to taste.
Apricot Whip.
.tctTake, two cupfuls of steamed april
---asAs~aAa>ASad to it~the juice and rind of
one tart orange, and one-half cup of