The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-03-08
MADE FROM DRIED FRUITS.

AS We approach the season of repro
Guction the fresh fruits begin TO get
scarce. Even the well-stocked preserve
closet shows unmistaken signs OF long.
incessant demands upon its stores. This
is pre-eminently the time for the dried
fruits. both native and foreign. for not
only do they present possibilities for
many nice deserts and also take the
place of fresh stewed fruits on the table,
but they may be served among the sub
stantials in the enten bill of fare. They
deserve a favorabl place in our dietary
because of their nutritive value that
ranks them as high-class food-stufs.
The date raisin and figs are the most
valuable members of the driet fruit
group and are now 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.
II is well, therefore, for the housewife to
understand the possibilities Of these
available good things.
While '-sun-dried fruits has a very
tempting sound, the fruits usually re
CURED for their process of drying the
fruit exposed to the air furnishes an
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
preferred, although some housewives are
still old-fashioned enough to 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 condition, preserve part OF
them by drying. as they thus retain
their flavor much better than when pre-
served by other methods. Blackberries
curants and cherries are the small fruits
most successfully dried.
Dried Apple Sponge.
Take two cupsful of strained, stewed
apples and sweeten with half cup of
powdered sugar, add the juice of a tart
orange and the whites of four eggs beaten
to a stiff froth, mixing the latter in care
fully. 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.
II 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 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 a 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 a cup of sugar and two
ounces of butter. melted. Turn into
CREASED pan, cover and bake two hours.
This may be served as a desert with
LIQUID sauce, or for hot bread.
Nodded Prunes.
Wash one pound of prunes, place in
saucepan with three tablespoonsful of
granulated sugar and boil until very soft.
Then removes the stones, crack the ker-
nels and with one ounce of gelatine dis
solved in little cold water the puice and
rind of one lemon, add to the prunes,
mixing all thoroughly Pour into mold,
set away in a cool place and when cold
and set turn out into a pretty dish with
whipped cream heaped around it.
Fig Pudding.
Boil one-half pound of figs, one-half
cup of sugar and one-quarter of cup Of
water together. until reduced to paste
Beat up two eggs. add to them one cup
Of milk, add this to one-half cup Of melt
ed butter, enough -four 10 make a stiff
batter and one heaping teaspoonful of
baking powder Mix all thoroughly to-