Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-03-19
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HOLD
| lINTS

With forced or out-of-season fruits
peaches and nectarnes from Cape Colony
at 81 30 dozen just now, the average
housewife is not greatly concerned. With
Fortunatus' purse these are possible and
altogether delightful, but for everyday con-
sumption in plain American home out of
the question. Every one knows the value
of fruit as a diet, both in its natural state
and in it's cooked forms. At this season the
orange stands facile princeps, and while
it is scarce possible to improve upon
first-class orange by any art known to the
cook, inferior fruit may be made more
palatable, and an attractive variety in des
serts and sweets provided. Orange ices,
cakes and buildings are always welcome.
Orange marmalade is easy and inexpensive
to make and following the English fash
ION Is now in many homes used freely upon
the breakfast table in lieu of fresh fruit
From orange peel may be made an excel
lent cordial valuable in some forms of in
digestion, delightful f1avoring extract or
a rlch sweetmeat to be served after dinner
IN place of preserved ginger. Orange peel,
however, should not be INDUCED in too free
~, as it is apt to produce an ANNOYING
eruption resembling eczema.
FOR salad to serve with game or fowl
the orange also stands pre-eminent, while
ltS juice makes one of the most refreshing
beverages for the sick room or punch bowl
Lemons are household necessities, their
varied excelencies and possibilities for
1000, drink and the toilet being recognized
py all The juice of a lemon taken clear is
supposed to be a great spring tonic and
preventive of grip, but the acid is too pro-
,io1iceu 10 De taken in quantity, unless
under ADVICE from a physician.
Inc grape fruit continues to grow in pom
ularlty, the raise in price betokening its
Increased I,e demand. There is a marked
olaerence between the shaddock and the
grape fruit or Florida pompelmous The
shaddock is larger. has a coarse rnd and
heavy lining membrane, while its pulp is
plnkish in color. The grape fruit as cult
Vated from the original shaddock has a thin
sEiooth skin. and an inner membrane so
uencate that it breaks at a touch. The
most acceptable ways of serving grape fruit
at TINS season are simply au naturel or
with sugar for breakfast or with mayon-
naise at dinner In either preparation the
white bitter part should be entirely strip
pea away. There are a few people it is
true, who smack their lips and say that the
most healthful and tonic part of the fruit
Is contained in this membrane but their
number Is small. and a little of the bitter
goes a good way.
A grape fruit eaten every day is recon-
rnended as a sovereign remedy for malaria
and bilious troubles. For those who prefer
their grape fruit sweetened favored and
decorated it is usually cut in two, sprinkled
with sugar and placed on Ice for several
Madeira is poured over the pulp which
quickly absorbs the wine. When ready to
serve it is placed on bed of cracked ice
and decorated with Maraschino cherry.
Elaborate luncheons frequently start with
grape fruit cut in basket shape half the
pulp removed and the skin cut to form a
handle The seeds are carefully removed,
the inning shipped in the center and taken
out leaving the loosened pulp. This is
sometimes sweetened and served with the
Maraschino cherries or. instead of the
sugar the pulp is loosened all around and
fVe tiny Blue Points are put in the center.
The seasoning consists of lemon juice,
Worcestershire sauce, or a few drops of ia
basco. salt and vinegar. The whole is serv-
ed ice cold.
If one has an acquired taste for chutney
a preparation that comes very high at the
hrst-class grocers' or oriental shops may be
made at home at q third the cost. The
rule, as given by the lat Juliet Corson is
as follows, but half the quantity makes
enough for the average family: Wash
twenty pounds of grape fruit, rub the skin
with Jumps of sugar to absorb the oil, then
lay the fruit in salt for three days, Sprin-
king the salt lightly over them. and turn
ing the fruit every night and morning. At
the end of the time indicated wash the
fruit again, and with a silver knife quarter
and remove every vestige of the white lin
Ing that can be taken without breaking the
pulp. The second day make a syrup by
DollIilS together Ten DOulluS ol sugar. TWO
quarts of vinegar and d pound of sliced
ginger root, fresh, If it can be obtained,
otherwise the parbOiled, and pour this hot
syrup over the following ingredients: One
Glove of garlic cooked, half a pound each
Of shallots OF buttons, peeled; mustard seed,
brown sugar, small red chils, or green pep
pers CHOPPED, excluding all seeds; saffron
flowers and nasturtum seeds; one ounce
each of whole cloves, allspce, peppercorns
and mace; one ounce each of tumeric mus
tard and salt mixed with four ounces of
brown sugar and enough vinegar to make
the paste smooth. The third day strain
this pickle and heat in a porcelain or
earthen vessel. Add the sailed grape fruit
and cook together until the fruit looks
semi transparent like candied fruit. Take
up into earthen or glass jars. boil the syrup
until thick enough to coat the spoon, pour
over the fruit, and seal while boiling hot.
If an earthen jar is used, with no self
sealing cover. fill until the syrup oVertiows,
then put IN a tight. sound cork. that will
run down well into the jar. and at once seal
with melted rosin or paraffine to close all
the interstices.
Among our foreign fruits the banana oc
cupies the highest place OF honor, for its