Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-03
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fruit soup will answer the purpose for any
and all kinds Of fruits:
Remove skins, pits or cores. chop or cut
| as may be necessary. To one pint of the
prepared fruit add one quart of water stew
until soft and press through a sieve. Sweet
en- to taste, reheat and add pinch of salt
When boiling add one tablespoonful Of ar
rowroot moistened with a little cold water
Stir and boil until clear. then set aside and
serve icy cold in glasses. AS change from
the arrowroot use one tablespoonful of sage
and do not sweeten until 1t has become
transparent
Cornstarch Is sometimes used but does
not result in the same clearness.
Summer Salads
Apple and Nut Salad.-Scoop the inside
from fine, smooth, tart apples. and fill them
with mixture of cut up celery and walnut
meats, blanched and chopped, the whole
well moistened with mayonnaise.
Orange Salad.-Peel and divide the
oranges into lobes. then cut each of these
into three pieces. Have ready four table
spoonfuls of blanched English walnut kerr
nels, cold and firm, for the same number of
oranges In serving, put a leaf OF lettuce
upon each plate, great spoonful of the cut
oranges upon the leaf, and on this last
spoonful of nut meats. Pour a good may
onnaiSe over all.
Fruit Salad.-Pare four Juicy, sweet
oranges peel off every bit of the white in
ner skin from the fruit IT incloses pull the
lobeS apart and cut each into four pieces
Scald a cupful of English walnut kernels
strip away the bitter skin, and let the kerr
nels get dry and cold. Mix with the bits of
orange, set on the ice for an hour, heap In
glass salad dish lined with crisp lettuce
and cover with a good mayonnaise dress
ing. A tablespoonful Of celery cut into small
pieces may be used II desired.
NaSturtium Salad.-Cut fine the heart Of a
large bunch OF celery, mince tablespoon
full of parsley and six blades of chives. Mix
with French dressing, stir in lightly tho
petals of dozen large nasturtium bios
SONS; line a salad bowl with crisp lettuce
and put this mixture IN the center Garnish
deliberately with nasturtium leaves and
blossoms.
Tomatoes with Whipped Cream.-Care-
fully peel and halve ripe tomatoes and Law
them on the ice for several hours. Trans
fer to chilled platter. sprinkle with salt.
garnfsh with lettuce leaves, and put great
spoonful of whipped cream upon each to-
mato half
To Preserve Fresh Fruit
See. first that It is In season and not too
ripe 1t should have no soft places as
these are apt to decay. Then wrap each
piece OF fruit in piece of soft, imprinted
paper. Pack the wrapped fruit in fine dry
sand. large wooden bucket will do for
the purpose, box any such receptacle
Place layer of sand in the bottom of It,
then layer of the fruit, and then another
layer Of the sand. and SO on. Only see that
the sand comes well around each piece of
fruit. and that the top OF the fruit is well
covered with the sand. Then set il in some
cool place that Is dry.
Pies.
Cream Peach Pie.-Peel, stone and haIve
ripe peaches. Line a deep pie plate with
puff paste and lay the peaches in this.
Sprinkle thickly with sugar and fit on an
upper crust. Have ready, and cold, a cream
sauce. To make this, scald half pint of
milk and thicken it with a tablespoonful
milk. Add two tablespoonfuls of sugar and
the frothed white of one egg. Boil together
for five minutes and set aside to cool. When
the pie is done, carefully lift the top crust
and fill the pie to overlooking with the
cream sauce. Replace the crust and set in
a cool place. Sprinkle with powdered sugar
and serve cold.
Custard Pie.-Whip light the yolks of
three eggs with four tablespoonfuls OF su-
gar. Pour upon them two cupfuls of boil
ing milk, stirring this in slowly. Flavor with
a teaspoonful of vanilla. Line pie plate
with paste, brush the inside well with the
white of an egg, pour In the custard and
bake.
Chocolate Pie-One pint of milk, one cup
full of sugar. yolks of two eggs. two table,
spoonfuls of grated chocolate. Mix and
bake in an open crust. Make meringue of
the whites of the eggs and a tablespoonful
Of sugar and spread on the top of the pie
to brown.
Dreamed Apple Sauce Pie. - Bake your
crusts and when you have separated them
spread With well sweetened apple sauce
beaten light; cover with whipped cream;
lay on the upper crust and sprinkle pow
dered sugar on top.