The San Francisco call., 1905-05-07

is very pleasant. Somehow or other,
summer puddings and pies seem too
heavy, and ices, while delicious, are
very apt TO grow bit tiresome.
So why not use fruit? 1t is always
pleasant to look upon and it is always
palatable and it is most grateful
change from the ordinary stereotyped
order of things. Costly? No, not
when you understand how to make the
most Of it, and if you are able to con-
coct delicious meringue and use up
all the odds and ends FOR a salad you
certainly are coming out ahead of the
game.
So, for the sake of economy. try the
following recipes and see whether you
get the full worth of your money or
not. l rather fancy the family will
think life really is worth living and
lnWardly wonder what has happened
to the exchequer:
CHERRY AND APRICOT SALAD
Brush the apricots with a soft brush
to remove all down; then split in two
and remove the pits. With sharply
pointed knife remove the pits from
large, sweet cherries so as to keep the
fruit whole; heap the apricots and
cherries in alternate layers on a dish,
sprinkling over the Juice of lines,
u cup Of powdered sugar; set On ice
TO Chilli garnish with clusters of cher
ries just before sending to the table.
PINEAPPLE SHERBET-Shred one
large pineapple, add to it 1 pint Of
water and simmer until perfectly
softened; then press through a sieve
as much as will easily pass through;
then return to the fire with 1 pint more
Of water, juice of 1 lemon, 2 cups Of
sugar; simmer 5 minutes; cool and
pour into can to freeze; just before
frozen beat in the stiffiy beaten whites
-f 1a& r%o or,l
hour before serving. If lines are at
hand use the juice Of one in place Of
the lemon, which will give more deli
cate favored sherbet. Serve in a thin
sherbet cup set in a saucer. A small
fancy cake should be served with this.
THE DUCHESSE FRUIT MER-
INGUE-Bake a fakey pie crust shell;
cool. When ready to serve fill with
whole small fruit, either strawberries,
red raspberries or black caps; dust
plentifully with powdered sugar and
then heap with whipped cream and
garnish top with fruit. The cream
should be the rich, thick quality known
as double cream" Before whipping
place in a deep BOIL or pitcher set in
ice water. Season the cream with
sugar and u teaspoon OF vanilla; then
whip.
ARTISTIC ARRANGEMENT OF
CHERRIES-When serving cherries
for breakfast rinse them in ice water
to remove any dust adhering and also
to. chill them. Secure the fruit on the
stems and in clusters If possible Ar
range the foliage about the edge of a
deep bowl, the color of which should
add to the service, then heap the fruit
in the center
FRUIT OMELET-For a delicate
dessert on warm day this is difficult
To omit when once tried. Beat 6 egg
yolks slightly with tablespoons of
cream, Il teaspoon of salt. juice of u
lemon; then fold in the stiffiy beaten
whites Of the eggs, adding tablespoon
of powdered sugar: place ] tablespoon
Of butter in a hot frying pan and when
melted. taxing care that 1t does not
brown. spread the egg mixture over
the bottom; cook slowly until center
begins to set: then cover with layer
of fresh fruit. if ~apricots, plums or
peaches. pare and slice very thin; IL
pineapple, shred; berries can be left
whole; then fold one half over the
other; cook a minute more; slip onto
a hot plate; cut four dashes on top in
which slip a macaroon; garnish outside