New-York tribune., 1905-06-27
G9 g.
1 HOUSEHOLD ~ aAY
] ZazxJ IRkNYI
sEAsoNABLE DESSERTS.

A great many housekeepers like g boiled custard.
but It is generally served hot 1t is not par
ticularly attractive in warm weather steamed
or boiled custard, however, served in cups with
two large spoonfuls Of strawberries each cup
makes good dish.
Charlottes are of course delicious at this season.
especially if they served with Strawberries
Have centre of whipped filed with sweet
ened berries and surrounded with sponge cake or
else an ice cream surrounded by border of sweet
ened Strawberries cat in two OF which have become
mellowed by standing in the sun.
AS TO COOKING PRUNES
The bad reputation of the prune is due wholly
to the way It is cooked. Prunes should be soaked
, overnight or for twelve or fourteen hours and
put over the fire to cook all day. Sweeten theu
of course and favor with lemon orange peel
and cook until the pulp fairly drops from the
stones. The syrup around them should be boiled
down and almost tellied. Always cook them in
covered stone crock. The picturesque Boston bean
Dot or any good pipkn is the proper thing for such
fruit IF they are cooked in the in this way
they will become very rich. A housekeeper writes
that she cooks prunes in maple syrup. and then
of course, uses other fiavoring sweetening
This will be nice for q change, although maple
sugar is almost too good IN itself to be combined
with anything else. It does. however. seem to i'm
prove the flavor of the prune, although 1t is no
better for this purpose than lemon peel 1t is
said that prunes combine well with apricots. Take
equal parts of each fruit and boil them down TO a
jam with sufficient sugar
Prunes make a delicious pie, several fair pud-
dings and are often used in other ways.
A prune pie made according to the following
rule is certainly excellent and one would scarcely
realize the despIsed article in its makeup: Line
a pie plate with thin pastry. Fill It with dried
bread crumbs and bake 1t in the oven until partly
or almost done, then take out and remove the
crumbs Fiji with chopped. stoned prunes, slightly
sweetened, which have been stewed a long time
Flavor with grated orange peel Cover with criss-
cross strips OF pastry and put back into the oven
to finish. baking There should be enough juice
around the prunes 20 prevent their beconing dry
The Pie should be well Drowned and juicy:
Another pie which some housewives like is made
with rhubarb and prunes. In that case leave out
the orange rind. Cook the rhubarb a little before
adding il and mix in enough juice TO prevent the
pie from becoming dry in the oven Bake with an
When baking a shell of pastry that is to be
finally filed with fruit dried bread crumbs are
ALWAYS a better temporary filling than raw rice
or any of the other things recommended If a
temporary filing Of some kind is not used the
pastry viii, of course. puff up and lose its shape
Rice is not desirable because hard grains or 1t
are sure TO sink the dough while II is baking
and are extracted with difficulty. Sifted bread
crumbs are so light that they will not DO this. Inc
crumbs can be used again or for any purpose
wished as they have simply become somewhat
Drowned In the oven