Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-04-06
House.
HOLD
lINTS

| While the general public is coming to
| recognize more and more both the food and
medicinal value OF fruit. new impetus is
sure to be given to its free consumption BY
the perusai Of delightfully."- comprehensive
book, Fruit Recipes just issued from the
| Doubleday. Page & Co. press. The author
| Is Fletcher Berry. and in its 300 odd pages
admirably illustrated with pictures Of fruits.
old and new for every year brings new and
| delicious addendums to our list Of staple
| fruits). may be found a wealth OF sugges-
| ton for the service Of every kind of fruit.
| in every kind Of way. A little history Of
! each fruit, with its botanic pedigree and
| special medicinal properties. heads each
| chapter Of recipes-an Of which are prac-
| teal and In general SO simple that even the
'wayfaring man tho a fool need not err
| therein Indeed the collection Of recipes
| and attendant explanations are intended
quite as much for men who are "baching
| 1t. according to the author, as for women
| who rightly believe variety to be the spice
of life. A few Of the old-time, more elabo-
] rate recipes are given as a sop to the SEN
timent that makes us all cry out for the
dishes mother used to make" even though
| their composition requires more time in the
| detail OF careful preparation than the mod
ern housewife feels she can spare.
few recipes taken at random speak for
themselves:
SWe0lSl FRUIT soup.
Allow one-third part of apricots OF prunes
| to two-thirds dried apples in proportion Of
cup Of the apples to two quarts of water
Mash and soak ever night in the cold
water. In the morning place the stove
with cup Of raisins currants, or half
and half. a sprinkling of cinnamon and
a tablespoonful Of tapioca sage. Add
another quart OF gold water and simmer
| until fruits and tapioca are tender. Add
a little salt or sugar liked. Fruit soups
are usually served cold; where convenient
chilled on ice. in small china or glass
bowls or bouillon cups. Such soups, says
the author, are not to the stomach mere
empty. introductory f1ourshes, whatever
the intent. Fruit soups foods. and
as such are used in many countries by even
the peasants. though they may lack deli
cate table appointments. As general rule
any stewed fruit passed through a sieve
may have added 1t an equal quantity of
water and to each pint a heaping teaspoon
full or scant dessert spoonful of sage, ar
rowrOot fer which cornstarch may be sub
cornstarch is a quicker process. They
should be dissolved in little cold water
and added when the fruit Juice Is at the
boiling point. then cooked until clear. Mean
time add sugar, and later q tablespoonful
| OF lemon juice or wine. II sage or tapioca
is used 1t must be cooled until thoroughly
tender and translucent
A fruit soup made OF raspberries may
serve as an example Of the lighter fruit
soups: and the Swedish those more sub
stantial.
Pineapple Muhns.
To two. well-beaten eggs add gradually
one teacup sweet milk and one-third cup
melted butter. Thicker this with one (sift-
eD quart Of flour in which has been mixed
three teaspoonfuls Of baking powder q
heaping tablespoonful sugar and a tea
spoonful salt When thoroughly beaten,
add one cup Of grated pineapple and bake
about half an hour OF. until quite done in
hot creased muffin rings Fill the RINGS
little more than half full.
Pineapple Marmalade.
Use perfectly ripe sweet pines. Slice and
pare, then cut into small pieces. Allow
three-fourths pound sugar to each pound
fruit, mix in granite or porcelain bowl and
let stand over night. preferably on ice In
the morning take from ice. and cook gently
for an hour. At the end Of this time press
through fruit crusher or coarse sieve
with potato masher. Replace on stove
and cook half an hour longer until clear
and golden in color, and it curls stifay and
gently when the finger is thrust through 1t.
Place in little pots.
Pineapple Vinegar.
Pineapple parings should never be thrown
away, as there is no finer vinegar in the
from pineapples. The fruit parings (fruit
may also be added) should be placed In
crooks and covered with water; sugar or
strip being added in quantity according to
the condition of the fruit. Allow this to
ferment thoroughly, and when this has
meantime-the vinegar must be strained
from the fruit and placed in jars or bot
ties.
Pineapple Syrup.
Slice, pare and dice three pounds of pine
apple. Place in preserving kettle and add
one quart water and one pound sugar. Cook
until very soft then mash and strain. Re-
place in the kettle and to each pint OF
juice add one pound OF sugar and cook to
a rich strip. Bottle when hot and cork
tightly, and 1t will be ready for use at any
time for sauces or drinks.
Pineapple Chips.
The pines should be sliced thin and pared
placed on dishes and covered thickly with |
powdered sugar. For ten days these disbes
must be Kept in a slow oven or other heat |
ed place. and the slices turned each dav |
Al the expiration OF. this time place the |
slices in a quick oven for just ten minutes
than remove, cool and place between LAYERS
OF paper with powdered sugar sifted over
the fruit.
Lemon Catsup.
Mix one tablespoonful grated horse radisb !
with the grated rind of four lemons. Add |
a teaspoonful salt, the Juice of the lemons. |
a dessertspoonfui each white mustard seed |
and celery seed. few blades of mace, four
cloves and dash of red pepper Boil thtr- |
ty-five minutes. then bottle while hot. In |
Ave or six weeks this will be ready to serve |
with fish,
Lemon Marmalade.
To six pounds lemons take nine pounds !
sugar. Peel the lemons. then cover the |
yellow parings with water and boil until |
tender. Drain and let cool, then shred the
parings fine. Meantime halve the peeled
fruit crosswise and press out juice and
soft pulp. Cover the shells of white pulp
remaining with three pfnfs cold water and
boil one-half hour. Strain Off this liquor |
and add it to the juice and soft pulp with !
the yellow rinds. Boil all together. then
add the heated sugar. Boil down to the