New-York tribune., 1907-12-29

4 novel way of preparing apricot tartlets Is to
line six tartlet moulds with pastry, I'LL them with
dried bread crumbs and bake them When nicely
Drowned remove the crumbs and on the bottom Of
each tartet place goodsized teaspoonful OF apple
rnarmalade Use a can of apricots: cut in thin
slices to fill up the tartlet shells. Top each with
a teaspoonful of powdered sugar. Bake sixteen
minutes in moderate oven Remove from the the
top of each with a teaspoonful of currant jelly:
hnped wfIn e cream around the currant jelly improves
both the flavor and the appearance.
When making ordinary peach tarts teaspoon
full of jelly is sometimes put at the bottom
of each mould, which is then filled with the peaches
sprink1ed with sugar Decorate with jelly and
whipped cream as for apricot tartlets
Boston cooking school teacher recommends the
following rule for stuffed apples: Remove a thick
slice from the end of large apples suitable for
baking Then scoop out sore Of the pulp. making
large cavities Cut one third the pulp that has
Quantity of n1araschino cherries and pecan nuts,
both cut in peces Put the Innxture @ IN tSe aRPie
each with teaspoonful of sugar Bake long
fop be Go ep to ose s Take the apples
from the oven and add 10 each teaspoonful OF
maraschino and sherry
Here is the way a famous chef cooks prunes:
Have on hand pound Of fine prunes. half a pint
of cold water half pint of claret half a stick of
cinnamon two bay leaves. four ounces Of granu-
lated sugar and the rind of a small lemon Put
to soak for twelve hours. Drain them thoroughly.
Then place them in a saucepan with the other
materials and let them boil gently for thirty min
IItes Remove them from the fire, put them in a
stone Jar and let them get cold Just before serv-
peel If it is desirable TO keep the prunes for sew
eral days put them in a covered glass or stone jar
The same chef cooks prunes and raisins togetner.
Use one-third many raisins as there are pruhes.
Primes and pears are also cooked together. Add
to every pound prunes just before cooking three
pears cut in half. The pears should be sound but
not overripe. If fresh pear pears cannot be obtained
use preserved canned fruit
Sometimes the flavor of rum or cognac is used
with baked pears. Select fine winter pears. cut
them in half and remove the cores. Put them on a
Tin plate and to every half dozen add teaspoonfu
OF butter 81 e nTevent the Juice
and the liquor from burning. Sprinkle with sugar
and bake till done.
Stewed pears sometimes favored with claret.
Peel core and cut into quarters twelve pears; add
sx ounces of granulated sugar, two gis of claret,
two of water and stick of cinnamon Boil thirty
minutes then remove the cinnamon and serve
either hot or cold
Canned apricots for luncheon sometimes
served with maraschino. For quart of april
cots mix four tabespoonfus OF maraschino with
two tabiespoonfus of fine sugar. Strain the april
cots and add the sweetened maraschino TO the
apricot Juice Boil together for five minutes pour
over the fruit and serve
Another way Of serving apricots is with CURACAO |
Add to the syrup obtained by straning a pint can
Of apricots a tablespoonful of sugar and the rind
Of orange. Boil ten minutes. then the ;
pour the fruit, when it win be ready for |
serving.
Sliced and sugared oranges for breakfast are
served with a few spoonfuls of lura-
Gao, cognac Swiss kirsch Just enough should
be added to give slight flavor.