The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-26

oven and let them become cold; then
decorate the top of each with t9a-
spoonful of currant jelly. Mhen they
are ready to serve A tiny circle of
whipped cream around the currant iel-
ly improves both the flavor and the
appearance.
When making ordinary peach tarts
teaspoonful of currant jelly is some
times put at the bottom of each mould,
which is then filled with the peaches.
cut in small, thin slices. When baked
the top is sprinkled with sugar. Dec
crate with jelly and whipped cream as
for apricot tartlets.
A Boston cooking school teacher re-
commends the following rule for stuff
ed apples: Remove a thick slice from
end of large apples suitable for baking.
Then scoop out some of the pulp, max
ing large cavities. Cut one-third the
pulp that has been scooped out into
small pieces. Add an equal quantity
of rnaraschino cherries and pecan nuts,
both cut in pieces. Put the mixture in
the apple cups and set the cups in
shallow pan. Sprinkle each with
teaspoonful of sugar. Bake long
enough to soften the apples. but not
long enough for the cup to lose its
shape. Take the apples from the oven
and add to each teaspoonful of mar
aschino and sherry.
Here is the way a famous chef cooks
prunes: Have on hand one pound OF
fine prunes. half pint of cold water,
half pint of claret, half stick or
cinnamon, two bay leaves, four ounces
of granulated sugar and the rlno OF
small lemon. Put the prunes in pan
wifi, two quarts of cold water to SOAK
for twelve hours Drain them thorough
w Then place them in saucepan
with the other materials and let them
boil gently for thirty minutes. Ike
move them from the fire, put them IN
a stone lar and let them get cold. just
before serving remove the bay leaves
cinnamon and lemon peel. 1t IT. is de-
sirable to keep the prunes for severai
DAVIS nut them in a covered glass or
stone jar.
The same chef cooks prunes and
raisins together. Use one-ohlrd as
MANY raisins as there are prunes
Prunes and pears are also cooked to-
gether. Add to every pound OF prunes
lust before cooking three pears cut III
half. The pears should be sound, out
not overripe II fresh pears cannon De
obtained use preserved or canned fTuit.
| Sometimes the flavor of rum or cog
nae is used with baked pears. select
| fine winter pears, cut them in nan an"
remove the cores Put them on TIN
Mate. and to every half dozen add a
| teaspoonful of butter, a tablespoonful
| Of eognac or rum and little coia
wster-iust enough to prevent the
| iuice and the liquor from burning.
Snrinkle with sugar and bake till done.
| stewed pears are sometimes favored
! with claret. Peel, core and cut INTO
| quarters twelve pears; add six ounces
of granulated sugar, two gills OF ciaret'
two of water and a stick of cinnamon
Roll thirty minutes, then remove the
cinnamon and serve either hot or coio'
Another way Of serving apricots Is
with curacao Add to the syrup DID,
tanned by straining pint can OF aprl-
cots a tablespoonful of sugar and the
rind of an orange. Boil ten minutes
them remove the rind. Add two table
| snoonfuls of curacao and pour over
| the fruit, when 1t will be ready Aof
/ serving.
GOLDEN SPICE CAKES.