The Washington times., 1908-04-21
SOME TASTY DISHES
FOR THE WOMAN
WHO ENTERTAINS

The hostess who likes the food on her
table to look well as well as taste good
should Try this sauce for vanilla ice
cream instead of hot chocolate dress
ing
Prepare half dozen oranges by cut
ting them in half and removing the
cores. The seedless California ones are
best See that every bit of skin is re-
moved.
Boil for seven or eight minutes a half
pound OF sugar and a quarter of a cup
OF hot water. Do not stir Il OF It will
sugar.
Dip the oranges in the hot syrup, let
them stay a minute or two, then put
on platter and pour the remaining
syrup over them to cool
II you have a ring mold. freeze the
vanilla ice cream in It. pile up the hollow
with the oranges and pour the syrup
over both. II not, serve the ice cream
on round Platter and heap up the
oranges around the base.
II Is better to select the medium sized
OF small oranges, or they can be divided
INTO sections cut across the whole
orange with the heart removed. Some
OF The Juice Is apt 20 be lost by this
latter method.
served orange syrup with afternoon tea
instead Of the invariable lemon slices,
ana the guests were delighted with il.
She says that 10 make II she takes
puma or sugar 70 "a pint Of strained
orange juice and adds the grated rind
and juice Of one lemon. She boils the
mixture for fifteen minutes, sklmming
the liquid before bottIing- Then she
Dottles II and corits IL tightly. l. may
also be used to flavor pudding sauces
or ices and gives a much better flavor
than the regular prepared orange ex-
tracts.
4 trained nurse who knows all about
preparing fruits for invalids says that
Il Is 6reat mistake to serve grapefruit
Immediately after opening Il, for ir that
way half the delicious favor of the Juice
IS lost.
To properly prepare grapefruit II
should be placed on the Ice or in some
very cold place for at least tweuty-four
hours before Getting. Cut Il through the
center with a sharp-pcinted knife. Run
knife around the edges next 20 the skin,
iOoscning the fruit from the outer skin
Remove al the pits, and with the
same sharp knife cut out the core OF
the frult, so that nothing remains in but
the pulp. Cover with powdered sugar
End set on Ice for another half hour II
IS then ready to serve. The addition Of
two or three maraschino cherries Is very
tasty.
When the preserve supply gets low at
the end OF the winter and one is tired Of
apples, delicious pies and shOrtCakes can
be made with dried peaches and apTicOts-
Dried peach pie should be made with
care, else il is bitter. Soak the peaches
and stew gently. Throw away the water
first used II il seems bitter. for both
peaches and apricots are improved and
made more delicate by the seeming
waste ADD the liquid 10 the vinegar
ksg, II you have one.
After the peaches are boiled and sifted,
add sugar and either little fresh batter
or some cream, about a half cupTui for
two medium-siZed pies A little lemon
Iind Is good in dried peach pie. Canned
arricots and peaches combined make
nice pies and plain canned apricOts make
a delicious dessert. They may be used
also for tartlets I'm winter. On these use
whipped cream and Earnish with crystal
liZed cherries If at all unripe stew the
GpricOts as if they were fresh fruit
Serve With fancy crackers or cakes.