Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-02-01
Eruit Desserts for. Winter.

mor. wisely pr0ViQo0 nor iamiiy "isn
fruit desserts finds, when winter comes,
that fresh fruit il too expensive for
every day fare, unless you have Q
plethoric purse. Yet a. the days begin
10 lengthen, and the cold to strengthen,
the need of wholesome fruit juices 10
great. To satisfy this need the house
Keeper turns to canned, dried, and desic-
Gated fruits-often with unsatisfactory
results. We are all familiar with tho
rhyme anent ''dried apple pies" and the
same odium might justly attach itself to
peaches, pears, plums, etc., that nave
been plucked while too green 70 DC
wholesome, transformed into seemingly
ripe fruit by being plunged into lye, and
then canned. Such tough fruit, served
as it often is with no other preparation
than that of turning 1t out into pre-
serve dish, Is travesty on the name 1t
bears.
The woman of moderate means cannot
afford to buy the high-priced imported
preserves and compotes, but neither can
she afford to purchase canned goods
that are so cheap and Of such inferior
Quality that they are neither palatable
nor digestible, for this false economy 10
extravaganza In the end. But she may
select q good domestic brand OF fruit,
and have the patience and ingenuity to
transform them by various culinary
processes into numerous desserts that
will tempt the appetite. All canned ar
t:cles should be turned from their tins
and set in the ice-chest or other cool
place for several hours before using.
PEACH PUDDINes.
Drain all the liquor from q can OF
peaches and leave the halved peaches 10
a colander until wanted. Beat two eggs
light and add a pint Of milk to them.
Sift pint of -four with q half teaspoon.
full of salt and generous teaspoonful Of
baking powder. Into this work table
spoonful of butter, and when it Is blend
ed stir in gradually the milk-and-egg
mixture. Butter deep muffin-tins. Into
the bottom of each tin put halved
peach, sprinkle lightly with sugar, and
pour in little of the batter. On this
lay another peach and sugar 1t, and pu,
in another layer OF batter. Set the tins
in an outer pan of boiling water, put into
the oven and bake, covered, for fifteen
minutes, then uncover and bake for ten
minutes longer. Turn these small pud.
dings out upon q hot dish. Serve with
sauce made by adding cup Of sugar to
the peach syrup, boiling for three min
utes, then stirring in the juice of a
lemon.
PEACH sHoRT-cAKE.
Bake sponge cake in q deep, round
pan. When cool, split in half and lift
off the upper half of the cake carefully
with q broad knife 30 that it will NOT
break. On the lower portion of the
cake put drained and sliced canned
peaches, sprinkle thickly with powdered
sugar, spread with whipped cream, and
replace the other half Of the cake
Heap whipped cream on this.
APRICOT TAPIoCA.
Soak cupful of pearl tapioca for two
hours In cold water. Drain the liquor
from can OF apricots and chop the fruit
fine. Put the tapioca over the fire with
q pint of boiling water and stir until
clear. Add a half.cup of sugar, and
when this is dissolved take from the
fire. Set aside until lukewarm, Their
stir in the minced apricots. Beat hard
and set in the ice chest until wanted
Eat with sugar and cream, or with the
apricot liquor boiled to a syrup with
sugar, then chilled.
PEACHES AND MAPLE SUGAR CREAM
Add cup of sugar to the contents Of
can of peaches and stew gently for five
minutes. Take from the fire, drain the
peaches, aud set them and the syruI
aside to cool. When cold, cut the peach
es into thin slices. Half-fll glasses with
vanilla ice cream, lay spoonful of sliced
peaches In each glass on top of the Toe
cream, sprinkle with crushed maple
sugar, add spoonful Of the peach liquor
and fill the glasses with ice cream
smoothing this level with the brim Of
each glass. Sprinkle with crushed
maple sugar, add a great spoonful o.
whipped cream, and powder this with
maple sugar.
ORANGE AND PINEAPPLE JELLY.
Drain the liquor from can of SLICED
pineapple, and cut each slice into eight
pieces. Peel and cut three oranges into
bits. Put the pineapple liquor over the
fire with q cup of sugar and simmer fol
three minutes before stirring in a pack
age of gelatine that-has soaked In two
cups of water. When the gelatine II
dissolved take from the fire and add the
Juice of lemon. Wet q jelly mould anc
pour little of the liquid into 1t. Wher
this begins to stiffen put In q layer o.
the two fruits and pour in more jelly
Proceed in this way until the mould II
full or the ingredients used. When cold
set in the ice to form. Turn out ant
serve with rich cream.
ORANGE soUFFLE.
Cut the tops from oranges and SCOOP
out the pulp. Scrape the inside Of th'
skins carefully not to break them, and
acallop the edges with pair of SHARP
scissors. Rub the insides lightly will
melted butter. Cook together two
tablespoonfuls OF butter and two o.
flour, and when we'll blended pour upor
them a pint of hot milk into which {
pinch of baking soda has been stirred
Stir to q smooth thick sauce and sol
aolO6 10 COOi, tuou WuiP III tho yoiAo "
four eggs that have been beaten ligh
with four tablespoonfuls Of sugar and
the pulp and grated rind of half al
orange. Fold in lightly the heater
whites of the eggs, I'll the scallopet
orange rinds with the mixture, and SCI
in a pan of hot water and bake. Serve
as soon as done with sauce fla voret
with orange juice.
RICE AND APRIcoTs.
Boil cup of rice so dry that each ker
mel stands separate. Drain and chol
four canned apricots, return to thei
liquor and bring to the boiling point
adding q half-cup of graduated sugar
Pour through q strainer, and stir In th'
hot fruit, and pour the hot syrup around
CHERRY oMELET.
Drain the liquor from q can of cher
ries and chop the fruit coarsely, reserv
Ing q dozen or fifteen Of tho cherries
whole. Add three tablespoonfuls Of
sugar to tho liquor, bring to the boiling
point, and keep hot in double boilel
while preparing the 0melet. Beat thu
yolks OF FIVE eggs light, add two heapinl
tablespoonfuls of powdered sugar, and