The Caucasian. (Shreveport, La.) 1900-192?, 1912-06-02
FRUITS FOR
SPRING TABLES
Some Dainty Ways Of Serving and
Some Convenient Methods Of
Putting Up Delicious and Timely
Varieties.
appearance of fruits in tn

whom the problem of contriving new
desserts is one that grows sometimes
to be very harassing. Every one likes
some kind of fruit, and the acid quail
ties Of the early ones are calculated to
serve as tonics to the system.
These fruits should be preserved in
their seasons and should be underripe
rather than overripe.
Jellies are made with equal parts Of
clear fruit and sugar
Marmalade is made with the pulp of
the fruit and the juice.
! Preserves are usually made with an
equal weight of sugar and fruit. The
fruit must be ripe.
Jams are made with small fruits used
whole or large fruit cut up and boiled
with an equal weight of sugar
By canning is meant putting up fruit
in air tight jars or cans, 1t is not
cooked long enough to destroy its orr
ginal flavor and may be put up with
or without sugar.
Some recipes for desserts of spring
fruits are given here: also methods Of
preserving some OF them.
A Spring shortcake.
For strawberry shortcake take two
cupfuls of milk. half cupful Of butter.
two teaspoonfuls of baking powder and
-four enough to mix. Roll out to half
inch thickness and lay on large round
pie tin. Spread over this coat Of
melted butter. Roll another crust and
lay over the first. Bake quickly.
Five minutes after removing from
the oven separate the crusts and cover
the bottom with crushed and sweet
ened Strawberries. reserving some of
the whole fruit to spread over the top
layer. Serve hot.
With One Egg.
! Old Fashioned Apple Cake.-Take a
pint Of -four. one-half teaspoonful of
baking powder. one-half teaspoonful Of
salt mixed and sifted Rub in two
tablespoonful of butter. add one beat
en- egg and milk to make thick bat
ter. Spread one inch deep in creased
shallow tin. Have ready several pared
cored and quartered apples. Press
points into dough and sprinkle thickly
with Sugar mixed with little CHINA
mon. Bake In hot oven.
Apples and Mullins.
Apple Toast.-Cold mullins are need
ed for this Cut them into thin slices
and fry the largest of these In butter
till they are a deep yellow. Then lay
them on a baking pan and cover with
pieces Of pared and quartered apples
Sprinkle with sugar. When they are
half baked begin to haste them with
cream.
A Fruit Salad.
Strawberry Salad.-For this fresh
berries. not too ripe; crisp lettuce
leaves. chopped nuts. chopped celery
and rings Of green pepper are required.
Chill the berries and lay them on the
lettuce leaves. sprinkling with the
chopped nuts. Then put on the chop
ped celery. sprinkling with chopped
nuts. Ornament the top with mayor
naise dressing and the slices of pepper
d. Fresh Cherries.
Preserved Fresh Cherries.-It is said
that cherries by this process may be
kept for a long time without injury to
the freshness and favor Of the fruit
Only freshly picked cherries are avail
able, and they must lie looked over
carefully to see that they are not de-
fective by even the slightest pin prick
through which air or water could pene-
trate to the fruit The cherries are
used unstoned with stems on Place
them in the jars very carefully. Then
pour fresh cold water over them
Shake to remove air bubbles. fill the
jars to overlooking With water. This
and put the cherries away in some
dark. cool place. It is said they viii!
keep thus for months.
A Novel Combination.
Rhubarb Conserve.-Take Il quart Of
unpeeled rhubarb cut into bits. add a
pint of rawberries. pint of currants
q pound Of cleaned raisins. pound of
English walnuts. two oranges and two
lemons peeled and cut very fine. A
pound of sugar is required for each
pound of the fruit. Cook until il forms
q thick jelly Put into glasses and seal
For Future Use.
Rhubarb Sirup.- When rhubarb is In
season the juice may he boiled to make
! a thin sirup This may be combined
with other fruits when they ripen. A
fine jelly may be made by using half
to half of rhubarb and cherry juice.
| Cleaning Frail Embroidery.
French chalk is excellent for clean
ing embroidery that is too fragile to
| be washed with soap and water. The
! chalk should be made quite not and