The Washington herald., 1913-06-03
SOME SIMPLE FRESH
FRUIT DESSERTS
Fruits Are Delightful to the Eye, Deli
cicus to Taste, and Easy to Pre-
pare in Divers Ways.
BY Ida AMEs WILLIS.


ture and refinement, those who AFFECT
beautiful and harmonious simplicity,
combined with simple, wholesomeo, and
appetizing dishes. They are delight
to the eye, delicious to taste, and easy
10 prepare in divers agreeable ways.
1t is a mistake to regard fruits as mere
accessories to idealize an otherwise too
solid and realistic dietary. While fruits
differ very materially from such concen-
trated food as the flesh of animals, they
are akin TO the cereals and grains; and
combined with them will give every ele-
ment required as building material for
the body: and the fact that they are OF
a lighter, less condensed form is evil
dence of their superiority over the gross
er materials. too rich in nitrogen and
fesh-forming elements when consumed
alone and in quantities that are In eN-
cess of the requirements of the indivi-
dual
At this season of the year, especially,
II is very necessary to maintain mar
mony and a healthy performance OF the
digestive functions in order to become
one of the enviable serene, self-poised
individuale SO rarely met, but so soothing
and refreshing to the over-fed, over
stimulated, over-heated, nervous Ameri-
can, who goes on eating the same
amount of condensed food, regardless OF
the season or the physiological erect. In
a land where all kinds OF fruits are
grown in such abundance all the year. II
is we'll that necessity is rapidly increas-
ing their use and proportionately de-
creasinr the supply of ANIMAL food. this
forwarding the march OF CIVILIZATION
more rapidly.
No More rcrishabIe than Meat.
Fruits are no more perishable than
meats, and have the added advantage
of being easily preserved in many ways
without lessening their dietetic value,
though changing some of their most
active principles, perhaps. Fresh. un-
cooked fruits should not be eaten in
Quantity after a hot meal, and for that
reason are better served for breakfast
fruit, or at luncheon, when they con-
stitute the principal dish.
At present We have the strawoerry'
pineapple, grapefruit. banana, orange,
and lemon in abundance, and at fairly
reasonable prices AS all these fruits
have a rich and pronounced flavor. one
does not have to go to any great out
law in making a varied number of very
dainty and appetizing dessests
Strawberry Cream.
Take half a pint Of capped strawber-
RES after selecting the largest ana nm
est. to serve whole. Sprinkle generously
with sugar and set in cool place lor
an hour or so, until much OF the juice
escapes and dissolves the sugar Then
crush them, pressing through a sieve;
Soak half an ounce of gelatine in halt
4 cup cold water and when soft add
three tablespoonfuls of sugar and juice
of one lemon. Heat to boiling point |
and then pour through hne stralher
into the fruit juice. Beat all together
we'll and when il is cool lightly foid ana
stir in a pint Of cream. beaten TO foam:
ND at m
cream is too dear. whites OF eggs
whipped to a stiff white froth, may be
substituted for cream. 4 dainty way TO /
serve this dessert is to mold IT IN 1ndl-
y-ijual molds and serve with A little
whipped cream and whole berries as
garnish. Very little cream and lie"
berries will be required to serve it in an
manner.
Strawberry Junket.
You may serve this in two ways, both |
delicious, but one requires little more
time than the other. First make pam
iunkot according to directions given with |
the iunket tablets Fill individual glasses
? bout two-thirds full. and when set place
u here il will get ice cold. When READY
10 serve. fill I'D the glasses, in pyramid
form. with perfect red-ripe berries ana
dust with powdered sugar. A little cap
Of whipped cream Will give 1t the stamp |
of perfection, Dut II ID d
delicious dessert served in its simplclty.
II ,o,,r berries are very rips, of hne |
favor. but not quite perfect enough TO
serve whole crush a cupful, sweeten
with a cupful of powdered sugar, or nne'
cranulated sugar, will do, but requires
longer beating Add the beaten white
If an egg. and whip TO stiff foam. Heap
this on top of the junket ana oecoIale
with A few of the finest whole berries.
serve very cold with lady-ingers. maca-
rooms, or old-fashioned sponge cake.
Pineapple Padding.
Shred fine as much fresh pineapple as
will equal a can of the preserved run.
Sweeten with one and half cups OF sugar
md lot stand until the sugar dissolves.
Min one and a half cups of fine crackers
mr. bread crumbs, large tablespoon OF
softened butter, and the wen peateh
roIks of four eggs together. Stir in the
mixing thoroughly ana turn
INTO a pudding dish to bake IN moderate
wen until the custard is firm IN the
middle When IL is cold make meringue
lei tho whites of the eggs and powdered
.upar, and favor with some of the pine
ppIe Juice reserved for this purpose
won, the sucared fruit. Serve warm or
old with = liquid sauce.
Ripc Currnnt Pudding.
Those who like the acid fruits and find
hem beneficial as a frequent diet, should
Eat pIentv of currants. The fne, large
punches of perfectly ripe currants, win
;ome of their pretty, green leaves inter-
.persed among them, makes very
emptins fruit centerpiece for the break
last table on hot. sultry morning, oeins
20 suggestive Of cool. green things ana
shady, restful places far from the heat
md jangIe OF city streets.
To make the currant pudding according
10 Betsy Lees recipe-which was famous
Town on the Eastern Sho'-beat three
Eggs without separating, stir in two cups
II milk. and gradually add this mixture
10 little less than a quart of flour, using
Just enough to make a smooth batter, {
not a dough. Add a tablespoon Of but |
.er or vegetable shortening and a pinch
If salt. Two heaping teaspoons of I
baking powder should be added to the 4
Try flour. Beat thoroughly. The batter
should be free from Jumps. Then mix
n a pinch of washed and stemmed cur
ants drained dry and favored lightly.
Turn into a buttered mold or lard kettle
With close-ftting cover, and put into
,ettle of rapidly boiling water and have
I boil continuously for three hours. Serve
With sweetened cream or a sweet pudding
auce.
Boiled buildings are delicious IL made
nd boiled Just right. The greatest factor
; never to allow the water to stop boil
ne for the specified time: have water
nough to reach at least to top of the
udsing. Some cooks, who excel in
oiled buildings, remove them when given
me is up and quickly uncover and place
, a fairly hot oven for fifteen or twenty
,inutes This will obyiate their falling