Evening star., 1918-06-28
Hints to Be Fo11owed
When Making Pies Of
Juicy Fru;;ts-The Use Of
Strawberries, B1ackberr,es.
Rasfberr;es and Pine
afNes.

When making DlackDerTy, CuTTdHt'
rhubarb. cherry or any berry pie that
is very juicy beat an egg light and
mix in the sugar required by the
fruit. Add a little flour. mix thor
oughly and then bake as usual. In this
way excess OF Juice will be in the pie
and not in the bottom of the oven.
Blackberry Pie.-Make an upper and
lower crust. Mix one quart OF
blackberries with six to eight ounces
of sugar, two soda crackers ground
fine, little cinnamon and salt, and
bake in a good oven until a light
brown.
Strawberry Fluf-Whip in with
bottle of cream glass of fresh
crushed Strawberries. Place two lady
fingers or other delicate cakes on
plate and add couple of tablespoon
fuls of the strawberry and cream
mixture. Garnish on top with whole
straw wberries.
Strawberry Meringue.-Make small
pie forms of puff paste. Beat some
strawberries with the white of egg
until light, then after filing the
forms pile PLAIN white meringue on
top. sprinkle with shredded cocoanut
and stick bit of green on top.
Cherry Shortcake.-Sift together
two cups of flour. a heaping teaspoon
full of baking powder, two tablespoon
fuls of sugar and teaspoonful OF
salt. Rub in half a cup Of butter and
mix with we'll beaten egg added
soft, roll out about an inch thick and
bake for about twenty-five minutes.
When done, split carefully. butter
well and cover with half of the cher
ries, from which, of course. the stones
have been removed. Sprinkle with
the cherries. sprinkle with powdered
sugar and serve with whipped cream
The cherries should be very ripe.
Cherridate Dessert.-Put one pint
of cherry juice. one cup of hot water.
the juice of one-half lemon and one
pan. When boiling, remove from the
fire and stir in two level tablespoon.
fuls of gelatin dissolved in one-half
cup of water and set the saucepan In
q. pan of cold water. When signify
thickened. wet a mold and put the
with pitted dates and cherries. Set on
ice to chill. Serve with border OF
whipped cream.
Frozen Cherries.-Boil one cup
of sugar and two of water for
about ten minutes. Add two
cups of cherry pulp that has been
run through the colander. Pour into
the freezer and chill. Then add the
beaten whites of two eggs and freeze
Serve with large cherry on top OF
each portion.
Raspberries should never be set
the berries will be crowded together.
Instead. spread them on platters or
large plates and they will keep long
er and in better condition. They are
one Of the daintiest fruits and may
be served in many appetizing ways.
ice cream, or put them in pretty
dish of glass and cover with whipped
cream.
Red Raspberry Sponge an
earthen bowl closely with thin slices
Of toasted bread, then a layer of red
raspberries and a liberal sprinkling
of sugar. Continue until the bowl is
full. Place weight on top and set
aside for a couple Of hours. Then re-
move the weight and with large
spoon serve the sponge in cups. Over
each serving pour two tablespoonfuls
of sweet cream or the sweetened
Juice of the berries thickened with a
little cornstarch.
Raspberry Sherbet.-Soak a table,
spoonful of gelatin in a little cold
water LOT ten minutes. tnen duC a
pint of boiling water. Then add two
cups Of sugar, two cups of raspberry
juice and the juice of two lemons.
Strain and freeze.
Gooseberry Cream.-One quart of
gooseberries. one ounce of butter. one
Cover the gooseberries with cold wa
ter. Simmer over the fire until soft,
strain through sieve and heat the
pulp. When hot, stir in the sugar and
butter. Beat the eggs until light and
beat them into the fruit pulp after it
is cold. Serve in glasses.
Peach Ramekins-Cook half a cup
Of rice IN milk with quarter cup of
candied orange peel and half a tea
spoonful of salt until the kernels are
soft. Then stir in one-fourth cup of
sugar. Half fll buttered ramekins,
place two peach halves in each, add a
little more rice and pile on top a
made of the whites of three
eggs. three tablespoonfuIs of pow-
dered sugar and a few drops of
orange extract. Brown In a moderate
oven and serve with orange sauce, If
used instead of the ramekfns.
Pineapple Delight.-Boil two table,
spoonfuls of rice in boiling salted
water until tender, then drain. Dis
solve one tablespoonful of powdered
gelatin in two cups of boiling water
e-auarters of a cup of sugar and
the rice. Cool slightly and add one
cup Of chopped pineapple. pinch of
salt and one cup of whipped cream.
Cool and serve in dainty glasses. Al
preserved cherry may be placed on
the top of each portion.
Pineapple Cream Puffs-Make incis-
ions in cream puff cases and fill with
custard cream. to which a cup of
grated pineapple has been added
Drop sweetened whipped cream by
spoonfuls on chilled serving plates,
place puff on each one aud decorate
with wedges of sliced piA6apple.
Plum Roly-Poly.-Sift together one
pint of -four, one-half a teaspoonful