Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-10-26
may USE DRIED FRUITS
IN VARIETY OF DISHES
Supply Usually Dirty, and Should BE
S Thoroughly Scrubbed and
We'll Washed.
SWEETNESS LOST BY COOKING
Therefore II Is Best to Add Sugar
Just Before Removing From Fire.
Water Contains Certain Amount
or Mineral Salt.
ny LORETTA G.. LYNCH.


Those Old. dried fruits. | just can't
& SO EN- remarked a woman as she
stood in front Of one of the govern
lnent stations where they have been
selling army supplies to the public.
Yet, the cvaporated fruits were selling
at real bargain.
Most dried fruits arc dirty. Before
they can be used, each one should We
thoroughly scrubbed with :. brush and
several clear waters. Even those that
come in presumably duStproof pack
ages can stand good cleaning. Then
they may be put to soaking III clear
cold water. ana the vessel containing
them covered so that no dus; may en-
TO the quantity of fruit YOU put to
soak. When tho fruit is we'll plump
Cd stew il slowly In his way It Will
develop its own sugar and may be
served without the addition of more
sugar. especially If one is on a sugar
free diet.
Add Sugar ut End.
II sugar is added 20 any stcwcd
fruit. il is more economical to add it
a; the end o! the cooking or just few
moments before removing 1t from the
flame. sugar loses it's sweetness by
cooking. and consequently more is re-
quired IL II is added TO tho fruit at the
beginning or middle Of the cooking,
II is a mistake 10 throw away tho
water in which the fruit has been
OF mineral salt. And if thc fruit is
well cleaned before being put TO soak
there is no reason why ii should be
dirty or unfit for use
There arc SO many delightful ways
of serving the cNaporatcd FRUITS that
the. thrifty housewife viii pause sev.
cral times before buying canned fruit
with It's apparent waste and high price
considered.
"Apricot whip" Excellent.
Did you ever try "Aprico; Whip :"
Clean and put to soak half pound OF
....., ! 4.nh "
very little water. Press through fine
straincr and measure the puip. For
each half-nint cup OF pulp add two
level tablespoons OF sugar. If the pulp
has gotten cold il may bc necessary
10 heat II momcn, TO dissolve The
sugar.
the white Of ono egg Gradually whir
in tho fruit pulp. which should be cold.
Chill in tho refrigerator and serve as
n dessert. Sponge cake IS an acccpta-
Bile accompan imcnt 10 this.
Apricot Whip may be used as a
flling for layer cake also.
FLnvorinS Apple Sauce.
Fruncs. dried apples or peaches may
also be made into whip" Apple sauce
Favored with little lemon and whip
ped with the WHITE Of an egg makes
an especially good cake filing l. is
delicious also served as dcsSer; and
makes a pleasing Varls sion. especially
where one has a box OF dried apples
on hand or barre = them TO work
into the dict.
Fruit pulp Wrapped With egg AMI
added TO equal parts - banana pulp
tpreSsod through straincrl whct.
combined With an equal quantity OF
very sweet lemonade. makes de.
;.cious frozen desser, for little cost II
ono owns a freezer Many are serving
this ., little affairs instead Of ice
cream which has become 50 Very OK
SI;or very swes, lemonade suggest
about three level tabsls poons o, sugar
10 each neasurinr cup u lemonade.
Unless frozen desserts are vcry swce;
they are no: acceptable 20 most peo-
p!e
Pie Filings may be most successfully
gnzde from dried fruits When ,1ese
;riincs are not c.ptahle i frequently
IS due 70 '1a nc. hat thty have been
5aorl! handled. The fruit should be
llinr used in me pie
:. One D.liciou. Conserve.
Here s delicious conserve served
n; one n NaH YORK C!ty's s-la-tss.
-ea-oo-s. WIG. nan: women NAY
make a home a 2-.css 20 today u
con- and T-sss tlrogr- S'-Aine- one
p0u-d ., DRIED apri-o-s CON c:1s &.
VII ne ta-=nts - -. pound can
o =a'sace1 r.---a?I.s- measure ne
1rut:, a-t 1-t-tg... much s-r.-
tEui' co..; D-:i t-ics sing af--
90: watt- AID pineapple .l.>e and er-
70 T..-- = -@s1-c - p--le-: rp-:-
sr- Fou- mo s-e-.zed s.ass-. Wen
cieenss3 ssas.ess -z- = ~ - COX
&C - tne ~ r'--" ara '-+ -a1r?~t
-Esa;z q aozs1 nuts may - Id.
Tp-e x removed pom IN rare
l<a-r . ,2rep@-e appetiz.ns d:shes
ctezpe- KHAN f-,sa s-u.ls 5re. rrH n
r. 90 rs