Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-07-22
Fresh Fruit for Summer Desserts.

Fresh Fruit for Summer Desserts,
With fresh fruit in plenty the house
keepers problem Of what to serve fol
dessert should not prove difficult. She
can take q vacation from dessert making
and at the same time serve her family
with delicious, refreshing desserts. Make
the most of the fresh fruit while 1t is 10
season. All ripe fruit contains sugar
and by using 1.-THE Drawing for sweets
can be satisfied without using much cane
sugar. The family will be better Of
without rich desserts for Q time.
What better dessert is needed than a
slice of cold watermelon or half of q
delicious cantaloupep It is mere custom
that makes people feel that bowl Of
fresh fruit-pears, peaches, or plums-
are not as good served in their native
state for dinner as they are for break
fast A return to simpler desserts would
be of advantage both from dietetic and
economic standpoint.
But, a voice protests, i've grow tired
of fresh fruit day after day." For the
person who wishes change from fresh
fruit, the following desserts may please.
They are easily made and as easily di.
gested-two good points during the hot
season. They may be used to alternate
with the dessert of uncooked fruit.
BAKED PEARS.
Select firm pears, halve and remove
the seeds. Put in baking pan with q
little water, cover, and simmer over q
ow fame until partially tender. Add /
ables poonful of corn strip or tea
.poonful of sugar to each pear half, and
ransfer the dish to the oven, allowing
he pears to bake slowly until tender. A
piece of ginger root may be cooked with
he pears In the strip II the flavor is de-
sired. Pears baked In this way, cooked
down until the strip Is very thick, are
delicious served with cornstarch mold.
This may be swestened with strip also.
BAKED PEACHES.
Select firm peaches, wash carefully to
remove the fuzz, and cook whole with
out removing the stones. Add q little
water and cook until the peaches are
somewhat tender. Split, add l table
spoon of corn strip and bake in the oven
or add teaspoon of sugar for each half
peach.
BAKED APPLES.
Whole apples with the cores removed
may be cooked In the same way. The
hole left after the core has been removed
may be filed With raisins and nuts II de-
sired.
SNOW PUDDING.
This dessert is very attractive for q
summer day.
8 tablespoons gelatin.
2 tablespoons cold water.
l cup boiling water.
Pinch salt.
l cup corn strip.
Ia cup lemon juice.
8 egg whites.
cup cOcoanut.
Soften the gelatin in the cold water.
Let It stand ten minutes. Add boiling
water, cool, add cocoanut. Let 1t stand
in ice water until it begins to CONCEAL.
MIX Into Inc Soldtiu tuo Woli.uodtou oBS
whites to which the strip has been add
ed. Let 1t stand until firm. The Cocoa
nut may be omitted II desired. Serve
with cream or with very thin custard.
BAKED BANANAS.
Baked bananas served with raisin
sauce make good dessert. Select firm
bananas. Remove the skins and split
lengthwise. Place in q pan and coat
over with corn strip. Bake until the
bananas are soft. Serve hot with raisin
,auce made as follows:
tablespoon butter.
2 tablespoons cornstarch.
cup boiling water.
teaspoon vanilla.
2 tablespoons sugar.
IL cup seedless raisins.
IA teaspoon salt.
Mix the cornstarch with little cold
water, blend with other materials, except
the vanilla, which should be added just
before serving. Cook Is minutes.