Evening star., 1920-06-04
Food, Health and Thrift
USE OF SEASONABLE FRUITS.

utes until the ingredients are well
mixed and the rhubarb is tender:
! A new way of using rhubarb is TO
stew equal parts of rhubarb ana
bananas separately until nearly done
then finish them together. with sugar
and lemon to suit the taste.
!. Rhubarb Shortcake.
! Take two cups of -four. two table
| spoonfuls of butter. or butter and lard
mixed: a pinch of salt. one teaspoonful
| of baking powder and a scant haif
cup of milk. Take small portion OF
dough and roll it out thin. Have the
! rhubarb washed and cut in fine
pieces, fill the center of the rolled
dough with rhubarb. cover with sugar.
place a small piece of butter on the
sugar and roll. Continue until all
the dough is used. Place in pan,
cover with one cup OF sugar. a table
spoonful of hour and bits of butter.
Pour over this two cups of water.
Bake.
Strawberries and Whipped Cream.
Whip double cream stiff and stir
into it the hulled strawberries first
is too slow work. sprinkle sugar over
| them lightly. These may be served
in a large glass dish or in individual
glasses.
Rice and rawberries.-There is
the making of a good dessert In
COohcu T1Ce piuS d ic" oli a W pSi 10
or raspberries Make a hard pudding
sauce and add to it the mashed and
sweetened berries. Heat the rice very
hot and serve with the sauce.
Strawberries and Pineapple.-Pick
over wash and hull some berries. Put
ing point. add an equal quantity OF
heated sugar and cook slowly until
clear and thick, being careful to keep
the berries as whole as possible. Peel
the pineapple. then shred it, This is
done by pulling it from the core with
q silver fork: put into a saucepan.
heat. add an equal quantity of sugar
and cook until clear. Now combine
the berries and the pineapple. and
cook together for about five minutes
longer. Pour into glasses or jars and
seal. Raspberries may be used in
good results.
Pineapple Pudding.
Crate one pineapple and measure by
weight an equal amount Of sugar and
half as much butter. Beat the butter
and sugar to a cream and add Ave
eggs one cup of thick sweet cream
and the pineapple. Beat the mixture
thoroughly. Put the pudding in a
deep pudding dish. cover 1t with a
thicker than for pie and that has been
pricked to let the steam escape, and
bake 1t.
Sweet Pineapple omelet-Beat three
eggs thoroughly and add a tablespoonful
of sugar, pinch Of salt, and after this
is mixed. a teaspoonful of lemon juice
and a teaspoonful Of the juice of pine
apple. In the meantime prepare the
omelet pan by greasing it with butter
When hot turn in tho beaten egg and
proceed as usual with an omelet. When
it is set, sprinkle over the top OF one
half of the omelet some minced pine
apple. Now fold over the other half and
sprinkle with powdered sugar before
serving.
Pineapple Wa1-This is especially de-
Icious on ice cream or other frozen
desserts. Pare a fresh pineapple and
cut it into cubes of uniform size. Put
them into steamer and steam them un-
til they are tender or until the cubes
look clear The juice that results is not
used. because 1t Is too strong but it may
be of use in fiavoring other fruits. When
the cubes are done. make thick sirup
Of water and sugar and when it boils.
drop in the cubes and cook them until
they again look clear. 1t makes pre-
serve little sitter than-~a marmalade
and when it is poured over a frozen
dessert it becomes a wax that is very
delicious.
Frosted Peaches-Se!ect some peaches
that are not too ripe and dip them. one
at time. in water that has just boiled,
50 that tho skin may be easily removed
Then cook the peaches in a sirup until
they are soft to the fingers. Strain them
and plunge them into the whites Of eggs
beaten to snow. roll them in powdered
sugar. and leave them for a few min
utes in a gentle oven. Hash some maca-
rooms and angeliques. and on removing
the peaches from the oven roll them in
this hash.
Fried Peaches.
The rich yellow peaches are the best.
Wipe them clean. halve without peel
ing and remove the stones. Place them
fiat side down in a frying pan with
just enough melted butter to prevent
sticking to the pan. Fry slowly until
half done. then turn and fli the stone
cavities with sugar. When done. lift
them carefully with a spoon in each
hand into the saucers in which they
are to be served, as the sirup will
surely be spilled il they are carried
to the table in a large dish first
Peaches prepared in this way make a
good dessert for children. Serve them
with boiled rice which has been but
tered and sweetened little. For
adults they are delicious with hot bis
cults or sponge cake.
Peach Leather-Peel a peck or two
of soft freestone peaches and pass
the pulp through a coarse sieve. To
four quarts of pulp add one quart of