New Britain herald., 1923-12-06

rcC9pcs are planned Tor IOur pcTsoIis.l DRIED FRUITS If you found it impossible 10 can fruit last summer and now find fresh l fruit bit expensive for steady diet try the dried fruits.
 Although these are not cheap, when you consider that each sepe- rate piece will swell to its original size when soaked in water before ! using and that all natural sweetness is in the fruit you will decide that the finished dish made with dried fruit is not expensive.
 Wash dried fruits thoroughly be- fore putting to soak. Scrub with the several waters. Then let the fruit stand in cold water for several hours and stew in this water. Slow cook ing for q long time is required to bring out the sweetness of the fruit without breaking it and making it 'mushy."
 Desserts made with dried fruits should not be scorned as last resorts. Carefully prepared and seasoned they are delicious and might well grace a company dinner.
 Fig Pudding
 One-half pound dried figs, 1-a cup suet, 3-4 cup sugar, IA cups bread crumbs, teaspoon baking powder, l teaspoon salt, 1-2 cup milk, . eggs. Wash the figs and dry thoroughly Put through food chopper. Put suet through food chopper and work smooth with tho hands. Dissolve baking powder in milk and pour over bread crumbs. Soda or baking powder biscuit crumbs are even bet ter than ordinary bread crumbs. Beat eggs until light. Beat in sugar and add figs, suet and milk mixture and salt. Mix well and pour into mold. steam three hours and serve with whipped cream.
 Apricot float is ideal to serve after a fish dinner. There is just the right tang 10 it and the needed nourish- ment to round out the meal.
 Apricot Float
 0nc.fourth pound dried apricots S-f cup sugar, eggs, ? cups milk, dessertsnoon flour, Is teaspoon sat-, l-2 teaspoon vanilla,
 Wash fruit well and let stand in cold water over night. Stew in the same water until soft. Add one-h half cup of sugar and rub through a sieve. | ct the stfted apricots stand until cold Feat whites of eggs until stiff and dry and slowly beat in the fruit Let stand ono or two hours in cold place a nA Ni kasl1A
 Use the yolks Of eggs for the sauce. Mix and sift flour and salt with the re- maining one-quartcr cup of sugar Beat yolks slightly with dry ingredi. ents Heat milk in top of doub'e boiler. Slowly add 10 cgg mixture, beating thoroughly. Be sure tho milk and egg mixture is thoroughly blend ed before cooking. Cook over hot water until the custard coats the spoon. Lei cool and stir in vanilla.
 If ths egg mixture is perfectly dis solved in the milk before cooking there will bo no necessity for strain. ing the sauce to have it smooth.
 Pr1tnc Whip
 Four eggs fwhitos.D 1 cup stoned stewed prunes, tablespoons sugar, i-f teaspoon cream of tartar, 1-S tea. spoon salt, 1 teaspoon vanilla.
 The prunes can be rubbed through g coarse colander to remove tho stones. Mix cream Of tartar with sugar and stir into prunos Beat eggs until stiff and dry with salt. Add to prune mixture. Fold to mix and turn into a buttered pudding dish. Rake 25 minutes in pan Of hot water in q moderately hot oven. Cool and serve with boiled eustard. Half a cup of chopped nuts added 10 this recipe makes a delicious change.
 (Copyright. 1928. NEA Service, Incl