Perth Amboy evening news., 1923-12-06
Three Ways TO
Serve Dried Fruits
By Sister Mary

(UnleSs otherwise specified, these
recipes are planned for -four per-
sons.)
If you found it impossible to can
fruit last summer and now find
fresh fruit a bit expensive for
steady diet try the dried fruits.
Although these are not cheap,
when you consider that each sepa-
rate piece will swell to it's original
size when soaked in water before
using and that all the natural sweet
ness 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
hands or with a soft brush, using
several waters. Then let the fruit
stand in cold water for several hours
and stew in this water. Slow cook
ing for a 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.
This steamed fig pudding, served
with whipped cream, leaves nothing
to be desired.
Fig Pudding
One-half pound dried figs. 1-2 cup
suet, "a cup sugar, 2 Ia cups bread
crumbs, l teaspoon baking powder
l teaspoon salt, 1-2 cup milk, 2 eggs
Wash figs and dry thoroughly.
Put through food chopper. Put suet
through food chopper and work
smooth with the 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 to it and the needed nourish-
mont to round out the meal.
Apricot Float
One-fourth pound dried apricots.
Sd cup sugar, 2 eggs, . cups milk,
| dessertspoon flour. Is teaspoon
salt, IL teaspoon vanilla.
Wash fruit well and let stand in
cold water over night. Stew in the
same water until soft. Add one-half
cup of sugar and rub through a
sieve. Let the sifted apricots stand
until cold. Beat whites of eggs until
stiff and dry and slowly beat in the
fruit. Let stand one or two hours
in q cold place and serve with boiled
custard sauce.
Use the yolks of eggs for the
sauce. Mix and sift flour and salt
with the remaining one-quarter cup
of sugar. Beat yolks slightly with
dry ingredients. Heat milk in top
of double boiler. Slowly add to egg
mixture, beating thoroughly. Be
sure the milk and egg mixture is
thoroughly blended before cooking.
Cook over hot water until the Gus
tard coats the spoon. Let cool and
stir in vanilla.
If the egg mixture is perfectly dis
solved in the milk before cooking
there will be no necessity for strain
ing the sauce to have 1t smooth.
Prune Whip
Four eggs (whites). 1 cup stoned
stewed prunes, A tablespoons sugar,
Id teaspoon cream of tartar, Is
teaspoon salt, ] teaspoon vanilla.
The prunes can be rubbed through
a coarse colander to remove the
stones. Mix cream of tartar with
sugar and stir into prunes. Beat
eggs until stiff and dry with salt.
Add to prune mixture. Fold to mix
and turn into a buttered pudding
dish. Bake rs minutes in a pan of
hot water in a moderately hot oven.
Cool and serve with boiled custard.
Half a cup Of chopped nuts added to
this recipe makes a delicious change.
Copyright. 1923. NEA Service, Inc.