Evening star., 1928-11-30

Three fruits to reach the height o
their prime in Winter are the apple
the orange and grapefruit. They ar
valuable assistants in helping to fol
low the e-fruitSaday health rule
Although these fruits are never monot
onous for breakfast served Just as they
come in their own bright skins
luncheon ana dinner call for a largeI
variety. They can be tart if you like
or sweet, but always good. A glass o.
orange Juice equals a similar sized glas:
of milk as an energy food. although the
food elements differ. When you ust
orange juice. serve it chilled or sur.
rounded by ice but never with tbs
cracked ice added to the Juice itself.
Peel and slice two small or medium
sized oranges for each service. Use {
very sharp knife and cut in wafer thir
slices so that they may be folded over
and eaten with a fork Serve as colo
as possible. Oranges sliced on crisp
cress or tender cabbage leaves ano
served with French dressing are de-
liciouS with the meat course. Orange
juice blends well in a frlnt-saiad dress
ing in place of vinegar
Orange delicious-Add gradually the
Juice of three large and juicy sweet
oranges to eight thoroughly beaten eggs
then whip in half a pint of cream, a
little grated nutmeg and sugar as re-
QuiTed. Place in a double boiler and let
thicken but not boil When thick, pour
into a heated glass dish and let cool
Place on ice and when chilled serve
with cream.
Quick orange marmalade-Wash four
oranges and four lemons and with a
sharp knife cut the fruit into slices as
Of
add three pints Of cold water. Let stand
over night. In the morning cook for
one hour. Cool. To every pint of cooked
fruit add pint of sugar. Boil the mix
ture until 1t jellieS from a spoon, or for
about 90 minutes. Pour the marmalade
into clean hot glasses and cover with
paraffn when cold Fills six large
glasses.
Orange with pruneS-Stewed prunes
can be given new and delicious flavor
by adding little orange. When the
pruneS are nearly cooked add one table
spoonful Of sugar to one pound of fruit
Remove from the fire. Wash one small
orange, add the juice of half of it and
cut the other half in very thin Slices
Serve cold as a dessert for luncheon
with cream.
Grapefruit preserve-Remove the
outer yellow rind and most Of the white
by peellng very thick. Halve the fruit
and with sharp knife core and seed it.
Then slice across and place the pulp
in a granite utenSil with very little
water and cook at a moderately quick
heat. When at the boiling point, add
three-fourthS pint of sugar to each pint
Of fruit pulp and juice, then cook slowly
for Is minutes. This may be used right
away or sealed in jars for future use.
Apples in the Menu.
Tart apples, pared, quartered and
baked are better than apples fried, but
to cook fried apples with delicate effect
place lump of butter in a saucepan
and when heated spread on it layer of
quartered and again divided or finer
sliced apples. Sprinkle with sugar and
q little flour. allowing to brown, turning,
then browning on the other side. Tart
apples and onions may be fried or
baked together.
A delicious side dish or relish for
meats is the apple ring. To make. cut
the apples in slices about half an inch
thick, leaving the skins on. Saute in
butter until tender and then sprinkle
with brown sugar
Prepare some apples as for baking
When baked and cold, fill the centers
with marmalaoe or nlarShmallow, then
cover with meringue made in the pro-
portion of four eggs to one pound of
sugar. Flavor with rose water or lemon
extract and place in a quick oven to
brown slightly.
To make apple tart, fill a baking dish
with apple sauce mixed with two table
Spoonfuls Of apricot or lemon MARINA
lade. Dot the top with chopped citron
or candied cherries or a simple me-
ringue may be used
For a delicious apples dessert, pare,
halve and core four large apples. Make
a syrup with half a cupful of sugar
and two-thirds cupful of water and cook
the apples slowly IN it until tender
but not mushy. Remove the apples
carefully with a spoon to baking dish
and fill their centers with orange mar
malade, using half a cupful of the mar
malade Sprinkle with powdered sugar
and. lemon juice and place in slow
oven for a few minutes until the sugar
is melted. Chill and serve with whip
ped cream.
Apples with prunes or raisins are
combinations affording nourishment
and variety and may De made with
either dried or fresh apples. If dried
apples are used, wash, core and soak
over night and wash the raisins or
prunes, working the prunes we'll with
the hands. Let them stand in the last
water over night and simmer in it in
the morning. The water in which the
fruit was soaked should be sufficient to
cook it all in the morning. Simmer the
raisins or prunes very slowly for an
hour, then add the soaked apples and
simmer together until done. No sugar
should be needed.
Pears, Ounces, Bananas.
To give variety in the serving Of
pears, pare, core and slice mellow, well
favored fruit, using silver knife.
Sprinkle the slices with sugar, chill
well, then serve with cream and brown
bread and butter This is a substantial
dish for breakfast or supper.
Pears sliced, Sugared, and with a
little lemon or orange puice added or
pears which are so prepared and then
crushed, may be heaped in layers,
alternating with whipped cream and
Sprinkled with candied cherries.
Stuffed pears-Pare and core some
large pears. Stuff with seeded dates
raisins or chopped nuts, with some tart