Evening star., 1928-11-30

| marmalade of other fruit or shredded
| cocoanut. Place close together in a
! dish or pan and bake slowly until ten
| der, with sugar and only enough moiS-
| ture to prevent burning When done,
| place in a heated glass dish and serve
cold or pour over them simple custard
or melted marshmallowS.
| Bake some pears with little lemon
! peel or candied ginger in the centers
and when tender place over them a
meringue made with the whites of three
eggs and half cupful of sugar. Brown
quickly and serve with rich milk.
Stew some ounces and favor with
lemon and serve pulped like apple
sauce or quartered. Half apple may
be used instead of all ounces. ounces
make an attractive dessert baked or
steamed. Crate them for variety. TartS
may be filled with ounce marmalade,
ounce honey, custard, sauce or pre-
serves or the baked or steamed fruit.
Vary these tarts by using meringue and
candied fruits or whipped cream or
lattice pastry strips for the large tartS.
Nuts may be Sprinkled over the small
tarts.
For an attractive banana service,
cut the ends from some ripe bananas,
allowing one banana to each person.
Serve in its own golden skin, removing
only the top section and slightly Sepa-
rating it from the rest of its skin. Serve
with either lemon or orange, or both.
A mingling of these juices over the
banana is delicious. If there is fam
lily of growing children, the purchase of
a whole bunch of green bananas is
good investment. Hang in cool cellar
or pantry and use as the fruit ripenS.
To the pulp of five bananas add the
Juice of two oranges, the grated rind
of one orange. a tablespoonful OF sugar,
a pinch of salt and one-fourth box of
gelatin dissolved in little cold water.
Chopped nuts or candied cherries may
be stirred carefully in. When cooled
on ice, beat in lightly pint of whipped
cream or the whites of two eggs and
place in mold.
Banana shortcake-Between the lay
ers of a simple but Sweetened biscuit
dough pour, just before serving, the
crushed pulp of six bananas into which
has been stirred the Juice of one orange,
or other slightly tart fruit, half cup
full of sugar and the whipped white of
an egg or cupful of whipped cream.
Cranberries.
Cranberries tighten the heavy Winter
diet and offset the heavy meats and the
rich food we indulge in during cold
weather. Cranberries need not be used
exclusively for chicken and turkey, as
they blend equally well with beef, lamb,
veal or pork.
poly-Chop two cupfuls of cram
berries quite fine. Put one and one
half cupfulS of sugar in a baking pan
fire While this syrup is cooking slowly
make up rich biscuit dough. Roll it
out to half an inch in thickness, spread
with two cupfulS of chopped cranber-
ries and roll into long roll. Cut into
pieces one and one-half inches long and
place with the cut side down in the
hot syrup. Put small piece of short
ening on top and sprinkle with CHINA
mon and sugar. Bake in a hot oven
until the cranberrieS are tender and the
crust is a golden brown. Turn out onto
a platter and pour syrup around them.
Cranberry reliSh-To make this, wash
and pick over two pounds of raisins, two
pounds of cranberrieS and cut three
oranges in small pieces and add with
the peel included. Cook all together
until tender and juicy. Add six ap-
piles finely chopped. Measure and add
an equal amount of hot sugar. Cook
until it gives the jelly test, that is,
until it jells or sheets off when dropped
from spoon. Add chopped nut meats
and cook for one minute. Pour in hot
steriliZed glasses and cover with hot
parafin until ready to use.
Cranberries with pears-Pare and
quarter six Winter pears, add one cup
full of cranberrieS, one cupful of sugar,
half of cupful of water and one lemon
cut in very thin slices. Cook until
the pears and lemon are red in color
and tender. Put in sterilized jars, cap
and seal while bot.