Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-06-07
Desserts for the Season
Pastry Made With Summer Fruits Offers OPP
portunity for Many Pleasing Combinations.

All ripe and fresh fruits possess
valuable qualities, but overripe or I'M
derripe and fibrouS fruits should never
be eaten. Many fruits are improved
by being combined with other fruits.
Blackberries and blueberries make a
better pie than when used alone, using
the larger quantity of blueberries.
Jelly made with apples and pears CON-
bined has a pear favor with apple
firmness. Strawberries and go0SeberrieS
mixed make the best jam To five
quarts of strawberries add two quarts OF
gooseberries, either green or turning
red. GooSeberries, currantS and rasp-
berries in equal quantities make good
jam Black raspberries stewed with
red, Juicy cherries make a good sauce.
Peach jam and grated pineapple are
delicious.
Blackberries are improved if a cup
ful Of currant juice is added to each
Jar Of fruit. Black or red raSpberries
are delicious If crushed slightly and
served with ice cream or If they are
placed in a pretty dish Of glass and
covered with whipped cream While
:"cSh, ripe Strawberries served with
sugar and cream are good, there are
many other ways in which they may be
served to better advantage, especially if
they are scarce and high priced. In
be made into many desserts.
Fresh pineapple can be shredded and
served with almost any other kind of
fruit In glasses, then covered with
strip. 1t is good served with hulled
strawberries, with raSpberrieS and cur
rants with diced orange and grapefruit
or with bananas sliced or diced. 1t can
be diced and slightly sWeetened and
served in place of grapefruit as an
&c
in any of these ways it should be
thoroughly chilled. When pineapple
cannot be bought fresh, the canned
Hawaiian pineapple will be found to be
almost as fine in flavor and can be
substituted for the fresh fruit in almost
all recipes except marmalade.
Fruit Pies.
Rich Strawberry Pie-Line a pie plate
with good pastry and prick with fork
to prevent shrinking and blisterng.
Cut top crust out little larger than
the other crust prick this also and
bake. Put a thick layer of berries and
sugar between the crusts, serve with
rich cream or whipped cream. The
berries may be cooked In the pie If
you wish.
Cherry Pie-Line a pie plate with
rich pastry. Stone some cherries and
fill the pie plate. Then pour over them
four tablespoonfulS of molaSSes and
dust over all one tablespoonful of flour.
Put on an upper crust and bake for
one-half an nour in a moderate oven.
When cool, dust the top with a gen.
erous sprinkling Of powdered sugar.
Plum Meringue Pie.-Stew some yell
low plums with sugar and a little water
until quite tender then pass the fruit
through sieve Line a pie plate with
l. @1va IN
and fill UP with the PURGE. Top this
with the whites of two eggs, beaten
stiff with little powdered sugar. Re-
turn to the oven for few minutes to
set and brown the meringue.
Orange and Nut Pie.--Scald two cup
fuls of milk Sift together two-thirds
cupful of sugar, one-third teaspoonful
of salt and three tablespoonful OF
cornstarch. Add the grated rind of one
orange. Turn the milk slowly into the
dry ingredients stirring constantly to
avoid forming Jumps, and cook the mix
ture over hot water for about Is min
utes, or until it is smooth and thick
and the cornstarch is well done. Pour
1t onto the beaten yolkS OF two eggs,
cook a minute longer, then add the
Juice Of the orange and half a cupful
of coarsely broken walnut or pecan
meats and stir well. When the custard
Is SmOotn again, pour IL INTO d Daheu
shell, add meringue made from the
whites of the eggs and brown In
moderate oven. Serve cold.
Delicious Blackberry Pie.-Make an
upper and a lower pie crust. Mix one
quart of sound blackberries with about
six or eight ounces of sugar. two soda
crackers ground fine, little cinnamon
and salt and bake in good oven until
q light brown.
Canned Pie Filings.
The busy housewife will often flnd
it a great economy as we'll as saw
ing in time to make a supply of lemon,
butterscotch, chocolate. cocoanut and
cocoanut caramel pie filings when she
has extra egg yolks on hand. Canned
and sealed while hot, these filings will
be ready for pies or tartS whenever
needed Turn them into hot baked pie
shells and finish with meringue as
usual for a delicious dessert made in a
few minutes. To reduce still more the
time. before serving, slightly sweetened
whipped cream may be heaped irregu-
larly over the filling instead of a
n1eringue Canned cherries, citron, or
bits of currant Jelly scattered over the
top make a pie suitable for any ac-
casion.
To be at their best, shortcakes should