Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-03-06
Dried Fruit in Desserts
Offers Wholesome and Economical Ways OF
Obtaining Variety-Food Value Is Practically
Same as in Fresh Products.

EVAPORATED and dried fruits offer
Il wholesome, nutritious and economi-
cal ways Of securing variety in cakes,
buildings and other desserts. They are
very useful when the supply of fresh
fruits Is limited. The food value OF a
dish of cooked dried fruit is practically
the same as that of fresh fruit prepared
with the same amount OF sugar ana
Juice. Evaporated or dried apples,
peaches, apricots, cherries, prunes, ngs,
dates, currants or raisins .p properly
Dried fruits must be washed thor
ouehly. This is best done by scalding
the fruit, pouring OF that water, ADDING
warm water and then rubbing the fruit
well between the hands. Instead OF
pouring of the water, 1t is still better
to lift the fruit out Of the water INTO
another pan: then you avoid all grit
and dirt that settles in the bottom OF
the pan. When washing dried peaches
add teaspoonful of baking soda TO tne
first water, as this fruit is somewhat
more dificIIlt to clean. Give a final
rinsing and let remain over night or,
at least, for several hours in cold, clear
water to cover.
Cook the fruit in the juice in which
A. has soaked in order to retain the
valuable mineral and sugar which may
have dissolved in the water. Bon the
fruit gently for about an hour. DO not
add sugar until the last half hour OF
cooking and do not destroy the naVor
of the fruit by overlooking WITH sugar;
Evaporated or dried fruit may be stewed
IN the oven or cooked in a f1reless cook
er If cooked in a flTeleSS cooker the
fruit will not dry out or burn, but Will
remain whole, retaining all the deli
cious flavor Of the fruit. Fruit may be
cooked in the oven while you are bak-
ing or roasting other things. Cover
tightly. The process Of preparing Is the
same whether to be cooked in the oven
or In some other way.
valuable Prune.
Four or five prunes are equal in en-
ergy to any Of the following: one me
diminished slice Of bread, one medium
sized potato, one and one-third average
apple, two large heads of lettuce, one
very large orange or banana, or two
thirds cupful of cooked oatmeal. II
sugar is added, the energy value IS In
Some cooks think that it destroys the
rich, fruity flavor of prtlnes to boil
them. After washing, the prunes are
soaked over night IN cold water 70
cover, then they are taken out and the
water in which they were soaked Is
boiled for is minutes, adding sugar TO
taste. Then the prunes are simmered
In this water for half an hour. A little
lemon iuice, orange peel or cinnamon
may be added to stewed prunes, or a
little apple cider may be added to them.
Prune pulp is valuable in infant feed
Ing. A baby few months old may be
given a teaSpoonful of strained stewed
prune pulp or juice. The quantity may
- ed gradually paSiHeg hpinQ
O mild laxative, pruneS supplement milk
In its lack of iron. No better choice OF
cooked fruit can be made than stewed
prIines as q breakfast fruit for any
child. As a dessert, with cream or a
plain cooky for variation, they are also
good.
Prune Desserts. -Prune whip with
eustard sauce, prune gelatin pudding,
crlne steamed suet pudding, prune pie
prune rice pudding, prune tapioca.
prunes with nut filling and glazed
prunes.
Prune whip-Stew a quarter Of a
pound Of prunes until soft in as little
water as possible. Remove the stones
and rub the prunes through coarse
sieve. Beat the whites of four eggs to q
stiff froth, then fold In half cupful OF
sugar and the prunes. Pour the mix
lure into q buttered pudding dish. and
bake ike cuSLaro, placing the puoong
dish in q larger pan Of water. Serve
with @ boiled custard made with pint
Of milk, half a cupful Of sugar and the
yolks Of the eggs. Flavor to taste.
Raisins and Currants.
Dried currants are very nutritious
Before using, they should be washed In
warm water until the water Is clean, but
somewhat red. When clean turn the
currants out onto sieve to drain, and
dry them in cool place, sprinkling a