Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-03-06

little -four over them and rubbing them
in a cloth. This will remove many OF
the small stalks which will prooaoly
still adhere to them even after washing:
Now take a few currants at time ana
sprinkle them on plate to discover II
anv small stones remain. 1t is a good
plan to clean currants as soon as they
come into the house and to store them
in a lar, and it is easiest not to attempt
to do more than a pound at one Time
They must on no account be used Whlle
they are wet or hot, and they should
have a little flour or sugar Sprinkled
over them before being mixed with
other ingredients. If liked, they may be
scalded with boiling water to make
them plump and tender, but even IN
this case they must be thoroughly orleo
and Toured or sugared before pelng
used.
It is much better to buy seedless rail-
sings thin to seed them yourself. II
you do seed them yourself. pour boiling
water over them and let them stand Tor
about 10 minutes. Drain, then rub each
raisin between your thumb and ringer.
The seeds will then come out clean.
Figs and Dates.
Figs and Sponge Cake with Whipped
Cream.-Soak Q pounds of white hgs
overnight. In the morning boil them
slowly until tender. Add two cupfuls OF
sugar and boil until thick strip is
formed. Line a dish with sponge cake
or ladyfingerS. Pour the figs in the
center and cover with whipped cream
that has been sweetened and Favored.
Decorate with candied cherries or
Figs in Honey.-Soak half pound Of
cleaned and washed whole figs until
they are soft, then stew them IN cup
full of honey and Cupful OF water
until they are very tender. They may
be served hot, with just little Of the
Juice, or they may be drained, cooled
and served with cream.
Jellied Figs.-Cook one pound Of f1gs
with two cupfulS Of water slowly Tor an
hour. Soften one envelope OF gelatin In
half a cupful of cold water, adding the
boiling water in which the figs were
cooked, and stirring until dissolved.
Add half a cupful of corn strip and
enough grape Juice to make four cup
fuls of liquid. Put the liquid and ngs
into a mold in alternate layers, letting
each LAYER of liquid partially set before
adding the other. Serve with cream.
Baked Dates.-Slice into a buttered
baking dish some layers of dates and
bananas, Sprinkling each layer with
granulated sugar and few pieces OF
candied orange peel. Cover with water
and bake in medium oven for an hour.
BY this time most of the water ought to
be absorbed and the fruit Of the right
consistency. Serve hot from the dish
with spice sauce In which orange peel
gives the flavor.
Dates with Lemon Jelly.-Soak half a
box of gelatin in half a cupful of cold
water for about 20 minutes. Dissolve in
two and one-half cupfuls of boiling
water, and add one cupful Of sugar and
the Juice of two lemons. Strain, and
half fill a mold and set on ice. When
almost firm, add some nice dates, which
have been stoned and stuffed with
blanched almonds. Add the rest of the
Jelly to fill the mold, then chill. Serve
with whipped cream.
Peaches and Cherries.
Dried peaches cooked in the following
way are delicious: Pour over them some
, boiling water. Let stand for a few
minutes. then the peel may be easily
removed. Put the peaches in sauce
pan, cover with water, and let soak over
night. Then cook in the usual way
without changing the water.
Steamed Cherry Dessert.-Wash and
soak half a pound Of dried cherries
Sift three tablespoonfuls of -four into a
dish, gradually add two cupfuls of milk
half a teaspoonful of salt, three table,
spoonfuls of sugar, one tablespoonful OF
melted butter, three well beaten eggs
and the cherries. Pour into a buttered
mold lined with cherries, cover with
buttered paper, and steam for an hour
and half. Turn out and serve with
sweet sauce.
Apricot Puffs.-This simple but appe-
tizing dessert is made as follows: Stew
| half a pound Of washed and soaked
dried apricots with sugar to taste. Wher