Evening star., 1933-02-24
Fruit and Spice Desserts
Staple ingredients Supply Excellent Mixtures for
Cool Weather-Custards in Demand.

both sides, put them together and bake
in a moderate oven. When done, put
between the layers sliced and sweeteneC
oranges and cover the whole with
whipped cream.
Grapefruit in the Half Shell-Cut
some grapefruit in halves and remove
the pulp in as neat pieces as possible.
Take the white fiber from the rinds SO
as to leave clean, empty shells. Sweeten
the grapefruit to taste and add to 1t the
Juice and chopped fruit Of small bottle
of green cherries. Chill and at serving
time pile back into the rinds. Garnish
with green.
Grapefruit and Orange Marmalade.-
To make a good marmalade, remove the
seeds and pith from one grapefruit,
three oranges and one lemon, and cut
the fruit into small pieces. Put
through a food chopper and add three
times as much water as you have
fruit. Let stand until the next day,
then boil for five minutes, add five
pounds of granulated sugar, and let
stand for "a hours. Then cook slowly
for two hours. This will make about
20 glasses of marmalade.
Cranberries.
Before cooking cranberries tn e y
should be carefully washed and picked
over. Although they may appear
bright and clean enough, their skins
are sufficiently oily to attract and hold
a great deal of dust, to say nothing
of the possibility of microbes. Gran
berries may be kept fresh in jars of
cold water. Reject all the bad ones
and change the water If the berries
are to be kept longer than a week.
Always cook cranberries in Stoneware
or porcelain utensils because the
berries contain large proportion OF
acid, and they should not come in con-
tact with any metal. Do not cook
cranberry sauce too long and do not
add too much water. The finest sauce
can be made from one quart of cram
berries with one cupful of water. Boil
for 10 minutes, or until the skins burst
then add two cupfuls of sugar. Stir
well and set away to cool. If the ber-
ries are to be kept whole, they must be
gently cooked for a longer time and
not stirred. If kept whole, you may
add for variety one or two hard apples
sliced, or some raisins that have been
stewed for an hour, several thin slices
| of lemon, three cloves and small
stick of cinnamon.
Apples.
When making apple sauce, don't pee
the apples. If you do, you will lose
the real flavor of the fruit and make
an insipid sauce. Wash the apples, cut
them in halves, and remove the cores
from the halves. Cook and press the
apples through a fruit or potato ricer
which will remove the skins, but will
leave the fine f1avoring (which is lost
! by pairing the fruit. Then add the
| sugar.
Baked Apples and Raisins Will
Sauce-Wash as many apples as de-
sired, make slashes through the peeline
and stick with cloves. Place over each
apple about teaspoonful Of sugar, ado
six or seven raisins for each apple pre-
pared and then about half cupful ol
water. Replenish the water If it shoulc
boil out. When the apples are soft, lift
| them out. Make a white sauce fol
them by stirring in about one-fourtt
cupful of flour to the water and boiling
over the fire for a minute.
Apple Custard.-To one pint o.
stewed apples add one-half a cupfu
of sugar, one teaspoonful of grated
lemon peel and one-half teaspoonfu
| of lemon juice. Place in butteree
baking dish and cover with a custare
made by the following recipe: Bea
three eggs well, add one tablespoonful