Evening star., 1933-10-27
Fruit and Nuts in Dessert
Directions for Handling Ingredients Which Must
Be Properly Treated-Jams and
Jellies-Fancy Molds

flavors may be secured by adding the
parings of peaches or other fruit.
Do not throw away peach skins when
you have served. sliced peaches. Put
the skins of five peaches, and the pits
to which any Of the peach is clinging
In a saucepan with a tablespoonful OF
sugar and q cupful of water. Cover
tightly. Simmer for 10 minutes, strain
into a jar, and keep in cool place
This juice, added to lemonade. gives il
a delicious peach flavor. It is also good
to flavor sauces.
Pears canned in maple sirup are very
delicious. Cook the pears in the sirur
until they are done, then can them In
the usual way. These make a splendid
dessert for supper later in the season.
A few bits of orange peel cooked with
pan of baked pears gives a delight
fully delicate and rather unusual flavor
BY buying several dozen lemons during
the season when they are cheapest, Of
from a wholesaler by the box, the
housewife can save considerable money
especially if her family is large. All the
juice should be squeezed from the lem.
ons, strained through a cloth and
placed in glass jars. To one part Of
juice two parts Of sugar should be add
ed. Lemon juice stored in this way
is all ready to use for puddings, ices
or fruit drinks. One-third more juice
can be extracted from lemons II they
are put in hot oven or stove for
two or three minutes, or submerged III
hot water before using them.
Jams and Jellies.
Put into sealer all the juice left
after opening cans of fruit. When max
ing gelatin desserts, heat the juice and
add it instead Of water to the powder
If you do not have enough juice, add
boiling water to make up the amount
called for on the package. Several
f1avors of juice may be put into the
one sealer. When canning fruit, seal
the leftover juice and use 1t in this
way also.
Honey which has candied will become
like fresh honey If it is placed in a
bowl or dish and placed in warm water
Do not have the water too hot. as very
hot water darkens honey and spoils
the flavor. Stiff or sugary jams, If
placed in the oven for a little while
until the sugar melts and then removed
and cooled, will be as delicious as when
newly made. Jelly spreads much better
if it is beaten smoothly before applying
it to cake.
If you have more apples than your
family can eat, and less of other fruits
use the apples as the basis of a wide
variety Of jellies. Besides the plain ap-
pie jelly, which is very good, the Juice
may be mixed in equal parts with All
the strongly-favored fruits, such as cur
rant and blackberry, and will have their
flavor and color. Half lemon may be
added to eacn quart Of juice to form
lem0n.f Favored Jelly. A delicious mint
jelly to serve in Winter with lamb is
made by boiling a bag Of mint leaves
with the juice in its final boiling. A
spicy jelly IS made in the same way,
substituting bag Of cloves and stick
cinnamon for the mint.
When straining pulp for jelly, when
draining sliced potatoes. and when
making cottage cheese, you will find the
following helpful: Instead of having to
tie the strainer cloth, or call upon some
one to hold it, fasten the cloth to the
sides Of the kettle or pail with clothes
pins.
There is way to handle hot fruit
when making jelly, in such q way that
your hands will be neither burned nor
stained Use a small stick about one
inch in thickness and twelve inches
long A clean flour or meal sack should
be tackled to the stick for half its width.
The cooked fruit is then poured into the
sack, which is held over pan. The
ends Of the stick are then turned, roll
ing the sack around the stick It Is
not difficult then to press the juice
from the fruit, although the bag should
not be squeezed.
The whites of two eggs beaten stiff
and whipped into coffee jelly just as it