Evening star., 1936-11-06

spread more easily. effort Is also
anathema early in the morning to
these delicate souls)
WITH this small field to work on,
w the chances Of variety are
limited. The only possible scope for
experimentation lies in the fruit
course. If the breakfaster can be
weaned away from the the inevitable
juices, it will be found that much
pleasure and benefit may be derived
from the frequent changing of the
character of the opening gun. At
first, the anxious housekeeper will
probably hear a wall about mot be-
I ing able to eat raw fruit-hate cooked
| fruit-too much trouble-don't you
dare give me prunes!" But try some
of these suggestions without talking
too much about them beforehand, and
see II the platter isn't licked clean
when you are not looking!
HONEYDEw MELON.
Cut the melon in a thin, crescent
shaped slice. (Remenber that too
big portions are apt to give the feeble
constitution the jitters immediately
Remove all seeds and fiber, and knick
the edges of the rind to look pretty.
Sprinkle a tiny amount Of salt over
the cut surface of the fruit, then
squeeze over it the juice Of a lime,
and on top of that. sprinkle-very,
very sparingly, a little powdered
cinnamon. Serve very chilled, on one
or two big green leaves.
CRANBERRY CHERRIES.
/ pint cranberries
l cup sugar
!. cup water.
Pick over, and wash the berries.
Add the water, boil, and when berries
begin to pop, cover with the sugar.
Boil five minutes longer until clear.
Cool, chill, and serve with extra
powdered sugar.
GINGER FIGS.
Buy canned figs in syrup. Turn
them into a saucepan, with a piece
Of root ginger, and the juice and rind
of one lemon. If the syrup is very
thick, add little water to make it
the desired consistency. Stew gently
for about 20 minutes, remove, chill,
and serve with cream.
PINK BAKED APPLES.
Core, pare and cut six apples in
halves. Boil l cup sugar with IL
cups water for five minutes, adding
2 tablespoons hard red cinnamon
candies. Of you are afraid your
patient won't like the cinnamon, use
red vegetable coloring) Place apples
in a covered baking dish, pour the red
sirup over them. Cover, and let
bake in oven, basting often until the
apples are tender and pink. Remove
to dish, cool, and chill before serving
with cream.
TROPICAL BANANAS.
Cut red bananas in half length
wise, leaving the pulp in the shell.
Sprinkle well with lime Juice, q dash
Of pineapple juice, and a little
powdered sugar. Serve on a large
green leaf.
JAPANESE PERSIMMONS.
Chill the fruit thoroughly. Make
several slashes from the top to the
bottom, without removing the ston.
Peel the skin back in petals, scrap.
ing with a knife to keep 1t intact.
When the petals are all rayed out on
the plate, serve the fruit with a
spoon.
norrrcpa paNarrc
Chill well, cut in halves and sprinkle
with lime juice. Serve with a spoon.
The seeds as well as the Juice may
be eaten. (Remember the legend Of
Persephone?)
And If prunes have been bafding
you, try this one:
SPICED PRUNES.
Cover pound prunes with hot
water and soak for one hour. Then
bring them to the boiling point in
the water in which they have soaked.
Cook them gently for 80 minutes,
with one-haf sliced lemon in the
water. Drain them. Make sirup by
combining and boiling for five minutes
/ cup brown sugar, one-half cup
vinegar, lemon sliced, little salt
and l teaspoon cinnamon, nutmeg,
allspice and cloves (combine6. Add
the drained prunes, and cook alto
gether for three minutes. Serve
either hot or cold.