Evening star., 1936-05-12
'RaiSin Week Focuses
Attention on Sun Cured
Products of Tree or Vine
inexpensive and Easy to Use, These Foods
Offer Variety and. Nourishment in
Our Daily Menus

/ cup shredded carrots.
4 cup chopped green pepper.
! teaspoon salt.
u cup chopped sweet pickle.
y cup chopped celery.
tablespoon lemon juice.
u cup French dressing.
Rinse the raisins in hot water,
drain and slice. Mix all ingredients
and add the dressing just before serv-
ing. Place in a chilled bowl lined
with crisp lettuce leaves.
PEACH PIE.
cups dried peaches. which have
been soaked overnight
1a cup sugar.
tablespoon -four.
Juice Of orange.
Juice of l lemon.
Place the peaches in saucepan
in the water in which they have been
soaked. Add the sugar and cook
until tender. Cool, drain off water
and set it to one side Return the
peaches to the fire and add the
-four and the orange and lemon juice.
Last add the water again. Cook for
Is or 20 minutes, stirring all the
time. Line pie dish with pastry.
fill with the peach mixture and bake
in hot oven until brown. Cover the
top with meringue and return to the
oven to brown. Serve either hot or
cold.
GINGER FIGS.
! pound dried figs.
Juice and rind of lemon.
large piece ginger root.
tablespoon lemon juice.
Wash the figs we'll and remove
the stems. Add cold water to cover,
with the juice and rind of l lemon.
Add the ginger root. Stew until
the figs become puffy and soft and
remove them to a dish. Measure the
sirup left in the pan and add half
as much sugar. Simmer until very
thick. then add the tablespoon of
lemon juice. Pour over the figs and
serve with whipped cream.
POACHED APRICOT FLUFF.
Cover dried apricots with fresh
warm water, and let stand five min
utes. Wash we'll and cover with fresh
water. Place on stove and heat to
just below simmering point for two
hours. Add p cup sugar to pound
apricots and cool. Measure l cup of
cooked apricots and mash to a pulp.
For six to eight servings you will need:
/ cup cooked, sweetened, dried april
cots.
egg whites.
tablespoons powdered sugar.
teaspoon vanilla.
2l2 cups milk.
Soft custard.
Beat egg whites until stiff, add
sugar, small portion at time, beat
ing well after each addition Com
bine cup Of apricot pulp. salt. vanilla
and whip into egg whites. Bring milk
to boil in shallow pan and remove
from fire. Drop puffs by spoonfuls
into hot milk and let stand for about
2 minutes, dipping hot milk over tops
of puffs. Turn puffs and repeat. Lift
to platter. Heat milk to boiling again
before adding more puffs. Serve with
delicately favored soft vanilla Gus
tard. You can use any favorite recipe
for soft custard to serve with it.
APRICOT WHIP.
You will enjoy the sweet, spicy
flavor OF this other dessert. It is a
favorite at our house at any season.
Whipped cream and clove-studded
spricots are rightly added to the top
of this delicate sweet. For serving
IL you will need:
2l2 cups cooked dried apricots.
p cup granulated sugar.
y teaspoon ground cloves.
"a teaspoon ginger.
18 marshmallows. q
. ~ cups whipping cream.
Mash hot spricots to a pulp, add
sugar, spices and mix thoroughly;
cool. Cut marshmallows into small
pieces. add to cool apricots and mix
well. Whip cream until thick but not
stiff. Fold fruit mixture into cream
a -