Evening Republican, Volume 15, Number 176, Rensselaer, Jasper County, 27 July 1911 — TIPS FOR HOUSEWIFE [ARTICLE]

TIPS FOR HOUSEWIFE

NEW IDEAS ON THE SERVING OF VARIOUS FRUITS. More Frequent Use of Dried Cherries Urged—Uses of the White GrapeVariety in School Children’s Luncheons. Dried cherries should be used in cookery oftener than they are at present Soaked over night and cooked in sugar next day, they make a nice sauce, which may well take the place of apples at this time of the year, when the latter fruit is apt to. grow flavorless. They may also be used in cakes and sweet puddings instead of Currants, or in combination with thqm. In fact, they may be used in almost any recipe calling for currants. They have a piquancy which the currant lacks. The uses of the white grape are endless... It makes a pretty addition to fruit cocktails, salads and desserts of all kinds. A fine bunch of white grapes buried in the heart of a pale green lemon Jelly is a thing of beauty when turned out on a crystal dessert platter, and a bunch of purple grapes looks equally well in a pale purple jelly prepared from fermented grape juice, water, sugar and gelatine. When bright red apples are to be made into sauce, do not peel but merely wash them well, and quarter. .Let them cook till tender, and then press them through a potato ricer or very coarse sieve that will exclude only the skins and cores. Not only is the beautiful color of the apples preserved by this method of cooking, but there is much saving of good apple pulp, which is more or less wasted with peeling. In putting up school children’s luncheons it is not necessary to use always the same kind of bread. White wheat bread should be varied with whole wheat, graham, rye and Boston brown bread. The children will not only have the dietetic advantages of the peculiar qualities of each kind, but they will not grow tired so quickly of "plain bread and butter.’’ - Do not cut off the crusts of the bread and lose the nutriment which they contain. To prevent baked potatoes from becoming soggy, break the skins upon taking them from the oven. This gives the steam a chance to escape.