Evening Republican, Volume 15, Number 185, Rensselaer, Jasper County, 7 August 1911 — DESSERTS OF FRUIT [ARTICLE]

DESSERTS OF FRUIT

HOW HOUSEWIFE CAN USE LEFTOVER PRESERVES.

Two Recipes That Afford an Agreeable Change After the Family Has Become Heartily Blck z of “Sauce.” Often at this time of the year the housewife has still a few jars Of preserved fruit on hand. . She and her family are heartily sick of “sauce.” Try this plan of making two delicious desserts from one quart jar of peaches. Preserved strawberries, cherries, etc., are equally good to use. Separate the peaches from the juice. Recipe No. I—Rub1 —Rub the peaches to s pulp through a sieve. Add a half cupful of sugar if the fruit is not very sweet. Whip a pint of cream stiff. Mix well with the peach pulp and turn into two one-pound empty baking powder cans. Cover with oiled paper (the paper from cracker boxes is good to use) and press cover on tightly. Bury the cans in finely chopped ice and rock salt (equal portions) for two hours. This serves seven/or eight people. Don’t think because you are not used to making the ice cream that you cannot make this dessert. It is very simple. For a frozen whipped cream dessert a freezer is not necessary. Any two quart kettle will hold the ice and salt Personally I always use one of the kettles from my fireless co6ker. I place several folds of newspaper directly inside the kettle to fill up space so that I won’t need to use much ice and salt When packed I put the kettle away in the fireless cooker until time to serve. Recipe No. 2—-You will have about two cupfuls of fruit sirup from your jar of peaches. Soak one and a half pounds powdered gelatin in a half cupful of cold sirup for five minutes. Bring the rest of the sirup to a boil, sweeten if necessary and ppur over the gelatin, stirring it until dissolved. Set in cool place to harden. The peach gelatin may be served with whipped cream. Or before the gelatin hardens, you may whip into it the stiffly beaten white of an egg and make a thin custard from the yolk to*serve as a sauce around the gelatin.